Created with simple ingredients and ready in just 30 minutes, Instant Pot Pasta Fagioli is a delicious and heartwarming Italian soup. This tomato-based soup is packed with pasta and beans, ensuring a flavorful and satisfying meal that will warm you up from the inside out!
Instant Pot Pasta Fagioli
Instant Pot Pasta Fagioli
For a comforting and hearty meal, Instant Pot Pasta Fagioli is an excellent choice. This dish features a rich tomato-based broth filled with spiral-shaped pasta, white beans, and a variety of vegetables, all cooked to perfection in an Instant Pot.
A Symphony of Comfort
The tomato-based broth is the highlight of this dish, providing a flavorful and aromatic base that pairs perfectly with the tender pasta and beans. The fresh parsley garnish adds a pop of color and a hint of freshness, making each bite delightful.
Perfect for Any Occasion
Whether you’re preparing a quick weeknight dinner or looking for a dish to warm you up on a chilly day, Instant Pot Pasta Fagioli is a versatile choice. It’s hearty enough for a main course yet simple enough for a casual meal. The combination of flavors and textures makes it a dish that everyone will love.
A Crowd-Pleaser
This dish is sure to impress your family and friends. Its vibrant presentation and delicious taste make it a standout meal. Plus, it’s a great way to enjoy the flavors of traditional Italian cuisine with the convenience of an Instant Pot.
Why Instant Pot Pasta Fagioli is a Winner:
- Speedy and Satisfying: Ready in around 30 minutes, this vegetarian soup is quick and packed with pasta and beans, making it a hearty dinner option.
- Budget-Friendly Delight: Crafted from basic, affordable ingredients commonly found in your pantry, this classic Italian soup won’t break the bank.
- Kid-Friendly Goodness: While the broth boasts rich flavors, Pasta Fagioli keeps it simple. Unlike Minestrone, it skips veggies like spinach and zucchini, making it a hit with picky eaters who might shy away from too many veggies.
INGREDIENTS
- Aromatics: Yellow onion, carrots, and garlic give flavor to the Pasta Fagioli. You can skip the celery if you don’t like it, but it adds a fresh touch.
- Herbs: Use fresh rosemary, dried bay, and Italian seasoning to season the dish. If you don’t have fresh rosemary, dried works too.
- Broth: Use low-sodium vegetable broth to control the soup’s saltiness. If you’re not vegetarian, low-sodium chicken stock is okay.
- Beans: Mix kidney beans and cannellini beans. Both dark and light kidney beans work well.
- Pasta: Ditalini is the usual pasta for Pasta Fagioli. If you can’t find it, elbow noodles, orecchiette, or small shells are good alternatives.
- Tomatoes: Use diced tomatoes and tomato sauce for the best texture. Crushed tomatoes can replace the tomato sauce.
- Balsamic Vinegar: A bit of balsamic vinegar enhances the flavors and deepens the richness of the soup.
- To Finish: Top the Pasta Fagioli with fresh parsley and parmesan cheese if you’re not vegan or dairy-free.
- Instant Pot: If using a 3-quart Instant Pot, halve the recipe. You can double it for an 8 or 10-quart pressure cooker.
RECIPE MODIFICATIONS
Thick or Thin Soup:
- Thick: Add a full cup of dried pasta for a hearty Pasta Fagioli.
- Thin: For a lighter soup, add ½ cup of pasta.
Gluten-Free Option:
- Use Barilla Gluten-Free elbow noodles for this Instant Pot Fagioli recipe. Other gluten-free noodle brands might make the soup too starchy.
Vegan-Friendly:
- Skip the parmesan, and the recipe becomes dairy-free and vegan-friendly.
Add Meat (Optional):
- If you want, you can brown ½ pound of lean ground turkey with the onion, celery, and carrots until fully cooked. Then, follow the rest of the recipe as written.
STORAGE AND REHEATING INSTRUCTIONS
Storing Leftovers:
- Let any extra Pasta e Fagioli cool a bit, then put it in an airtight container in the fridge. It stays good for up to 5 days.
Freezing:
- Cool the soup, leave some space for expansion, and store it in a freezer-friendly container. You can freeze it for up to 2 months.
Reheating:
- If it’s frozen, thaw the pasta fagioli in the fridge overnight. To reheat, put individual servings in a microwave-safe bowl. Cover it with a damp paper towel. Heat it in 60-second intervals, stirring each time until it’s warm. If it’s too thick, you can add more broth as needed.
Be sure to check out these other delicious Instant Pot recipes!
Instant Pot Chicken and Rice
Instant Pot Chicken Noodle Soup
Instant Pot White Chicken Chili
Instant Pot Teriyaki Chicken
Instant Pot Pasta Fagioli
Ingredients
- 1 tbsp olive oil
- 1 large yellow onion minced
- 2 stalks celery minced
- 2 medium carrots chopped
- 4 cloves garlic minced
- 1 tsp black pepper
- 1 tsp kosher salt
- 2 tsp Italian seasoning
- 6 cups low-sodium chicken stock or vegetable broth
- 1 tbsp balsamic vinegar
- 1 15.5 oz can of cannellini beans drained and rinsed
- 1 15.5 oz can of kidney beans drained and rinsed
- ½-1 cup dried ditalini pasta or if you want elbow macaroni
- 1 sprig fresh rosemary or ½ tsp dried rosemary leaves
- 2 dried bay leaves
- 1 15.5 oz can diced tomatoes
- 1 8 oz can of tomato sauce or crushed tomatoes
- Parmesan cheese and parsley for serving
Instructions
- Turn on your Instant Pot and set it to saute.
- Add olive oil and let it heat for a few seconds.
- Put in onion, celery, and carrots. Stir and cook for 2-3 minutes until the onion is soft.
- Add minced garlic, salt, pepper, and dried oregano. Cook for 30-60 seconds to toast.
- Pour in broth, vinegar, beans, rosemary, and bay leaves. Stir.
- Add ½ cup pasta for thin soup or 1 cup for thick soup. Gently stir.
- Put diced tomatoes and tomato sauce on top without stirring.
- Close the lid, make sure the vent is sealed, and set it to cook on high pressure for 2 minutes.
- After cooking, let the pressure release naturally for 10 minutes, then do a quick release.
- Carefully open the lid, remove bay leaves and rosemary, and stir.
- Serve with lots of parmesan cheese and parsley if you like.
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Instant Pot Pasta Fagioli