Description:
Cozy, nourishing, and packed with flavor, Instant Pot Italian Wedding Soup is a one-pot wonder you’ll love making for your family. Learn how to create this comforting dish using fresh vegetables, tender meatballs, and a perfectly seasoned broth in your pressure cooker!
The Magic of Italian Wedding Soup: A Bowl of Love
There’s something special about a bowl of hot soup on a cold day. It wraps you in warmth, much like a comforting hug. Italian Wedding Soup isn’t just a dish; it’s a meal that feels like love in every spoonful.
This classic recipe, known for its tender meatballs, flavorful broth, and hearty vegetables, is made even easier with the Instant Pot. You can have a delicious, homemade soup ready in no time, without spending hours simmering on the stove. Whether it’s for a family dinner, a meal prep staple, or a remedy for a chilly evening, this soup is guaranteed to be a favorite.
Why You’ll Love This Recipe
- Quick and Easy: The Instant Pot dramatically cuts down cooking time.
- Wholesome Ingredients: Loaded with fresh vegetables, lean protein, and nutrient-rich spinach.
- One-Pot Wonder: Minimal dishes to wash!
- Versatile: Adjust the recipe to suit your taste preferences or dietary needs.
- Comfort Food: A warm, hearty meal that’s perfect for all seasons.
Ingredients for Instant Pot Italian Wedding Soup
Here’s everything you need to make this comforting dish:
| Ingredient | Quantity | Notes |
|---|---|---|
| Olive oil | 1 tbsp | For sautéing the vegetables. |
| Carrots | 1 ½ cups, chopped | Adds sweetness and texture to the soup. |
| Celery | 1 cup, sliced | For a fresh, crisp base. |
| Red onion | ½ cup, diced | A slightly milder, sweeter flavor. |
| Dried parsley | 1 tsp | For an herby aroma. |
| Dried basil | ¼ tsp | Adds earthy, warm undertones. |
| Ground black pepper | ¼ tsp | Enhances the overall flavor. |
| Chicken broth | 6 cups | Use no-salt-added for better control of seasoning. |
| Italian meatballs | 20 pieces | Homemade or store-bought (preferably homemade). |
| Pastina pasta | ½ cup | A tiny pasta shape that cooks quickly. |
| Baby spinach | 6 oz | Adds nutrients and a fresh green touch. |
| Salt | To taste | For final seasoning adjustment. |
| Parmesan cheese | 4 tsp, grated | For garnish—optional but highly recommended! |
How to Make Instant Pot Italian Wedding Soup
Step 1: Gather Your Ingredients
Before you begin, ensure all your ingredients are prepped—chop the vegetables, mince the garlic (if using), and have your broth and meatballs ready to go. This makes the cooking process smoother and stress-free.
Step 2: Sauté the Vegetables
- Turn on your Instant Pot and select the Sauté function.
- Heat 1 tablespoon of olive oil until hot.
- Add the chopped carrots, celery, and red onion to the pot. Cook and stir for 4–5 minutes, or until the vegetables are tender and aromatic.
Step 3: Add Seasonings and Broth
- Stir in the dried parsley, basil, and black pepper.
- Pour in the chicken broth and give everything a good stir.
Step 4: Add the Meatballs
- Carefully place the Italian meatballs into the broth. You can use frozen or fresh meatballs, but homemade ones elevate the flavor.
- Close and lock the Instant Pot lid. Make sure the valve is set to Sealing.
Step 5: Pressure Cook the Soup
- Select the Soup function and set the timer for 3 minutes.
- Allow the Instant Pot to build pressure, which takes around 10–15 minutes.
- Once the cooking time is complete, use the Quick-Release method to release the pressure safely.
Step 6: Add the Pasta
- Unlock and remove the lid.
- Stir in the pastina pasta and replace the lid.
- Select the Soup function again and set the timer for 3 minutes.
- Allow the pressure to build and cook the pasta.
Step 7: Add the Spinach
- Carefully release the pressure using the Quick-Release method.
- Stir in the baby spinach and let the soup sit for 5 minutes. The residual heat will wilt the spinach and finish cooking the pasta.
Step 8: Final Seasoning and Serve
- Taste the soup and adjust the seasoning with salt if needed.
- Ladle the soup into bowls and top with grated Parmesan cheese for extra flavor.
Tips for Perfect Italian Wedding Soup
- Make Your Own Meatballs: Homemade meatballs give the soup an authentic flavor. Use a mixture of ground beef and pork for the best results.
- Use Fresh Herbs When Possible: If you have fresh parsley and basil, they add a brighter, fresher flavor to the soup.
- Control the Salt: Use low-sodium or no-salt-added chicken broth to avoid an overly salty soup. Adjust seasoning to taste at the end.
- Pasta Alternatives: If you can’t find pastina pasta, substitute with orzo, acini di pepe, or any other small pasta shape.
