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Vegetable Noodle Soup {Pressure Cooker Vegetable Soup}

 This Vegetable Noodle Soup packs in tons of veggies and flavor into every bite. Who doesn’t want an easy and healthy dinner that is ready in under 30 minutes? This Instant Pot vegetable soup recipe is easily adaptable to be vegetarian or vegan.

a bowl of vegetable noodle soup with herbs on a white board

There is a soup I make so often that my in-laws gave it the acronym “ASS”, or Awesome Sarah’s Soup.

One time when I made it, I also served Cheesy Garlic Bread – AKA Crack Bread simply because it was fun to tell the family we were having ASS Crack for dinner. Listen, I don’t apologize for my middle schoolboy humor.

If inappropriate puns aren’t your jam, don’t worry because Vegetable Noodle soup WILL be right up your alley!

Pressure Cooker Vegetable Soup Ingredients

  • Veggies – carrots, celery, onion, and LOTS of them!
  • Spices/flavor squad – garlic, sage, smoked paprika, parsley, and red pepper flakes (optional)
  • Liquids – stock (use chicken or veggie to fit your needs), and a vegetable juice blend*
  • Misc. – black beans, cheese ravioli, ground sausage (related: Whole30 Breakfast Sausage)

This recipe calls for just a little bit of ground sausage; only 1/4 of a pound. It’s a great way to get all the delicious flavor without using a lot of meat. You can, of course, adjust the amount if you like or leave it out entirely.

Want to make this vegetable noodle soup vegetarian? Just leave out the sausage and use vegetable broth. I’d throw in some white beans or chickpeas.

Want to make it vegan? Leave out the sausage, use vegetable broth, and any vegan noodle pasta.

With the veggies, I went for a classic mirepoix, but use whatever you have and love. Green beans (related: freezing green beans), mushrooms, squash (related: how to freeze zucchini), potatoes, or whatever your heart desires.

*The original version of this recipe called for canned stewed tomatoes, but my kiddos hate chunks of tomatoes in soup. I buy an organic vegetable juice to use in Instant Pot Beef Stew and Chipotle Turkey Instant Pot Chili and freeze the leftover juice. It works perfectly in this vegetable noodle soup.

To make this soup extra special, use quality stock/broth! You can learn how to make your own chicken bone broth or where to buy bone broth if you need something premade.

Where Do You Get Organic Sausage?

I’m blessed that we have a local butcher for buying organic meat, but we also have a monthly Butcher Box subscription. Butcher Box sources only organic and free-range meat for their customers and ships them to your home once a month.

The meat is super high-quality and we’ve always had an amazing selection sent each month. In addition to what they pick for you, you’re able to add specific cuts and types of meat to your box.

Pro Tips/Recipe Notes

Other Instant Pot Soup Recipes You’ll Love

Check out all my Instant Pot Soup recipes for more inspiration. 

instant pot vegetable soup in a white bowl


One serving of Instant Pot Vegetable Soup has 2 WW Freestyle SmartPoints.

Making this recipe or others?

Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sustainablecooks. I can't wait to see your take on it!

instant pot vegetable soup in a white bowl
5 from 4 votes
Vegetable Noodle Soup {Pressure Cooker Vegetable Soup}
Prep Time
15 mins
Cook Time
9 mins
Pressurizing/depressurizing Time
20 mins
Total Time
44 mins

This Vegetable Noodle Soup packs tons of veggies and flavor into every bite. This Instant Pot vegetable soup is easily adaptable to be vegetarian or vegan.

Course: Soup
Cuisine: American
Keyword: vegetable soup
Servings: 6 people
Calories: 308 kcal
Instant Pot Directions
  1. Using the Saute function, cook the sausage through, breaking it up until fully cooked (~4 minutes). Turn to "Keep Warm/Off" to turn off.

  2. Add all the ingredients. Lock the lid into place and set the steam release handle (valve on top) to “Sealing”. Press Manual>High Pressure>5 minutes. 

  3. When the soup has finished cooking, the instant pot will beep and switch to ”keep warm". Allow it to sit with the lid on for 5 minutes and then do a manual release with the nozzle set to venting.

Stovetop Directions
  1. Heat a heavy-bottomed saucepan over medium heat. Cook the sausage, breaking it apart to cook through. Using a slotted spoon, remove the sausage to a bowl.
  2. Add the onions, celery, and carrots and cook it in what is left of the sausage. Stir. Put the lid on, and cook down for about 10 minutes, stir, and then cook another 5-10 minutes.
  3. Add the garlic, and cook for 3 minutes.
  4. Add the vegetable juice, black beans, chicken stock, and the dried spices. Put the lid on, and cook for another 20 minutes.

  5. Add the dried cheese ravioli and return the sausage to the pot. Put the lid on, and cook for another 10-15 minutes, or until the ravioli float to the top and are cooked through.

