Instant Pot Minestrone Soup

Name: Instant Pot Minestrone Soup
Prep time: 10 min
Cook time: 15 min
Total time: 40 min
Ingredients: 2 tablespoons olive oil; 1 small onion (chopped); 3 garlic cloves (minced); 2 tablespoons tomato paste; 3 celery stalks (chopped); 2 carrots (chopped); 1 zucchini (chopped); 1 (15.5oz) can white beans (drained and rinsed, Note 1); 1 (14.5oz) can diced tomatoes; 1 cup frozen green beans; 2 bay leaves; ½ teaspoon salt; ½ teaspoon black pepper; 1 teaspoon Italian seasoning; ½ cup mini shell pasta; 4 cups vegetable stock (Note 2); juice from 1 lemon; 3 tablespoons fresh parsley (chopped); ¼ cup parmesan cheese (grated)

Table of Contents

Why you’ll love this recipe:

Light but hearty, Instant Pot minestrone soup is my favorite cold weather soup! It’s a great way to use up the veggies in your fridge and the pasta from your pantry.

Minestrone is an Italian-based soup comprised of fresh vegetables, and pasta or rice, in a tomato-based, herby broth. It’s very forgiving and thus customizable! You can use whatever veggies you have on hand or use the ones I’ve suggested.

The real magic of this recipe is the pressure cooker! Typically minestrone soup needs to boil, then simmer until the pasta is cooked and all the flavors marry. The Instant Pot only needs five minutes to achieve the same results, which means this soup is ready to eat in less than 40 minutes! And trust me when I say, this homemade minestrone is a million times better than Olive Garden’s minestrone.

a bowl of minestrone soup with parmesan on top.

Key Ingredient Notes:

Veggies – I used celery, carrots, zucchini, and green beans. You can use diced potatoes, yellow squash, butternut squash, peas, spinach, or kale too. Be sure to add spinach or kale at the end. Set the instant pot back to sauté setting, add the greens, and cook for another 5 minutes, stirring constantly.
White beans – Navy beans, great northern beans, or cannellini beans all work great!
Diced tomatoes – Add tomato chunks, but more importantly flavors the broth. There’s no need to drain the tomatoes. The juice only makes it better.
Pasta shells – Minestrone soup is customizable! If you have another pasta on hand or prefer something else, feel free to swap it in. Elbow macaroni, ditalini, orzo or acini di pepe are all great options. Small pasta shapes work best here.
Vegetable stock – Creates the base of the soup!
Parmesan cheese – You can buy it grated or if you have a block of parmesan, you can shave the edges with a vegetable peeler. It takes the soup over the top!

How to make this recipe:

Set your instant pot to the sauté setting and heat the olive oil. Sauté the onions and garlic until the onions are soft and translucent. Add the tomato paste, and continue to stir for 2 more minutes.
Turn off the sauté setting, then add the celery, carrot, zucchini, white beans, diced tomatoes, green beans, bay leaves, salt, pepper, Italian seasoning, and vegetable stock.
Give it a good stir and set the Instant Pot to manual high pressure for 5 minutes.

onions, tomato paste, veggies, pasta, and beans in instant pot.

When done, allow the instant pot to naturally release the pressure for 10 minutes, then manually release the pressure.
Stir in the lemon juice and parsley. Ladle into serving bowls and top with grated parm. Enjoy!

Time-Saving Tips:

Chop all your veggies ahead of time and refrigerate until ready to make the soup! Just remember to keep the onion and garlic separate so you can sauté it first.

a bowl of minestrone soup with crusty bread.

Storing Tips:

Store leftover soup in the refrigerator in an airtight container for up to 3 days. I like to store it in individual containers for easy on-the-go work lunches! Just reheat in the microwave and enjoy.
Minestrone soup is freezer-friendly, which makes it a great meal prep recipe! Let the soup cool, then transfer it to an airtight container or large Ziplock bag. Thaw in the refrigerator overnight, then reheat in the microwave or on the stovetop until hot throughout.

Variations & Substitutions:

Pressure cooker minestrone soup is easy to customize! Here’s a few ideas to get you started.

Meat: While typically this is a meatless soup, you could add ground Italian sausage for an extra filling protein.
Veggies: Get creative with what you have on hand. Potatoes, butternut squash, zucchini, yellow squash, peas, green beans, kale, cabbage, collards, and spinach are all great options!
Beans: You can swap the white beans with kidney beans or use a combination of the two.
Toppings: Top with shaved parmesan, croutons, or a drizzle of pesto! Or serve with a side of breadsticks or crusty bread.

FAQs:

What’s the difference between minestrone soup and vegetable soup?

Minestrone soup is a heartier version of vegetable soup! Both are loaded with fresh vegetables, but minestrone also contains white beans and pasta or rice. Otherwise, they are nearly the same soup. They both have a herby, tomato-based broth for a base and plenty of veggies.

What is Olive Garden’s minestrone soup made of?

Olive Garden’s minestrone soup is made of olive oil, onion, celery, carrots, zucchini, garlic, diced tomatoes, vegetable broth, tomato paste, Italian seasonings, kidney and white beans, green beans, pasta, and spinach. For exact ingredients, check the nutrition information at your local Olive Garden.

What is the thickening agent for minestrone?

Minestrone has a soupy consistency and doesn’t need a thickening agent! The starch from the pasta thickens the broth slightly and that’s all this soup really needs. It’s not meant to be thick like a cream-based soup.