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5.0 from 3 votes

Pressure cooker meatball minestrone

You are going to love this pressure cooker meatball minestrone! It takes minutes to prepare and it’s hearty, delicious and kid friendly too. Serve with plenty of grated Parmesan and fresh basil leaves or swirl some pesto over the top. Yum!

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 4
Calories: 284 kcal
Course: Soup
Cuisine: Italian

Ingredients

  • 450g | 1 lb Italian sausages
  • 2 tbsp olive oil
  • 1 large onion finely diced
  • 2 carrots finely diced
  • 2 celery stalks finely diced
  • 135 g | 1 cup macaroni or other small pasta
  • 1300 ml | 5 1/2 cups vegetable stock
  • 450 | 1 lb Passata
  • 1/2 tsp salt
  • 1 medium courgette/zucchini finely diced
  • 100 g | 3 1/2oz fine green beans diced
  • grated parmesan to serve
  • fresh basil leaves to garnish

Instructions

    Cup of Yum
  1. Remove the casing from the sausages. Roll the sausage meat into mini meatballs using slightly damp hands. Set aside.
  2. Heat the olive oil in the pressure cooker and fry the meatballs for 2 minutes. Remove using a slotted spoon and set aside.
  3. Add a splash more oil if needed and then stir in the onion, celery and carrots. Fry for 4 minutes.
  4. Add the stock, passata, macaroni, salt and meatballs and stir together.
  5. Cover, set vent to sealing and cook at high pressure for 2 minutes then release the pressure manually.
  6. Press the ‘sauté’ button and add the green beans and courgette. Cook for 2-3 minutes until just cooked.
  7. Serve with plenty of grated Parmesan and fresh basil leaves or swirl some pesto over the top. Yum!

Notes

  • If you would like to add beans, you can drain a 400g (14oz) can of cannellini, borlotti or kidney beans and stir them in at the end, together with the green beans. Make sure the pasta you use is not quick-cook as it will turn to mush. If you do want to use quick-cook pasta stir it in at the end and cook until al dente.
  • This is a fairly thick soup - bit like a stew. If you prefer it with more liquid, add 1-2 cups water in addition to the vegetable stock.

Nutrition Information

Calories 284kcal (14%) Carbohydrates 47g (16%) Protein 8g (16%) Fat 8g (12%) Saturated Fat 1g (5%) Sodium 1317mg (55%) Potassium 939mg (27%) Fiber 6g (24%) Sugar 13g (26%) Vitamin A 6535IU (131%) Vitamin C 28.2mg (31%) Calcium 69mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 284

% Daily Value*

Calories 284kcal 14%
Carbohydrates 47g 16%
Protein 8g 16%
Fat 8g 12%
Saturated Fat 1g 5%
Sodium 1317mg 55%
Potassium 939mg 20%
Fiber 6g 24%
Sugar 13g 26%
Vitamin A 6535IU 131%
Vitamin C 28.2mg 31%
Calcium 69mg 7%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.