Instant Pot Italian Wedding Soup is a hearty, flavor-packed Italian-American favorite. This easy crowd-pleasing soup has the perfect marriage of flavors that comes from beans, spinach, pasta, spices, Parmesan cheese, and mini Italian meatballs. Pressure cooking lets you bring this soup to the table in a fraction of the time. [Stovetop instructions also included.]
[This recipe was modified in January 2020 to provide stovetop instructions.]
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read the disclosure.
Table of Contents
Introduction
Here’s an interesting tidbit about the origins of Italian Wedding Soup: it’s an Italian recipe imported to America and it’s NOT served at weddings!
In fact, the name Italian Wedding Soup comes from Minestra Maritata which is translated as “married soup”, and is so named for the perfect marriage of flavorful meatballs and leafy greens.
I’ve always loved this meatball soup because it’s so hearty and can be a meal on its own. As always, when I’m trying to convert a family favorite recipe to the Instant Pot, I test the recipe out using different methods, trying to achieve a balance between convenience and taste.
My recipe for Instant Pot wedding soup calls for pressure cooking the meatballs and pasta together in the broth – convenience without sacrificing taste. The only time commitment for this recipe is making the meatballs.
Here are some Italian recipes you might enjoy:
– Instant Pot Penne with Sausage
– Instant Pot Garlic Shrimp Pasta
– Instant Pot Vegetarian Rigatoni Bolognese
– Instant Pot Spaghetti with Meat Sauce from Scratch
Tips and Substitutions
Meatballs
Use your favorite recipe for Italian meatballs or you can go with my recipe. You can substitute chicken or turkey meatballs, or a combination of beef and pork. The mini meatballs can be made ahead of time.
If you don’t have the time to make the meatballs, you could use store-bought Italian sausage and divide it into small pieces that you can drop into the soup.
I don’t recommend using store-bought frozen meatballs because I find them to be too big. If that doesn’t bother you, feel free to use them.
Spinach
Traditional Italian Wedding Soup recipes call for escarole but I substitute baby spinach. Escarole is a slightly bitter leafy green related to the endive. If you want to use escarole or any other greens, such as kale, feel free to substitute.
Spice
I use 2 teaspoons of crushed red pepper in the Italian Wedding Soup and don’t find it to be too spicy. However, based on reader feedback I’ve decreased it to ½ teaspoon in the recipe. So feel free to add more than a teaspoon if you’re not sensitive to spice.
Eggs
Finishing off with eggs adds flavor and thickness to the soup. The eggs can curdle if you add them in directly to the soup, so you need to whisk the eggs with some of the broth to temper them. This way, when you add the eggs in, they’ll be incorporated into the soup without clumping up.
Pasta
I like to use the tiny little round pasta called acini di pepe (pronounced “ah-chee-nee dee peh-peh”). You can substitute orzo or pastina. To check if you need to adjust the cooking time, use this handy guide for determining pasta cooking time from Pressure Cooking Today.
If you’d like the pasta cooked al dente, you might want to decrease the pressure cooking time by a minute.
How to Release Pressure When Pressure Cooking Pasta
Doing a quick release (QR) of pressure while pressure cooking pasta can result in food particles spewing out of the steam release valve. When releasing pressure, do it in bursts.
This means you release steam for 1 second and stop. Repeat multiple times until the steam coming out is less forceful. At that point, you can release the remaining pressure in a steady stream.
[Read More: Instant Pot Natural Release or Quick Release?]
If you’re new to the Instant Pot and aren’t familiar with how to use it, you might find it helpful to first read one of the following guides and then come back here to learn how to make this recipe.
- General Instant Pot Instructions for Beginners
- Instant Pot ULTRA Beginner’s Manual
- Instant Pot DUO EVO PLUS Beginner’s Manual
- Instant Pot DUO NOVA Beginner’s Manual
- Instant Pot DUO GOURMET Beginner’s Manual
- Instant Pot DUO CRISP Beginner’s Manual
- Instant Pot PRO Beginner’s Manual
- Instant Pot PRO CRISP Beginner’s Manual
Instant Pot Italian Wedding Soup – Ingredients
- Broth
- White wine
- Onions
- Carrots
- Celery
- Ham
- Garlic
- Bay leaves
- Red pepper flakes
- Oregano
- Black pepper
- Salt
- Spinach
- Cannelini beans
- Eggs
- Pasta
- Parsley
- Olive oil
- Meatballs
- Parmesan cheese (not shown)
More details in the recipe card at the bottom of this post
How to Make Italian Wedding Soup in the Instant Pot (Step by Step Instructions)
- Turn on Saute Mode.
- Saute vegetables and deglaze.
- Stir in spices, broth, meatballs and pasta.
- Pressure cook.
- Release pressure.
- Stir in beans and spinach.
- Stir in eggs.
How to Turn on Saute Mode
- Instant Pot DUO: Select the Saute function.
- Instant Pot ULTRA: Select the Saute function and press Start.
