Enjoy this easy Instant Pot Minestrone Soup recipe that's warm and cozy with just the right balance of vegetables, beans, tomatoes, whole grain pasta, and spinach. It's a classic Italian vegetarian soup prepared in the Instant Pot or stove in under 30 minutes!
Pair this delicious soup with a slice of homemade garlic bread and enjoy a satisfying comfort meal!
Minestrone soup is one of those meals that's hearty, healthy and just warms you up in minutes! It's on repeat in my home, especially when the evenings start getting cooler.
I take a gluten-free approach from time to time with this minestrone soup with quinoa, but today's post is for an authentic recipe with nutty whole-grain pasta swimming in a vegetable-and-bean heavy broth.
This Instant Pot Minestrone Soup is inspired by Olive Garden. It's an Italian classic with a bit more fiber and nutrition that I can feel good about serving to my family. I know you will love it, too!
This recipe can be prepared in one of two ways - the Instant Pot or Stove. Both methods are equally easy, so pick whatever works best for you.
It's practically a dump-and-start, make-ahead, freezer-friendly meal I can make any night of the week in under 30 minutes!
Jump to:
What is Minestrone?
Minestrone is a thick Italian soup made with aromatic and seasonal vegetables, beans, tomatoes, stock, and some kind of short pasta. It is often served with freshly shaved or grated Parmesan cheese.
It is naturally vegetarian and packed with versatile plant-based protein, hearty vegetables, and fiber-rich pasta to make a complete and well-balanced meal.
Fun Fact: The word minestrone comes from the Italian word minestra (soup). The literal translation in English is "that which is served".
Ingredients - Notes & Substitutions
The ingredient list is full of fresh and pantry staples easily available at any grocery store. In addition to olive oil, onion, garlic and water, you will need:
- Italian Seasoning: I like Italian seasoning here, but you can replace it with 1 teaspoon dried basil and ½ teaspoon each dried oregano and dried thyme.
- Beans: White kidney beans were already in my pantry, so I went with those. White cannellini or navy beans are both great options. As always, drain and rinse beforehand. If using dried beans, cook them ahead of time following the suggested cook time mentioned in this Instant Pot Beans post.
- Tomatoes: The mix of diced tomatoes and tomato puree provides just the right consistency for a thick tomato base. Feel free to use one 28-ounce can of diced tomatoes instead and puree half of it. You can use it as-is, just note the soup will be slightly thinner.
- Pasta: Whole grain pasta amps up the fiber and nutrition. Plus, I love the nutty taste along with the vegetables. Regular elbow macaroni or any small shaped pasta (like ditalini) will work here just as well.
- Baby Greens: Spinach is my go-to for its tender leaves and mild flavor. Baby kale or arugula are great substitutes for a stronger, robust flavor. Just make sure to add the greens at the end to preserve their nutrients and color.
- Cheese: The finishing touch of Parmesan cheese is authentic and classic. As always, for best flavor, purchase a whole block from the cheese counter and grate at home. Grated Pecorino or Asiago would be just as delicious.
Pro Tip: I slice all my vegetables into roughly the same size for consistency. This allows for even cooking.
How to Make Instant Pot Minestrone Soup
This simple Italian soup can be made in the Instant Pot or on the Stove. Both methods take roughly the same amount of time (to account for the release of pressure), so choose either method that suits your needs.
Instant Pot Method
- Saute aromatics and seasonings: Turn on Saute and wait 30 seconds for the pressure cooker to get hot. Add olive oil, chopped onion, garlic, Italian seasoning, red pepper flakes, black pepper, bay leaf and salt. Saute for 2 minutes (Pic 1).
- Add vegetables, tomatoes, broth and pasta: Add celery, carrots, zucchini, drained beans, diced tomatoes, pureed tomato and broth. Stir well. Add pasta and water and give it a stir. Cancel saute (Pic 2).
- Pressure cook: Close the lid in place on sealing mode. Select pressure cook or soup mode for 3 minutes. After the cooking time is up, wait 5 minutes for the pressure to release naturally. Follow the quick release instructions of your cooker model to release the remaining pressure. Open the lid when the pressure pin drops (Pic 3).
- Finish with greens: Pull out the bay leaf and check for seasoning. Stir in baby spinach. Let the pot rest for 4-5 minutes until the spinach wilts down (Pic 4).
Stovetop Method
- Preheat a heavy bottom pot on medium-high heat. Follow the instructions above and once you add all the ingredients for soup, bring it up to a simmer.
