To a point. However, as a general rule, soup quality is harmed by fast cooking.
The lid will help the soup achieve boiling faster and cut down on reduction of the broth from the steam escaping. But once the soup is boiling, the lid doesn't make it cook faster as the temperature stays the same.
Scum and fats are emulsified into the soup by boiling which clouds the soup and degrades the clarity of flavor as well as slightly increasing the fat content since you can't skim it off anymore.