Instant Pot Pasta e Fagioli Soup
User Reviews
4.8
360 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Additional Time
6 hrs
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Total Time
6 hrs 30 mins
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Servings
4 servings
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Calories
666 kcal
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Course
Main Course
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Cuisine
Italian
Instant Pot Pasta e Fagioli Soup
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Easy and tasty Instant Pot Pasta E Fagioli Soup is full of comforting, savory flavors and ingredients — like garlic, Italian sausage and seasonings plus veggies and two kinds of beans — that will warm you all season long.
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Ingredients
- ⅔ cup dried white great northern or navy beans *see notes
- ⅔ cup dried red kidney beans *see notes
- 1 pound ground Italian sausage (mild or spicy)
- ½ yellow or white onion diced
- 3 teaspoons minced garlic
- 4 cups chicken broth
- 1 oz can tomato sauce
- 1 oz can diced tomatoes (not drained)
- 2 celery ribs chopped
- ½ cup carrots chopped or sliced
- 1 cup ditalini pasta boiled til tender
- 1 teaspoon salt or to taste
- 1 ½ teaspoons dried Italian blend seasoning (OR substitute ½ teaspoon each dried basil, dried thyme, and dried oregano)
- ¼ teaspoon crushed red pepper flakes
- fresh basil, cracked black pepper, grated parmesan cheese (for topping) to taste
Instructions
- First prepare the beans. Cover beans with cold water and soak overnight or 6-8 hours, then drain and rinse.
- Combine beans in a large stock pot and cover with water. Bring to a boil, then reduce heat slightly and simmer for 1 hour, stirring occasionally until beans are tender and cooked through. Drain beans. *The following instructions are for using an Instant Pot. For slow cooker instructions, check out the recipe notes.
- Preheat your instant pot using the "saute" setting, then add Italian sausage, and onions and saute for 3-5 minutes until sausage is browned. Add garlic and cook 1-2 minutes longer until fragrant.
- Switch instant pot to the "soup" setting. Add chicken broth, tomato sauce, diced tomatoes, celery, carrots, salt, pepper, crushed red pepper flakes, beans and Italian seasoning and stir to combine.
- Lock the lid in place and set the pressure release to "sealing". Cook on high pressure for 10 minutes. Allow the pot to sit for 3-4 minutes and then turn the release valve for a "quick release."
- Stir in ditalini pasta, garnish with cracked black pepper, fresh basil, and grated parmesan cheese if desired and serve.
Notes
- To make this soup in a Slow Cooker, complete step 3 on the stovetop rather than in the slow cooker or IP (saute the meat, onions, and garlic in a pan on the stove over medium heat). Combine ingredients in step 4 in your slow cooker, cover, and cook on high for 2 hours or on low for 4 hours. Stir in pasta at the end before serving as in step 5. Enjoy!
- * One can of each kind of beans can be used instead of soaking dry beans.
Nutrition Information
Show Details
Calories
666kcal
(33%)
Carbohydrates
61g
(20%)
Protein
33g
(66%)
Fat
32g
(49%)
Saturated Fat
10g
(50%)
Trans Fat
1g
Cholesterol
82mg
(27%)
Sodium
2185mg
(91%)
Potassium
1179mg
(34%)
Fiber
9g
(36%)
Sugar
3g
(6%)
Vitamin A
2802IU
(56%)
Vitamin C
22mg
(24%)
Calcium
92mg
(9%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 666 kcal
% Daily Value*
| Calories | 666kcal | 33% |
| Carbohydrates | 61g | 20% |
| Protein | 33g | 66% |
| Fat | 32g | 49% |
| Saturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 82mg | 27% |
| Sodium | 2185mg | 91% |
| Potassium | 1179mg | 25% |
| Fiber | 9g | 36% |
| Sugar | 3g | 6% |
| Vitamin A | 2802IU | 56% |
| Vitamin C | 22mg | 24% |
| Calcium | 92mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
360 reviews
Excellent
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