Description
A hearty and flavorful Instant Pot Meatball Minestrone Soup made with tender meatballs, vegetables, beans, pasta, and Italian herbs — perfect for a quick and comforting meal.
Ingredients
Units
Scale
- 1 lb frozen or fresh cooked meatballs
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can cannellini beans, drained and rinsed
- 4 cups low-sodium chicken or vegetable broth
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup small pasta (like ditalini or elbow macaroni)
- 2 cups fresh spinach or kale
- Grated Parmesan cheese for garnish (optional)
Instructions
- Set the Instant Pot to Sauté mode and heat olive oil.
- Add diced onions, carrots, and celery. Sauté for 3–4 minutes until slightly softened.
- Stir in garlic and cook for another 30 seconds.
- Add zucchini, canned tomatoes, kidney beans, cannellini beans, broth, Italian seasoning, salt, and pepper.
- Add the meatballs to the pot and stir gently.
- Close the lid, set the valve to sealing, and pressure cook on high for 5 minutes.
- Quick release the pressure when done, then open the lid carefully.
- Stir in the pasta and spinach, and set Instant Pot to Sauté mode again.
- Cook for about 6–8 minutes or until pasta is tender and spinach is wilted.
- Serve hot, garnished with Parmesan cheese if desired.
Notes
- You can use either homemade or store-bought meatballs.
- Feel free to swap out vegetables based on what’s in season or available.
- For a vegetarian version, use vegetable broth and meatless meatballs.
- Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1.5 cups
- Calories: 310
- Sugar: 5g
- Sodium: 680mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 21g
- Cholesterol: 35mg