The Perfect Instant Pot Wedding Soup Recipe for Cozy Nights

Whipping up a delightful instant pot wedding soup can turn an ordinary meal into a memorable culinary adventure.

Weeknight dinners demand quick and satisfying solutions that pack maximum flavor.

Meatballs nestled in rich, hearty broth create a comforting experience you’ll crave again and again.

Small kitchen warriors appreciate how this recipe simplifies complex Italian traditions with minimal effort.

Balanced ingredients of tender chicken, leafy greens, and savory aromatics dance together seamlessly.

Compact cooking techniques ensure every spoonful delivers robust, home-style goodness.

Dive into this simple yet spectacular dish that promises to become your new favorite comfort meal.

Instant Pot Wedding Soup in Just 30 Minutes – Italian Comfort Fast

• Rapid Meal Preparation: Whip up a delicious wedding soup in just 30 minutes using the Instant Pot, making it perfect for busy weeknights or last-minute meal planning.
• Hassle-Free Cooking: Simplify your cooking process with one-pot convenience, minimal prep work, and easy steps that even novice cooks can master without stress.
• Family-Friendly Comfort: Packed with tender meatballs, nutritious vegetables, and hearty pasta, this soup offers a crowd-pleasing meal that satisfies both kids and adults with its rich, comforting flavors.
• Time-Saving Technique: Leverage the Instant Pot's pressure cooking and sauté functions to create a restaurant-quality soup quickly, eliminating long hours of traditional stovetop cooking and reducing overall kitchen cleanup.

What Brings Together Instant Pot Wedding Soup

• Olive Oil: A flavorful base for sautéing vegetables, adds richness and helps prevent sticking.

• Garlic, Carrots, Celery: Classic soup base that builds deep flavor and provides natural sweetness.
• Spinach: Fresh green element that adds nutrients and vibrant color to the soup.

• Chicken Broth: Main liquid component that creates the soup's foundational flavor and provides moisture.

• Meatballs: Hearty protein that makes the soup more filling and satisfying.
• Parmesan Cheese: Adds a salty, umami flavor and creamy texture to finish the soup.

• Pasta: Provides body and substance to the soup, makes it more filling.
• Salt, Black Pepper: Essential seasonings that enhance and balance the overall taste profile.

How to Cook 30-Minute Instant Pot Wedding Soup

Step 1: Sizzle Aromatic Vegetables

Heat olive oil in the Instant Pot using sauté mode.

Drop in minced garlic and quickly stir in diced carrots and celery.

Let the vegetables soften and release their fragrant flavors for 2-3 minutes, creating a delicious base for the soup.

Step 2: Create Flavorful Liquid Foundation

Pour chicken broth into the pot, using a wooden spoon to scrape up any browned bits stuck to the bottom.

These flavor-packed remnants will add depth to your soup’s overall taste.

Step 3: Pressure Cook the Soup Base

Lock the Instant Pot lid and set the valve to “sealing” position.

Cook on high pressure for 10 minutes to develop rich, complex flavors.

Once complete, perform a quick-release to let out the steam.

Step 4: Prepare for Final Additions

Press the cancel button and return the Instant Pot to sauté mode.

Bring the broth to a gentle boil, creating the perfect environment for adding remaining ingredients.

Step 5: Cook Pasta and Warm Meatballs

Add pasta to the boiling broth and cook for 9-10 minutes, stirring occasionally to prevent sticking.

During the last few minutes, drop in the meatballs and let them heat thoroughly.

Step 6: Add Fresh Finishing Touches

Turn off the Instant Pot and fold in fresh spinach leaves.

Sprinkle Parmesan cheese over the top, allowing it to melt slightly into the hot soup.

Step 7: Season and Serve

Let the soup rest for 5 minutes to allow flavors to meld.

Taste and adjust seasoning with salt and black pepper if needed.

Ladle into warm bowls and enjoy immediately.

Wedding Soup Tips For Busy Nights

• Sauté garlic, carrots, and celery in olive oil before adding broth to develop a richer, more complex taste profile.
• Ensure meatballs are pre-cooked or use frozen, pre-made ones to save time and guarantee even heating throughout the soup.
• Add pasta towards the end of cooking to prevent overcooking and maintain an ideal al dente texture that doesn't become mushy.
• Stir in fresh spinach just before serving to preserve its vibrant green color and prevent wilting or overcooking.
• Swap chicken broth with vegetable broth for a vegetarian version, or use gluten-free pasta to make the recipe more dietary-friendly.

Wedding Soup Leftovers Made Simple

• Store leftover wedding soup in an airtight container for up to 3-4 days in the refrigerator. Ensure the container is sealed tightly to maintain freshness and prevent absorption of other food odors.
• Pack cooled soup in freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion. Freeze for up to 2-3 months. Avoid freezing pasta, as it can become mushy upon thawing.
• Warm gently in a pot over medium-low heat, stirring occasionally. Add a splash of chicken broth if the soup seems too thick. Heat until steaming hot throughout.
• Thaw overnight in the refrigerator, then reheat on the stovetop. If reheating directly from frozen, use low heat and stir frequently to prevent burning.

