Instant Pot Italian Festival Soup
This Instant Pot soup is a simple and enjoyable weeknight meal. It’s loaded with healthy vegetables and other flavorful ingredients that provide the perfect balance of protein, carbohydrates, vitamins, and minerals.
It’s not quite Italian wedding soup, but it is a close cousin. There are several variations you can make to individualize it for each bowl, or you can spice up the entire batch. I made this Instant Pot soup when my 3 year old was not feeling well and I swear, the next day she stopped coughing and her and my 5 year old asked three times at dinner if I would make it again. My wife asked what I put in it and if I could write down the recipe… So here it is.
After just 15 minutes of cooking in the Instant Pot, a tasty comfort meal will be ready for you to enjoy and leftovers will be waiting for you at lunch the next day.
Instant Pot Italian Festival Soup
TOTAL TIME: 30 min Prep: 15 min Cook: 15 min
Ingredients
- 32 oz. chicken broth
- 1 8-oz. can tomato sauce
- 3/4 cup oatmilk
- 12 turkey meatballs, frozen
- 12 oz. noodles of your choice
- Mushrooms (5-10 or more)
- 1 small squash, diced
- 3 carrots, diced
- 1/2 sweet onion, chopped
- 2 cloves garlic, minced (or 1 Tbsp. jarred garlic)
- Pinch of salt
- Pinch of black pepper
- 1-2 Tbsp. fresh herbs of your choice
(Suggested: Oregano, Thyme, Basil, Rosemary, or Tarragon) - Additional Add-Ins (Optional – add to the entire batch or individual bowls):
- Ginger
- Cheese
- Cardamom
- Hardboiled egg
- Turmeric
- Peppers
Directions
- Gather all ingredients and equipment.
- Put all ingredients into the Instant Pot. Cook at high pressure for 5 minutes and natural release for 10 minutes.
- Carefully remove the lid and serve with any customizations you like!
Want to make this delicious, nutritious recipe at home?
Click below to download a recipe card for this Instant Pot soup recipe.