Spinach and Artichoke Wonderpot

What is a Wonderpot? It’s a pasta dish that cooks all in one pot (a.k.a. One Pot Pasta) with vegetables, aromatics (garlic, onion), and broth so that every bite is packed with flavor. The broth and pasta create a rich saucy gravy in the pot that coats everything in wonderful flavor. This Spinach and Artichoke […]

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What is a Wonderpot? It’s a pasta dish that cooks all in one pot (a.k.a. One Pot Pasta) with vegetables, aromatics (garlic, onion), and broth so that every bite is packed with flavor. The broth and pasta create a rich saucy gravy in the pot that coats everything in wonderful flavor. This Spinach and Artichoke Wonderpot is like, the easiest, tastiest “dinner in 30 minutes” meal! 

Originally posted 10-17-2013, updated 12-22-2019

Spinach and Artichoke Wonderpot (One Pot Pasta)

A red Dutch oven full of Spinach and Artichoke Wonderpot, with feta and spinach leaves on the sides

Use Fresh or Frozen Spinach

The original version of this recipe used frozen spinach, but the price of fresh spinach has come down tremendously in the past six years, so I was able to remake this with fresh spinach for about the same price as frozen. Fresh spinach has a much better texture, but frozen is still an option if you have that on hand or can’t get fresh spinach for a decent price.

Whether using fresh or frozen spinach, it can be added to the recipe at the same point—after the pasta has cooked. Frozen spinach is added to the pasta without thawing, and the heat of the pasta quickly thaws the spinach as it’s stirred in.

What Kind of Artichokes Should I use?

You can use artichoke hearts packed in a brine or marinated in oil. Either will work just fine. I usually find the kind packed in a brine in a can to be a little more affordable.

A shallow bowl full of Spinach and Artichoke One Pot Pasta with spinach and feta on the sides.

Can I Use a Different Pasta Shape?

Yes, you can use a different type of pasta, just be aware that different shapes may need different amounts of broth to cook properly, so you’ll have to adjust the recipe slightly. You can do this as the pasta cooks, adding more broth if it becomes dry before the pasta is tender, or allowing the pasta to boil without a lid if it’s too brothy when the pasta is nearly cooked through.

Can I Freeze the Spinach and Artichoke Wonderpot?

Yes, you can freeze this dish, just be aware that the pasta may soften further through the freeze and reheat cycles. The best option for reheating would be in the microwave, first on the defrost setting, then high once it has loosened enough to stir.

Love One Pot Pastas? Check out my entire category of One Pot Meals for more!

 

Spinach and Artichoke Wonderpot (One Pot Pasta)

This delicious and simple Spinach and Artichoke Wonderpot is a One Pot Pasta that takes less than 30 minutes to make and is packed with vegetables.

  • 8 oz. mushrooms ($1.69)
  • 1 13 oz. can artichoke hearts ($2.59)
  • 4 cloves garlic ($0.32)
  • 1 small yellow onion ($0.32)
  • 5 cups vegetable broth ($0.65)
  • 2 Tbsp olive oil ($0.32)
  • 12 oz. fettuccine ($0.82)
  • 1 tsp dried oregano ($0.10)
  • 1/2 tsp dried thyme ($0.05)
  • freshly cracked black pepper ($0.05)
  • 4 oz. fresh or frozen spinach ($0.65)
  • 1 pinch crushed red pepper (optional) ($0.05)
  • 3 oz. feta (optional) ($2.19)
  1. Rinse the mushrooms to remove any dirt or debris, then slice them thinly. Drain the can of artichoke hearts and roughly chop them into bite-sized pieces. Thinly slice the onion and garlic (you can mince the garlic and dice the onion if you don't like large pieces).

  2. Place the vegetable broth, olive oil, mushrooms, artichoke hearts, onions, and garlic in a large pot. Break the fettuccine in half and add it to the pot along with the oregano, thyme, and some freshly cracked pepper (10-15 cranks of a pepper mill). Push the ingredients down under the broth as much as possible. Place a lid on the pot and bring it up to a rolling boil over high heat.

  3. As soon as it reaches a boil, stir the pot to evenly distribute the ingredients and prevent the pasta from sticking. Turn the heat down to low so that the pot is simmering. Allow the pot to simmer, with the lid on, stirring every couple of minutes, for 10-15 minutes, or until the pasta is tender and most of the liquid has been absorbed. Make sure the broth is simmering the entire time, turning the heat up slightly, if needed, to maintain a simmer.

  4. Once the pasta is cooked through, add the spinach and stir it into the pasta, allowing the heat to wilt the spinach (if using frozen, stir until the heat has thawed the spinach).

  5. Serve the pasta hot with a pinch of crushed red pepper and some crumbled feta on top, if desired).

If you use low sodium vegetable broth, you may want to season with a little salt at the end. Sometimes just a pinch of salt will help pronounce the flavors and prevent a bland finish.

Scroll down for the step by step photos!

