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.

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

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.

Serve with a side of Air Fryer Biscuits and your life will be complete.

Pro Tips/Recipe Notes

• Vegetable Noodle Soup freezes really well and is a staple of our freezer essentials. Freeze individual portions in wide-mouth pint canning jars or family portions in wide-mouth quart jars. Read more about freezer container options in Zero Waste Food Storage.
• If you are new to pressure cooking and the Instant Pot, check out this post on recipes for Instant Pot beginners.
• Make your prep even easier by learning how to freeze celery, how to freeze garlic and how to freeze onions.

Other Instant Pot Soup Recipes You’ll Love

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

• Instant Pot Lentil Soup
• Instant Pot Matzo Ball Soup
• Instant Pot Beef Barley Soup
• Instant Pot Zuppa Toscana
• Easy Butternut Squash Soup
• Instant Pot Tortilla Soup With Rice
• Whole30 Potato Soup
• Instant Pot Chicken Chili
• Red Lentil Stew

WEIGHT WATCHERS POINTS

One serving has 2 WW Freestyle SmartPoints.

Print Recipe

5 from 7 votes

Vegetable Noodle Soup {Pressure Cooker Vegetable Soup}

Prep Time15 mins

Cook Time9 mins

Pressurizing/depressurizing Time20 mins

Total Time44 mins

This Vegetable Noodle Soup packs tons of veggies and flavor into every bite..

Servings: 6 people

Course: Soup

Cuisine: American

Keyword: vegetable soup

Calories: 308kcal

Author: Sarah Cook - Sustainable Cooks

Ingredients

• 1/4 lb sausage (casings removed)
• 3 cups carrots (peeled and chopped ~5 carrots)
• 2 cups stalks of celery (chopped ~4 stalks celery)
• 1 cup onion (diced)
• 6 cloves garlic (chopped)
• 6 cups chicken or vegetable broth
• 2 cups vegetable juice blend
• 2 cups black beans (15 oz can drained)
• 1/4 tsp dried sage
• 1 tsp smoked paprika
• 1.5 tsp dried parsley
• 1/4 tsp red pepper flakes
• 1.5 cups small cheese ravioli
• Salt and pepper to taste

US Customary - Metric

Instructions

Instant Pot Directions

• Using the Saute function, cook the sausage through, breaking it up until fully cooked (~4 minutes). Turn to "Keep Warm/Off" to turn off.
• 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. 
• 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

• 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.
• 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.
• Add the garlic, and cook for 3 minutes.
• Add the vegetable juice, black beans, chicken stock, and the dried spices. Put the lid on, and cook for another 20 minutes.
• 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.

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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