Recipe Notes

This recipe calls for a vegetable juice blend, but I will often use a pint of stewed tomatoes (related: Canning Stewed Tomatoes) instead and it works great!



Nutrition Facts
Vegetable Noodle Soup {Pressure Cooker Vegetable Soup}
Amount Per Serving (1 cup)
Calories 308 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g19%
Cholesterol 24mg8%
Sodium 280mg12%
Potassium 1010mg29%
Carbohydrates 38g13%
Fiber 9g38%
Sugar 7g8%
Protein 19g38%
Vitamin A 11140IU223%
Vitamin C 14.7mg18%
Calcium 129mg13%
Iron 3.6mg20%
* Percent Daily Values are based on a 2000 calorie diet.

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33 comments on “Vegetable Noodle Soup {Pressure Cooker Vegetable Soup}”

  1. So. Flipping. Good. 

    My DH, who is usually meh on soups, ate it for dinner last night. Loved it. Then had leftovers for breakfast. Leftover soup for breakfast. Totally unheard of. 

    • Who-hoo, converting soup hates one bowl at a time!!! FWIW, I adore soup for breakfast. Hubby has good taste.

      Thanks for taking the time to leave a review! 🙂

  2. On the list of ingredients, it says x cups of celery (4 carrots). Thought you might want to fix that! 😉

  3. It’s like a little bowl of happiness! Will make again!

  4. Seriously, am I on crack today?!? *Stars*

  5. Forgot the starts

  6. ***** – Made this — we all loved it — even filled up an 18 year old male with hollow legs.

  7. Sarah’s A.S.S. is famous at Ocean Shores! Her A.S.S. won a soup cook off there, too. One must for the soup is Trader Joe’s little dried cheese ravioli. It plumps up and holds its shape. This recipe truly is a family favorite. Thank you, Sarah. We love you, AND your $!#.

  8. MMmm ass crack for dinner.. as long as it doesn’t smell like actual ass I’m in!

    Your humor suits me perfectly ❤️

  9. Sadly, it never occurred to me to make a big batch of black beans and then freeze them.

    This looks awesome. It would have been perfect for this last week as our highs were between 5-10 degrees.

  10. I have made this probably a dozen times and it’s always popular! This time I added bacon and cooked my veggies in the grease! Oh my goodness! Makes it less of a “frugal” meal but YUM!

  11. Just made this tonight and loved it! My sister and I agree that we are using 2 cans of black beans next time though. I can’t wait for your cookbook!

  12. hi Sarah! I am making this soup for the second time today as it was a big hit at our house! I was wondering if you have ever frozen this soup before? I am planning a freezer cooking day and would love to include this!

    • Yahoo, so glad to hear that! ASS for everyone.

      Yep, I’ve frozen it lots of times. In fact, a pint is currently defrosting in my fridge for Troy to take to work tomorrow.

  13. Holy moly. I’m recovering from an aggressive cold so I made this today and you were right, it WAS awesome. Thank you for sharing!


  14. Yummy Sarah. I can’t wait to try it.

  15. I am compelled to make this tonight, not only because it looks delicious, but because my name is Sara and I can apply the ASS acronym to it as well 🙂 I’ll let you know how it turns out. Thank you!

  16. Looks and sounds yummy!!! Love the flavor crystals. 🙂

  17. Yum! thinking I could throw that tortellini in there too! You’ve been pinned! Thanks for adding the button. You are about to explode on the internet.

  18. This looks fab. Dinner solved tomorrow!!!

  19. Gotta love a food blogger who admits to “flavor crystals”! Going to pin this on my soup board and I will put in on my menu for next week!

  20. Oh! We are SO making this next time I can get to a grocery store! 😀

  21. YUM! This is on the menu for next week.

  22. Dinner solved! OMG I can’t wait to try this

  23. You always make me laugh! No problems freezing the pint jars? I’ve frozen beans in plastic freezer bags. The jars would make portioning more convenient, though. Hey – I made the most incredible lemon bars yesterday and you KNOW the zester was involved…
    Have a great day!

    • Not a problem yet! Make sure you leave about 1 inch of headspace (space between the top of the food and the top of the jar) to allow things to expand, and it’s great. I probably have over 40 different size jars in my stand up freezer.

      You can only use wide-mouth jars for freezing.

      Mmmmmm, I love lemon bars! And I of course prefer them with finely zested lemon!

  24. Awesome! I notice that you freeze a lot of things in glass pint jars; do you have any problem with them cracking and breaking? I made some chicken soup and froze a bunch of them in glass pint jars and on my way to work one day a frozen one knocked slightly against something metal in my car and cracked the jar right down the middle. Luckily it was still frozen so I didn’t have to start my day with soup down my pants… bah ha.