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Instant Pot Italian Farfalle Soup Recipe Instant Pot Italian Farfalle Soup Recipe


Instant Pot Italian Farfalle Soup Recipe

Written by: Emily Smith

Whipping up my Instant Pot Italian Farfalle Soup is a breeze. It's a hearty blend of veggies, herbs, and pasta, simmered to perfection. A comforting bowl of goodness, perfect for chilly nights!

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With a nip in the air, there's nothing quite like a bowl of homemade Italian farfalle soup. Prepared in my instant pot, this soup melds flavors from garden-fresh veggies, aromatic herbs, and al-dente pasta. A comforting dish, sure to wrap you in warmth and nostalgia. Love in every spoonful, this is one recipe you'll want to try.

Ingredients for Italian Farfalle Soup

  • Olive oil: Adds richness and flavor to the soup base, enhancing the overall taste of the dish.
  • Onion: Provides a savory base flavor and adds depth to the soup, creating a well-rounded taste profile.
  • Carrots: Bring natural sweetness and a pop of color to the soup, balancing out the savory elements.
  • Celery: Adds a subtle earthy flavor and crunch to the soup, contributing to its overall texture.
  • Garlic: Infuses the soup with a robust aroma and flavor, elevating the dish with its pungent taste.
  • Dried oregano: Offers a warm and herbaceous note to the soup, enhancing the Italian-inspired flavors.
  • Dried basil: Provides a fresh and aromatic element to the soup, complementing the other herbs and ingredients.
  • Diced tomatoes: Bring a tangy sweetness and acidity to the soup, adding brightness to the overall flavor profile.
  • Chicken or vegetable broth: Forms the flavorful base of the soup, infusing it with depth and richness.
  • Farfalle pasta: Adds a hearty and comforting element to the soup, making it a satisfying and filling meal.
  • Grated parmesan cheese: Offers a salty and nutty flavor to the soup, enhancing its richness and adding a creamy texture.
  • Fresh basil: Provides a bright and fresh finish to the soup, adding a pop of color and herbaceous aroma.

Essential Tools for Making This Soup Recipe

  • Instant Pot: Essential for pressure cooking the soup quickly while infusing flavors and tenderizing ingredients evenly.
  • Chef's Knife: Needed for chopping vegetables and herbs with precision for even cooking and balanced flavors.
  • Cutting Board: Provides a stable surface for chopping ingredients safely and efficiently before adding them to the recipe.

Serves: 6 people

Preparation time: 10 minutes

Cooking time: 15 minutes

Total time: 25 minutes


  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 can (14 oz) diced tomatoes
  • 6 cups chicken or vegetable broth
  • 1 cup farfalle pasta
  • Salt and pepper to taste
  • Grated Parmesan cheese, for serving
  • Fresh basil, chopped, for garnish


  1. Set the Instant Pot to sauté mode and heat the olive oil.
  2. Add the onion, carrots, celery, and garlic. Sauté for about 5 minutes until vegetables are softened.
  3. Stir in the dried oregano and basil.
  4. Add the diced tomatoes and broth. Stir to combine.
  5. Add the farfalle pasta and season with salt and pepper.
  6. Close the Instant Pot lid and set to manual high pressure for 5 minutes.
  7. Once done, do a quick pressure release.
  8. Serve the soup hot, garnished with grated Parmesan cheese and fresh basil.

Nutritional value:

Per Serving in Calories: 180 kcal | Carbohydrates: 30 g | Protein: 5 g | Total Fat: 4 g | Saturated Fat: 1 g | Trans Fat: 0 g | Monounsaturated Fat: 2 g | Polyunsaturated Fat: 1 g | Cholesterol: 0 mg | Sodium: 800 mg | Dietary Fiber: 4 g | Sugar: 6 g | Calcium: 80 mg | Potassium: 400 mg | Iron: 2 mg | Vitamin A: 100 µg | Vitamin C: 10 mg

Tips for Making Instant Pot Italian Farfalle Soup Ahead of Time

Make Ahead Instructions

  • Prepare the soup as directed but do not add the pasta.
  • Let the soup cool completely before refrigerating in an airtight container.
  • When ready to serve, reheat the soup and cook the pasta separately. Add the cooked pasta to the soup before serving.

Freezing Instructions

  • Prepare the soup without adding the pasta.
  • Allow the soup to cool completely.
  • Transfer the soup to a freezer-safe container or bag, leaving some room for expansion.
  • Label the container with the date and freeze for up to 3 months.
  • To serve, thaw the soup overnight in the refrigerator and reheat on the stovetop. Cook the pasta separately and add to the soup before serving.

One interesting fact about this instant pot Italian farfalle soup recipe is that you can add a splash of balsamic vinegar right before serving to enhance the flavors and give the soup a delightful tangy kick. It's a simple trick that can take your soup to the next level!

Common Questions About This Instant Pot Soup Recipe

Can I use a different type of pasta in this recipe?
Yes, you can substitute farfalle with any pasta shape you prefer, adjusting the cooking time as needed.
Can I make this soup vegetarian?
Absolutely! Simply use vegetable broth instead of chicken broth to make it vegetarian-friendly.
How can I store leftovers?
Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days.
Can I freeze this soup?
Yes, this soup freezes well. Store it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Can I add other vegetables to this soup?
Certainly! Feel free to customize the soup by adding your favorite vegetables like zucchini, spinach, or bell peppers. Adjust the cooking time accordingly.

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