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When you’re short on time but still craving a meal that tastes like it’s been simmering for hours, Italian Pantry Soup is your go-to solution. In just 15 minutes, using a pressure cooker or Instant Pot, you can have a hearty, flavorful soup on the table that makes the most of pantry staples and leftover vegetables. This dish is all about convenience without compromising on taste—think rich marinara sauce, savory ground meat, tender pasta, and a medley of Italian spices that come together in a comforting, rustic soup.
What makes this recipe stand out is its versatility. You can use any ground meat you have on hand—beef, turkey, or even Italian sausage—and toss in whatever vegetables you’ve got lingering in the fridge. Carrots, zucchini, and onions are classics, but don’t hesitate to get creative with bell peppers, spinach, or even that half-forgotten celery. With canned marinara, chopped tomatoes, and a carton of beef broth, the soup’s base is robust and flavorful, making it taste like you’ve spent hours over the stove, when in reality, it only takes 4 minutes to cook under pressure.
The beauty of Italian Pantry Soup is in its flexibility and ease. You’ll love how adaptable it is to whatever ingredients you have on hand, making it the perfect last-minute dinner option. Top it off with some grated Parmesan and a sprinkle of fresh herbs, and you’ve got a meal that’s as impressive as it is effortless. It’s proof that with the right pantry staples, a little Italian magic, and the power of your pressure cooker, dinner can be both quick and delicious.
Tips and Variations:
Use what you have: No zucchini? Swap in frozen spinach, leftover green beans, or chopped bell peppers.
Change up the protein: Ground turkey or chicken work just as well, and Italian sausage will add even more flavor.
Make it gluten-free: Use a gluten-free pasta, or omit the pasta and add a drained can of cannellini beans for extra heartiness.
When you’re short on time but still craving a meal that tastes like it’s been simmering for hours, Italian Pantry Soup is your go-to solution. In just 15 minutes, using a pressure cooker or Instant Pot, you can have a hearty, flavorful soup on the table that makes the most of pantry staples and leftover vegetables.
Ingredients
UnitsScale
1pound ground beef, chicken, turkey or sausage
1 large onion, chopped
2 carrots, chopped or shredded
2 medium zucchini, diced
4 cloves garlic, minced
2 tablespoons tomato paste
16–ounces beef, chicken or vegetable stock
32-ounce jar of marinara sauce
1 can or jar of diced tomatoes
2 tablespoons Italian seasoning
2cups pasta (any shape)
Instructions
INSTANT POT PRESSURE COOKER INSTRUCTIONS
Using the sear or saute function, add a drizzle of olive oil, the ground meat, and vegetables. Cook until the meat is cooked through and no pink remains.
Add garlic and tomato paste and cook for an additional minute.
Turn off saute function. Add marinara, chopped tomatoes, stock and seasonings. Stir well.
Add uncooked pasta. Stir again.
Set pressure cooker to high and set for four minutes. It will take a few minutes to come up to pressure before the four-minute countdown begins.
Carefully release steam and enjoy.
Notes
Store leftovers in the refrigerator for up to 5 days. The pasta will continue to absorb the broth so you may need to add additional stock when you reheat.
