A delicious and hearty Instant Pot Minestrone Soup that can be a meal by itself with some bread on the side.
Minestrone soup is one of the first soups, after tomato soup, that I liked. We have eaten it only in the Olive Garden restaurant, as that is the only restaurant chain that has the vegetarian version of the soup.
My boys love to go to Olive Garden, especially to eat the Minestrone soup and the Breadsticks . I am a little more obsessed with Olive Garden and have recreated quite a few of their recipes at home.
This Instant Pot Vegetarian Minestrone Soup is one such creation that adds to my list of Olive Garden copycat recipes . If looking to make a different Italian soup similar to this Minestrone, then give this authentic pasta Fagioli recipe a try.
Why use the Instant Pot?
I made Minestrone soup earlier on the stovetop, and it is quite time-consuming. It takes a good hour and a half from start to finish. Ever since I started using the Instant Pot, it has been fun to make recipes that take quite a bit of time on the stovetop much quicker, without compromising the flavors.
This recipe takes 30 to 35 minutes from start to finish. It can’t get any better than this to make a hearty Instant Pot Vegetarian Minestrone Soup for a weeknight dinner. I had some homemade French baguettes that I made into Garlic bread, and made this a meal.
One more of my favorite recipes is this Instant Pot white cheddar mac and cheese . No draining of the pasta or prior cooking is needed.
This week, my theme for BM is mealtime dishes, and this is my third recipe under the theme.
Ingredients to make Instant Pot Minestrone Soup
- Onion - 1 cup (chopped)
- Garlic - 3 cloves (finely minced)
- Carrot - ½ cup (chopped)
- Celery - 3 stalks (sliced)
- Zucchini - 1 medium (sliced)
- Diced tomato - 1 - 28 oz can
- Tomato sauce - 1 - 8 oz can
- Fresh Spinach - 1 ½ cups (tightly packed)
- Kidney beans - 1 - 14 oz can (drained and washed)
- Cannellini beans - 1 - 14 oz can (drained and washed)
- Vegetable Broth - 32 oz
- Pasta - ½ cup
- Salt - to taste
- Black pepper - to taste
- Italian Seasoning - 1 TBSP
- Olive oil - 2 TBSP
- Parmesan cheese - as needed (to serve)
Step-by-step process
Chop all the vegetables and have them ready.
Place the inner pot of the Instant Pot and turn it on saute mode.
When the pot displays ‘Hot’, add the olive oil.
Add the chopped onions and celery and mix well. Let them saute until lightly translucent (about 3 minutes).
Then add the garlic and saute for a few seconds.
Now add the chopped carrots and zucchini and saute them for a couple of minutes.
Next, add the diced tomato and tomato sauce and mix well.
Pour the vegetable broth along with the drained beans and mix well. Add the salt, pepper, and Italian seasoning, and give it a good mix.
Also, add the pasta to the pot and mix now or later at the end ( see note below), depending on your preference.
Note - This makes the pasta a little mushy and hence I prefer to cook the pasta separately and then add it to the soup at the end when adding the spinach.
Give it a good stir and turn off the pot. Place the lid of the Instant Pot and place the vent in the ‘sealing’ position.
Turn on the Instant Pot on ‘Manual’ and set it for 4 minutes on high pressure.
Once the Instant Pot turns off after finishing the cycle, do a quick release in 10 minutes.
Open the pot and add the washed spinach leaves to the soup. Also, add the cooked pasta at this stage, if you did not add it before. Mix it well and cover the pot again so that the spinach leaves wilt a little in the heat.
- After about 5 minutes, open the pot and check for seasoning. Add more salt and pepper, if needed, and serve hot sprinkled with freshly grated Parmesan cheese.
Serving Suggestions
These are a few favorites from Olive Garden that we always order. These recipes taste so much better than the restaurant, and they are so easy to make at home.
