Warm up with a bowl of this delicious and nutritious Instant Pot Vegetable Soup with Pasta. Made with an array of fresh vegetables, garlic, and spices, this soup is a filling meal easy to make in one pot. Perfect for lunch or dinner, this versatile soup is sure to become a staple in your home.
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Check out my Instant Pot Bean Soup and my Instant Pot Ham Potato Soup for more delicious soup recipes!
This Instant Pot vegetable soup with pasta recipe is a hearty and flavorful soup that is easy to make in an Instant Pot. It's packed with nutritious vegetables. The soup is seasoned with salt and pepper, and the chicken broth adds depth and richness to the flavor. The addition of small shell pasta makes this soup a filling and satisfying meal.
The Instant Pot makes it convenient to cook this soup in one pot, which saves time and reduces the number of dishes you need to clean. This recipe is customizable, so you can adjust the ingredients based on your personal preferences or what you have on hand. Enjoy this delicious soup for lunch or dinner, or serve it as a side dish.
Why You'll Love This Recipe
- The Instant Pot makes it easy to cook this soup in one pot, saving you time and reducing the amount of dishes you need to clean.
- This soup is packed with vegetables, providing a variety of vitamins and minerals. The addition of pasta makes it a filling and balanced meal.
- You can adjust the ingredients based on your personal preferences or what you have on hand. For example, you can swap in different vegetables, use a different type of pasta, or add additional seasonings.
- The combination of fresh vegetables, garlic, and spices creates a delicious and satisfying soup that is bursting with flavor.
- This soup can be served as a main dish or as a side dish. You can also enjoy it for lunch or dinner, and it makes a great leftovers.
Ingredients You'll Need
- Yellow Onion: Provides a sweet and savory flavor, as well as a natural crunch, to the soup. It is also a good source of vitamin C and fiber.
- Olive Oil: Used to cook the onion and garlic and to add richness and flavor to the soup. Olive oil is also a healthy source of monounsaturated fats.
- Garlic: Adds depth of flavor and aroma to the soup. Garlic is also rich in antioxidants and has various health benefits.
- Carrots: Provides a sweet, crunchy texture and are a good source of vitamin A and fiber.
- Celery: Adds a mild, slightly crunchy flavor to the soup. Celery is also a good source of vitamins C and K.
- Cabbage: Provides a fresh, slightly crunchy flavor to the soup. Cabbage is also a good source of fiber and vitamin C.
- Zucchini: Adds a mild, slightly sweet flavor to the soup. Zucchini is also a good source of fiber, vitamin C, and potassium.
- Fresh Green Beans: Adds a crisp, crunchy texture and are a good source of fiber and vitamins C and K.
- Peeled Tomatoes: Provides a sweet, slightly acidic flavor and are a good source of vitamin C and potassium.
- Spinach: Adds a fresh, slightly bitter flavor and is a good source of fiber, vitamins A and C, and iron.
- Salt: Enhances the flavors in the soup.
- Ground Black Pepper: Adds a subtle spicy flavor and is used to season the soup.
- Chicken Broth: Provides a rich, savory flavor and is the base for the soup.
- Small Shell Pasta: Adds a chewy texture to the soup and makes it a complete meal.
Step-By-Step Instructions
Step 1: Turn on the Instant Pot and select the sauté function.
Step 2: Add the olive oil and onion to the Instant Pot and cook until the onion is translucent, about 5 minutes.
Step 3: Add the garlic, carrots, celery, cabbage, and zucchini and cook for another 2-3 minutes.
Step 4: Stir in the green beans, peeled tomatoes, spinach, salt, and pepper.
Step 5: Add the chicken broth and pasta to the Instant Pot and stir to combine.
Step 6: Close the lid of the Instant Pot and set the pressure release valve to sealing. Select the manual or pressure cook function and set the cook time to 10 minutes.
Step 7: When the cooking time is finished, quick-release the pressure by moving the pressure release valve to venting. Carefully open the lid and stir the soup. Serve hot.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Expert Tips
- Use high quality ingredients. Using fresh, high quality ingredients will result in a flavorful and delicious soup.
- Sauté the onions and garlic. Sautéing the onions and garlic in olive oil before adding the other ingredients will help to develop the flavor of the soup.
- Cut the vegetables evenly. Cutting the vegetables evenly will help them cook evenly and ensure a consistent texture in the soup.
- Use a good-quality chicken broth. Using a high quality, low sodium chicken broth will enhance the flavor of the soup without adding too much salt.
- Don't overcook the pasta. Overcooking the pasta will result in mushy pasta, so be sure to check the pasta after the recommended cooking time.
