Instant Pot Italian Wedding Soup Recipe

Name: Instant Pot Italian Wedding Soup
Prep time: 10 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1.5 cups chopped carrots; 1 cup sliced celery; 0.5 cup diced red onion; 1 teaspoon dried parsley; 0.25 teaspoon dried basil; 0.25 teaspoon ground black pepper; 6 cups no-salt-added chicken broth; 20 Italian meatballs, preferably home made; 0.5 cup pastina pasta; 6 ounces baby spinach; salt to taste; 4 teaspoons grated Parmesan cheese

Cook Time: 30 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 4 servings

1 tablespoon olive oil
1 cups chopped carrots
1 cup sliced celery
cup diced red onion
1 teaspoon dried parsley
teaspoon dried basil
teaspoon ground black pepper
6 cups no-salt-added chicken broth
20 Italian meatballs, preferably homemade
cup pastina pasta
6 ounces baby spinach
Salt to taste
4 teaspoons grated Parmesan cheese

Directions

Gather all ingredients.
Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Saut function. Add olive oil and heat until hot.
Cook and stir the carrots, celery, and onion in the hot oil for 4 to 5 minutes until tender.
Season the mixture with parsley, basil, and black pepper.
Pour in the chicken broth and add the meatballs. Close and lock the lid, then close the valve.
Select the Soup function according to the manufacturer's instructions and set the timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method, about 5 minutes, according to the manufacturer's instructions. Unlock and remove the lid.
Stir in the pastina pasta and replace the lid. Close the valve and select the Soup function again for 3 minutes. Wait for 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method again, about 5 minutes. Unlock and remove the lid.
Stir in the spinach and let the soup sit for about 5 minutes until the spinach is wilted and the pasta is fully cooked.
Season with salt to taste.
Ladle the soup into bowls and top with grated Parmesan cheese.

Nutrition Facts (per serving)

Calories	14g Fat	25g Carbs	21g Protein
309	14g	25g	21g

Nutrition Breakdown

Nutrient	Amount	% Daily Value
Total Fat	14g	18%
Saturated Fat	5g	24%
Cholesterol	67mg	22%
Sodium	410mg	18%
Total Carbohydrate	25g	9%
Dietary Fiber	4g	14%
Total Sugars	5g	-
Protein	21g	42%
Vitamin C	9mg	10%
Calcium	133mg	10%
Iron	3mg	17%
Potassium	622mg	13%

Instant Pot Italian Wedding Soup Recipe

Origin and History: The origin of Italian Wedding Soup is a bit of a mystery, as the name can be misleading. Contrary to popular belief, it has nothing to do with weddings. "Wedding" refers to the "marriage" of flavors between the meatballs and the soup's rich, savory broth. This dish has its roots in Italy, specifically in the regions of Campania and Lazio, where it is traditionally served during festive gatherings, though it has become a favorite across the globe. The soup's origins date back to the late 19th century, and over time, it evolved into a beloved comfort food, especially in Italian-American communities.

Regional Variations: While the basic ingredients of Italian Wedding Soup remain consistent, each region of Italy and even different Italian-American communities put their own spin on it. Some versions use pork meatballs, others favor beef, and a few even incorporate veal. In Southern Italy, you might find it made with smaller pastas like "pastina" or "acini di pepe." Northern Italian recipes often use more greens, such as escarole, adding a slightly more bitter note to the flavor profile. The Instant Pot version allows for a faster, modern take on this classic soup, making it accessible even to the busiest home cooks.

Distinctions from Similar Dishes: Italian Wedding Soup stands out from other meatball-based soups because of the distinctive combination of delicate, tender meatballs paired with leafy greens and small pasta. It shares similarities with other Italian soups, like minestrone and stracciatella, but the key difference lies in the inclusion of meatballs and the unique "wedding" of ingredients. Unlike minestrone, which is more of a vegetable-heavy dish, Italian Wedding Soup has a stronger emphasis on savory meat and the added richness of broth.

Where It's Served: Italian Wedding Soup is a beloved dish served both at home and in restaurants across Italy and the United States. In Italy, it's traditionally served during special occasions, including holidays and family gatherings. In Italian-American households, the soup is a popular choice for holiday meals, particularly around Christmas and Easter. It's often enjoyed as a hearty appetizer or light main dish, accompanied by crusty bread. Due to its versatility, the soup can also be served as a warming dish during colder months.

Interesting Facts: The name "Italian Wedding Soup" may be confusing, but it is believed to have originated from the "marriage" of flavors in the dish, not because it was originally served at weddings. The use of small pasta, such as pastina or acini di pepe, is a defining feature that distinguishes this soup from others. It's also a great way to use leftover meatballs, making it an easy and sustainable meal. Over the years, many variations of the recipe have been created, and the Instant Pot version has become a popular method for simplifying the cooking process without sacrificing flavor. The soup's balance of meat, vegetables, and pasta makes it a perfect comfort food for any occasion.

