Instant Pot Wholesome Veggie Pasta Soup

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recipe by Jill McKeever

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

Wholesome Veggie Pasta Soup

Inspired by:

recipe updated Feb 4, 2020


  • Celery stalk icon
    Celery stalk
    2 (90g)
  • Carrot icon
    1 (50g)
  • Yellow onion icon
    Yellow onion
    1 (140g)
  • Red bell pepper icon
    Red bell pepper
    1 (150g)
  • Dried parsley icon
    Dried parsley
    2 tsp (2g)
  • Bay leaves icon
    Bay leaves
  • Vegetable broth icon
    Vegetable broth
    6 cups (1326g)
  • Canned red kidney beans icon
    Canned red kidney beans
    794g (about 2¾ cups)
  • Pasta icon
    1.5 cups (130g)
  • Baby spinach icon
    Baby spinach
    3 cups (94g)
  • Mushrooms icon
    1 cup (70g)
  • Black pepper icon
    Black pepper
    about ⅛ tsp (0g)


  • kCook icon Instant Pot
  • kCook icon Inner pot

Step preview

  1. Pre-heat the inner pot - Sauté, Normal
  2. Then add celery stalk, carrot, yellow onion, dried parsley, red bell pepper, bay leaves and vegetable broth to the inner pot
  3. Sauté until translucent - 8 min
  4. Add vegetable broth, canned red kidney beans, pasta, baby spinach, mushrooms and black pepper to the inner pot
  5. Simmer until al dente - approx 12 min
  6. Remove bay leaf.
  7. Cancel - Sauté
  8. Heat - Keep warm
  9. Serve immediately
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