- Reduce the heat to medium, cover the pot and cook for 10-12 minutes. Uncover, add spinach and allow the pot to rest for a few minutes while the spinach wilts down.
Serving Suggestions
I like to serve the soup in bowls and garnish it with grated parmesan cheese. I always grate an extra handful of cheese to have on the side to pass around at the table.
While the soup is finishing, I quickly assemble and make crisp, cheesy garlic bread in the air fryer. The warm, crusty bread sops up all those juices.
Variations to Try
- Vegan: Simply omit the Parmesan cheese at the end.
- Gluten-Free: Use gluten-free or lentil pasta, or quinoa, just like in this recipe: Minestrone soup with Quinoa (extra protein, too!).
- Seasonal: Onions, celery and carrots are a wonderful base, but feel free to swap the zucchini and spinach for any vegetable in season, such as cabbage, green beans, yellow squash, kale or peas. You can also add a frozen veggie medley.
- Add chicken or sausage: If you like to add some meat to this soup, add bite-size chicken peices or cooked sausage along with the veggies.
Meal-Prep, Storage & Reheating Instructions
The soup will keep, in an airtight container in the fridge, for up to 5 days. My family and I really enjoy eating leftovers for lunch or dinner throughout the week, so it's wonderful for meal prep, too.
To reheat, ladle the soup into a microwave-safe bowl, cover with a paper towel, and heat in the microwave in 30-second increments, stirring in between, until warmed through.
How to Freeze
Soups and chilis are great for popping in the freezer, too. I like to do this on lazy Sunday afternoons before the crazy week begins.
If making this soup to freeze for later, skip the pasta, and the finishing touch of spinach and parmesan cheese. Cool completely, transfer to an airtight container, label, date and freeze for up to 3 months.
Thaw overnight in the fridge. Reheat over medium heat on the stove and add cooked pasta to it. Add the spinach at the end just as you would in the recipe.
Recipe Tips & Notes:
- Substitute Italian seasoning with dried herbs. If you don't have an Italian seasoning blend on hand, use 1 teaspoon dried basil + ½ teaspoon each dried oregano and dried thyme.
- Skip the red pepper flakes, if desired. The recipe written has a slight kick of spice. Use half the quantity or omit for mild.
- Keep salt content in mind. I use a low-sodium vegetable broth, so 2 teaspoons of salt was the right seasoning for me. If regular vegetable broth is all you have, start with 1 teaspoon of salt and adjust from there. Account for the saltiness from parmesan cheese garnish when adjusting seasoning.
- Use two small cans or one large can of diced tomatoes. I like the consistency I get with a mix of one 15-ounce can of diced tomatoes and one 15-ounce can of tomato puree. Feel free to use one 28-ounce can of diced tomatoes instead and puree half of it. You can use it as-is, just note the soup will be slightly thinner.
- Use whole grain or regular elbow macaroni. Whole grain adds fiber, nutrition and a nutty flavor. Regular elbow pasta or any small shaped pasta (such as ditalini) would work here.
- Adjust the water based on your desired consistency. Start with 1 ¼ cups and cook as mentioned. Feel free to add more water near the end of cooking for a thinner consistency. Adjust the seasoning to your liking.
- Store in an airtight container in the fridge for up to 5 days. The minestrone is great for lunch or dinner. Simply reheat leftovers in a microwave-safe bowl (tented with a paper towel) in 30-second increments in the microwave, stirring in between, until warmed through.
- Freeze for up to 3 months. Simply omit pasta, spinach and parmesan cheese. Cool completely, transfer to an airtight container, label, date and freeze. Thaw overnight in the fridge, reheat over medium heat on the stove and add cooked pasta. Add the spinach at the end just as you would in the recipe.
Common Questions
Yes! This homemade minestrone soup is about as healthy as you can get since it's packed with plant-based protein, vegetables, and whole grains.
Minestrone is pronounced "min-eh-stron-ee" or "min-eh-stron-eh". However, many people in America, as well as some in Italian dialect, pronounce it u0022ministrohnu0022 (silent e).
The word minestrone comes from the Italian word minestra (soup). The literal translation is "that which is served"
More Vegetarian Instant Pot Soup Recipes
Check out the complete range of Instant Pot Soup Recipes.
★ Did you make this recipe? Please give it a star rating below! For more quick & easy recipes, FOLLOW ME on Facebook, Instagram, Pinterest and Youtube.
