Description

This Instant Pot Meatball Minestrone Soup is a hearty, flavorful twist on the classic Italian soup, made quick and easy with tender meatballs, vegetables, beans, and pasta in a savory tomato broth. Perfect for busy weeknights and family meals.

Ingredients

Units Scale

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 vegetable or chicken broth
1 cup uncooked small pasta (like ditalini)
1 teaspoon Italian seasoning
Salt and pepper, to taste
12–16 frozen or fresh mini meatballs
2 cups fresh spinach or kale
Grated Parmesan cheese, for serving (optional)

Cook Mode Prevent your screen from going dark

Instructions

Set Instant Pot to sauté mode. Heat olive oil and sauté onion, garlic, carrots, and celery for 3–4 minutes until slightly softened.
Stir in zucchini, diced tomatoes, kidney beans, cannellini beans, broth, pasta, Italian seasoning, salt, and pepper.
Add meatballs on top (no need to stir).
Secure the lid, set valve to sealing, and cook on high pressure for 5 minutes.
Quick release the pressure once cooking is complete.
Stir in spinach or kale and let sit for 2–3 minutes until wilted.
Ladle into bowls and top with Parmesan if desired. Serve warm.

Notes

Use frozen meatballs straight from the freezer; no thawing needed.
Swap pasta for a low-carb option or omit to reduce carbs.
Leftovers store well in the fridge for up to 4 days and can be frozen without the pasta for longer storage.

Nutrition

Serving Size: 1 1/2 cups
Calories: 360
Sugar: 6g
Sodium: 700mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 8g
Protein: 20g
Cholesterol: 35mg