One Pot Copycat Olive Garden Minestrone

Meals in Minutes: One Pot Copycat Olive Garden Minestrone

Feeds 4 regular people or 2 hungry vegans


  • 1 onion, peeled and chopped
  • 1 bell pepper (any color), seeded and chopped
  • 1 small eggplant, peeled and diced
  • 1 quart of your fave oil-free Italian pasta sauce — store bought or homemade
  • 8 oz uncooked pasta (I used large elbows in this dish*)
  • 2 cups water
  • 2-4 cups baby greens (baby spinach and/or baby kale) – optional
  • Red pepper flakes – optional


  1. Preheat instant pot using sauté setting while you prep the veg
  2. Add onion and pepper to preheated instant pot and sauté, stirring often and adding water 1 tbsp at a time as needed to deglaze the pot, being careful not to add so much water that you steam the veg
  3. Add eggplant and sauté a few minutes longer; turn off instant pot
  4. Add pasta, sauce and water, stir well to combine
  5. Close lid, pressure cook on manual, low pressure setting for 5 minutes*, instant pressure release. Don’t delay lest your pasta will be super soft
  6. Open lid, add red pepper flakes and baby greens if using, stir well to incorporate. Serve piping hot


*Cook time will vary based on the size of pasta used. Small elbows will take less time; ziti or larger pasta cuts may require a slightly longer cook time. Whole grain pasta requires LESS cooking time

**Feel free to use whatever soup-worthy veg you have on hand. This recipe is a great way to use up leftover veg or veg that’s still edible but beginning to get past its prime

***These quantities easily fit into my 3-quart instant pot

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