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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.

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Ingredients

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

Instructions

  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.

Recipe Video