Why You’ll Love This Recipe

Instant Pot Meatball Minestrone Soup is a hearty, comforting dish packed with vegetables, beans, pasta, and tender meatballs in a savory tomato broth. Ready in a fraction of the time thanks to the Instant Pot, this soup is perfect for busy weeknights, meal prep, or cozy weekends when you want something delicious and satisfying with minimal effort.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

frozen or homemade meatballsolive oilonioncarrotsceleryzucchiniminced garlicdiced tomatoes (canned)tomato pastechicken or vegetable brothkidney beans (canned)great northern beans (canned)dried Italian seasoningbay leafsmall pasta (like ditalini or elbow)saltpepperbaby spinachparmesan cheese (optional, for serving)

directions

Set the Instant Pot to Sauté mode and add olive oil.

Sauté the onions, carrots, and celery for about 5 minutes until softened.

Add minced garlic and cook for 1 minute more.

Stir in the tomato paste and cook briefly to enhance its flavor.

Add diced tomatoes, broth, kidney beans, great northern beans, Italian seasoning, bay leaf, salt, and pepper.

Stir in the frozen or homemade meatballs.

Secure the Instant Pot lid, set the valve to sealing, and cook on high pressure for 8 minutes.

Quick-release the pressure once cooking is complete.

Switch back to Sauté mode, add the pasta and zucchini, and simmer until the pasta is tender, about 6-8 minutes.

Stir in the baby spinach until wilted.

Adjust seasoning as needed and serve hot, garnished with parmesan cheese if desired.

Servings and timing

This recipe yields approximately 6-8 servings.Preparation time: 15 minutesCooking time: 8 minutesAdditional simmering time: 10 minutesTotal time: 35 minutes

Variations

Swap the meatballs for vegetarian meatballs or omit them entirely for a veggie-only soup.

Use different types of beans like cannellini or garbanzo.

Add extra vegetables such as green beans, corn, or peas for more color and nutrition.

Use gluten-free pasta to make the soup gluten-free.

Spice it up with a pinch of red pepper flakes.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.For longer storage, freeze the soup without pasta for up to 3 months.Reheat on the stovetop or in the microwave, adding a splash of broth if needed to loosen the soup.

FAQs

Can I use fresh meatballs instead of frozen?

Yes, just brown them slightly during the Sauté step before adding other ingredients.

Will the pasta get mushy?

To avoid mushy pasta, you can cook it separately and add it when serving.

Can I make this soup on the stovetop?

Absolutely, simply follow the same steps using a large pot, simmering until the meatballs are cooked through.

What if I don’t have an Instant Pot?

A slow cooker or regular stovetop pot works too—just adjust cooking times accordingly.

Is this soup freezer-friendly?

Yes, but for best texture, freeze without pasta and add fresh pasta when reheating.

Can I use other greens besides spinach?

Yes, kale or Swiss chard are excellent alternatives.

How do I make it spicier?

Add crushed red pepper flakes or diced jalapeños with the veggies.

Can I substitute broth types?

Yes, chicken, vegetable, or beef broth all work well depending on your preference.

Do I need to thaw frozen meatballs first?

No, you can add them frozen directly to the Instant Pot.

Can I add more protein?

Sure, cooked sausage or shredded chicken would make it even heartier.

Conclusion

Instant Pot Meatball Minestrone Soup is a fast, flavorful way to enjoy a classic, comforting meal without spending hours in the kitchen. Perfectly customizable and packed with nourishing ingredients, this soup will quickly become a family favorite for any season. Enjoy a warm, hearty bowl whenever you need a cozy, satisfying meal!