Close up of Spinach and Artichoke One Pot Pasta on the plate being twirled around a fork

 

How to Make Spinach and Artichoke Wonderpot – Step by Step Photos

Sliced onion mushrooms garlic and artichoke hearts

Start by prepping the veggies. Rinse and slice 8 oz. mushrooms. Drain a 13 oz. can of artichoke hearts and then just chop them up roughly so that they are in smaller, bite-sized pieces. Thinly slice one small onion and 4 cloves garlic. If you don’t want big garlic pieces, you can mince the garlic and dice the onion. 

Vegetable broth being poured into the pot with all the other inredients

Place the sliced onion, mushrooms, garlic, artichoke hearts, 12 oz. fettuccine, 2 Tbsp olive oil, 1 tsp dried oregano, 1/2 tsp dried thyme, some freshly cracked black pepper (about 10-15 cranks of a pepper mill), and 5 cups vegetable broth. If your pot is not big enough for the fettuccine to lay flat across the pot, I suggest breaking it in half first. My pot is quite wide, so I left it whole.

Ingredients pushed down in the pot below the broth

Push all of the ingredients down under the liquid as much as possible. Place a lid on top and bring it up to a boil over high heat. As soon as it reaches a boil, give it a good stir, and reduce the heat to low. 

Cooked one pot pasta

Let it simmer on low, with the lid in place, stirring every couple of minutes, for 10-15 minutes, or until the pasta is tender and most of the liquid is absorbed. Make sure the broth is simmering well the entire time, turning the heat up slightly if needed to maintain a simmer.

Fresh spinach added to the one pot pasta

Once the pasta is cooked, add 4 oz. fresh spinach and stir it into the pasta until the spinach has wilted. If using frozen spinach, stir it in until the heat from the pasta has thawed the spinach.

Finished spinach and artichoke one pot pasta

And then you suddenly have this! Amazing! Easy! Yum! It’s a WONDERPOT!

Sauciness in the bottom of the wonderpot

Take a closer look… see that yummy sauciness in the bottom of the pot? 👌

A pasta fork lifting pasta from the pot of Spinach and Artichoke Wonderpot

Serve the Spinach and Artichoke Wonderpot as is, or add a pinch of crushed red pepper and some crumbled feta. It’s also pretty good with Parmesan!

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Chicken and Lime Soup

I’m a soup-all-year-long type of person. Soup is tasty. Soup is filling. Soup freezes well. And this Chicken and Lime Soup is where it’s at. The clear broth is light enough for summer, and has a deliciously spicy, sour, and salty broth that will keep you coming back for more, and more, and MORE. If […]

The post Chicken and Lime Soup appeared first on Budget Bytes.

I’m a soup-all-year-long type of person. Soup is tasty. Soup is filling. Soup freezes well. And this Chicken and Lime Soup is where it’s at. The clear broth is light enough for summer, and has a deliciously spicy, sour, and salty broth that will keep you coming back for more, and more, and MORE. If you want to change up your chicken soup game, this Chicken and Lime Soup is the way to go!

Originally posted 10-14-2012, updated 8-22-2019

Close up overhead view of a bowl of Chicken and Lime Soup with avocado slices, lime wedges, and tortilla chips.

This Chicken and Lime Soup was inspired by a trip to a Mexican restaurant where I had the most amazing tangy Caldo Xochitl. I added more lime because I’m a lime fiend, and it gave the soup the perfect mix between spicy, salty, and sour – that same famous combo that makes Chinese hot & sour soup so delish. There’s just something about that flavor combination that tickles all the right parts of your tongue!

Make Your Chicken and Lime Soup Mild

The recipe as written is fairly spicy. The heat comes from the jalapeño pepper and the diced tomatoes with green chiles. If you’d like to make your Chicken and Lime Soup mild, simply skip the jalapeño pepper and use a 15 oz. can of regular diced tomatoes, or fire roasted diced tomatoes, in place of the tomatoes with green chiles.

Diced Tomatoes with Green Chiles Substitutes

If canned diced tomatoes with green chiles are not sold in your area, you can use a 15 oz. can of petite diced tomatoes plus one 4 oz. can of diced green chiles. Or, leave the green chiles out and use a can of fire roasted diced tomatoes. You can also dice up a fresh hatch green chile and sauté that with the onion, celery, and garlic in the beginning of the recipe.

Close up of a spoonful of Chicken and Lime Soup with the bowl in the background.

Use More Chicken if Desired

Using only a small amount of meat in my recipes is kind of my calling card, so that’s what I did here. One chicken breast, shredded so you get a little bit in every spoonful, is all I needed. If you prefer more meat in your dishes, you can use two chicken breasts in this recipe without having to make any other adjustments.

