Instant Pot Minestrone Soup Olive Garden Recipe

This Instant Pot Minestrone Soup is the perfect Olive Garden Style Soup. I promise you won’t regret trying this recipe. It is a fail-proof recipe for your winter needs.

Important – Please scroll down to the bottom of the post for the complete Recipe.

Instant Pot Minestrone Soup – Easy Olive Garden Copycat Vegan Recipe

My family is a huge fan of Minestrone Soup. Whenever we go to our favorite restaurant, that is the first thing that we order along with their famous Garden Salad & Breadsticks.

Since it is Vegan, chock-full of vegetables & beans & can be adapted so easily to the personal liking, it is the BEST VEGAN SOUP ever.

Have you checked my HOME STYLE MINESTRONE SOUP yet? I serve this with either Garlic Bread or Cheese Discs. It is absolutely yum.

My girls always go for 2nd helping and if there are leftovers, they are more than happy to pack it for their school lunch in their Thermos Lunch Box.

What is Minestrone Soup?

This is a thick soup of Italian origin made with vegetables & often with the addition of pasta or rice. Though in America, small shells or macaroni pasta is added to this vegan soup. Other common ingredients used are onions, celery, carrots, tomatoes, stock & beans. 

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Ingredients of the Olive Garden Vegan Soup

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The original recipe calls for the following ingredients.

PROTIP: Since most of these ingredients are canned, I recommend to thoroughly wash the canned beans in a colander under running water. Or you may purchase low sodium canned ingredients. As the recipe calls for canned ingredients, I did not have to add any extra salt to this soup. Even after washing them under cold running water, they were good.

• Vegetable Stock/broth (low sodium or salt-free)
• Stewed Tomatoes, canned (salt-free/low sodium)
• Diced Tomatoes, canned (salt-free/low sodium)
• Italian beans, canned (low sodium) – These are broad green beans that are canned. Easily available in any grocery store 
• Navy Beans, canned
• Red Kidney Beans, canned
• Carrots
• Onions
• Celery
• Zucchini
• Spinach
• Garlic
• Parsley – dry or fresh
• Pasta – small shell or Macaroni
• Italian Seasoning
• Olive Oil

Kitchen Gadgets Used to make Minestrone

• 6 quart Instant Pot or You can easily make it in MEALTHY MULTI POT as well. If you would like, you must check out Mealthy Crisp Lid. It works as an air-fryer and broiler over your 6-quart lid of IP as well. 
• Inner Liner
• Kitchen Colander
• Chopping board & Kitchen Knife
• Kitchen Stirring Spoon
• Soup Bowls

How to make Olive Garden Style Minestrone Soup in Instant Pot?

It is a fairly simple & direct recipe. A few steps and you have a delicious Winter Vegan Soup ready for supper. 

For the complete recipe, scroll down to the end to find it in a RECIPE CARD.

• Gather all your ingredients. Drain and wash the beans in colander including navy beans, red kidney beans & Italian green beans. Chop the onion, celery & carrots into 1 inch pieces as big as beans. Cut zucchini in half and then into half discs like a half-moon.
• Place the inner liner inside the 6-quart Instant Pot and plug it in. Press the SAUTE button and set it on high for 10 minutes.
• Once the screen displays HOT, add Olive Oil. After a few seconds, add garlic, chopped onion, celery & carrot. Saute for about 5 minutes till they are slightly done.
• Now add zucchini & saute for 1 minute.
• Now add navy beans, red kidney beans, Italian Beans, stewed tomatoes & diced tomatoes, vegetable broth, Italian seasoning, and black pepper to the pot. Also, add just a handful of Mini Shell Pasta or Elbow Macaroni.
• Close the lid and set the valve to SEALING. Press the PRESSURE COOK/MANUAL button and set it for 5 minutes.
• Once the timer goes off, follow QPR (Quick Pressure Release). As the safety valve drops down, open the lid. Add chopped spinach. Check for salt if needed. Close the lid back again and let it sit for 2 minutes. 
• Now open the lid and ladle out MINESTRONE SOUP and serve in soup bowls.

NOTES 

1. You may cook the pasta separately and add it later. I normally do that and while serving, I add some cooked pasta to individual bowls as needed. My kids want more pasta in their soup and I normally skip it.
2. This has one more benefit – as the soup sits for a long time, the pasta absorbs the liquid and becomes too soft & loses Texture. It becomes blah by then. Unless you are sure that the whole soup will be consumed at the same time, this is a good point to keep in mind.
3. You can easily freeze this soup in individual freezer-friendly soup containers or bags. Just thaw and heat and eat.
4. This is perfect for any meal. You can pack it for lunches too.
5. It stays good when refrigerated for a week.

Gas Top Modifications

To make it on the GAS TOP, you will follow the above instructions as-is. The only difference is that instead of using an Instant Pot, you will use a heavy bottom saucepot. You will cook it for about 10-12 minutes till pasta is done.

Can I make this a VEGAN DUMP & COOK SOUP?

Yes, you can make Dump & Cook Minestrone Soup using this recipe. All you have to do is that dump all the ingredients together without any sauteeing, including the oil. And cook for the same amount as mentioned in the main recipe. You get equally good Soup. I have made it this way also and can vouch for it. 

