There’s something incredibly comforting about a steaming bowl of Italian Wedding Soup. Despite its name, this classic isn’t typically served at weddings! The Italian name, *minestra maritata*, means ‘married soup,’ referring to the delicious marriage of flavors between the rich broth, savory meatballs, and fresh greens. My version uses the magic of the Instant Pot to bring this soulful, nourishing soup to your table in under 30 minutes, making it the perfect weeknight dinner that tastes like it simmered for hours.
Ingredients
• Total Time: 28 minutes | Serves: 6
• 1 pound (450g) gluten-free hot Italian sausage, casings removed
• 1 tbsp (15ml) olive oil
• 2 medium carrots, peeled and thinly sliced
• 1 small yellow onion, chopped
• 1 clove garlic, minced
• Salt and freshly ground black pepper, to taste
• 4 cups (950ml) chicken broth
• 2-3 cups fresh baby spinach leaves
• 4 tbsp grated Parmesan cheese, plus more for serving
Instructions
1. Directions
2. Roll the sausage into small, equal-sized meatballs (about 1-inch). Set aside.
3. Set your Instant Pot to the “Sauté” function. Add the olive oil. Once hot, add the chopped onion and sliced carrots, cooking for 2-3 minutes until they begin to soften.
4. Add the minced garlic and cook for another 30 seconds until fragrant. Press “Cancel” to stop the sauté function.
5. Gently place the meatballs into the pot, then pour in the chicken broth. Season with salt and pepper.
6. Secure the lid, set the pressure valve to the “Sealing” position, and select “Manual” or “Pressure Cook” on High Pressure for 5 minutes.
7. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then perform a Quick Release for any remaining pressure.
8. Carefully remove the lid. Stir in the fresh spinach leaves until they are just wilted.
9. Ladle the soup into bowls and serve hot, garnished with a generous sprinkle of grated Parmesan cheese.
Nutritional Information
• Per Serving: Calories: 323 | Total Fat: 25g | Net Carbs: 0.73g | Protein: 19g | Fiber: 1.1g
Pro Tips
• For a heartier soup, add 1/2 cup of small pasta like acini de pepe or orzo with the broth before pressure cooking.
• Swap the spinach for other leafy greens like chopped escarole or kale. Add heartier greens with the broth to allow them more time to soften.
• For a classic finish, whisk one egg with 1 tablespoon of Parmesan cheese. After releasing the pressure, slowly drizzle the egg mixture into the simmering soup while stirring constantly to create delicate ribbons.
• The meatballs can be formed a day in advance and stored in an airtight container in the refrigerator to speed up prep time.
FAQ
Q: Why is it called Italian Wedding Soup
A: Despite the name, it’s not traditionally served at weddings. The Italian name, ‘minestra maritata,’ means ‘married soup,’ which refers to the delicious ‘marriage’ of flavors from the meatballs, greens, and broth.
Q: Can I add pasta to this Instant Pot soup
A: Yes, for a heartier soup, you can add 1/2 cup of a small pasta like acini de pepe or orzo. Add it to the pot with the chicken broth before you begin pressure cooking.
Q: What other greens can I use instead of spinach
A: You can easily substitute spinach with other leafy greens. Chopped escarole or kale are excellent options. For heartier greens like kale, it’s best to add them with the broth before pressure cooking so they have more time to soften.
Q: How do I make the meatballs ahead of time
A: To save time, you can form the sausage meatballs up to a day in advance. Simply store them in an airtight container in the refrigerator until you’re ready to cook the soup.