Recipe for Instant Pot Italian Wedding Soup

This easy Instant Pot recipe combines vegetables, herbs, homemade or frozen meatballs, pasta, and cheese for a satisfying meal. Ready in under an hour, it's the perfect choice for a weeknight dinner.

Ingredients:

1 tablespoon olive oil
1.5 cups chopped carrots
1 cup sliced celery
0.5 cup diced red onion
1 teaspoon dried parsley
0.25 teaspoon dried basil
0.25 teaspoon ground black pepper
6 cups no-salt-added chicken broth
20 Italian meatballs (preferably homemade)
0.5 cup pastina pasta
6 ounces baby spinach
Salt to taste
4 teaspoons grated Parmesan cheese

Instructions:

Gather all ingredients.
Set your Instant Pot to the Saut function. Add olive oil and heat until hot. Cook and stir carrots, celery, and onion for 4-5 minutes until tender.
Season with parsley, basil, and pepper. Pour in chicken broth and add the meatballs. Lock the lid and set the Instant Pot to Soup mode for 3 minutes. Let pressure build (10-15 minutes).
Quick-release the pressure and unlock the lid. Stir in the pasta, close the lid again, and cook on Soup mode for an additional 3 minutes.
Release pressure again, then unlock the lid and stir in spinach. Let it sit for 5 minutes until spinach wilts and pasta is fully cooked. Season with salt and top with Parmesan cheese.
Serve hot and enjoy!

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FAQ about Instant Pot Italian Wedding Soup Recipe

Yes, you can use store-bought frozen Italian meatballs. Many users have successfully made this recipe with pre-made meatballs. Just make sure to adjust the cooking time accordingly, as frozen meatballs may need a bit longer to cook through.

Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, place the soup in a freezer-safe container and store for up to 3 months. When reheating, make sure to add a bit of broth if the soup has thickened too much during storage.

Yes, you can substitute pastina with other small pasta such as acini di pepe, ditalini, or orzo. Keep in mind that different pasta shapes may affect the texture of the soup slightly, but the flavor will still be great.

Yes, you can use vegetable broth as a substitute for chicken broth to make the soup vegetarian. Just be mindful that the flavor may change slightly, but it will still be delicious.

To avoid overcooking the pasta, it's important to follow the recommended cooking times carefully and to release the pressure promptly after the pasta cooks. If you prefer firmer pasta, reduce the cooking time slightly during the second pressure cook cycle.

Absolutely! You can add additional vegetables such as zucchini, peas, or potatoes to the soup. Just make sure to chop them into small pieces so they cook evenly in the pressure cooker.

If you're not a fan of spinach, you can substitute it with other leafy greens like kale, Swiss chard, or even arugula. Just keep in mind that some greens, like kale, might require slightly longer cooking times.

Yes, you can make this soup on the stovetop. Simply sauté the vegetables, add the broth, meatballs, and pasta, and simmer for about 15-20 minutes until everything is cooked through. Be sure to stir occasionally to prevent the pasta from sticking.

To make a larger batch, simply multiply the ingredients by the number of servings you want. However, be mindful that cooking times might need to be adjusted slightly based on the volume in your Instant Pot. If necessary, cook the soup in batches to ensure even cooking.

While it's best to top the soup with grated Parmesan just before serving, you can also stir in some cheese during the final step if you prefer a cheesier flavor. Be careful not to add too much, as it might make the soup too thick or salty.

Comments

France Cevallos

10/06/2025 01:52:54 PM

This is really good, and quick to make, assuming your meatballs are made ahead of time. "20 meatballs" is kind of vague as it doesn't really indicate size - I ended up using 1 pound of ground turkey to make the meatballs. I do prefer smaller meatballs in my Italian Wedding Soup, so I ended up with about 50 meatballs. Not sure what size was intended? I used the "My Italian Turkey Meatballs" recipe from this site. The only change I made was to use regular broth (as opposed to low sodium) and it tasted perfect. The cook times were spot on. This makes 4 HUGE servings. You could easily get 6. Looking forward to leftovers!

Leslie Thomas

01/31/2020 11:45:18 PM

Absolutely wonderful. Italian wedding is one of my favorite soups. I made my own healthy Italian meatballs by using 1 pound of ground turkey one teaspoon of Italian seasoning one tablespoon of fennel seeds. mix it together . Roll tiny little balls bake in the oven at 3:50 for 15 minutes. Add to soup at appropriate time.

Kim's Cooking Now

01/29/2020 11:55:07 PM

Fantastic recipe! My husband and I thoroughly enjoyed this tonight with some nice, crusty bread. I halved the recipe, and used fresh herbs as opposed to dried. I made my own Italian meatballs (1/2 lb ground beef; 1 egg; Italian seasoning and seasoned bread crumbs - shaped into 1/2" balls and browned in a frying pan on the stove). I used acini de pepe in place of the pastina. Flavors were spot on. This one will be made again and again! Loved it!

