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Pressure-Cooker Italian Wedding Soup

1 review
Test Kitchen Approved
Total Time

Prep: 25 min. Cook: 10 min. + releasing

Makes

10 servings (3-3/4 quarts)

Updated: Oct. 29, 2023
I like to buy large bags of frozen meatballs to have on hand for quick-fix meals. Meatballs can be used in so many different ways when I'm in a pinch for time, and they work so nicely in this soup. —Rebecca Yankovich, Springfield, Virginia
Pressure-Cooker Italian Wedding Soup
Pressure-Cooker Italian Wedding Soup Recipe photo by Taste of Home
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Ingredients

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 4 medium carrots, chopped
  • 1 celery rib, chopped
  • 1 medium onion, chopped
  • 2 cartons (32 ounces each) chicken stock
  • 1 package (26 ounces) frozen fully cooked Italian meatballs
  • 1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted
  • 1/2 cup uncooked ditalini or other small pasta
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1 package (10 ounces) fresh spinach (about 13 cups), chopped

Directions

  1. Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add butter and oil. When hot, add carrots, celery and onion; cook and stir until crisp-tender, 4-6 minutes. Press cancel. Stir in stock, meatballs, condensed soup, ditalini, oregano and pepper.
  2. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Allow pressure to naturally release. Stir in spinach until wilted.

Nutrition Facts

1-1/2 cups: 321 calories, 21g fat (9g saturated fat), 40mg cholesterol, 1242mg sodium, 17g carbohydrate (3g sugars, 3g fiber), 18g protein.