• Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Share the Spice
menu icon
go to homepage
  • Home
  • Recipes
  • About me
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • About me
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Dinner

    Instant Pot Minestrone Soup

    Published: Sep 23, 2021 · Modified: Jul 14, 2024 by Shweta with 3 Comments · This post may contain affiliate links ·

    Comforting and nutritious classic minestrone soup. Simple and flexible ingredients made in the Instant Pot, cooked in 1 minute! Vegetarian & Vegan.
    Jump to Recipe Pin Recipe
    bowl of vegetarian minestrone soup

    It's fall y'all! Even though it may still be hot and humid in Texas, I'm ready for all the fall vibes with a warm bowl of this Instant Pot Minestrone Soup. I love to make this soup when it’s cold, rainy, or when I just need a little comfort. It’s one of those easy dump and go recipes that make for a great meal, appetizer, or a side dish.

    Jump to:
    • What this soup is:
    • 📋 Ingredients
    • 💭 Variations & Tips
    • 🍴 More Comforting Recipes
    • 📖 Recipe
    • ⭐ Reviews
    minestrone soup with pasta and vegetables

    What this soup is:

    • Quick and easy
    • Made in the Instant Pot for 1 minute!
    • Packed with nutrients and fiber from the vegetables, full of protein from the beans, and has the perfect balance of carbs with the pasta (because who doesn’t love pasta?!).
    • Vegetarian. This soup is also vegan when no optional cheese is garnished or by adding your favorite vegan cheese at the end if you'd like, I think it tastes just as delicious without!
    • Definitely better and cheaper than Olive Garden, canned, or those sold in stores.
    • Great for meal prep.
    • Can be frozen. You can freeze leftovers but I recommend freezing before adding the pasta, then add fresh cooked pasta when you want to eat it.

    📋 Ingredients

    • Vegetables: zucchini, carrots, celery, onions, tomatoes, and spinach. You can use any seasonal vegetables as well!
    • Pasta: My son loves mini farfalle pasta. And because he’s my boss, I follow his feedback and ONLY use mini farfalle pasta.
    • Vegetable broth: you’re more than welcome to use water but I highly recommend using the veggie broth as it adds a lot of flavor. I use low sodium, however if you use regular, adjust your salt according to your taste buds.
    • Beans: I use cannellini beans, however, you can use kidney beans or even both.
    minestrone soup served with spinach, basil

    💭 Variations & Tips

    • Change up the vegetables by using collard greens or kale instead of spinach. You can use any squash that's in season, and add sweet potato! Green beans or peas is also a great addition.
    • Use a gluten-free pasta to make it gluten-free
    • Meal prep tip: chop of the veggies in advance and refrigerate until you make the soup. It'll be a dump and go meal when you get home! You can also make the soup, quick release, and choose the "Keep Warm" option on the Instant Pot until ready to eat.

    🍴 More Comforting Recipes

    • Instant Pot Thai Sweet Potato and Lentil Soup
    • Instant Pot Biryani
    • Vegan Peanut Corn Curry
    • Edamame Truffle Dumplings
    • Mushroom and Asparagus Risotto
    • Vegetable Masala Tofu Scramble
    • Creamy Tomato Basil Soup

    If you loved this Instant Pot Minestrone Soup, let me know in the comments below! I’d love to connect with you on Facebook, Instagram, and Pinterest! Subscribe for my weekly emails at the bottom so you never miss a new recipe!

