Instant Pot Pasta e Fagioli Soup
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
20 mins
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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
Description
The Instant Pot Pasta e Fagioli Soup starts with soaking and simmering beans until tender, then browning Italian sausage and sautéing onions and garlic. These components combine with chicken broth, tomato sauce, diced tomatoes, celery, carrots, seasonings, and cooked beans inside the Instant Pot. Pressure cooking for 10 minutes softens the vegetables and infuses the broth with spices and sausage flavor. Ditalini pasta is boiled separately and added before serving, providing small pasta bites that complement the creamy bean and vegetable base. Fresh basil and grated Parmesan finish the soup for added aroma and depth.
The soup’s texture is hearty yet balanced, with tender beans, soft vegetables, and the slight chew of pasta. The Italian seasoning and red pepper flakes add warmth and mild spice, while the sausage introduces a savory richness.
This soup is well-suited for a lunch or dinner during cooler days, offering protein and vegetables in one pot. It pairs well with crusty bread or a simple green side. The Instant Pot speeds up the process compared to traditional slow cooking methods.
The recipe can be adjusted for use in a slow cooker by browning the sausage and vegetables first, then combining all ingredients except pasta for 2 to 4 hours of cooking, adding pasta just before serving. Canned beans may be used as a shortcut, though soaking and cooking dried beans develops more flavor and texture.
Ingredients
- ⅔ cup great northern beans see notes, or navy beans, dried white
- ⅔ cup red kidney beans see notes, dried
- 1 pound Italian sausage mild or spicy, ground
- ½ yellow onion diced, or white onion
- 3 teaspoons garlic minced
- 4 cups chicken broth
- 1 oz can tomato sauce
- 1 oz can diced tomatoes not drained
- 2 celery chopped, ribs
- ½ cup carrot chopped or sliced
- 1 cup ditalini pasta boiled til tender
- 1 teaspoon salt or to taste
- 1 ½ teaspoons Italian seasoning OR substitute ½ teaspoon each dried basil, dried thyme, and dried oregano, dried blend
- ¼ teaspoon red pepper flakes crushed
- basil to taste, fresh basil, cracked black pepper, grated, for topping
- black pepper
- Parmesan Cheese
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
- For slow cooking, brown the meat and vegetables on the stovetop before adding ingredients to the slow cooker and cooking for several hours; add pasta at the end.
- You can substitute canned beans for dried beans to save time.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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