📖 Recipe
Easy Instant Pot Minestrone Soup
Ingredients
- 2 tablespoons olive oil extra virgin or regular
- 1 cup chopped onion about 1 medium onion
- 1 tablespoon minced garlic 2-3 cloves, or ½ teaspoon garlic powder
- 2 teaspoons Italian seasoning see notes for substitute
- 1 teaspoon red pepper flakes (reduce in half or skip for mild)
- ½ teaspoon freshly crushed black pepper
- 1 bay leaf optional
- 2 teaspoons salt adjust based on salt content of broth
- 1 cup thinly sliced celery about 2 ribs
- 1 cup thinly sliced carrots, half moons about 2 medium carrots
- 1 zucchini cut in ½-inch half moons
- 1 can white kidney beans rinsed and drained (15 oz. can cannellini or navy)
- 1 can diced tomatoes + 1 can tomato puree (15 oz each) or 28 oz. can crushed tomato (see notes)
- 32 oz. low-sodium vegetable broth (about 4 cups)
- ½ cup whole grain elbow pasta or regular elbow macaroni - see notes for alternatives
- 1¼ cups water adjust per preferred consistency
For Finishing
- 2 cups baby spinach roughly chopped
- ¼ cup grated parmesan cheese sprinkled in individual bowls
Instructions
Instant Pot Method
- Turn on Saute and wait 30 seconds for the pressure cooker to get hot. Add olive oil, chopped onion, garlic, Italian seasoning, red pepper flakes, black pepper, bay leaf and salt. Saute for 2 minutes.
- Add celery, carrots, zucchini, drained beans, diced tomatoes and puree and broth. Stir well. Add pasta and water and give it a stir. Cancel saute.
- Close the lid in place on sealing mode. Select pressure cook or soup mode for 3 minutes. After the cooking time is up, wait 5 minutes for the pressure to release naturally. Follow the quick release instructions of your cooker model to release remaining pressure. Open the lid when the pressure pin drops.
- Pull out the bay leaf and check for seasoning. Stir in baby spinach. Let the pot rest for 4-5 minutes until the spinach wilts down. Serve in bowls and garnish with grated parmesan cheese. Enjoy!
Stovetop Method
- Preheat a heavy bottom pot on medium-high heat. Follow the instructions above and once you add all the ingredients for soup, bring it up to a simmer. Reduce the heat to medium, cover the pot and cook for 10-12 minutes. Uncover, add spinach and serve warm with grated parmesan cheese.
Video
Notes
- Substitute Italian seasoning with dried herbs. If you don't have an Italian seasoning blend on hand, use 1 teaspoon dried basil + ½ teaspoon each dried oregano and dried thyme.
- Skip the red pepper flakes, if desired. The recipe written has a slight kick of spice. Use half the quantity or omit for mild.
- Keep salt content in mind. I use a low-sodium vegetable broth, so 2 teaspoons of salt was the right seasoning for me. If regular vegetable broth is all you have, start with 1 teaspoon of salt and adjust from there. Account for the saltiness from parmesan cheese garnish when adjusting seasoning.
- Use two small cans or one large can of diced tomatoes. I like the consistency I get with a mix of one 15-ounce can of diced tomatoes and one 15-ounce can of tomato puree. Feel free to use one 28-ounce can of diced tomatoes instead and puree half of it. You can use it as-is, just note the soup will be slightly thinner.
- Use whole grain or regular elbow macaroni. Whole grain adds fiber, nutrition, and a nutty flavor. Regular elbow pasta or any small-shaped pasta (such as ditalini) would work here.
- Adjust the water based on your desired consistency. Start with 1 ¼ cups and cook as mentioned. Feel free to add more water near the end of cooking for a thinner consistency. Adjust the seasoning to your liking.
- Serve with grated cheese on top and on the side. I always grate extra cheese to have at the table for sprinkling.
- Store in an airtight container in the fridge for up to 5 days. The minestrone is great for lunch or dinner. Simply reheat leftovers in a microwave-safe bowl (tented with a paper towel) in 30-second increments in the microwave, stirring in between, until warmed through.
- Freeze for up to 3 months. Simply omit pasta, spinach, and parmesan cheese. Cool completely, transfer to an airtight container, label, date, and freeze. Thaw overnight in the fridge, reheat over medium heat on the stove, and add cooked pasta. Add the spinach at the end just as you would in the recipe.
Nutrition
This recipe has been updated with new photos, step-by-step instructions, and helpful tips.
Ash says
Do you have to boil the pasta before adding to instapot?
Aneesha says
No, you add it raw. Hope you enjoy it!
TXCRITTERCOLLARS says
Absolutely delicious! The vegetables were cooked perfectly.
Aneesha says
That's awesome, so glad you enjoyed it 🙂