Italian Wonderpot: a one-pot winner!

Since Cori introduced me to this recipe, it has been a staple in our meal rotation.  And it's so versatile, because you can make substitutions easily and deliciously.  

• I have used fettucine, penne, bowties, and even angel hair as the pasta.  
• I have made it with shrimp, cooked it with canned clams, used with rotisserie chicken, I've prepared it with Italian sausage and with smoked sausage, and I have even *GASP* served it without any meat (though technically, it's cooked in chicken stock: homemade chicken stock instructions below).  
• Speaking of which, you can swap out the stock for vegetable broth and make it vegetarian
• Use nutritional yeast instead of the parmesan and make it vegan
• I have used frozen spinach instead of fresh--you just add it with the broth instead of at the end (and actually, the original recipe called for 8 ounces of frozen spinach)
• You can use fresh garlic or minced from a jar
• You can leave out the red pepper flakes if your kids don't like "hot" spices
• I have used Italian seasoning blend when I've been out of dry basil (a problem in our house)
• Speaking of basil, the photo below has fresh basil in lieu of spinach, because I had neither fresh nor frozen on that day

Once you have made it a few times, you'll be substituting your own favorite ingredients according to your family's tastes.  Every person in my house is excited when I make Italian Wonderpot, and I usually double the chicken stock and the pasta so there's more to go around. 

I make chicken stock in the InstantPot and freeze until I need it--place a rotisserie chicken carcass in your InstantPot, add water until just covered, and pressure cook for 20 minutes.  Pour stock through sieve, let cool, and freeze in a Tupperware container until you need it for Italian Wonderpot.

I am so glad I finally got the motivation to make a recipe card--this is an easy, delicious, satisfying meal  that needs to be shared!