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Instant Pot Olive Garden Minestrone Soup

Instant Pot Olive Garden Minestrone Soup

5 from 1 vote
Author: Laurie Fleming
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 Servings

Description

This Instant Pot Olive Garden Minestrone Soup tastes even better than the restaurant. The Parmesan rind trick is the secret. Ready in 30 minutes — vegan-friendly and gluten-free adaptable.

Ingredients 

Vegetables

  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 3 carrots, diced
  • 3 stalks celery, diced
  • 1 medium zucchini, diced
  • 1 cup green beans, cut into 1-inch pieces
  • 1 can, 14 oz fire-roasted diced tomatoes
  • 2 cups fresh baby spinach

Broth + beans

  • 6 cups low-sodium vegetable broth
  • 2 tbsp tomato paste
  • 15 ounces cannellini beans,, drained
  • 15 ounces red kidney beans, drained
  • 1 Parmesan rind, 3–4 inches

Seasonings

  • 2 tbsp extra virgin olive oil
  • 2 tsp Italian seasoning
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ½ tsp dried thyme
  • 1 bay leaf
  • 1 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes

Pasta + to serve

  • 1 cup ditalini, or small shells, cooked separately
  • Freshly grated Parmesan
  • Fresh basil, torn

Instructions

  • Heat olive oil, cook onion 3 minutes. Add garlic 30 seconds. Press Cancel.
  • Add carrots, celery, zucchini, green beans, diced tomatoes, tomato paste, both cans of beans, broth, all seasonings, and Parmesan rind. Stir to combine. Do not add pasta or spinach.
  • Seal lid, valve to Sealing. Pressure Cook on High for 5 minutes.
  • Meanwhile, cook pasta separately in salted boiling water until just al dente. Drain and toss with a little olive oil. Set aside.
  • When Instant Pot beeps, allow natural release for 10 minutes, then carefully quick-release any remaining pressure.
  • Remove and discard Parmesan rind and bay leaf. Stir in spinach until wilted, about 60 seconds. Taste and adjust seasoning.
  • Ladle into bowls. Add pasta to each bowl at serving. Top with Parmesan, fresh basil, and a drizzle of olive oil.

Equipment

  • Instant Pot
  • Ladle

Notes

Always cook pasta separately and add to individual bowls at serving — never stir it into the whole pot. This prevents mushy pasta and keeps leftovers perfect.

Nutrition

Serving: 1ServingCalories: 262kcalCarbohydrates: 46gProtein: 13gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 478mgPotassium: 589mgFiber: 10gSugar: 5gVitamin A: 4833IUVitamin C: 13mgCalcium: 105mgIron: 4mg