Recipe of Vegan Italian Wedding Soup Recipe

Instant Pot&Reg; Italian Wedding Soup

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Recipe Summary Instant Pot&Reg; Italian Wedding Soup

Meatballs, pasta, and cheese are a marriage made in heaven. There are many, many versions of this recipe, this is mine. I hope that you enjoy it!

Ingredients | Vegan Italian Wedding Soup Recipe

1 tablespoon olive oil

1 ½ cups chopped carrots

1 cup sliced celery

½ cup diced red onion

1 teaspoon dried parsley

¼ teaspoon dried basil

¼ teaspoon ground black pepper

6 cups no-salt-added chicken broth

20 Italian meatballs, preferably home made

½ cup pastina pasta

6 ounces baby spinach

4 teaspoons grated Parmesan cheese

salt to taste

Directions

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Pour in oil and heat until hot. Add carrots, celery, and red onion; cook until tender, 4 to 5 minutes. Season with parsley, basil, and pepper. Pour in chicken broth and add meatballs. Close and lock the lid. Close the valve and select the Soup function according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add pastina and stir to combine. Replace the lid. Close the valve and select the Soup function according to manufacturer's instructions; set timer for 3 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Add spinach and stir. Let soup sit for 5 minutes so pasta will be fully cooked and spinach will be wilted. Season with salt to taste.

Ladle into bowls and top with Parmesan cheese.

Info | Vegan Italian Wedding Soup Recipe

prep: 10 mins cook: 35 mins additional: 15 mins total: 1 hr Servings: 4 Yield: 4 servings

TAG : Instant Pot&Reg; Italian Wedding Soup

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