This soup is pure comfort for me. Every time my family goes to Olive Garden, we order the Minestrone Soup before anything else. It’s warm, hearty, and somehow tastes like home.
After years of being obsessed with it, I finally cracked their recipe and honestly, made it even better. Clean ingredients, big flavors, and just 5 minutes in the Instant Pot. You end up with a cozy, nourishing pot of soup that tastes like it simmered all day.
Minestrone literally means “big soup” in Italian. I love that name because it fits perfectly since this soup is chunky, hearty, and full of vegetables, beans, and pasta. It’s the kind of soup that feels like a whole meal in one bowl.
Don’t have an Instant Pot? The stovetop version is just as delicious. Pair it up with Olive Garden Breadsticks for an unbeatable combination.
Come JOIN US on Instagram @thebellyrulesthemind.official and Pinterest @Bellyrulesdmind and be a part of our community and discuss various recipes, tips and tricks.
The recipe was originally published in Oct 2018. It has been refreshed with simpler instructions and Pro-tips.
- Ingredients for Minestrone Soup
- How To Make Olive Garden Minestrone
- Is this Minestrone soup vegan?
- Variation
- Storage
- How to serve
- Top Tip
- Love soup? Try out these awesome Instant Pot Vegetable Soup options
- Made it, tag it
- Minestrone Soup - Instant pot and Stove Top
Ingredients for Minestrone Soup
- Olive oil
- Onions
- Carrots
- Celery sticks
- Zucchini
- Garlic cloves
- Pasta sauce
- Kidney beans
- White beans
- Vegetable broth or Water
- Italian seasoning
- Salt to taste
- Black pepper
- Spinach leaves
- Shell pasta
Please check the recipe card for exact measurements
How To Make Olive Garden Minestrone
Instant Pot Instructions
- Turn Instant Pot to sauté (High). Heat olive oil.
- Add onion and garlic. Sauté 1 minute.
- Add zucchini, carrots, and celery. Sauté another minute.
- Add pasta sauce (or diluted tomato paste) and stir well.
- Press Cancel.
- Add beans, broth, Italian seasoning, and pasta shells. Mix.
- Lock the lid and pressure cook 5 minutes on High.
- Quick release.
- Add salt, pepper, and spinach. Stir to wilt.
- Serve hot with cheese and garlic bread.
Stove Top Instructions
- Heat olive oil in a large pot over medium-high heat.
- Add onion and garlic. Cook 2 minutes.
- Add zucchini, carrots, and celery. Cook 5 minutes until slightly softened.
- Add pasta sauce (or diluted tomato paste), beans, broth, Italian seasoning, and pasta.
- Bring to a boil.
- Reduce to medium-low and simmer 12-15 minutes until pasta and veggies are tender.
- Add salt, pepper, and spinach at the end.
- Serve warm with cheese and garlic bread.
Is this Minestrone soup vegan?
We add cheese to our soup, but if you want to make it vegan, you can. To make it vegan, either skip adding cheese or use a vegan alternative.
Is minestrone supposed to be thick or brothy?
Honestly, it can be either. Traditional minestrone changes from region to region in Italy. I prefer mine slightly thick and hearty, with veggies that still hold their shape. If you want it more brothy, just add a little extra water or broth at the end.
Common Problems and their Solutions
| Mistake | Result | Solution |
|---|---|---|
| Overcooking veggies | Mushy texture | Stick to 4 minutes pressure + 5 minutes natural release; this timing consistently keeps veggies firm. |
| Adding spinach before pressure cooking | Overcooked, wilted greens | Stir spinach in at the end. Heat from the soup softens them perfectly. |
| Not sautéing aromatics | Flat flavor | Always sauté onion, carrot, celery first; it builds a richer base I learned never to skip. |
| Too much liquid | Watery soup | Start with measured broth; you can always add more later if needed. |
For a hearty dinner with a Mexican twist, try out ranchero beans instant pot or borracho beans recipe in your Instant Pot
Top Tips
- Cut veggies evenly so everything cooks at the same rate.
- Sauté aromatics first as these builds flavor quickly.
- Don’t overfill the Instant Pot; leave room for expansion.
- If reheating, add a splash of broth to refresh the texture.
Variation
There are lots of variations you can make to this soup. It is a hearty and forgiving soup that compliments a wide variety of beans and veggies. Here are some of our favorite combinations and additions.
- Vegetables : butternut squash, peas, asparagus, yellow squash, or green beans
- Beans : chickpeas, cannellini beans, black eye peas, barley, or millet
- Add-ons based on preference: pasta, tortellini, quinoa, or brown lentil
Storage
| Can It Be Stored? | How Long? | How to Store | Can It Be Frozen? | Freezer Storage Method |
|---|---|---|---|---|
| Yes | 3–4 days in fridge | Store in airtight container; cool completely first | Yes | Freeze up to 2 months in freezer-safe containers; leave room for expansion |
How to serve
- Crusty whole-grain bread
- A side of garlic butter-free toast
- A simple green salad
- Veggie-packed quinoa salad
- Roasted vegetables for extra texture
Top Tip
- Always adjust salt at the end as tomato-based soups brighten with a final salt check
- Mash a few beans for natural thickness
Do I need pasta sauce for this recipe?
