Instant Pot Minestrone Soup

There’s nothing like a warming bowl of soup on a cold day, especially when that soup is rich and hearty like the classic Instant Pot Minestrone Soup from the Olive Garden. This delicious and easy-to-make dish is perfect for feeding your family on busy weeknights.

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📋 Ingredients

• Olive Oil: Used for sautéing, it adds a rich, fruity note and helps bring out the flavors of the other ingredients.
• Diced Onion: Adds a sweet, slightly sharp flavor that complements the other ingredients.
• Carrots: Add color, texture, and natural sweetness to the soup.
• Zucchini: Brings a fresh, slightly bitter contrast to the soup.
• Minced Garlic Cloves: Gives the soup a warm, savory depth of flavor.
• Diced Tomatoes: Add tanginess and a chunky texture to the soup.
• Vegetable Broth: Adds a savory richness and forms the liquid base of the soup.
• Tomato Paste: Thickens the soup and intensifies the tomato flavor.
• Cannellini Beans & Kidney Beans: Contribute protein and fiber, making the soup more filling.
• Green Beans: Add color and crunch, enhancing the soup's texture.
• Pasta or Barilla Ditalini: Adds a hearty, doughy element that makes the soup more substantial.
• Baby Spinach Leaves: Bring a fresh, slightly bitter contrast to the rich, hearty soup.
• Italian Seasoning: Enhances the overall aroma and flavor profile of the soup. Get out Homemade Italian Seasoning recipe here.
• Chopped Parsley: Adds a fresh, herbal note to the soup.

🔀 Substitutions & Variations

• Spice It Up: Infuse your Olive Garden Minestrone soup with crushed red pepper flakes for a spicy kick.
• Butternut Squash: Incorporate cubes of butternut squash for a unique twist to your recipe.
• Seasonal Vegetables: Enhance flavor and nutritional value with seasonal veggies like yellow squash or sweet potatoes.
• Italian Sausage: Cook and add Italian sausage to your soup for a meaty, flavorful addition.
• Russet Potatoes: Include tiny diced russet potatoes for added texture and heartiness.

🔪How to Make Instant Pot Minestrone Soup

1. Step 1: Hit the sauté or sear button and heat olive oil. Once it is hot, sauté the onions and carrots for about three minutes, allowing them to soften. Next, add the zucchini and sauté for about 2 to 3 minutes, letting those soften. Then, add your minced garlic and cook for another 30 seconds.

2. Step 2: Press cancel on your Instant Pot. Add your canned diced tomatoes, vegetable broth, tomato paste, cannellini beans, red kidney beans, and green beans.

3. Step 3: Close the lid, put your pressure valve into the sealing position, hit pressure cook or manual and set the time for 3 minutes. Once the Instant Pot is done, do a quick release by releasing the valve and pressure.

4. Step 4: After taking the lid off your Instant Pot, add in your pasta. Mix so that everything is well incorporated. Put the lid back on the Instant Pot and close the ceiling valve. Allow your pasta to sit in the soup for about five minutes. Check your pasta to make sure it’s tender. 

5. Step 5: Season your minestrone soup with salt and pepper to your liking. Add in the spinach leaves and stir. Allow them to cook for about two minutes. 

6. Step 6: Once the spinach has wilted, transfer your soup to your favorite soup bowl. Serve with fresh parsley and freshly grated Parmesan cheese. Enjoy!

Instant Pot Minestrone Soup

Angela Milnes

This Instant Pot Minestrone Soup is a hearty, veggie-packed meal that's ready in a snap! Loaded with beans, pasta, and fresh vegetables in a savory broth, it's the perfect comforting dish for any time of year. Simple, delicious, and full of flavor!

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Soup Recipes

Cuisine Italian

Servings 6 Servings

Calories 229 kcal

Ingredients

  

1x2x3x

• ▢ 2 Tablespoons Olive Oil
• ▢ ¾ Cup Diced Onion
• ▢ ½ Cup Carrots
• ▢ 1 Zucchini
• ▢ 2 Tablespoons Minced Garlic
• ▢ 1 Can Diced Tomatoes
• ▢ 4 Cups Vegetable Broth
• ▢ ¼ Cup Tomato Paste
• ▢ 1 Can Cannellini Beans
• ▢ 1 Can Kidney Beans
• ▢ 1 Cup Green Beans
• ▢ ½ Cup Pasta
• ▢ 2 Cups Fresh Spinach
• ▢ 2 Teaspoons Italian Seasoning
• ▢ 2 Tablespoons Chopped Parsley

Instructions

 

• Hit the sauté or sear button and heat olive oil. Once it is hot, sauté the onions and carrots for about three minutes allowing them to soften. 
• Next, add the zucchini and sauté for about 2 to 3 minutes letting those soften. Then, add your minced garlic and cook for another 30-seconds.
• Press cancel on your Instant Pot. Add your canned diced tomatoes, vegetable broth, tomato paste, cannellini beans, red kidney beans, and green beans.
• Close the lid, put your pressure valve into the sealing position, hit pressure cook or manual and set the time for 3-minutes.
• Once the Instant Pot is done, do a quick release by releasing the valve and pressure.
• After taking the lid off your Instant Pot, add in your pasta. Mix so that everything is well incorporated. Put the lid back on the Instant Pot and close the ceiling valve.
• Allow your pasta to sit in the soup for about five minutes. Check your pasta to make sure it’s tender. 
• Season your minestrone soup with salt and pepper to your liking. Add in the spinach leaves and stir. Allow them to cook for about two minutes. 
• Once the spinach has wilted, transfer your soup to your favorite soup bowl and add any more salt and pepper you may like. Serve with fresh parsley and grated parmesan cheese. Enjoy!

Notes

Pick the Perfect Pasta: Opt for small pasta like ditalini or elbow macaroni that holds well in soups.

Use Fresh Vegetables: Fresh vegetables enhance the flavor profile of your Minestrone soup in the Instant Pot.

Season at the End: To avoid over-salting, add your seasonings after the soup has pressure cooked and you've tasted it.

Nutrition

Calories: 229kcalCarbohydrates: 39gProtein: 11gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 900mgPotassium: 698mgFiber: 10gSugar: 7gVitamin A: 3616IUVitamin C: 26mgCalcium: 133mgIron: 5mg

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