Saute Vegetables and Deglaze
- Once the Instant Pot has pre-heated, add olive oil and allow the oil to heat up.
- Stir in onions, carrots, celery, garlic, and ham and saute for 1 to 2 minutes.
- Deglaze with white wine and stir to remove any brown bits.
- Select Cancel.
Stir in Spices, Broth, Meatballs and Pasta
- Stir in red pepper, oregano, black pepper, salt, and bay leaves.
- Stir in broth.
- Add meatballs and pasta and stir gently.
Instant Pot Duo Pressure Cook 6 minutes
- Close the lid and make sure steam release handle is in ‘Sealing’ position
- Press Manual (or Pressure Cook) and ‘+’ or ‘-‘ until the display reads ‘6‘ (6 minutes).
Instant Pot Ultra Pressure Cook 6 minutes
- Close the lid.
- Select Pressure Cook mode and adjust the time to 6 minutes (00:06).
- Press Start.
Pressure Cooking Process (Duo and Ultra)
- Instant Pot display will change to On.
- Once the Instant Pot is pressurized, the float valve will go up.
- The display will count down to 0; it will then switch to Keep Warm mode and display L0:00 or 00 00 and begin to count up the number of minutes since pressure cooking completed.
How to Quick Release Pressure (QR) on the DUO
- Move the steam release handle to Venting. Steam will come out of the steam release handle.
- When your Instant Pot is depressurized, the float valve will be in the down position.
- Press Cancel and open the Instant Pot.
How to Quick Release Pressure (QR) on the ULTRA
- Press down on the Steam Release Button until it locks into place, and steam begins to come out of the Steam Release Valve.
- When your Instant Pot is depressurized, the float valve will be in the down position.
- Press Cancel and open the Instant Pot.
[Find out more about the pressure release methods and how and when to use them. ]
✏️ Pro Tip for Releasing Pressure in Small Bursts
- For some foods such as noodles, I find it helpful to release the steam in small bursts: less than 1-second intervals. Once the steam coming out is less forceful, release the remaining pressure in a steady stream. Read more about the different pressure release methods.
Stir in Beans and Spinach
- Stir in beans and spinach.
- Select Saute function.
- Allow the soup to cook for another 2 minutes, or until heated through and greens are wilted.
- Remove the inner pot from the base unit and place on a heat-resistant surface or use a trivet.
Stir in Eggs
- Add 6 tablespoons of the hot broth to the beaten eggs, one tablespoon at a time, beating well after each addition.
- Off heat, add the egg mixture to the hot soup in a steady slow drizzle, stirring in a circular fashion constantly. *
- Serve into soup bowls and garnish each serving with freshly grated parmesan cheese and parsley.
* See tips for more information on adding the eggs to the soup.
Stovetop Directions for Italian Wedding Soup
To make this recipe on the stovetop:
- Form the mini meatballs and set aside.
- Heat the olive oil in a dutch oven or stock pot.
- Saute the vegetables and ham.
- Saute the spices.
- Deglaze with the white wine.
- Stir in broth and bring to a boil.
- Cook the meatballs in the broth briefly.
- Add the pasta and simmer till cooked.
- Add the beans and spinach, and heat through until wilted.
- Sprinkle with parmesan cheese and parsley before serving.
See the recipe card below for detailed instructions.
Instant Pot Italian Wedding Soup
Ingredients
Mini Italian Meatballs Ingredients
- ¼ cup bread crumbs
- ¼ cup Parmesan cheese grated
- 2 tablespoon whole milk
- 2 tablespoon parsley chopped
- 1 egg beaten
- 2 teaspoon Italian seasoning
- 1 teaspoon garlic minced
- ¾ teaspoon salt or to taste
- ½ teaspoon black pepper powder
- ½ tsp crushed red pepper or to taste *
- pinch nutmeg
- ½ lb. ground beef (250 grams) or ground pork or a combination of both
Soup Ingredients
- 2 tablespoon olive oil
- 1 cup onion chopped
- 1 cup carrots chopped
- 1 cup celery chopped
- 1 tablespoon garlic minced
- 1 cup ham ¼ inch cubes
- ½ cup white wine
- ½ teaspoon crushed red pepper or more to taste
- 2 teaspoon dried oregano
- 1 teaspoon black pepper powder freshly ground
- 1 teaspoon salt or to taste
- 1 large or 2 small bay leaves
- 7 cups low sodium chicken broth
- 25 mini mini Italian meatballs (recipe included above)
- ½ cup acini di pepe pasta
- 2 cups cannellini beans 15 oz. can or cooked
- 2 cups spinach fresh, chopped
- 2 eggs beaten
- ¼ cup Parmesan cheese grated
- ½ cup parsley chopped
Instructions
How to Make Mini Italian Meatballs
- Combine all ingredients for the meatballs, except the ground beef.
- Add in the ground beef and combine well. If the mixture is too wet to form meatballs, add more breadcrumbs as needed. If the mixture is too dry, add some chicken broth.