Topping Your Chicken and Lime Soup

For me, topping soup with lots of stuff is half the fun, and you have a lot of topping options with this one. I wrote avocado into the recipe because I really feel like that topping is critical and really makes the soup flavors well rounded, but the rest are totally optional. When I have tortilla chips on hand, I like to use those like I would crackers in other soup, crushing them up so they can soak up that awesome broth. A little dab of sour cream would be awesome, as would a few pickled red onions.

A hand squeezing a wedge of lime into a bowl of Chicken and Lime Soup

 

Chicken and Lime Soup

This Chicken and Lime Soup is light, fresh, and flavorful with shredded chicken, vegetables, fresh cilantro, and a tangy lime infused broth.

  • 1 yellow onion ($0.21)
  • 3 ribs celery (about 1/4 bunch) ($0.37)
  • 1 jalapenño ($0.17)
  • 4 cloves garlic ($0.32)
  • 2 Tbsp olive oil ($0.32)
  • 1 boneless, skinless chicken breast (about 3/4 lb.) ($2.32)
  • 6 cups chicken broth* ($0.78)
  • 2 10oz. cans diced tomatoes with green chiles (Rotel) ($0.90)
  • 1 tsp oregano ($0.10)
  • 1/2 Tbsp cumin ($0.15)
  • 1 lime ($0.22)
  • 1/2 bunch cilantro ($0.40)
  • 1 avocado ($1.50)
  1. Dice the onion, celery, and jalapeño (scrape the seeds out of the jalapeño before dicing). Mince the garlic. Add the onion, celery, jalapeño, garlic, and olive oil to a large soup pot and cook over medium heat for about 5 minutes, or until the onions are soft and translucent.

  2. Add the chicken breast, chicken broth, diced tomatoes with chiles (with juices), oregano, and cumin to the pot. Place a lid on the pot, turn the heat up to high, and bring the broth up to a boil. Once boiling, turn the heat down to low and let the pot simmer for 45 minutes.

  3. After simmering for 45 minutes, carefully remove the chicken breast from the pot and use two forks to shred the meat. Return the shredded meat to the pot. Squeeze the juice of one lime into the soup (2-3 Tbsp juice).

  4. Rinse the cilantro and then roughly chop the leaves. Add the chopped cilantro to the soup, give it a quick stir, then serve. Slice the avocado and add a few slices to each bowl.

*I use Better Than Bouillon chicken soup base to make my broth because it is less expensive than buying canned or boxed broths.

Scroll down for the step by step photos!

Close up of a bowl of Chicken and Lime Soup with garnishes and a black spoon in the middle

 

Step By Step Photos

Celery, onion, jalapeño and garlic on a cutting board
Dice one yellow onion, three ribs of celery, and one jalapeño. Mince four cloves of garlic.

Remove ribs and seeds from jalapeño

Before dicing the jalapeño, slice it in half lengthwise and use a spoon to scrape out the white ribs and seeds. These are the hottest parts of the jalapeño, so removing them first will give you a little more jalapeño flavor and a little less heat.

Onion, celery, jalapeño, and garlic in soup pot with olive oil

Add the celery, onion, jalapeño, and garlic to a large soup pot with 2 Tbsp olive oil. Sauté over medium heat for about 5 minutes, or until the onions are soft and translucent.

Chicken broth being poured into the soup pot over a chicken breast.
Add one boneless, skinless chicken breast to the pot (about 3/4 lb.). Then add 6 cups chicken broth (I use Better Than Bouillon so I can mix up any amount needed at any time). 

A can of diced tomatoes with green chiles
Next, add two 10 oz. cans of diced tomatoes with green chiles. If you can only find 15 oz cans, you can use one. Or, if you can not find canned diced tomatoes with green chiles, you can either use diced tomatoes and one 4 oz. can of green chiles, or just use fire roasted diced tomatoes.

Add cumin and oregano to the soup pot.
In addition to the diced tomatoes with green chiles, also add 1/2 Tbsp cumin and 1 tsp dried oregano.

Simmered chicken and lime soup

Place a lid on the pot, turn the heat up to high, and allow it to come up to a boil. Once boiling, turn the heat down to low and let the soup simmer for 45 minutes (lid on).

Shred chicken on a cutting board with two knives.
After simmering for 45 minutes, the chicken should be tender enough to shred. Carefully remove it from the pot to a clean cutting board, then use two forks to shred the meat into small pieces. Return the shredded meat to the soup pot.

Squeezing half lime into the soup.

Squeeze the juice from one lime (about 2-3 Tbsp) into the broth. To get the most juice out of the lime, I like to cut it in half, squeeze as much by hand, then insert a spoon into the lime and twist to squeeze out the rest.

Stir fresh cilantro into the soup
Rinse the cilantro to make sure there’s no sand hiding in there, then give it a rough chop. You don’t have to take the time to carefully remove all stems. Cilantro stems are tender enough to enjoy. Stir the cilantro into the soup.

Finished bowl of Chicken and Lime Soup with sliced avocado and a couple of lime wedges

Slice the avocado and add a few slices to each bowl just before serving! Enjoy!

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