Instant Pot Macaroni Soup Recipe – Spicy Tomato & Spinach

Last Updated on 2 months by Neha Deshmukh

Instant Pot Macaroni Soup Recipe – Spicy Tomato & Spinach

Hey everyone! If you’re anything like me, you’re always on the lookout for comforting, flavorful meals that don’t take all day to make. This Instant Pot macaroni soup is exactly that – a warm hug in a bowl, packed with veggies and a little kick of spice. I first made this when the weather turned chilly, and it’s been a family favorite ever since. It’s seriously so easy, even on busy weeknights!

Why You’ll Love This Recipe

This isn’t your average macaroni soup. We’re taking simple ingredients and transforming them into something truly special with a little help from the Instant Pot. Here’s why you’ll adore it:

• Quick & Easy: Ready in under 30 minutes – perfect for weeknights!
• Flavorful: The combination of Italian seasoning, rosemary, and a touch of chili flakes creates a delicious depth of flavor.
• Healthy & Hearty: Packed with vegetables and plant-based protein from the northern beans.
• Customizable: Easily adaptable to your preferences – more spice, different veggies, gluten-free pasta… you name it!

Ingredients

Here’s what you’ll need to whip up this comforting soup:

• 1 tablespoon avocado oil (about 15ml)
• 1 medium sweet onion, diced
• 4 cloves garlic, minced
• 2-3 stalks celery, diced
• 2 large carrots, diced
• 15 oz can (about 425g) northern beans, drained and rinsed
• 14.5 oz can (about 411g) diced tomatoes
• 4 cups (946ml) vegetable broth
• 0.5 cup (about 113g) macaroni pasta
• 2 teaspoons Italian seasoning (about 10g)
• 1 teaspoon dried rosemary (about 2.5g)
• 0.25 teaspoon black pepper (about 1g)
• 0.5 teaspoon salt (about 2.5g)
• 0.25 teaspoon red chili flakes (or more, to taste!) (about 1g)
• 2 cups baby spinach (about 60g)
• 0.5 lemon, juiced
• Nutritional yeast (optional, for serving)
• Rustic bread (for serving)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Northern Beans: These are a bit of a regional favorite in some parts of India, often used in hearty stews. They have a lovely creamy texture. If you can’t find them, cannellini beans are a great substitute!
• Avocado Oil: I love using avocado oil for its high smoke point and neutral flavor. Olive oil works too, but avocado oil is my go-to for everyday cooking.
• Dried Rosemary vs. Fresh: Dried rosemary has a more concentrated flavor, so 1 teaspoon dried is roughly equivalent to 1 tablespoon fresh. I usually keep dried on hand, but fresh rosemary is lovely if you have it!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Press the sauté function on your Instant Pot. Once it’s hot, add the avocado oil, diced onion, minced garlic, celery, and bay leaf. Sauté for about 2 minutes, until the onions start to soften and become translucent.
2. Stir in the diced carrots and drained northern beans. Give it a good mix to combine everything.
3. Pour in the crushed tomatoes and vegetable broth. Then, add the macaroni pasta, Italian seasoning, dried rosemary, black pepper, salt, and red chili flakes. Stir well to make sure everything is nicely combined.
4. Secure the lid on your Instant Pot and set it to pressure cook on high for 4 minutes. This is where the magic happens!
5. Once the cooking time is up, do a quick release of the pressure. Be careful – the steam is hot!
6. Open the lid and press the sauté function again. Add the baby spinach and cook for about 2 minutes, until it’s wilted and tender.
7. Squeeze in the fresh lemon juice. Give it a taste and adjust the consistency with a little extra broth if you like a thinner soup.

Expert Tips

A few little things I’ve learned along the way:

• Don’t overcook the pasta! 4 minutes is usually perfect, but keep an eye on it.
• If you’re using a different type of pasta, adjust the cooking time accordingly.
• Taste as you go! Adjust the seasoning to your liking.

Variations

Want to make this soup your own? Here are a few ideas:

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your vegetable broth is vegan-friendly.
• Gluten-Free Adaptation: Use gluten-free macaroni pasta. There are some great options available now!
• Spice Level Adjustment: If you like things really spicy, add more red chili flakes or a pinch of cayenne pepper. My friend loves to add a chopped jalapeño too!
• Quick Weeknight Meal Adaptation: Use pre-chopped veggies to save even more time.

Serving Suggestions

This soup is fantastic on its own, but here are a few ideas to make it a complete meal:

• A sprinkle of nutritional yeast for a cheesy flavor (optional).
• A side of crusty rustic bread for dipping.
• A simple green salad.

Storage Instructions

Leftovers? Yes, please!

• Refrigerator: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
• Freezer: You can freeze this soup for up to 2 months. Keep in mind the pasta might get a little softer when thawed.

FAQs

Got questions? I’ve got answers!

• Can I use different types of beans in this soup? Absolutely! Cannellini beans, kidney beans, or even chickpeas would work well.
• Can this soup be made on the stovetop? Yes! Sauté the veggies as directed, then add the remaining ingredients and simmer for about 20-25 minutes, or until the pasta is cooked through.
• How can I adjust the thickness of the soup? Add more broth for a thinner soup, or simmer uncovered for a few minutes to reduce the liquid.
• What is the best type of vegetable broth to use? I prefer a low-sodium vegetable broth so I can control the saltiness.
• Can I add other vegetables to this soup? Definitely! Zucchini, bell peppers, or even kale would be delicious additions.