- Form into ¾-inch mini meatballs and place on a baking sheet until ready to use.
How to Make the Soup in the Instant Pot
- Select the Saute function and pre-heat the Instant Pot.
- Once the Instant Pot has pre-heated, heat the olive oil.
- Stir in onions, carrots, celery, garlic, and ham and saute for 1 to 2 minutes.
- Deglaze with white wine and stir to remove any brown bits. Press Cancel.
- Stir in red pepper, oregano, black pepper, salt, and bay leaves.
- Stir in broth.
- Gently stir in meatballs and pasta.
- Close the lid and pressure cook on High Pressure for 6 minutes.
- Do a quick release, initially releasing the pressure in short bursts to avoid food particles from spewing out with the steam. [Read More: The Different Pressure Release Methods]
- Open the Instant Pot and stir in beans and spinach.
- Select Saute mode, cook soup for another 2 minutes, or until heated through and spinach has wilted.
- Using silicone mitts, carefully remove the inner pot from the base unit and place on a heat-resistant surface or use a trivet.
- Temper the eggs: Off heat, add 6 tablespoons of the hot broth to the beaten eggs, one tablespoon at a time, beating well after each addition.
- Add the egg/broth mixture to the soup in a steady slow drizzle, constantly stirring in a circular fashion.
- Serve into soup bowls and garnish each serving with freshly grated parmesan cheese and parsley.
How to Make the Soup on the Stovetop
- Heat the olive oil in a dutch oven or stock pot over medium heat.
- Saute the onions, carrots, celery, garlic, and ham and saute until onions are soft.
- Stir in the red pepper, oregano, black pepper, salt, and bay leaves.
- Deglaze with the white wine, stirring until almost evaporated.
- Stir in broth and bring to a boil. Reduce heat to medium-low.
- Drop the meatballs into the broth and let them cook for about 3 minutes.
- Stir in the pasta and simmer till pasta and meatballs are cooked, about 10 minutes.
- Add the beans and spinach; heat through until spinach has wilted.
- Remove from heat.
- To temper the eggs: Add 6 tablespoons of the hot broth to the beaten eggs, one tablespoon at a time, beating well after each addition.
- Add the egg/broth mixture to the soup in a steady slow drizzle, constantly stirring in a circular fashion.
- Serve into soup bowls and garnish each serving with freshly grated parmesan cheese and parsley.
Notes
- Prep time does not include steps that are already accounted for in the ingredient list, e.g. minced garlic, cut vegetables, etc.
- * The original recipe calls for more crushed red pepper. I’ve decreased the quantity based on reader feedback. Add more if you like spice!
- See the blog post for more detailed recipe tips.
Nutrition
Thank you for visiting Paint the Kitchen Red. All photos and content are copyright protected. Please don’t use any content without prior written permission. If you’ve made this recipe and would like to share it with your friends, please link back to this recipe. Thank you!
I am not a certified nutritionist. I provide my best estimate of nutritional information merely as a courtesy to my readers. If you depend on nutritional information for dietary or health reasons, I suggest using your favorite online nutrition calculator to confirm the nutritional value of this recipe based on the actual ingredients that you use.
Did you know that the best way to support your favorite bloggers is to comment and rate recipes, and share on social media? If you loved this recipe, please comment and give it a five ⭐ rating in the comment section below. If you’re a pinner, pin this post using the Pin buttons at the top and bottom of this post and in the recipe card above. Thank you for your support!
Soup Recipes You Might Also Like
Lisa Travis says
Looks delicious! I’m making it tonight 😊🍲
Paint the Kitchen Red says
Hope you like it, Lisa!
Jen says
Liked this a lot! I doubled the meatballs because I’m feeding four teenagers, but otherwise pretty much followed the recipe exactly. I didn’t temper my eggs right so they didn’t blend like I’d hoped, but I think it was my error – not the recipe. Still tasted delicious. Will definitely make this again.
Paint the Kitchen Red says
I’ve done what you did with the eggs before, so I get it 🙂 Glad to hear you liked the recipe, Jen.
Barbie says
Very easy to make, but i made it in a big pot on the stove instead. My pressure cooker pot is too small for this recipe. It also turned out a little too spicy for me, even with only 1 tsp of pepper flakes. Every has different preferences for different reasons. I have a sensitive belly. Will only use 1/4 next time as I still like a little kick.
Paint the Kitchen Red says
Hi Barbie – thanks for your comment; very kind of you to take the time. I’m glad you liked the recipe!
Barbie says
Oh, and thanks for teaching me how to temper eggs!
D Kelsven says
So so yummy
Janet says
Soup was delish except it was very spicy with the red crushed pepper… will not do next time. I also did t add the ham or egg at the end!
Paint the Kitchen Red says
Janet, I will go ahead and decrease the quantity of crushed red pepper in the recipe because I realize that most people may not like spice as I do. Thanks for your feedback.
Barbara Schieving says
Looks delicious! You can’t go wrong with a classic.