Minestrone Soup is a perfect square meal in a bowl. Loaded with seasonal vegetables, kidney beans and pasta, it is hearty and comforting one pot dinner soup. Best part, it hardly requires any prep or hands-on intensive cooking. Make it in Instant Pot with our easy step-by-step instructions.
Similar to Mushroom Risotto , Pasta Fresca and Penne Rosa, this vegetarian minestrone soup is my favorite restaurant style meal at home.
There are dreaded days and nights of winter here in Chicago where you just want to curl up in bed or lounge by the fireplace. You also want a cozy, hearty, comforting bowl of soup to warm you inside out. I have the perfect recipe for such days.
Minestrone Soup is iconic Olive Garden Restaurant Soup. It also is so easy to make it at home. At a fraction of cost and with ingredients you can trust. So let's call it Better Than Take Out Dinner recipe.
Vegetarian Minestrone Soup Ingredients
- Veggies : Assortment of colorful veggies like onions, carrots, zucchini, tomatoes and spinach. You can also use frozen Italian Blend vegetable pack. You can substitute spinach with kale or chard or collard greens.
- Low Sodium Vegetable Broth: If you happen to have on hand, use vegetable stock. Otherwise water will also work.
- Beans : I use a can of kidney beans. You can use pre cooked kidney beans too. Also, any other beans like garbanzo or cannellini can be used as well.
- Seasoning : Minced garlic and Italian Seasoning are the main flavors that make this soup superbly delicious and flavorful. Don't forget salt and pepper to round up the flavors.
- Pasta : You can use regular macaroni, shells, elbow pasta or Gluten-free pasta depending upon your dietary choices. Gluten free pasta tends to disintegrate in the broth if over cooked. So adjust the cooking time accordingly.
How to make Minestrone Soup?
- Turn on the Instant Pot to the high SAUTE setting. Add olive oil, garlic and onion, carrots and celery. Sweat them together until tender, about 2-3 minutes.
- Stir in zucchini, kidney beans and pasta. Add Italian Seasoning and salt. Stir in tomato sauce and vegetable broth. Mix everything well. Cancel SAUTE.
- Close the lid, valve in SEALING position. Select MANUAL setting; adjust pressure to HIGH , and set time for 5 minutes. When finished cooking, InstantPot will beep. Wait on Keep Warm timer for 10 minutes and then release leftover pressure.
- Carefully open the lid. Stir in chopped spinach. Season with salt and pepper, to taste. Serve immediately, garnished with parmesan and chopped parsley, if desired.
Pro Tips
- Cooking this soup involves simmering the soup ingredients like veggies, beans, broth and seasonings. Since we also add pasta in it, pasta gets cooked in broth making it more flavorful. Cook time will vary based on which type of pasta you use.
- Like most of the recipes, I prefer to sauté the onions, garlic and veggies before adding other ingredients and broth. You can skip this step and go straight to dump everything in and let it cook method. However, I do feel that spending a few minutes to sauté the onions, garlic and veggies brings out their flavors prominently.
- If you are looking to make this recipe oil free, skip the oil and sauté in water instead.
- This soup is a perfect meal prep option and freezes well. So you can easily double or triple the recipe. I love packing it for lunches. Pasta does get slightly mushy and soft. So keep it separately if you want it just al Dante.
Serving Suggestions
A bright fresh green salad to make it perfect soup/ salad combination. Warm crusty bread or air fryer garlic toast are also perfect sides. For more hearty meals, serve it with Grilled Mushroom Sandwich or Banana Peanut Butter Sandwich.
You can serve it with different pasta salads especially something like Italian Style Zoodles or Red Lentil Sedanini With Spinach.
Instant Pot Soup Recipes
Instant Pot is my favorite kitchen gadget to make excellent one-pot soups. Try these delicious soups for cozy weeknight meals.
- Stuffed Pepper Soup
- Lentil Quinoa Soup
- Creamy Gnocchi Soup
- Vegetable Barley Soup
- Dumpling Soup
- Creamy Tomato Soup
If you make this Healthy Instant Pot Minestrone Soup, do let us know how you like it by ★ star rating it and leaving a comment below. We would love to hear your feedback !! Use the PIN button to pin the recipe.
📖 Recipe
Minestrone Soup (Instant Pot)
Equipment
Ingredients
- 1 Tablespoon olive oil
- 4 cloves garlic minced
- 1 medium onion diced
- 2 carrots peeled and diced
- 2 stalks celery diced
- 1 zucchini chopped
- 1 cup packed baby spinach stems removed and leaves chopped
- 6 cups low sodium vegetable broth
- 1 (28-ounce ) can of tomato sauce / diced tomatoes
- 1 (16-ounce) can of kidney beans, drained and rinsed
- ¼ cup pasta
- 1 teaspoon Italian Seasoning
- Kosher salt and freshly ground black pepper to taste
- Fresh Parsley and Italian cheese blend for garnish optional
Instructions
How to make Instant Pot Minestrone Soup?
- Turn on the Instant Pot to the high SAUTE setting. Add olive oil, garlic and onion, carrots and celery. Sweat them together until tender, about 2-3 minutes.
- Stir in zucchini, kidney beans and pasta. Add Italian Seasoning and salt. Stir in tomato sauce and vegetable broth. Mix everything well. Cancel SAUTE.
- Close the lid, valve in SEALING position. Select MANUAL setting; adjust pressure to HIGH , and set time for 5 minutes. When finished cooking, InstantPot will beep. Wait on Keep Warm timer for 10 minutes and then release leftover pressure.
- Carefully open the lid. Stir in chopped spinach. Season with salt and pepper, to taste. Serve immediately, garnished with Parmesan and chopped parsley, if desired.
Make This Soup in the Slow Cooker:
- Add all ingredients in the order listed. Cook on low heat for 7 hours or on high heat for 4 hours. Serve with the garnishes.
How to make Minestrone soup on Stove top?
- Heat oil in heavy bottom soup pot. Add minced garlic and onion, carrots and celery. Sweat them together until tender, about 2-3 minutes.
- Stir in zucchini, kidney beans and pasta. Add Italian Seasoning and salt. Stir in tomato sauce and vegetable broth. Mix everything well.
- Turn up the heat and let the soup get to boil. Once it starts boiling, reduce the heat to low, cover the pot with the lid and let it cook for 15-20 minutes stirring occasionally.
- Carefully open the lid. Check to see if pasta is cooked fully. Turn off the heat. Stir in chopped spinach. Season with salt and pepper, to taste. Serve immediately, garnished with Parmesan and chopped parsley, if desired. Enjoy !
Video
Notes
Nutrition
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suzi
I have never made nor have I had Minestrone in my life. HELLO!! This recipe is a keeper and I thank you!! Followed all but subbed some green lentil penne for the pasta to keep it gluten free while adding extra protein. SO good with a toasty chunk of sourdough dunked. My Mama loved Minestrone. Now I do, too!!
Wanda
This recipe was so good! I substituted a few of the ingredients and it was delicious!!!
admin
So glad to hear that. Thank you for the feedback.
Haley
The perfect rainy day soup.