Before You Dive Into This Delicious Recipe… 🍲

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Now… ready for the recipe? Let’s do this. 🌱

—Ali

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Vegan Meatball Soup

Dec 27, 2025

Dump-and-Go Vegan Meatball Soup (Instant Pot)

High-protein • Family-friendly • One-pot comfort

This dinner was inspired by my friend Melanie who made me dinner when I was going through a rough patch. It is a typical standard American Meal, but we just veganize it by using vegan meatballs. If you want to turn this into a WFPB version, skip the meatballs and add more beans and veggies. It still tastes amazing and is SO EASY to put together.

Ingredients

1 medium onion, chopped
1 medium zucchini, chopped
1 large carrot (or 2 small), diced
1 (15–16 oz) can chickpeas, drained & rinsed
(use 2 cans if skipping the meatballs)
3 cups chopped green beans (fresh or frozen)
3–4 cups vegetable broth
1 (24 oz) jar marinara or pasta sauce
1 pound vegan meatballs (about 24 balls)

Optional Add-Ins

Spinach Option:
2–3 cups fresh spinach, stirred in after cooking
Mushroom Option:
1–2 cups sliced mushrooms (add them in before pressure cooking)
Optional Seasonings
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- Black pepper to taste

Instructions

Add all ingredients except spinach to the Instant Pot.
Give everything a gentle stir.
Secure the lid and set valve to Sealing.
Pressure cook on High for 10 minutes.
Let pressure naturally release for 5 minutes, then quick release.
If using spinach, stir it in now and let it wilt for 1–2 minutes.
Taste and adjust broth or seasoning if needed.

Dinner = DONE.

Cozy Upgrades (Optional)

Stir in cooked pasta or rice
Add in more white beans or lentils for extra protein
Finish with fresh basil, parsley, or a sprinkle of nutritional yeast

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