Been dying to use your Instant Pot? Me too. So I went on the hunt for some of my family’s favorite meals to make in it. I created a recipe for Italian Wedding Soup, and it’s so easy that I know you’ll love it too.
The Instant Pot is all my friends could talk about for weeks, so I knew I had to see what it was all about. And let me tell you, even though I’m still learning all the ins and outs of this kitchen tool but it’s pretty amazing!
So I went on the hunt for a new recipe, and when I found a recipe for one of my favorite soups I knew I had to try it. But if I’m honest, this one kind of intimidated me. My family loves Italian Wedding Soup, and I wanted to do it justice. So eventually I let go of the pressure and found ways to make the recipe my own. And you know what? My family LOVED it!!
There is nothing traditional about this recipe. I used frozen bite size meatballs that were BOGO, store bought stock and just a few other ingredients. But if you don’t have an Instant Pot yet, it can also be made in the crock pot.
Easy Italian Wedding Soup
Here is what you need:
1 1/2 cups chopped carrots 1 cup chopped celery 1/2 of a small yellow onion, chopped 1 6oz. bag fresh baby spinach 1 bag of frozen already cooked bite size meatballs ( I used Mama Lucia’s turkey meatballs) 2 cartons of chicken stock 3/4 cup Ditalini pasta 2 TBSP olive oil Pecorino Romano, shredded (optional)
Step 1: Chop onions, carrots and celery then set aside.
Step 2: Place the 2 tablespoons of olive oil in your Instant pot and set on saute. Then add the veggies. Saute for 4 minutes. Stirring occasionally to prevent veggies from sticking.
Step 3: Then add the two cartons of stock to the Instant pot, stir gently.
Step 4: Next place in the frozen meatballs add the pressure cooking top, lock in place and set for 7 minutes on pressure cook.
Step 5: Once your time is up, do a quick release of pressure, Then remove lid and add in the pasta and spinach. Stir, then add pressure cooking lid again and cook for 4 minutes.
Step 6: Then do a quick release of the pressure, ladle soup into bowls and enjoy!
Recipe notes: If you don’t have an Instant pot, you can use your crockpot. Just omit the oil and skip step 2. Instead place all the veggies into your crockpot, then add stock and frozen meatballs. Cook on low for 2-3 hours. Then add pasta and spinach and cook for another 30-40 minutes or until pasta is done.
Easy Italian Wedding Soup
This easy Italian wedding soup comes together quickly and tastes like you've spent all day in the kitchen. Plus, it's Instant Pot and Crock-Pot friendly!
Ingredients
- 1 1/2 cups carrots chopped
- 1 cup celery chopped
- 1/2 small yellow onion chopped
- 6 ounces baby spinach
- 1 frozen bite-size meatballs ( I used Mama Lucia's turkey meatballs)
- 2 cartons chicken stock
- 3/4 cup Ditalini pasta
- 2 TBSP Olive Oil
- 1/2 cup Pecorino Romano shredded ( optional)
Instructions
Chop onions, carrots and celery then set aside.
Place the 2 tablespoons of olive oil in your Instant pot and set on saute. Then add the veggies. Saute for 4 minutes. Stirring occasionally to prevent veggies from sticking.
Then add the two cartons of stock to the Instant pot, stir gently.
Next place in the frozen meatballs add the pressure cooking top, lock in place and set for 7 minutes on pressure cook.
Once your time is up, do a quick release of pressure, Then remove lid and add in the pasta and spinach. Stir,then add pressure cooking lid again and cook for 4 minutes.
Then do a quick release of the pressure, ladle soup into bowls top with grated cheese and enjoy!
Recipe Notes
If you don’t have an Instant pot, you can use your crock pot. Just omit the oil and skip step 2. Instead place all the veggies into your crock pot, then add stock and frozen meatballs. Cook on low for 2-3 hours. Then add pasta and spinach and cook for another 30-40 minutes or until pasta is done.
Other soup recipes you’ll love:
PIN FOR LATER
Ruth Soukup
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Excellent recipe! I do it just as published except instead of spinach I add kale. Yeah, I know–you probably hate kale, just like I do. But in this recipe it works well. It stays a bit more firm than spinach and loses its “bitter” quality. Just tear it up into small pieces. Even my teen daughter eats it! One other thing, I use College Inn chicken broth–I think it has the best flavor.
It would be nice to know what amount of chicken broth and what size bag of meatballs.
This has become a “go to” recipe in my house. It’s the perfect combination of fresh and easy. My husband requests it on a regular basis. I make it exactly as recommended.
I make a similar recipe but as a vegetarian, I swap out the meatballs and replace them with sliced Tofurkey Italian sausage. It adds a fantastic level of spice and it holds its texture wonderfully.
I’ll have to try your suggestion! Thanks for sharing. 🙂
Oh. my. goodness. I never even thought about using my Instant Pot to make soup! This recipe looks great (I love that it’s more “convenient” with frozen meatballs)! I’m going to have to try making my husband’s favorite vegetable soup in the Instant Pot next time. Love it!