- Fettuccine Alfredo (Classic and Creamy) Recipe - Vegetarian
- Breadsticks - Olive Garden Style
- Penne All ‘Arrabbiata | Arrabbiata Sauce
More soup recipes
- Roasted Butternut Squash Soup (Mexican Flavored)
- Vegetarian Hot And Sour Soup ( Chinese Style)
- Thai Vegetarian Tom Yum Soup With Vegetables And Tofu
- Xarba Arbija | A Libyan Soup Recipe
Recipe
Equipment
- ▢ Instant Pot
Ingredients
- ▢ 1 cup Onion chopped
- ▢ 3 cloves Garlic finely minced
- ▢ ½ cup Carrot chopped
- ▢ 3 stalks Celery sliced
- ▢ 1 Zucchini sliced
- ▢ 28 oz Diced tomato Canned or diced fresh
- ▢ 8 oz Tomato sauce
- ▢ 1 ½ cups Fresh Spinach tightly packed
- ▢ 14 oz Kidney beans canned or cooked
- ▢ 14 oz Cannellini beans canned or cooked
- ▢ 32 oz Vegetable Broth substitute with water, if needed
- ▢ ½ cup Pasta
- ▢ to taste Salt
- ▢ to taste Black pepper
- ▢ 1 tablespoon Italian Seasoning
- ▢ 2 tablespoon Olive oil
- ▢ to garnish Parmesan cheese to serve
Instructions
- Chop all the vegetables and have it ready.
- Place the inner pot of the instant pot and turn it on saute mode.
- When the pot displays ‘Hot’, add the olive oil.
- Add the chopped onions and celery and mix well. Let them saute until lightly translucent (about 3 minutes).
- Then add the garlic and saute for few seconds.
- Now add the Chopped carrots and zucchini and saute them for couple of minutes.
- Next add the diced tomato and tomato sauce and mix well.
- Pour the vegetable broth along with the drained beans and mix well. Add the salt, pepper and the Italian seasoning and give it a good mix
- Also add the pasta to the pot and mix. Note - This makes the pasta a little mushy and hence I prefer to cook the pasta separately and then add it to the soup at then end when adding the spinach.
- Give it a good stir and turn off the pot. Place the lid of the Instant pot and place the vent on ‘sealing’ position.
- Turn on the Instant pot on ‘Manual’ and set it for 4 minutes on high pressure.
- Once the Instant pot turns off after finishing the cycle, do a quick release in 10 minutes.
- Open the pot and add the washed spinach leaves to the soup. Also add the cooked pasta (if using). Mix it well and cover the pot again so that the spinach leaves wilts a little in the heat.
- After about 5 minutes, open the pot and check for seasoning. Add more salt and pepper, if needed and serve hot sprinkled with freshly grated Parmesan cheese.
Video
Nutrition
More Soup Recipes
- Roasted Tomato Basil Soup
- Vegetarian Mulligatawny Soup Recipe
- Middle Eastern Lentil Soup | Vegan And Gluten Free
- Vegetarian 15 Bean Soup in Instant Pot
Instant Pot Minestrone Soup (Olive Garden Copycat)
Equipment
- Instant Pot
Ingredients
- 1 cup Onion chopped
- 3 cloves Garlic finely minced
- ½ cup Carrot chopped
- 3 stalks Celery sliced
- 1 Zucchini sliced
- 28 oz Diced tomato Canned or diced fresh
- 8 oz Tomato sauce
- 1 ½ cups Fresh Spinach tightly packed
- 14 oz Kidney beans canned or cooked
- 14 oz Cannellini beans canned or cooked
- 32 oz Vegetable Broth substitute with water, if needed
- ½ cup Pasta
- to taste Salt
- to taste Black pepper
- 1 tablespoon Italian Seasoning
- 2 tablespoon Olive oil
- to garnish Parmesan cheese to serve
Instructions
- Chop all the vegetables and have it ready.
- Place the inner pot of the instant pot and turn it on saute mode.
- When the pot displays ‘Hot’, add the olive oil.
- Add the chopped onions and celery and mix well. Let them saute until lightly translucent (about 3 minutes).
- Then add the garlic and saute for few seconds.
- Now add the Chopped carrots and zucchini and saute them for couple of minutes.
- Next add the diced tomato and tomato sauce and mix well.
- Pour the vegetable broth along with the drained beans and mix well. Add the salt, pepper and the Italian seasoning and give it a good mix
- Also add the pasta to the pot and mix. Note - This makes the pasta a little mushy and hence I prefer to cook the pasta separately and then add it to the soup at then end when adding the spinach.
- Give it a good stir and turn off the pot. Place the lid of the Instant pot and place the vent on ‘sealing’ position.
- Turn on the Instant pot on ‘Manual’ and set it for 4 minutes on high pressure.
- Once the Instant pot turns off after finishing the cycle, do a quick release in 10 minutes.
- Open the pot and add the washed spinach leaves to the soup. Also add the cooked pasta (if using). Mix it well and cover the pot again so that the spinach leaves wilts a little in the heat.
- After about 5 minutes, open the pot and check for seasoning. Add more salt and pepper, if needed and serve hot sprinkled with freshly grated Parmesan cheese.