Also, to make it oil-free, skip the oil and rest make it as is as mentioned.

Can I make it Glutenfree?

Yes, you can make this soup glutenfree. Either you can skip the pasta in the recipe and make it not only glutenfree but much healthier. Or you can use GLUTENFREE PASTA.

SIMPLY VEGETARIAN777 INSTANT POT VEGETARIAN SOUPS 

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Olive Garden Copycat Minestrone Recipe

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3.86 from 55 votes

Instant Pot Minestrone Soup Olive Garden Copycat Recipe

Easy recipe to make Restaurant Style Minestrone at home in Instant Pot. Tastes so good actually as good as the Olive Garden Minestrone.

Course Main Course, Soup

Cuisine American, Italian

Keyword Instant Pot Minestrone Soup, Olive Garden Copycat Minetsrone, Vegan Minestrone Soup

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 6

Author simplyvegetarian777

Equipment

• Instant Pot 6 quart or Mealthy Multipot
• Kitchen Colander
• Measuring Spoons, Measuring Cups, Stirring Spoon,
• Kitchen Stirring Spoon
• Chopping board and knife
• Can Opener

Ingredients

Canned Ingredients

• 32 ounce Vegetable Stock/Broth Low sodium or Salt-Free
• 15 ounce Can of Navy Beans (washed & drained) Low sodium or salt-free
• 15 ounce Can of Red Kidney Beans Low sodium or salt-free
• 14.5 ounce Can of Italian Beans or fresh green string beans Low sodium or salt-free
• 14.5 ounce Can of Stewed Tomatoes Low sodium or salt-free
• 14.5 ounce Can of Diced Tomatoes Low sodium or salt-free
• 1/2 cup small shell pasta or elbow macaroni

Fresh Produce

• 3/4 cup Onions chopped
• 1/2 cup Celery sliced
• 1/2 cup Carrots peeled, quartered & sliced
• 1 small Zucchini halved & sliced
• 2 tsp Garlic minced
• 2 cups Spinach leaves chopped

Oil & Spices

• 1 tbsp Olive Oil
• 1/2 tbsp Italian seasoning
• 1/2 tsp Parsley, dry
• To taste Salt & Black Pepper
• 1 Bay Leaf dry

Instructions

• Gather all your ingredients. Drain and wash the beans in colander including navy beans, red kidney beans & Italian green beans. Chop the onion, celery & carrots into 1 inch pieces as big as beans. Cut zucchini in half and then into half discs like a half-moon.
  
• Place the inner liner inside the 6-quart Instant Pot and plug it in. Press the SAUTE button and set it on high for 10 minutes.
  
• Once the screen displays HOT, add Olive Oil. After a few seconds, add bay leaf, garlic, chopped onion, celery & carrot. Saute for about 5 minutes till they are slightly done.
• Add zucchini & saute for 1 minute. Now add navy beans, red kidney beans, Italian Beans, stewed tomatoes & diced tomatoes, vegetable broth, Italian seasoning, and black pepper to the pot. Also, add just a handful of Mini Shell Pasta or Elbow Macaroni.
• Close the lid and set the valve to SEALING. Press the PRESSURE COOK/MANUAL button and set it for 5 minutes.
• Once the timer goes off, follow QPR (Quick Pressure Release). As the safety valve drops down, open the lid. Add chopped spinach. Check for salt if needed. Close the lid back again and let it sit for 2 minutes. Now open the lid and ladle out MINESTRONE SOUP and serve in soup bowls.

Dump & Cook Minestrone

• Yes, you can make Dump & Cook Minestrone Soup using this recipe. All you have to do is that dump all the ingredients together without any sauteeing, including the oil. And cook for the same amount as mentioned in the main recipe. You get equally good Soup. I have made it this way also and can vouch for it. Also, to make it oil-free, skip the oil and rest make it as is as mentioned.

Gluten-free Minestrone

• Yes, you can make this soup glutenfree. Either you can skip the pasta in the recipe and make it not only glutenfree but much healthier. Or you can use GLUTENFREE PASTA.
  

Gas Top Instructions

• Gas Top Instructions - To make it on the GAS TOP, you will follow the above instructions as-is. The only difference is that instead of using an Instant Pot, you will use a heavy bottom saucepot. You will cook it for about 10-12 minutes till pasta is done.

Notes

• You may cook the pasta separately and add it later. I normally do that and while serving, I add some cooked pasta to individual bowls as needed. My kids want more pasta in their soup and I normally skip it.
• This has one more benefit - as the soup sits for a long time, the pasta absorbs the liquid and becomes too soft & loses Texture. It becomes blah by then. Unless you are sure that the whole soup will be consumed at the same time, this is a good point to keep in mind.
• You can easily freeze this soup in individual freezer-friendly soup containers or bags. Just thaw and heat and eat.
• This is perfect for any meal. You can pack it for lunches too.
• It stays good when refrigerated for a week.

I am sure you are going to try this recipe soon. Please leave your feedback under the comments section and RATE THE RECIPE. I would greatly appreciate it.

Sonal