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Olive Garden Minestrone Soup Recipe Instant Pot

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Minestrone Soup (Slow Cooker or Stovetop Method) Cooking Classy
Minestrone Soup (Slow Cooker or Stovetop Method) Cooking Classy from www.cookingclassy.com

Description

Olive Garden Minestrone Soup is a classic Italian-American soup. It is a thick and hearty soup that is perfect for a cold winter day. It is made with a variety of vegetables and beans, and is flavored with herbs and spices. The soup is then topped with grated Parmesan cheese. An Instant Pot makes it easy to cook this soup in a fraction of the time that it would take to make it on the stovetop. This recipe is sure to be a hit with your family and friends!

Prep Time

This Olive Garden Minestrone Soup Instant Pot recipe takes 10 minutes to prep and can be ready in under 30 minutes.

Cook Time

Cook time is only 20 minutes, making this a quick and easy meal for busy weeknights.

Ingredients

  • 1 tablespoon olive oil
  • 1 small yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon black pepper
  • 1 (15 ounce) can diced tomatoes
  • 1 (15 ounce) can red kidney beans, drained and rinsed
  • 1 (15 ounce) can white navy beans, drained and rinsed
  • 1 (15 ounce) can corn, drained
  • 4 cups vegetable broth
  • 1 cup elbow macaroni
  • 1 cup fresh baby spinach
  • 1/4 cup freshly grated Parmesan cheese

Instructions

1. Set your Instant Pot to the “Saute” setting. Add the olive oil, onion, garlic, oregano, basil, parsley, red pepper flakes, smoked paprika, salt and pepper. Saute for 2 minutes, stirring frequently.

2. Add the diced tomatoes, kidney beans, navy beans, corn, vegetable broth, and elbow macaroni. Stir to combine.

3. Secure the lid on the Instant Pot and set the pressure release valve to the “Sealing” position. Select the “Manual” setting and adjust the time to 10 minutes.

4. When the cooking time is complete, carefully turn the pressure release valve to the “Venting” position to release the pressure. When the pressure is released, remove the lid.

5. Stir in the baby spinach and Parmesan cheese. Taste and adjust seasonings to your liking. Serve hot.

Equipment

  • Instant Pot
  • Measuring cups and spoons
  • Wooden spoon

Notes

If you don't have an Instant Pot, you can make this recipe on the stovetop. Just follow the instructions, but instead of using the pressure cooker setting, bring the soup to a boil and then reduce the heat to low. Simmer for 30 minutes, stirring occasionally, until the soup is thick and the vegetables are tender.

Nutrition: Per Serving

  • Calories: 377
  • Fat: 5g
  • Carbohydrates: 61g
  • Protein: 16g

Recipe Tips

For a heartier soup, you can add diced cooked chicken or sausage. You can also add other vegetables, such as zucchini, carrots, or squash. If you like a thicker soup, you can add a few tablespoons of tomato paste. To make the soup a little spicier, add a few dashes of hot sauce. You can also serve the soup with a sprinkle of freshly grated Parmesan cheese and a drizzle of olive oil.


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