Pasta sauce gives this soup a rich, deep tomato base. But if you don’t have it, a 6-oz can of tomato paste diluted with water works great. Just please don’t use ketchup - it completely changes the flavor.
What vegetables work best in minestrone?
I like sticking to carrots, celery, zucchini, and spinach because they hold up really well. But minestrone is flexible - feel free to add peas, green beans, potatoes, or whatever you have on hand. It’s a very forgiving soup.
Can I meal-prep minestrone?
Yes, and it reheats beautifully. The only trick: cook the pasta separately and add it right before serving. That keeps your soup from turning too thick in the fridge.
Can I freeze minestrone?
You can - just freeze it without pasta. The veggies and beans freeze well, and you can add fresh cooked pasta when reheating for the best texture.
How do I make the soup thicker?
Mash a spoonful or two of the beans and stir them back in. It naturally thickens the broth without needing cream or flour.
What makes this version better than Olive Garden?
Simple: cleaner ingredients, chunkier veggies, richer tomato flavor, and it takes just 5 minutes in the Instant Pot. It tastes homemade in the best possible way.
Love soup?Try out these awesome Instant Pot Vegetable Soup options
- The Best Sopa De Fideo Recipe - Mexican Noodle Soup
- Sopa De Lentejas (Mexican Lentil Soup)
- Street Style Vegetable Manchow Soup
- One minute Instant Pot Vegetable Quinoa Soup
Made it, tag it
Sounds good to you? If you make this recipe, We would be THRILLED if you would take a pic and tag us on Instagram @dbellyrulesdmind or Facebook @ thebellyrulesthemind
Equipment
- Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
- Barilla Gluten Free Pasta, Penne, 12 Ounce (Pack of 12)
Ingredients
- 2 tablespoons olive oil
- 1 cup onion finely chopped
- 1 carrot medium - chopped into bite-size chunks
- 2 celery sticks chopped into bite-size chunks
- 1 zucchini medium - chopped into bite-size chunks
- 2 garlic cloves minced or 1 tablespoon garlic powder
- 4 cups pasta sauce store-bought
- 1 can kidney beans drained & rinsed (14 oz)
- 1 can white beans drained & rinsed (optional)
- 7 cups low-sodium vegetable broth or water
- 1 tablespoon Italian seasoning
- Salt to taste
- 1 teaspoon black pepper
- 1½ cups spinach leaves
- ½ cup small shell pasta
Instructions
- Turn Instant Pot to sauté (High). Heat olive oil.
- Add onion and garlic. Sauté 1 minute.
- Add zucchini, carrots, and celery. Sauté another minute.
- Add pasta sauce (or diluted tomato paste) and stir well.
- Press Cancel.
- Add beans, broth, Italian seasoning, and pasta shells. Mix.
- Lock the lid and pressure cook 5 minutes on High.
- Quick release.
- Add salt, pepper, and spinach. Stir to wilt.
- Serve hot with cheese and garlic bread.
Video
Notes
- Heat olive oil in a large pot over medium-high heat.
- Add onion and garlic. Cook 2 minutes.
- Add zucchini, carrots, and celery. Cook 5 minutes until slightly softened.
- Add pasta sauce (or diluted tomato paste), beans, broth, Italian seasoning, and pasta.
- Bring to a boil.
- Reduce to medium-low and simmer 12-15 minutes until pasta and veggies are tender.
- Add salt, pepper, and spinach at the end.
- Serve warm with cheese and garlic bread.
Nutrition
Equipment
- Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
- Barilla Gluten Free Pasta, Penne, 12 Ounce (Pack of 12)
Ingredients
- 2 tablespoons olive oil
- 1 cup onion finely chopped
- 1 carrot medium - chopped into bite-size chunks
- 2 celery sticks chopped into bite-size chunks
- 1 zucchini medium - chopped into bite-size chunks
- 2 garlic cloves minced or 1 tablespoon garlic powder
- 4 cups pasta sauce store-bought
- 1 can kidney beans drained & rinsed (14 oz)
- 1 can white beans drained & rinsed (optional)
- 7 cups low-sodium vegetable broth or water
- 1 tablespoon Italian seasoning
- Salt to taste
- 1 teaspoon black pepper
- 1½ cups spinach leaves
- ½ cup small shell pasta
Instructions
- Turn Instant Pot to sauté (High). Heat olive oil.
- Add onion and garlic. Sauté 1 minute.
- Add zucchini, carrots, and celery. Sauté another minute.
- Add pasta sauce (or diluted tomato paste) and stir well.
- Press Cancel.
- Add beans, broth, Italian seasoning, and pasta shells. Mix.
- Lock the lid and pressure cook 5 minutes on High.
- Quick release.
- Add salt, pepper, and spinach. Stir to wilt.
- Serve hot with cheese and garlic bread.
Video
Notes
- Heat olive oil in a large pot over medium-high heat.
- Add onion and garlic. Cook 2 minutes.
- Add zucchini, carrots, and celery. Cook 5 minutes until slightly softened.
- Add pasta sauce (or diluted tomato paste), beans, broth, Italian seasoning, and pasta.
- Bring to a boil.
- Reduce to medium-low and simmer 12–15 minutes until pasta and veggies are tender.
- Add salt, pepper, and spinach at the end.
- Serve warm with cheese and garlic bread.
