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!
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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
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