Recipe
Instant Pot Italian Farfalle Soup Recipe
Published: April 1, 2024
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.
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!
Read more: Instant Pot Italian Wedding Soup Recipe
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.
Common Questions About This Instant Pot Soup Recipe
Serves: 6 people
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Ingredients:
- 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
Instructions:
- Set the Instant Pot to sauté mode and heat the olive oil.
- Add the onion, carrots, celery, and garlic. Sauté for about 5 minutes until vegetables are softened.
- Stir in the dried oregano and basil.
- Add the diced tomatoes and broth. Stir to combine.
- Add the farfalle pasta and season with salt and pepper.
- Close the Instant Pot lid and set to manual high pressure for 5 minutes.
- Once done, do a quick pressure release.
- Serve the soup hot, garnished with grated Parmesan cheese and fresh basil.
Read more: How to Make Italian Wedding Soup
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.
