Vegetarian Minestrone soup made in the Instant Pot is an easy, comforting, hearty, and delicious Italian soup recipe made with pasta and beans. Try this dump-and-go recipe and make this meal in under 30 minutes!
This is a sponsored conversation written by me on behalf of Tutturosso. The opinions and texts are all mine.
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Recreating a restaurant's favorite
We enjoy dining at Italian restaurants! We always look for good Italian restaurants around us even when we travel. We feel Italian restaurants have a lot of vegetarian options. While I mostly stick to pasta, KR loves the vegetarian Minestrone Soup with pasta and salad beside his favorite - Eggplant Parmesan.
I not only love dining at Italian restaurants, but I also love to recreate their popular dishes at home. Vegan Fried Ravioli is one of the most popular recipes on the blog. I also regularly make Alfredo Pasta at home. KR has been asking me to make Italian vegetarian Minestrone Soup and Eggplant Parmesan for a long time!
Minestrone Soup with pasta is a classic Italian recipe that's a favorite for vegetarians and is perfect for this cold and chilly weather. It's hearty, chunky, loaded with veggies, and uber-delicious! Some other hearty soups that will instantly warm you are Tomato Soup, and Broccoli Soup.
Difference between Fagioli and Minestrone
It's easy to get confused between these two soups. Both of them are popular Italian soups made with similar ingredients but they are still different. Fagioli is thicker and is mainly prepared with pasta and beans. Minestrone is made with a wide variety of vegetables and pasta. Plus it has a stew-like consistency. I got an opportunity to make this hearty vegetarian Minestrone when Tuttorosso reached out. They asked me to recreate a family favorite recipe using their products.
You voted for this recipe
To help me decide between Minestrone and Fagioli, I asked my readers on Instagram which Italian soup they would prefer and the majority voted for Minestrone! KR was happy with the result too! We love Tuttorosso and I have made Instant Pot Italian Chili in the past using their products. The weather has been chilly and rainy lately - perfect for a bowl of hot and comforting vegetarian soup with pasta like this one because it's packed with so much goodness.
Why Tuttorosso
For someone who cooks with canned tomatoes a lot, we liked the flavor of tomatoes in this one. They have the best quality tomatoes you can see and taste! Using this brand takes my cooking to the next level! When I got to know more about how it's made, I was all the more impressed.
Every tomato is washed 7 times, rinsed 18 times, hand-sorted 11 times, mechanically sorted 6 times, and run through 270 quality tests every hour to ensure only the best tomatoes are in every can of Tuttorosso. They are made with NON-GMO ingredients and Non-BPA lined cans. They don’t use anything artificial instead, they use steam to preserve them. They are the best-selling Italian-inspired canned tomato brand in the US. You can find them in all leading grocery stores. To help you find a store near you, click here.
Why make this
- It's loaded with flavors and veggies
- Made without meat
- Rich in protein, vitamins, and fiber
- Very hearty and filling
- It's a vegetarian soup with pasta
- Can easily be made vegan by using dairy-free cheese
- An Instant Pot soup recipe
- It's a dump-and-go kind of recipe
- 100% customizable
- You can make it ahead of time
- Makes it a perfect weeknight meal
Ingredients needed 🧾
Veggies - I have used onions, zucchini, red bell pepper, yellow squash, carrots, celery, potatoes, and baby spinach in this recipe.
Tomatoes - Tuttorosso® San Marzano Style Chopped Tomatoes with Basil, & Sea Salt, and Tuttorosso® Tomato Paste is what you need for this Italian vegetarian soup recipe.
Beans - I have used canned cannellini beans in this recipe. You can also use the raw ones. If doing so, soak them overnight and then add. Read notes for more information.
Pasta - Mini Macaroni pasta is what I have used. Use any mini pasta available to you.
Herbs and spices - garlic, thyme, oregano, red pepper flakes, and bay leaf make this soup so more flavorful.
Other ingredients used are red wine vinegar and Parmesan cheese. Use vegetable broth instead of water to make this Instant Pot soup recipe more delicious.
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How to make it 🔪
- Turn on the Instant Pot in saute mode. Add onions, garlic paste, oregano, red pepper flakes, thyme, dried oregano, and bay leaf. Saute till the onions turn translucent.
- Add all the mixed veggies now. Mix it all. Saute for 30 seconds.
- Then add Tuttorosso® San Marzano Style Chopped Tomatoes with Basil, Garlic, Olive oil, and sea salt along with Tuttorosso® Tomato Paste.
- Next, add the drained and rinsed cannellini beans to the pot.
- Follow by adding dry uncooked pasta.
- Add water or vegetable broth, salt and pepper. Mix and turn off the saute mode. Ensure the valve is in a sealing position. Cook on manual/pressure mode for 6 minutes. Do a quick pressure release manually. Open the lid and give it a quick stir.