- Customize the ingredients. Feel free to swap in different vegetables or use a different type of pasta to suit your personal preferences or what you have on hand.
- Adjust the seasonings. Taste the soup before serving and adjust the seasonings, such as salt and pepper, as needed.
Variations
- Vegan: Replace the chicken broth with vegetable broth and skip the pasta to make this recipe vegan.
- Spicy: Add some red pepper flakes or hot sauce to the soup for a spicy kick.
- Different vegetables: Try swapping out some of the vegetables for others, such as butternut squash, sweet potato, or kale.
- Different pasta shapes: Use a different shape of pasta, such as elbow macaroni or ditalini, for a different texture.
- Lentil: Add a can of rinsed and drained lentils to the soup for added protein and texture.
- Rice: Replace the pasta with brown or white rice for a gluten-free option.
- Meat: Add cooked chicken, turkey, or sausage to the soup for added protein and flavor.
Storing & Freezing
Storing: Store the soup in an airtight container in the refrigerator for up to 5 days. Reheat the soup in a pot on the stove or in the microwave before serving.
Freezing: Freeze the soup in an airtight container or freezer-safe zip-top bag for up to 3 months. To reheat, thaw the soup in the refrigerator overnight and then heat it up in a pot on the stove or in the microwave.
Recipe FAQ's
Yes, you can use frozen vegetables instead of fresh, but the cooking time may need to be adjusted.
Yes, you can use vegetable broth or beef broth instead of chicken broth, if desired.
Yes, you can make this recipe in a slow cooker, but the cooking time will need to be adjusted. Saute the onions and garlic in a pan on the stove and then transfer the ingredients to the slow cooker. Cook on low for 8 hours or on high for 4 hours, or until the vegetables are tender.
Yes, you can use gluten-free pasta to make this recipe gluten-free.
You can thicken the soup by mashing some of the vegetables with a potato masher or blending a portion of the soup with an immersion blender.
Yes, you can add cooked chicken, turkey, or sausage to the soup for added protein and flavor.
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Instant Pot Vegetable Soup With Pasta
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion
- 2 cloves garlic minced
- 2 stalks celery chopped
- 2 carrots chopped
- 1 cup chopped cabbage
- 2 cups sliced zucchini
- ½ cup fresh cut green beans
- 28 ounce can whole peeled tomatoes chopped
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 64 ounces chicken broth
- ½ cup small shell pasta uncooked
Instructions
- Turn on the Instant Pot and select the sauté function.
- Add the olive oil and onion to the Instant Pot and cook until the onion is translucent, about 5 minutes.
- Add the garlic, carrots, celery, cabbage, and zucchini and cook for another 2-3 minutes.
- Stir in the green beans, peeled tomatoes, spinach, salt, and pepper.
- Add the chicken broth and pasta to the Instant Pot and stir to combine.
- Close the lid of the Instant Pot and set the pressure release valve to sealing. Select the manual or pressure cook function and set the cook time to 10 minutes.
- When the cooking time is finished, quick-release the pressure by moving the pressure release valve to venting. Carefully open the lid and stir the soup. Serve hot.
Notes
- Sautéing the onions and garlic in olive oil before adding the other ingredients will help to develop the flavor of the soup.
- Cutting the vegetables evenly will help them cook evenly and ensure a consistent texture in the soup.
- Using a high-quality, low-sodium chicken broth will enhance the flavor of the soup without adding too much salt.
- Overcooking the pasta will result in mushy pasta, so be sure to check the pasta after the recommended cooking time.
- Feel free to swap in different vegetables or use a different type of pasta to suit your personal preferences or what you have on hand.
- Taste the soup before serving and adjust the seasonings, such as salt and pepper, as needed.
- Storing: Store the soup in an airtight container in the refrigerator for up to 5 days. Reheat the soup in a pot on the stove or in the microwave before serving.
- Freezing: Freeze the soup in an airtight container or freezer-safe zip-top bag for up to 3 months. To reheat, thaw the soup in the refrigerator overnight and then heat it up in a pot on the stove or in the microwave.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Ben M
This is such a simple recipe and it tastes great. We ate some of this right away and put the rest in the freezer for a future meal for my wife and I. This recipe is a great use for an Instant Pot and thanks for sharing.
Michelle
Soup in 30 minutes?! Love how quick and easy this is in the Instant pot!
Dannii
I am always looking for new ways to my instant pot and this looks hearty and delicious.
Angela
Minestrone is one of my favorite soups. I love to make a big batch on the weekend and eat it all week. This recipe is wonderful made in the instant pot.