- Meal Prep-Friendly: This soup stores well in the fridge for up to 3 days and freezes beautifully for up to 3 months.
Nutritional Information
| Nutrient | Per Serving (1 bowl) |
|---|---|
| Calories | ~250 kcal |
| Protein | 15g |
| Fat | 10g |
| Carbohydrates | 22g |
| Fiber | 3g |
| Sodium | 300mg |
Serving Suggestions for Italian Wedding Soup
- Crusty Bread: Serve with fresh bread or garlic bread to soak up the broth.
- Side Salad: Pair with a simple green salad with vinaigrette for a balanced meal.
- Wine Pairing: A glass of light white wine, like Pinot Grigio, complements the soup beautifully.
FAQ About Instant Pot Italian Wedding Soup
1. Can I use frozen meatballs?
Yes, frozen meatballs work perfectly in this recipe. Just add them directly to the broth without thawing.
2. What can I use instead of pastina pasta?
If you can’t find pastina, you can use orzo, ditalini, or any small pasta shape.
3. How long can I store leftovers?
Store the soup in an airtight container in the fridge for up to 3 days. If freezing, avoid adding the pasta until you reheat it to prevent it from becoming mushy.
4. Can I make this soup on the stovetop?
Absolutely! Sauté the vegetables in a large pot, then simmer the broth, meatballs, and pasta until everything is cooked.
5. How do I make this soup gluten-free?
Use gluten-free pasta and meatballs made with gluten-free breadcrumbs.
6. Can I add other vegetables?
Of course! Zucchini, kale, or mushrooms make great additions to this soup.
Time to Make Instant Pot Italian Wedding Soup!
Now that you’ve got everything you need to make Instant Pot Italian Wedding Soup, it’s time to gather your ingredients and get cooking. This soup is a labor of love made simple with the help of the Instant Pot. Whether it’s a chilly evening or a busy weekday, this recipe guarantees comfort and satisfaction in every bowl.
Instant Pot Italian Wedding Soup: A Warm, Hearty Classic
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
Warm, hearty, and bursting with classic Italian flavors, Instant Pot Italian Wedding Soup is a comforting dish that’s ready in no time. Packed with tender meatballs, fresh vegetables, and a flavorful broth, this one-pot meal is perfect for family dinners or meal prepping for the week.
Ingredients
- 1 tbsp olive oil
- 1 ½ cups carrots, chopped
- 1 cup celery, sliced
- ½ cup red onion, diced
- 1 tsp dried parsley
- ¼ tsp dried basil
- ¼ tsp ground black pepper
- 6 cups chicken broth (no-salt-added recommended)
- 20 Italian meatballs (homemade or store-bought, fresh or frozen)
- ½ cup pastina pasta (or substitute with orzo or acini di pepe)
- 6 oz baby spinach
- Salt to taste
- 4 tsp grated Parmesan cheese (optional, for garnish)
Instructions
- Prepare Ingredients:
Chop the vegetables, mince the garlic (if using homemade meatballs), and have all ingredients ready for a smoother cooking process. - Sauté Vegetables in the Instant Pot:
- Turn on the Sauté function on the Instant Pot.
- Heat the olive oil and add the carrots, celery, and red onion.
- Cook for 4–5 minutes, stirring occasionally, until the vegetables are tender and fragrant.
- Add Seasonings and Broth:
- Stir in the dried parsley, basil, and black pepper.
- Pour in the chicken broth and stir to combine.
- Add Meatballs:
- Carefully place the meatballs into the broth. If using frozen meatballs, add them directly without thawing.
- Close and lock the lid. Set the valve to the Sealing position.
- Pressure Cook the Soup:
- Select the Soup function and set the timer for 3 minutes.
- Allow the Instant Pot to build pressure (takes about 10–15 minutes).
- Once the timer ends, use the Quick-Release method to release the pressure safely.
- Cook the Pasta:
- Unlock the lid and stir in the pastina pasta.
- Replace the lid and set the Soup function for another 3 minutes.
- Let the Instant Pot build pressure and cook the pasta.
- Add Spinach:
- Once the pasta is cooked, carefully release the pressure using the Quick-Release method.
- Stir in the baby spinach. Let the soup sit for 5 minutes to wilt the spinach with residual heat.
- Season and Serve:
- Taste the soup and adjust the salt if necessary.
- Ladle into bowls, sprinkle with grated Parmesan cheese, and serve hot
Notes
- Use homemade meatballs for a richer flavor. A mix of ground beef and pork works best.
- Substitute fresh herbs for dried ones if available for a brighter taste.
- Add additional vegetables like zucchini, kale, or mushrooms for more variety.
- Use gluten-free pasta and meatballs for a gluten-free version
- Prep Time: 10 minutes
- Cook Time: 25 minutes (includes time for pressure build-up and release)
- Category: Soup
- Method: Pressure Cooking
- Cuisine: Italian