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Best Ever Instant Pot Recipe for Minestrone Soup

This minestrone soup recipe is veggie loaded and easily made in the instant pot. It's the perfect soup for a cold winter day and is a complete meal thanks the addition of Buitoni Three Cheese Tortellini.

This recipe is , with main ingredient
minestrone soup recipe


I’m partnering with Buitoni and Nestle’s Balance Your Plate to share my favorite minestrone soup recipe with you guys. This soup recipe features both fresh and refrigerated foods, and that’s what balance your plate is all about: teaching you guys how to build tasty and nutritious meals without having to sacrifice your favorite foods, like Buitoni three cheese tortellini! Whether you are using frozen or refrigerated food items, it’s easy to build tasty meals around them like this veggie loaded winter minestrone soup.

October is National Pasta Month. It’s also the time of the year when the fall chill sets in and you need some tasty comfort food recipes to keep you warm. This instant pot recipe for minestrone soup only takes 40 minutes, and that includes using dried white beans that don’t need to be soaked beforehand. I wanted to load this minestrone with as many veggies as possible because the broth is so rich and tasty. It’s a great way to sneak more veggies in your diet. I love the idea of using store bought refrigerated pasta to help build a meal the whole family will enjoy. I mean, who really has time to be making homemade pasta these days!? If you want more instant pot comfort food recipes, check out my chicken pot pie.

minestrone soup recipe
Instant pot minestrone soup recipe

This meal comes together perfectly with the addition of Buitoni three cheese tortellini. It’s a great time saving ingredient to have in your fridge and allows you to make a complete meal with ease. Allow the minestrone to sit for 10 minutes after the cooking is done and then release the pressure manually on the instant pot. Meanwhile, you can boil the tortellini according to package instructions, drain, and then add them to the soup.

The make this the ultimate minestrone soup recipe you have to build massive flavor, and that starts with rendering some bacon in the instant pot. The bacon will give the soup a meaty backbone, and it does not hurt that I used the rendered bacon fat to saute some fresh rosemary, thyme, and sage. I know that the urge is to toss everything in the instant pot and start cooking, but if you take the time to cook the veggies for 12 minutes, you will build massive flavor.

minestrone soup
Homemade minestrone soup.

We are using a mountain of sweet potatoes, carrots, celery, and onions for this minestrone soup recipe, by taking the time to cook them down, you concentrate their flavor and evaporate most of their moisture. I also like to use crushed tomatoes, Parmesan rind, dried beans, and a bay leaf to round out the flavors of this soup.

ricotta crostini
Buitoni basil pesto crostini

Every soup needs something to dunk in it, so once again I am employing a time saving trick by using Buitoni Pesto with Basil. The flavor of this pesto is fantastic, especially when you slather it on a crusty piece of bread that has creamy ricotta on it. I also roasted some cherry tomatoes in a 400 degree F oven until they burst and put that on top of the crostini. The flavors are just popping and the crostini is perfect to dunk in the soup.

minestrone soup
minestrone soup made in the instant pot

Make sure you check out my other soup and winter comfort food recipes:


minestrone soup recipe

Instant Pot Minestrone Soup Recipe

Course: Soup
Cuisine: Italian
Keyword: comfort food, easy, instant pot, minestroni, soup
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 5 people
Author: Bobby Parrish

The easy minestrone soup is made in the instant pot and served with Buitoni Three Cheese Tortellini to help make a balanced meal in no time at all.



For the minestrone:

  • 4 ounces thick cut bacon cubed
  • 1 teaspoon each fresh rosemary thyme, & sage
  • 1 yellow onion chopped
  • 2 medium size carrots chopped
  • 1 red bell pepper chopped
  • ¼ teaspoon red pepper flakes
  • 3 cloves garlic minced
  • 1 medium sweet potato peeled & cubed
  • 2 tablespoons tomato paste
  • ½ bunch of lacinato/black kale stems removed & chopped
  • 28 ounce can crushed tomatoes
  • 3 quarts beef stock or broth
  • ½ cup dried white northern beans
  • Rind of parmesan cheese
  • 1 dried bay leaf
  • 9 ounce package of Buitoni Three Cheese Tortellini
  • Olive oil
  • Kosher salt & fresh pepper

For the crostini:

  • ¼ cup Buitoni Pesto with Basil
  • 1 small baguette bread
  • ½ cup ricotta cheese
  • 1 cup cherry tomatoes
  • Olive oil
  • Kosher salt & fresh pepper


  1. Pre-heat instant pot to the sauté normal setting along with 1 teaspoon of oil. Add the bacon and cook for 5 minutes and then add the rosemary, thyme, and sage. Cook for 3 more minutes or until the bacon is golden in color, then add the onions, carrots, bell peppers, red pepper flakes, ½ teaspoon of salt, and a few cracks or pepper. Mix well and turn the sauté setting to more on the instant pot and cook for 8 minutes. Add the garlic and cook another 6 minutes, or until the veggies are soft and have wilted down by a good amount. Add the tomato paste and cook for 1 minute, then add the kale, crushed tomatoes, beef stock, dried beans, parmesan rind, bay leaf, ½ teaspoon salt, and a few cracks of pepper. Make sure you don’t add liquid past the max line on the instant pot. Mix well and check for seasoning, you will likely need a bit more salt. Press cancel on the instant pot, put the lid on, and set to pressure cook on high for 40 minutes. Once the cook time is done, let the instant pot sit for 10 minutes, then carefully release the pressure manually. Make sure to remove the bay leaf and parmesan rind.
  2. When the soup is ready, bring a 4 quart pot of water to the boil and cook the Buitoni Three Cheese Tortellini according to package instructions. Drain well and add the tortellini to the pot of soup and stir well.
  3. Make the crostini by seasoning the tomatoes with 1 teaspoon of oil, ¼ teaspoon salt, a couple cracks of pepper, and roast in a 400 F oven for 15-20 minutes. Once the tomatoes start to burst they are ready. Toast the bread, schmear on some ricotta cheese, spread on the Buitoni Pesto with Basil, and top with roasted tomatoes.
  4. Serve the soup with the crostini and enjoy! Soup will keep for 3 days in the fridge or can be frozen for 3 months.

7 thoughts on “Best Ever Instant Pot Recipe for Minestrone Soup”

  1. Hi! This looks amazing! I don’t have an instant pot unfortunately. Is it possible to make this recipe without it? If so, what adjustments can be made to the instructions?

    1. Nadine, follow the exact same directions, just simmer the soup for 1 hour instead of 40min in the instant pot.

  2. This was incredibly good! I had some ingredients on hand to use up so I slightly altered the recipe (fresh spinach instead of kale, added some diced celery/zucchini to use them up), but nothing that would alter the overall flavor profile of the end product. You could absolutely add/omit different veggies based on your preferences or what you have on hand. The fresh herbs give amazing flavor so if possible, use fresh. Kid-approved and added to our meal rotation!

    1. Lynne, so glad to hear it!!! This minestrone is a favorite in our home too! And, yes, you can totally use any veggies you want!

  3. Made the Minestrone soup this week…fantastic! Just a note to let you know that the recipe calls for potatoes but in the instruction does not indicate when to add them to the pot. Not the end of the world but I thought you might want to know.

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