Easy Italian Wedding Soup Recipe
This easy Italian Wedding Soup delivers comforting broth, juicy meatballs, tender vegetables, and perfectly cooked pasta in every spoonful—ideal for a quick weeknight dinner or leftover lunch.
Equipment
- 1 Pressure cooker or large soup pot
Ingredients
Main ingredients
- 2 Tbsp. olive oil good quality
- 2½ cups mirepoix chopped onions, celery, carrots
- 3 cloves garlic minced
- 8 cups chicken broth homemade or good quality
- 2 cups water
- ¾ cup dry ditalini pasta
- 12 oz. frozen meatballs
- 6 cups fresh spinach roughly chopped
- 1½ cups fresh chopped parsley plus extra for serving
- Freshly grated Parmesan cheese
- Kosher salt and fresh black pepper to taste
Instructions
Instructions
- Heat your olive oil in the pressure cooker pot over medium heat. Once it’s shimmering, toss in the chopped mirepoix. Stir every now and then for about 5–7 minutes until veggies get soft and tender.
- Add minced garlic and cook it for about a minute until that garlic scent fills the kitchen.
- Pour in the chicken broth and water. Stir and bring to a boil using your pressure cooker’s sauté setting or stovetop burner.
- Add dry ditalini pasta and frozen meatballs. Stir to prevent sticking and keep meatballs submerged.
- Lock the lid and pressure cook for 5 minutes. Quick release immediately after cooking.
- Carefully open the lid. Stir in chopped spinach and parsley. Let wilt 2–3 minutes. Season with salt and pepper. Serve hot with Parmesan and more parsley.
Notes
Top each bowl with extra parsley and freshly grated Parmesan for a final touch of freshness and salty creaminess. Great for meal prep—just store and reheat gently.