This Instant Pot spaghetti soup is a quick, flavorful lunch option packed with vegetables.
This post is sponsored by RAGÚ®. Thank you for supporting the brands we love. All opinions are my own.
I recently bought an Instant Pot and quickly understood the buzz—it’s a real game changer. One of my favorite uses so far is making soup: it’s fast, forgiving, and perfect for busy days.
For this recipe I used RAGÚ® Homestyle Thick & Hearty Traditional Sauce as the base. The sauce is rich and flavorful, so I didn’t feel the need to add extra seasonings. It also contains no artificial flavors, no artificial colors, and no high fructose corn syrup, which fit well with my goal of eating a bit healthier this year.
Instant Pot Spaghetti Soup
This soup highlights how versatile spaghetti sauce can be. Using RAGÚ Homestyle Thick & Hearty Traditional Sauce gives the broth a comforting, familiar flavor while keeping the prep simple.
To begin, set the Instant Pot to Sauté on medium-high. When the inner pot is hot, add olive oil, then the diced onion and garlic. Sauté briefly—just 15 to 30 seconds—stirring once or twice so the garlic and onion soften but don’t burn.
Next, add the broccoli and cauliflower. I prefer frozen vegetables here because they help cool the pot slightly and reduce the risk of scorching the aromatics.
After the broccoli and cauliflower soften, about three minutes, add the diced tomatoes (undrained) and a full jar of RAGÚ Homestyle sauce. Stir to combine.
Break about half a box of spaghetti noodles in half before adding them to the pot—shorter pieces cook more evenly in the Instant Pot. Pour the chicken broth over the noodles, stir once more, then secure the lid and set the pot to Pressure Cook on High for 2 minutes.
The Instant Pot will take a few minutes to come to pressure, then it cooks quickly. When you release the pressure you’ll be greeted by the warm, familiar aroma of spaghetti sauce. Let the lid unlock, then serve into bowls and enjoy.
This soup is comforting, vegetable-forward, and ready in minutes—perfect for a busy weeknight or a simple lunch.
Instant Pot Spaghetti Soup
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Ingredients
- 1 tablespoon extra virgin olive oil
- ½ cup onion diced
- 2 cloves garlic finely chopped
- ½ pound frozen broccoli
- ½ pound frozen cauliflower
- 14.5 ounce diced tomatoes undrained
- 24 ounces red pasta sauce
- 8 ounces spaghetti noodles half of a box, broken in half
- 4 cups chicken broth
Instructions
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Set the Instant Pot to Sauté on medium-high. When hot, add olive oil, diced onion, and chopped garlic. Sauté 15–30 seconds, stirring once or twice. Add the broccoli and cauliflower.
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When the vegetables have softened, about 3 minutes, add the undrained diced tomatoes and the red pasta sauce. Stir to combine.
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Add broken spaghetti noodles, then pour in the chicken broth. Stir, seal the lid, and set the Instant Pot to Pressure Cook — High for 2 minutes.
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When cooking finishes, perform a quick release of the pressure. Open the lid and serve hot.