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Instant Pot Italian Wedding Soup

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Instant Pot Italian Wedding Soup is a delicious soup that combines meatballs, hearty vegetables, vegetable soup mix, and pasta to create a hearty soup that everyone loves that is ready in less than 30 minutes thanks to your Instant Pot. 

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When fall hits we eat a lot of soups. That is why I am so excited to share with you this Instant Pot Italian Wedding Soup! It is hearty and delicious and the flavors just go so well together. Like a fine wine, this soup gets better over time which makes it perfect to eat for several days after making it. I love a soup that I can eat all week like this one because it makes for easy on-the-go meal options! 

If you love soups as much as I do, be sure to try our delicious Slow Cooker Minestrone Soup as well for another great option. 

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INGREDIENTS:

  • 12 oz bag fully cooked meatballs
  • 1 bunch kale, tough stems removed, thinly sliced
  • 1 small onion, diced
  • 8 oz baby carrots, chopped
  • 1 tsp onion powder
  • 1 tsp garlic salt
  • 1.4oz package dry vegetable soup mix
  • 8 cups water
  • 1 Tbsp Worcestershire sauce
  • 1 tsp steak seasoning
  • ½ cup ditalini pasta

How to Make Instant Pot Wedding Soup

  1. Add all ingredients except for the pasta to the bowl of the Instant Pot.  Gently stir.
  2. Set to sealing and manual high pressure for 15 minutes.
  3. When the cooking is done, quickly release the pressure and turn off the Instant Pot.
  4. Stir in the pasta.  Return the lid to the pot and allow to sit, undisturbed for about 5 minutes or until pasta is softened.

Tips Tricks and FAQs

  • Choose any type of pre-cooked meatball that you prefer. Some great options other than the soy meatballs are turkey, pork, or even a beef meatball. 
  • If you find yourself without dry soup mix on hand you can substitute it for chicken, beef, or vegetable broth. 
  • If you prefer you can make your own meatballs ahead of time for this soup. 
  • You can swap out the ditalini pasta for orzo pasta if you prefer. 
  • You can double this recipe as long as the soup does not go above the fill line of your Instant Pot. 
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Storage

This Italian Wedding Soup stores really nicely in the fridge for up to 4 days. I actually love it the next day because I feel like the flavors blend so well together! 

Can I Make Italian Wedding Soup in the Slow cooker? 

Yes, you can make this recipe in the slow cooker! You will want to add all the ingredients, except for the pasta. Set on high for 3-4 hours or until the carrots are tender. Add the pasta and stir and then let it cook covered for about 10-15 minutes. 

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Can I Make Italian Wedding Soup on the Stove?

Yes, you can easily adapt this recipe to the stove. 

  • Add 1 tsp of oil to a large Dutch oven over medium-high.  
  • Saute the carrots and onions for approximately 5 minutes or until softened.
  • Add all remaining ingredients except for the pasta.
  • Bring the mixture to a boil and then reduce it to a simmer for 20 minutes.  
  • Add the pasta.  And continue to simmer for 5-10 minutes until softened.
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More Recipes:

Yield: 6 servings

Instant Pot Italian Wedding Soup

IP-wedding-soup-white-bowl-recipe

Instant Pot Italian Wedding Soup is a delicious soup that combines meatballs, hearty vegetables, vegetable soup mix and pasta to create a hearty soup that everyone loves that is ready in less than 30 minutes thanks to your Instant Pot. 

Prep Time 5 minutes
Cook Time 15 minutes
Additional Time 5 minutes
Total Time 5 minutes

Ingredients

  • INGREDIENTS:
  • 12 oz bag fully cooked meatballs
  • 1 small onion, diced
  • 8 oz baby carrots, chopped
  • 1 bunch kale, tough stems removed, thinly sliced
  • 1 Tbsp Worcestershire sauce
  • 1 tsp onion powder
  • 1 tsp garlic salt
  • 1 tsp steak seasoning
  • 1.4oz package dry vegetable soup mix
  • 8 cups water
  • ½ cup ditalini pasta

Instructions

    STEPS:

  • Add all ingredients except for the pasta to the bowl of the Instant Pot.  Gently stir.
  • Set to sealing and manual high pressure for 15 minutes.
  • When the cooking is done, quick release the pressure and turn off the Instant Pot.
  • Stir in the pasta.  Return the lid to the pot and allow to sit, undisturbed for about 5 minutes or until pasta is softened.

Notes

INGREDIENT OPTIONS:

  • The meatballs can be any protein you prefer.  I made these with soy meatballs; however, pre-cooked pork, turkey, or beef meatballs would be a good substitute.
  • Chicken, beef or vegetable broth can be substituted for the dry soup mix and water.

TO MAKE SLOW COOKER:

  • Add all ingredients except for the pasta to the bowl of a slow cooker.  Set on high for 3-4 hours or until carrots are done.
  • Add the pasta.  Stir through and allow to sit, covered, until softened, 10-15 minutes.

TO MAKE STOVETOP

  • Add 1 tsp of oil to a large Dutch oven over medium-high.  Saute the carrots and onions for approximately 5 minutes or until softened.
  • Add all remaining ingredients except for the pasta.
  • Bring the mixture to a boil and then reduce to a simmer for 20 minutes.  
  • Add the pasta.  And continue to simmer for 5-10 minutes until softened.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 238Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 38mgSodium: 1129mgCarbohydrates: 18gFiber: 4gSugar: 6gProtein: 10g

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