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    Home » Italian

    Instant Pot Pasta Fagioli Soup

    Published: Jan 17, 2022 · Modified: Feb 5, 2022 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 19 Comments

    3427 shares
    Jump to Recipe

    Pasta Fagioli is a hearty Italian pasta and bean soup. Cooked in a perfectly seasoned tomato-based broth, vegetables, and pasta, this wholesome one-pot meal makes a delicious weeknight dinner. Best of all this favorite vegetarian soup is ready in under 30 minutes using this easy Instant Pot recipe. 

    pasta e fagioli soup served in white bowls with baguette

    Pasta Fagioli!! I fell in love with this soup when I used to work near a little, but amazing pizzeria. When my office moved I decided to experiment with making Pasta Fagioli at home. My version is vegetarian and on the table in 30 minutes with the Instant Pot—and has that restaurant-style flavor and texture that makes it so crave-able!! It’s one of our favorite weeknight dinners. Especially when served with a crusty baguette or toasty garlic bread ❤️⁠

    Jump to:
    • Pizzeria Inspired Recipe
    • Ingredients
    • Steps
    • Variations
    • Tips
    • Serving
    • Storing
    • Recipe

    Pizzeria Inspired Recipe

    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 a 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 with 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!

    bowl of pasta e fagioli soup with spoon

    Ingredients

    Pasta e Fagioli soup gets its creamy texture from the soft cooked potatoes and cannellini beans, carrots, and celery add freshness to this soup.

    chopped vegetables for 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 making this a true one-pot dish.

    ingredients for Pasta e Fagioli

    Steps

    Here are the easy steps to make 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.

    steps one through four showing cooking vegetables in the Instant Pot

    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!

    steps five through eight showing adding broth and spinach to soup

    Variations

    • You can increase the cannellini beans in the soup by using 2 cans. You can also use one can each of cannellini and red kidney beans
    • Add your favorite fresh herbs like parsley, basil, or rosemary
    • Stir in parmesan rind in the soup for an extra flavor boost
    • Serve with grated parmesan cheese
    two white bowls with pasta fagioli soup in them

    Tips

    • 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.
    white bowl with soup in it and baguette on side

    Serving

    Serve hot with a warm sliced baguette. You can also add some parmesan cheese while serving and for a spicy kick sprinkle some red chili flakes on top.

    Storing

    Soup can be refrigerated for 3 to 4 days. The pasta will continue to absorb liquids thicken. To reheat simply add warm water or broth and bring it to a gentle boil.

    If making ahead or for a freezer-friendly option, cook the soup without the pasta. Boil pasta separately and add it to the soup when serving.

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

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

    Recipe

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
    pasta fagioli soup served with sliced baguette
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    4.53 from 23 votes

    Pasta e Fagioli

    Italian pasta and bean soup loaded with garlic, carrots, and creamy potato and perfectly cooked pasta
    Prep Time5 mins
    Cook Time20 mins
    Total Time25 mins
    Course: Soup
    Cuisine: Italian
    Servings: 4
    Calories: 341kcal
    Author: Archana Mundhe

    Ingredients

    • 2 tablespoons olive oil
    • 2 carrots peeled and sliced
    • 2 celery sticks thinly sliced
    • 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
    • ½ teaspoon crushed red pepper optional
    • 4 cups vegetable broth low sodium
    • 2 cups baby spinach or baby kale rough chopped (optional)

    Instructions

    • Turn the Instant Pot to Saute mode and heat olive oil. Add carrots, celery, and garlic. Saute 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 and enjoy hot!

    Video

    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

    Calories: 341kcal | Carbohydrates: 53g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Sodium: 451mg | Potassium: 978mg | Fiber: 4g | Sugar: 6g | Vitamin A: 6930IU | Vitamin C: 15.8mg | Calcium: 77mg | Iron: 2.7mg
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    ♥ We LOVE to hear from you! Did you try this recipe? Please share your food photo with hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too! Thank you and Happy Cooking ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

    Author: Archana

    Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.
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    1. chezlerevefrancais says

      March 23, 2018 at 9:48 am

      That looks so delicious and comforting. Can’t wait to try this!

