Hey there! Today, we’re whipping up a heartwarming bowl of instant comfort: Minestrone Soup, made even easier with the magic of the Instant Pot. This classic Italian-inspired soup is packed with colorful veggies, tender beans, and pasta—basically, a hug in a bowl. Whether you’re looking for an easy weeknight dinner or a nourishing option to cozy up with, this soup delivers every time.
If you’re longing for a protein-packed, veggie-rich meal ready in under 30 minutes, you’ll fall head over heels for this Instant Pot Minestrone Soup!
Why You’ll Love This Recipe
- It’s a one-pot wonder, thanks to the Instant Pot! Less mess, more flavor.
- Loaded with wholesome, budget-friendly ingredients.
- Customizable for dietary preferences—vegetarian, vegan, gluten-free, you name it!
- Perfect for meal prep and freezes beautifully.
Ingredients Breakdown
Essentials
- Olive Oil: Adds a rich, silky base of flavor.
- Carrots, Celery, and Onion: The classic trio for a flavorful soup base.
- Garlic: Because everything is better with a little garlic.
- Diced Tomatoes: Opt for fire-roasted for extra depth.
- Vegetable Broth: A savory base for our soup. Use homemade or a good-quality store-bought version.
- Kidney Beans and Cannellini Beans: Protein-packed and hearty—feel free to swap for your favorite beans.
- Zucchini and Spinach: Bright and fresh additions to balance the heartiness.
- Dried Pasta: Small shapes like ditalini or elbow work best.
- Italian Seasoning and Bay Leaf: Bring herbaceous, comforting warmth to every bite.
- Salt and Pepper: Simple staples with big impact.
Pro Tips
- No fresh spinach? Kale or Swiss chard are great alternatives!
- Keep canned beans in your pantry for quick, stress-free soup-making anytime.
- Add a Parmesan rind to the pot for even more umami goodness before serving.
Step-by-Step Instructions
Ready to make this cozy favorite? Let’s dive in!
- Set your Instant Pot to the sauté function and heat the olive oil. Add onion, carrots, and celery, and cook for about 3-4 minutes until softened.
- Stir in the minced garlic, cooking for 1 minute until fragrant.
- Add the diced tomatoes, vegetable broth, beans, zucchini, Italian seasoning, bay leaf, salt, and pepper. Stir everything together.
- Lock the lid in place and set the Instant Pot to pressure cook on high for 5 minutes.
- Quick-release the pressure carefully once the cooking time is done.
- Stir in your dried pasta and switch the Instant Pot to the sauté function. Cook the pasta directly in the soup for about 6-8 minutes, stirring occasionally to prevent sticking.
- Once the pasta is tender, turn off the Instant Pot. Add the spinach and let it wilt into the soup.
- Taste and adjust seasonings if needed. Serve hot with crusty bread or a sprinkle of Parmesan cheese!
Chef’s Tips and Tricks
- Want a deeper flavor? Sauté the tomato paste with onions and garlic before adding the liquid.
- For a thicker soup, mash some of the beans before adding them in.
- Don’t overcook the spinach—it’ll wilt beautifully in the hot soup off the heat.
Recipe Variations and Serving Suggestions
Variations
- Make it gluten-free by using GF pasta or omitting pasta altogether and adding diced potatoes.
- Add a little heat with a pinch of red pepper flakes.
- Boost the protein by stirring in cooked shredded chicken or turkey.
Serving Ideas
- Pair with a side of garlic bread or a fresh side salad.
- A dollop of pesto or a splash of balsamic vinegar drizzled on top adds a pop of flavor.
- A big bowl of Minestrone + a cozy sweater? Perfect combo for chilly evenings!
FAQs
Can I freeze Minestrone Soup?
Absolutely! Just leave out the pasta if you plan to freeze it—you can cook fresh pasta and stir it in when reheating.
How long does this soup keep?
Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Reheat gently to maintain the texture of veggies and pasta.
Can I use fresh tomatoes instead of canned?
Yes! Blanch, peel, and chop 4-6 medium tomatoes to substitute one can of diced tomatoes.
Instant Pot Minestrone Soup
Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 6
Ingredients
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 4 cups vegetable broth
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 zucchini, diced
- 1 cup dried pasta (e.g., ditalini or elbow)
- 2 cups fresh spinach
- 1 tsp dried Italian seasoning
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Sauté the onion, carrots, and celery in olive oil in the Instant Pot on the sauté setting for 3-4 minutes.
- Add garlic and sauté for an additional minute.
- Mix in diced tomatoes, vegetable broth, beans, zucchini, Italian seasoning, bay leaf, salt, and pepper.
- Pressure cook on high for 5 minutes. Quick-release when done.
- Stir in dried pasta and cook on sauté setting for an additional 6-8 minutes until pasta is tender.
- Turn off Instant Pot, stir in spinach, and adjust seasoning to taste.
If you try this recipe, I’d love to hear how it turned out! Leave a comment below or tag your scrumptious soup shots on Instagram with #TheKitchensAid. Happy cooking, my friend!
