Description
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
Units
Scale
- 1 pound 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
- 2 cups 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.
- You can also freeze leftovers.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: recipe
- Method: Instant Pot
- Cuisine: Italian