Stovetop Instructions

1. Add the onion, garlic, diced tomatoes, and about 1 cup of the broth to a blender. Blend until smooth.
2. Heat the olive oil in a large pot over medium-high heat. Add the pasta and cook for 3–4 minutes, stirring frequently, until lightly golden.
3. Carefully pour in the tomato mixture and remaining broth. Season with salt and stir well.
4. Bring the soup to a boil. Reduce the heat to medium-low, cover, and simmer for 8–10 minutes, stirring occasionally, until the pasta is tender.
5. Taste and add more salt if needed. Let the soup rest for a few minutes before serving.

Instant Pot Instructions

1. Add the onion, garlic, diced tomatoes, and about 1 cup of the broth to a blender. Blend until smooth.
2. Select the Sauté setting on the Instant Pot. Add the olive oil and pasta, then cook for 3–4 minutes, stirring frequently, until lightly golden.
3. Pour in a small amount of the remaining broth and scrape the bottom of the pot thoroughly.
4. Add the tomato mixture, remaining broth, and salt. Stir well.
5. Secure the lid and cook on High Pressure for 2 minutes.
6. Carefully perform a controlled quick release. Open the lid, stir, and let the soup rest for a few minutes before serving.