Olive Garden Soup Recipes Instant Pot
Description
Olive Garden Soup is a classic Italian restaurant favorite. It is a rich and creamy soup that is full of flavor and extremely comforting. This Olive Garden Soup recipe is made in the Instant Pot and is incredibly easy to make. It is sure to be a hit with your family and friends!
This Olive Garden Soup recipe is a copycat version of the restaurant classic. It has all of the same flavors, but is made much faster and in the convenience of your own home. The Instant Pot gives this soup a rich and creamy texture with a depth of flavor that you can only get from slow-simmering.
This Olive Garden Soup recipe is perfect for a weeknight meal or for a cozy weekend brunch. It is flavorful and hearty, yet still light enough to pair with a salad or sandwich. Plus, it is a great way to use up any leftover vegetables you may have in your fridge.
Prep Time
This Olive Garden Soup recipe only takes 10 minutes to prepare. You can easily make this soup in the morning and have it ready in time for dinner. All you have to do is chop the vegetables, sauté them in the Instant Pot, and then add the other ingredients. The soup will be ready in about 30 minutes!
Cook Time
This Olive Garden Soup recipe will cook in about 30 minutes in the Instant Pot. You can set the timer on the Instant Pot to the desired time and it will turn off automatically when the soup is done. This makes it easy to have the soup ready in time for dinner without having to constantly check on it.
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 stalks celery, diced
- 1 carrot, diced
- 2 cups vegetable broth
- 1 (14-ounce) can diced tomatoes
- 1 (14-ounce) can white beans, drained and rinsed
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup heavy cream
- 2 tablespoons freshly grated Parmesan cheese, plus more for garnish
- Fresh parsley, for garnish
Instructions
1. Set the Instant Pot to the Sauté setting and heat the olive oil. Add the onion, garlic, celery, and carrot and sauté for 5 minutes, stirring occasionally.
2. Add the vegetable broth, diced tomatoes, white beans, oregano, basil, thyme, salt, and pepper. Stir to combine. Close the lid and set the timer to 20 minutes.
3. When the timer is done, let the pressure release naturally. Open the lid and stir in the heavy cream and Parmesan cheese.
4. Serve the soup with a sprinkle of Parmesan cheese and fresh parsley, if desired. Enjoy!
Equipment
To make this Olive Garden Soup recipe, you will need an Instant Pot. An Instant Pot is a multi-cooker that can function as a pressure cooker, slow cooker, rice cooker, and more. It is great for making soups, stews, and sauces quickly and easily.
Notes
This soup can easily be made vegan by omitting the Parmesan cheese and using a plant-based milk or cream in place of the heavy cream. You can also add additional vegetables, such as zucchini, kale, or spinach, if desired.
Nutrition: Per Serving
Calories: 180, Fat: 9g, Saturated Fat: 4g, Cholesterol: 18mg, Sodium: 517mg, Carbohydrates: 18g, Fiber: 4g, Sugar: 4g, Protein: 8g
Recipe Tips
To make this Olive Garden Soup recipe even easier, you can use pre-chopped vegetables. You can also add a splash of white wine to the soup for an extra layer of flavor. Serve the soup with a side of crusty bread for a delicious and comforting meal.
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