Minestrone Soup

This recipe will give you the warm and fuzzies as cooler weather arrives.
Pantry staples and seasonal veggies make this an easy, affordable and DELICIOUS lunch or dinner. Minestrone soup is a true comfort food classic and it is easy to see why!
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Prep Time 20 mins
Cook Time 45 mins
Total Time 1 hr 5 mins
Course Dinner, Main Course, Soup
Servings 8 cups
Calories 297 kcal


  • Knife
  • Cutting Board
  • Dutch Oven
  • Instant Pot
  • Ladle




  • Slowly warm 3 tablespoons of the olive oil in a large Dutch oven or stockpot over medium heat.
  • Add freshly chopped onion, carrots, celery to pot, along with tomato paste and a pinch of salt. Cook, until the vegetables have softened and the onions are turning translucent, about 7 to 10 minutes, stirring often.
  • Add beans, spinach and fusilli; cook, uncovered, 20 minutes or until pasta is al dente and spinach wilts, stirring occasionally. Makes about 8 cups.
  • Serve soup sprinkled with crushed red pepper, cheese, salt and black pepper, if desired.


  • Set your Instant Pot to “Sauté” and warm the extra-virgin olive oil. Add freshly chopped onion and garlic and cook for about 2 minutes, until fragrant. Add the carrots, celery, mixed veggies (except zucchini and spinach), Italian seasoning, pepper, red pepper flakes, diced tomatoes, tomato paste and a pinch of salt and stir together.
  • Mix in pasta, stock, beans, water and season with salt and ground black pepper to taste.
  • Press “Cancel” and lock on the lid. Set the Instant Pot to “Manual” or “Pressure Cook” and set for 6 minutes.
  • Once the time is up, “Quick Release” the valve on the lid. Do a quick release by turning the valve to venting to release the pressure.
  • When all pressure is released, carefully remove the lid and switch to “Sauté”. Add, zucchini and spinach and cook for 5 minutes until tender.
  • Add salt and pepper to taste, and top with as much as parmesan cheese as you want. Enjoy!



  • Mix up the flavors and change up the veggies! Try kale, Swiss chard, collard greens, cabbage, sweet potato, butternut squash, parsnips, turnips…the possibilities are endless!
  • Exclude the Parmesan cheese to make this a dairy-free/vegan soup.
  • For more cheese flavor, add a Parmesan rind in step 2 when adding the tomatoes and stock. Remove the rind at the end of step 3.
  • Quinoa can be used in place of the pasta for a gluten free option.
  • Use less water in step 2 for a thicker soup.


Serving: 1cupCalories: 297kcalCarbohydrates: 42gProtein: 12gFat: 10gSaturated Fat: 1gSodium: 941mgFiber: 9gSugar: 9g
Keyword Comfort Food, Instant Pot, Stove Top, Vegetarian
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