Pasta e Fagioli – Instant Pot

Pasta e Fagioli – Hearty, Italian pasta with beans soup cooked in a seasoned tomato based broth, vegetables and small Ditalini pasta makes a wholesome one-pot meal for weeknight dinner or a potluck dish. This family favorite vegetarian soup is ready in under 30-minutes and uses basic pantry ingredients.

This recipe is inspired by the Pasta e Fagioli soup that I have enjoyed for years from a small pizzeria near my work. The delicious bean soup loaded with garlic, carrots, creamy potatoes and the perfectly cooked pasta, served with crusty baguette to mop up the soup always made a hearty lunch.

Eventually when my office got relocated to a different town, I started to miss the simple and fresh taste of Pasta e Fagioli. I then started experimenting this soup at home to realize that it was really easy to make with the same restaurant-like taste, minus the prosciutto. Now, my entire family loves this comforting, healthy soup which is a huge WIN!

My newest version of this recipe of course uses the Instant Pot. Pasta e Fagioli soup gets its creamy texture from the soft cooked potatoes and cannelloni beans, carrots and celery add freshness to this soup.

The convenience of  better than bouillon vegetable broth base and jarred marinara sauce helps make this soup in under 30 minutes. The tender ditalini pasta gets cooked along with the remaining ingredients in the Instant Pot maks this a true one-pot dish.

Easy steps to this EASY and tasty Pasta e Fagioli Soup:

• Turn the Instant Pot to Saute mode and heat olive oil. Add carrots, celery and garlic. Sauté for a minute.

• Add potatoes, tomato sauce, cannellini beans, pasta, parsley, crushed red pepper and vegetable broth. Mix well.

• Close Instant Pot with pressure valve to sealing. Cook on Pressure Cook/Manual(Hi) for 4 mins followed by Quick Release. Add salt and pepper to taste. Stir in baby spinach or kale and enjoy hot!
  

Variations for the Pasta e Fagioli Soup:

• Use 2 cans of cannelloni beans or a mix of cannelloni and red kidney beans
• Add your favorite fresh herbs like parsley, basil or rosemary
• Stir in parmesan rind in the soup for extra flavor boost
• Serve with grated parmesan cheese

Pro-Tips for the perfect Instant Pto Pasta e Fagioli Soup:

• Cut the veggies small so they cook evenly in 4 minutes of pressure cooking.
• Pressure Cook should be half the cook time suggested on the pasta packaging. In this recipe I used ditalini pasta with 8-minutes stove-top cook time. Hence the pressure cook for this recipe is 4 minutes.
• Soup will continue to thicken as it cools down. If you are not serving right away, add a cup of water or broth when reheating.

If you are a soup lover like me check out these delicious and easy Instant Pot soups:

• Chicken Tortellini Soup
• Chicken Coriander Soup
• Chicken Noodle Soup
• French Onion Soup

Here is a quick video on this easy 30-minute Instant Pot Pasta e Fagioli:

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4.6 from 10 votes

Print

Pasta e Fagioli

Prep Time

5 mins

Cook Time

20 mins

Total Time

25 mins

 

Italian pasta and bean soup loaded with garlic, carrots and creamy potato and perfectly cooked pasta

Course: Soup

Cuisine: Italian

Keyword: pasta fagioli

Servings: 4

Calories: 341 kcal

Author: Archana Mundhe

Ingredients

• 2 tbsp olive oil
• 2 carrots peeled and sliced
• 2 celery sticks thinly sliced
• 8-10 garlic cloves minced
• 1 big russet potato peeled and cut into small cubes
• 1 cup tomato sauce marinara sauce
• 1 can cannellini beans rinsed and drained
• 1 cup ditalini pasta
• 1 teaspoon dried parsley or 1 tablespoon fresh parsley
• 1/2 teaspoon crushed red pepper optional
• 4 cups vegetable broth low sodium
• 2 cups baby spinach or baby kale rough chopped (optional)

Instructions

1. Turn the Instant Pot to Saute mode and heat olive oil. Add carrots, celery and garlic. Saute for a minute.

2. Add potatoes, tomato sauce, cannellini beans, pasta, parsley, crushed red pepper and vegetable broth. Mix well.

3. Close Instant Pot with pressure valve to sealing. Cook on Pressure Cook/Manual(Hi) for 4 mins followed by Quick Release. Add salt and pepper to taste. Stir in baby spinach and enjoy hot!

Recipe Video

Recipe Notes

Notes:

The pressure cook time should be half the cook time suggested on the pasta box. 

The soup may look watery when you open the pot, give a quick stir and the soup will thicken up as it cools down. 

 

Nutrition Facts

Pasta e Fagioli

Amount Per Serving

Calories 341 Calories from Fat 81

% Daily Value*

Fat 9g14%

Saturated Fat 1g6%

Sodium 451mg20%

Potassium 978mg28%

Carbohydrates 53g18%

Fiber 4g17%

Sugar 6g7%

Protein 13g26%

Vitamin A 6930IU139%

Vitamin C 15.8mg19%

Calcium 77mg8%

Iron 2.7mg15%

* Percent Daily Values are based on a 2000 calorie diet.

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