      Reply
      • Archana says

        March 23, 2018 at 9:43 pm

        Thank you! Let me know how you like it

        Reply
    2. InspiresN says

      March 27, 2018 at 4:28 pm

      wonderful recipe and love that it's a one pot meal !

      Reply
      • Archana says

        March 27, 2018 at 6:48 pm

        Thank you!

        Reply
    3. PK says

      June 01, 2018 at 2:50 pm

      I substituted dried basil and oregano for the dried parsley since I didn't have it, but otherwise followed the recipe exactly. Turned out great! Loved the orange color of the soup.

      Reply
      • Archana says

        June 01, 2018 at 8:10 pm

        Thank you for your lovely feedback. I agree the color is just beautiful!!

        Reply
    4. Swapnika says

      July 20, 2018 at 1:03 pm

      looks very appetizing. Cant wait to try it.
      Very very dumb question. Should i add the cooked pasta or uncooked pasta?

      Reply
      • Archana says

        July 20, 2018 at 1:27 pm

        Hi Swapnika, You have to add uncooked pasta, which is what makes this recipe really easy. Let me know how you like it.

        Reply
    5. Molly says

      October 07, 2018 at 8:30 pm

      Your very clear directions and good photographs make this look so easy that I had to try it tonight. Based on what was on hand I had to change it slightly...only had dried beans not canned, no celery so I added some celery seed in hopes of getting that taste and had homemade marinara. Going to put a loaf of garlic bread in the oven and expect to have a feast for dinner. Thank you for the wonderful recipe!5 stars

      Reply
      • Archana says

        October 08, 2018 at 12:20 pm

        Thank you Molly! I am glad you enjoyed the recipe. I should have probably mentioned to increase the cook time for dried beans. I love all your adaptations.

        Reply
    6. Rashmi says

      January 10, 2019 at 3:46 pm

      Hi Archana, I’m a big fan of your receipe. I was planning to make this soup with swanson vegetable broth but see that you are using better than boullion broth. Is there any differences in the brand?Would the brand name make a difference?

      Reply
      • Archana says

        January 10, 2019 at 4:18 pm

        I have not tried Swanson but should not make a big difference. Enjoy

        Reply
    7. Jieun says

      August 02, 2019 at 3:52 am

      I finally bought an Instant Pot, and this was the first recipe I cooked. It was DELICIOUS! My husband and I polished off 2 bowls, and my kids enjoyed it, too. I made 2 changes; just added onion and a bay leaf.5 stars

      Reply
      • Archana says

        August 05, 2019 at 10:10 am

        Hi Jieun, Congratulations on your new Instant Pot. I am so happy that you chose my recipe to be your first one. Love the idea of adding onion and bayleaf.

        Reply
    8. Lyndsay says

      December 09, 2019 at 1:51 pm

      This was our first time using an Instant Pot and it was an ... experience! We got ours as a gift but it had been opened and there were no instructions! However the soup came out absolutely beautifully after struggling with the instant pot!
      A few changes I would recommend for others are to add 1/2 an onion to the sauté process and add a substantial veggie. I love zucchini in this soup personally. I also want to try it with half the pasta since I have a mini instant pot and this was slightly more than 2/3 full. The broth all ended up soaking into the pasta overnight but it’s sooo yummy!
      The red pepper flakes are critical to the success of this dish in my opinion, I love a little kick! Since there aren’t a ton of spices in this dish and the cook time is short they add a lot to the flavor.
      The 2 of us have enough leftovers for 2 lunches!!4 stars

      Reply
    9. Roma Bhansali says

      December 10, 2019 at 7:49 pm

      is there a way to avoid to use tomato sauce or the canned tomatoes in all the soup recipes? What would be your general guidance?

      Reply
      • Archana says

        December 11, 2019 at 8:59 pm

        I love POMI brand tomatoes that come in a carton. But feel free to use fresh tomatoes.

        Reply
    10. Princy says

      October 12, 2020 at 9:11 pm

      So simple, quick , hearty and delicious soup for the weekdays . My family loved it, kids went for seconds 🙂

      Reply
    11. Melissa says

      October 30, 2020 at 7:54 pm

      Love this recipe! Super easy, quick & delicious. Highly recommend!!5 stars

      Reply

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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

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