4.63 from 8 votes
pasta e fagioli
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
  • 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)
  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


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*
Total Fat 9g 14%
Saturated Fat 1g 5%
Sodium 451mg 19%
Potassium 978mg 28%
Total Carbohydrates 53g 18%
Dietary Fiber 4g 16%
Sugars 6g
Protein 13g 26%
Vitamin A 138.6%
Vitamin C 19.2%
Calcium 7.7%
Iron 15.1%
* Percent Daily Values are based on a 2000 calorie diet.