Serving Ideas With Wedding Soup

• Enhance Wine Pairing: Select a crisp, light-bodied Italian white wine like Pinot Grigio or Vermentino to complement the soup's delicate flavors and cut through the richness of meatballs.
• Bread Companion: Serve with crusty garlic bread or toasted ciabatta slices to soak up the flavorful broth and add a delightful textural contrast to the soft pasta and tender meatballs.
• Cheese Accent: Sprinkle extra freshly grated Parmigiano-Reggiano or pecorino romano on top to boost the umami depth and provide a salty, nutty finish that elevates the entire dish.
• Fresh Side Salad: Prepare a light arugula salad with lemon vinaigrette to balance the soup's hearty nature and introduce a bright, peppery element that refreshes the palate between bites.

Wedding Soup Prep Alternatives

• Vegetarian Wedding Soup: Replace meatballs with plant-based protein like white beans or lentil meatballs. Swap chicken broth for vegetable broth to create a fully meat-free version.
• Gluten-Free Option: Use gluten-free pasta and ensure meatballs are made with gluten-free breadcrumbs. Select certified gluten-free chicken broth to maintain dietary safety.
• Low-Carb Alternative: Substitute pasta with zucchini noodles or cauliflower rice. Keep meatballs and vegetables, reducing overall carbohydrate content while maintaining soup's rich flavor profile.
• Keto-Friendly Adaptation: Remove pasta completely, increase protein with extra meatballs. Add heavy cream for richness and use low-carb vegetables like cauliflower and spinach to maintain nutritional balance.

FAQs

• Can I use different types of meatballs in this recipe?

Yes, you can substitute homemade or store-bought meatballs. Beef, turkey, or chicken meatballs work great in this wedding soup recipe.

• Is this recipe gluten-free?

To make it gluten-free, use gluten-free pasta and ensure your meatballs are made without breadcrumbs. Check the chicken broth label to confirm it’s gluten-free.

• Can I make this soup ahead of time?

Absolutely! You can prepare the soup and store it in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.

• What can I do if I don't have an Instant Pot?

You can adapt this recipe for a large pot on the stovetop. Simmer the vegetables in broth, cook the pasta and meatballs separately, then combine and add spinach and cheese at the end.

30-Minute Easy Instant Pot Wedding Soup Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 17 reviews

• Total Time: 30 minutes
• Yield: 6 1x

Print Recipe

Pin Recipe

Description

Nonna’s classic Italian wedding soup comes alive in this quick instant pot marvel, blending hearty meatballs and tender greens with rich, comforting broth. Delightful flavors and speedy preparation make it perfect for family dinners when you crave a taste of homemade tradition.

---

Ingredients

Scale 1x2x3x

Main Protein:

• 48 mini frozen meatballs
• 6 cups chicken broth

Vegetables and Aromatics:

• 2 large carrots, diced
• 3 stalks celery, diced
• 2 cloves garlic, minced
• 1 cup spinach, chopped

Pasta, Oil, and Cheese:

• 8 ounces (226 grams) short pasta (ditalini, acini de pepe, or orzo)
• 1 tablespoon olive oil
• 1 ounce (28 grams) Parmesan cheese, grated
• Salt, to taste
• Black pepper, to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Activate the Instant Pot’s sauté function and warm the olive oil, introducing minced garlic to release its aromatic essence.
2. Incorporate diced carrots and celery, allowing them to soften and develop a tender crispness.
3. Splash in the chicken broth, meticulously scraping the pot’s bottom to capture every flavorful morsel and prevent scorching.
4. Seal the Instant Pot lid, positioning the valve to “sealing” mode, and pressurize for a precise 10-minute cooking cycle.
5. Execute a quick-release once the cooking completes, carefully managing the steam’s release.
6. Deactivate the pressure cooking mode and revert to sauté, bringing the liquid to a gentle, rolling boil.
7. Gently cascade the pasta into the bubbling broth, stirring periodically to prevent clumping and ensure even cooking.
8. During the pasta’s final cooking moments, nestle the meatballs into the liquid, allowing them to warm thoroughly and absorb the surrounding flavors.
9. Extinguish the Instant Pot’s heat, then delicately fold in fresh spinach leaves and grated Parmesan cheese.
10. Permit the soup to rest for a brief interval, letting the ingredients meld and temperatures equalize.
11. Taste and adjust seasoning with salt and freshly ground black pepper as desired.
12. Ladle the steaming soup into waiting bowls and serve immediately for optimal enjoyment.

Notes

• Make tiny meatballs for even cooking and better texture distribution throughout the soup.
• Select lean ground meat like chicken or turkey to reduce overall fat content while maintaining protein.
• Fresh spinach wilts better and provides brighter color compared to frozen alternatives, enhancing visual appeal and flavor profile.
• Consider using gluten-free pasta or zucchini noodles for low-carb and celiac-friendly modifications without sacrificing soup’s hearty essence.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Lunch, Dinner
• Method: Pressure Cooking
• Cuisine: Italian

Nutrition

• Serving Size: 6
• Calories: 180
• Sugar: 2 g
• Sodium: 800 mg
• Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 2 g
• Protein: 10 g
• Cholesterol: 30 mg