    📖 Recipe

    bowl of vegetarian minestrone soup
    Print Recipe Pin Recipe
    5 from 2 votes

    Instant Pot Minestrone Soup

    Comforting and nutritious classic minestrone soup. Simple and flexible ingredients made in the Instant Pot, cooked in 1 minute! Vegetarian & Vegan.
    Prep Time: 10 minutes mins
    Cook Time: 5 minutes mins
    Servings: 6 Servings
    Author: Shweta

    Ingredients 

    • 1 tablespoon olive oil
    • 4 cloves garlic,, minced
    • 1 cup small yellow or white onion,, diced
    • 1 cup carrots,, cubed
    • 1 cup celery,, cubed
    • 1 cup zucchini,, diced
    • 1 tomato,, diced
    • 1 tablespoon balsamic vinegar
    • 1 teaspoon italian seasoning
    • 3 tablespoons tomato paste
    • 32 oz vegetable broth
    • 1 cup mini farfalle pasta,, uncooked
    • 2 bay leaves
    • 2 cups water
    • 1 teaspoon sea salt + more to taste
    • after pasta cooked
    • 1 can cannellini beans; , or kidney beans, drained and rinsed
    • 1 cup spinach,, chopped
    • red pepper flakes,, optional

    Instructions

    • With the Instant Pot on saute mode, heat olive oil. Saute onions until translucent and then add the garlic.
    • Add the carrots, celery, zucchini, tomato, italian seasoning, and tomato paste. Turn off Instant Pot.
    • Add vegetable broth, pasta, bay leaves, and water. Close the Instant Pot, turn valve to seal, and cook on Manual mode, high for 1 minute and quick release.
    • Open Instant Pot, remove the bay leaves, add cannellini beans, spinach, and stir. Add red pepper flakes and more salt, if desired.
    • Serve warm and garnish with more red pepper flakes, chili oil, or cheese.

    Notes

    • Optional: if you are not vegan, you can garnish with parmesan cheese. 
    • For a vegetarian, animal-free rennet Parmesan cheese, a great option is BelGioioso and Organic Valley brands. 
    • Storage suggestions: Cool to room temperature to refrigerate or freeze. Will keep in refrigerator for up to 3-4 days, or in the freezer for up to 3 months.

    Nutrition Info

    Calories: 151kcal | Carbohydrates: 27g | Protein: 7g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 649mg | Potassium: 361mg | Fiber: 7g | Sugar: 5g | Vitamin A: 4366IU | Vitamin C: 13mg | Calcium: 90mg | Iron: 3mg
    Tried this recipe? Let me know!Tag @sharethespice or tag #sharethespicerecipes!

    More Dinner

    • stacked grilled sandwiches
      Potato Sandwich Recipe (Aloo Sandwich)
    • pasta dish in a serving bowl
      Lemon Ricotta Pasta with Walnut Breadcrumbs
    • soup garnished with sesame seeds and chili oil
      Carrot and Ginger Soup
    • homemade enchilada sauce in glass jar
      Easy Enchilada Sauce

    Sign up for email updates!

    • Facebook
    • Instagram
    • Pinterest

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Ivana Perkins

      December 26, 2022 at 10:32 pm

      What is an Instant Pot

      Reply
    2. Taylor

      September 10, 2024 at 9:23 am

      5 stars
      Love the macro balance in this! Added a little parm cheese to top it off.

      Reply
    3. J Vasa

      September 10, 2024 at 8:06 pm

      5 stars
      Our whole family love this

      Reply

    Primary Sidebar

    Welcome!

    Hey y’all, I'm Shweta!

    I’m the blogger, recipe developer, and photographer behind this blog. Share the Spice is a blog about vegetarian and vegan recipes that focus on healthy, flavorful meals. My goal is to show you how to make nourishing meals that are easy and full of flavor.

    More about me →

    Trending

    • Easy Tofu Recipe
    • cashew sauce pasta vegan with vegetables
      Creamy Vegan Alfredo Pasta
    • jalapeno corn dip garnished with green onions
      Jalapeño Corn Dip
    • Dark chocolate granola in a bowl with soy milk and fresh fruit
      Dark Chocolate Granola

    Footer

    Stay Connected

    • Terms of Use & Disclaimer
    • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • About Me
    • Subscribe for emails here!

    Copyright © 2020 Brunch Pro on the Brunch Pro Theme