- Add spinach and mix it with the soup. Cook in saute mode for 3 minutes.
- Garnish with Parmesan cheese and red wine vinegar. Mix and turn off the saute mode.
Serving suggestions 🍽
Serve this delicious and comforting Minestrone soup in individual bowls with some garlic bread on the side. You can also garnish with chopped parsley and lemon juice. If you like, serve a salad like Cucumber Salad, Breadcrumbs Pasta Salad, or Mushroom Edamame Pasta Salad. Even some grilled veggies on the side are a good idea.
When KR had this Minestrone soup, his first reaction was, "It tastes just like restaurant-style soup!" He followed that with, "No, wait, I think, it's way better!" Mission accomplished! Why go all the way to a restaurant when you can recreate their Minestrone soup at home using an Instant Pot and without compromising on the taste?
Top recipe tips 💭
Some alternatives to pasta are lentils, rice, quinoa, teff, tortellini, etc. Adjust the consistency of this soup based on your personal preference. Add more water or low-sodium vegetable broth when cooking it in the Instant Pot, if you like your soup thin. But if you like the soup thicker, reduce one cup of water.
If you don't have red wine vinegar, you can also use Balsamic vinegar. Instead of spinach, any kind of greens can be used. Instead of dry pasta, if you have cooked pasta, add it to the end along with the spinach. To make it vegan, add vegan cheese or skip adding cheese altogether.
Recipe FAQs 📖
If using raw beans instead of canned ones, soak them overnight and then add. Increase the cooking time to 20 minutes and cook the pasta separately. Alternatively, you can also cook the soaked beans separately in the Instant Pot first for 20 minutes and then use them in this recipe. Then the cooking time to make this vegetable Minestrone soup in the Instant Pot remains the same - 6 minutes.
To make it low-carb, skip adding the beans, pasta, and carrots. You can add cauliflower instead. To make it gluten-free, use gluten-free pasta.
It's good to chop all the veggies to the same size. This ensures they are cooked evenly. Throw in some plant-based meatballs to make it even more flavorful. Feel free to add or skip any veggies (frozen or fresh) of your choice. It's also a great recipe to use leftovers. Use any mini pasta and beans in this recipe.
Instant Pot Minestrone soup stays well in the fridge for 4-5 days. It is also a freezer-safe dish and can be frozen for 2-3 months. If you plan on freezing, skip adding the pasta when cooking it. To reheat, pour the soup into a large pot or reheat individual bowls in the microwave. Then cook and stir in the pasta once the soup is warm and serve hot with your favorite bread.
You can make this vegetable soup on the stovetop, or slow cooker if you don't have an Instant Pot. To make it in a crockpot, follow this recipe and add all the ingredients one after the other. Simmer and cook uncovered for 20 minutes or until all the veggies, beans, and pasta are cooked. Keep stirring at intervals. To make it in the slow cooker, cook it for about 6 hours on low and then add the pasta half an hour before it's done.
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Recipe 📖
Minestrone Soup in Instant Pot
Equipment
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon garlic paste
- ½ onion
- 1 tablespoon dried oregano
- ½ teaspoon thyme
- 1 bay leaf
- 1 tablespoon dried red pepper flakes
- 2 cups mixed veggies - potato, zucchini, celery, red bell pepper, yellow squash
- 1 cup Tuttorosso® San Marzano Style Chopped Tomatoes with Basil, Garlic, Olive Oil & Sea Salt
- 1 tablespoon Tuttorosso® Tomato Paste
- 15.5 oz cannellini beans, rinsed and drained
- 1 cup uncooked elbow macaroni
- 5 cups water or vegetable broth
- salt
- 1 teaspoon Black pepper
- 1 tablespoon red wine vinegar
- 1 cup baby spinach
- ¼ cup shredded Parmesan vegan or regular
Instructions
- Turn on the Instant Pot in saute mode. Add onions, garlic paste, oregano, red pepper flakes, thyme, dried oregano, and bay leaf.
- Saute till the onions turn translucent.Add all the mixed veggies now. Mix it all together. Saute for 30 seconds.
- Then add Tuttorosso® San Marzano Style Chopped Tomatoes with Basil, Garlic, Olive Oil & Sea Salt along with Tuttorosso® Tomato Paste.
- Next add the drained and rinsed cannellini beans to the pot.
- Follow by adding dry uncooked pasta.
- Add water or vegetable broth, salt and pepper. Mix and turn off the saute mode. Ensure the valve is in sealing position. Cook on manual/pressure mode for 6 minutes. Do a quick pressure release manually. Open the lid and give it a quick stir.
- Add spinach and mix it with the soup. Cook in saute mode for 3 minutes.
- Garnish with Parmesan cheese and red wine vinegar. Mix and turn off the saute mode.
- Serve in individual bowls with some garlic bread on the side. You can also garnish with chopped parsley and lemon juice.
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