SZYQ1

11/13/2019 10:13:48 PM

This recipe is very good and so easy to make! I bet it's even faster if you have pre-made homemade meatballs. I used 1 LB ground turkey to make Italian meatballs (yielded about 30-35 meatballs). I thought I made them small enough for this soup, but next time, I would make them a little smaller (1/2" or 3/4"). I thought it might be lacking in salt by using no sodium broth, but I was wrong. The soup is full of flavor and so comforting on a cold day! I need to have Gluten Free and didn't have any GF Pastina, Acini di Pepe, or even Ditalini on hand, which I'll have to order online for the future. In a pinch, I used a small shell pasta, which worked out OK, but ya know...that's not the right pasta. :-) I look forward to making this recipe many more times in the future with the correct pasta. I think I'll go make some meatballs to have on hand at all times just for this soup! Thanks for the recipe.

Crustina

07/17/2023 10:43:16 AM

This soup was very good. I used chef johns Italian meatballs recipe and made my own for the first time. I left out the milk for the soup meatballs and will also leave out the Italian seasoning in them next time. The only thing I would change next time is to add 2 more cups of broth. Also, I did everything on the stove top so maybe I lost some liquid that way? It was a very hearty soup but I would prefer more broth. It was delicious! Thank you!

Sue Ward

01/11/2020 12:08:47 AM

Definitely will make this again: I have a new, quick soup recipe! Couldn't find the pastini in my grocery store, so added Acini de Pepe instead. Also used Italian meatballs that were on sale at the same store (which came in a one pound package with 12 meatballs): divided each meatball in quarters SO used 48 meatballs which was perfect! Great recipe.

Trish

01/29/2020 01:08:06 PM

I made my own meatballs and browned them first which gave additional flavor. Also used ditalini pasta as couldn’t find the pastina and I reduced the pasta to 1/3 cup.

Penny Cariotto

01/30/2020 04:44:55 AM

Terrific! Even better the following day. I made my own meatballs & then browned them before adding to the pot. Did not find pastina pasta. Used DaVinci acini de Pepe. Perfect!

Misty

07/13/2020 08:32:50 PM

Used ditalini pasta, store-made Italian-style pork meatballs, & bone broth. Also threw in a parmesan rind at the end. Delicious!

Lori Kempen

02/10/2025 06:06:30 PM

So I made bratwurst this weekend and wanted to make a soup with it, so I found this online. I think it would have been better to use the mild hot Italian sausage, but I doctored it a lot, and my family loved it. Definitely will do again. To get an umami depth to the soup, I added one large anchovy to the hot olive oil at the beginning, and it disintegrated into the oil. I will add two anchovies next time. The rest of the recipe was as is, except it was a little bland with just the bratwurst flavor, so I added about a half of of tomato paste, shook in a bit of lemon juice, added a half TBS of basil/Olive oil/garlic blend, a teaspoon of dried basil, a large teaspoon of minced garlic, and a TBS of black pepper. Will definitely make again.

Sb

11/01/2022 08:01:19 PM

Loved this recipe! I used some of the changes that were suggested. I added cilantro, but kept the parsley and used the orzo noodles . I also used pork Italian style meatballs with Parmesan cheese that were premade from Walmart. They were delicious. I did substitute the unsalted beef broth instead of using the chicken broth. Loved the taste. The soup was a hit with my family. I will definitely be reusing this recipe time and again this winter.

Lori Bowers

01/27/2025 11:39:33 PM

Way easier than cooking in a pot on the stove!

Michelle Akan

01/21/2025 07:23:48 PM

Sautéed the vegetables, then added ALL of ingredients to instapot. I used frozen meatballs. Placed on soup mode. 25 minutes and then released the pressure manually. Tasted great. I decrease the pasta to 3/4 cup and use 3:1 (chicken broth/ beef broth)

Rebecca Gubler

09/17/2024 12:02:43 AM

I added a lot more meatballs, but I would stick to the amount of pasta next time, instead of adding a bit more like I did. I also added half the spinach instead of all 6 oz, which is a bit much for my family.

Oma

04/09/2024 05:40:10 AM

It was a huge hit with my family. The only thing I did was use frozen, premade Italian meatballs purchased from the freezer section of the store. I would serve this to guests as well as take it as a meal, with a salad and rolls to someone recovering from surgery, having a baby, etc...

MatureOats6894

03/01/2024 05:52:24 PM

Yummy! A really great recipe!!

RubyOkra7644

02/25/2024 01:56:52 AM

It was delicious. I made it twice now.

Kenneth Lewis

02/03/2024 09:07:22 PM

Even my roommate asked for seconds.

Marie Jaquith

12/31/2023 09:38:44 AM

I made this with the new insta pot I got for christmas. really tasty good flavors. it was super easy to make and follow. my family came back for seconds and even thirds! I will be keeping this in my winter soup rotations

WittyTray6614

11/19/2023 05:05:40 PM

Love this, added a little Oregano and Coriander

Cook Time: 5 minutes

Instant Pot Italian Wedding Soup Recipe

Ingredients

Directions