Instant Pot Pasta e Fagioli
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This Instant Pot Pasta e Fagioli is a classic peasant soup loaded with veggies and pasta. It’s delicious, hearty, and loaded with Italian flavors! Best of all it’s made in an Instant Pot and ready in only 30 minutes from start to finish!
Instant Pot Pasta E Fagioli
I am such a soup person, anyone else out there agree? Sometimes when I make my own broth I even just sip it right out of a mug on cold mornings. Okay maybe that one is just me, but I’m sure fellow soup fiends get it. Not only is it a great blank canvas for developing deep, fun flavors, but it also just feels like a hug from mom in a bowl. Speaking of moms, this recipe is actually perfect for any moms out there who want to make something delicious and easy in 30 minutes.
What Is Pasta E Fagioli?
Some out there may recognize it better by its American name, pasta fasul. Literally translating to ‘pasta and beans’, this is a traditional Italian peasants soup. Peasant food doesn’t mean you’ll be making this dish with scraps, instead it is just a category of traditional dishes made with cheap and accessible ingredients.
It’s a great dish for students who don’t want to break the bank but want something better than what’s offered in the canteen. It stores well, is perfect for lunch the next day, and is full of fiber from the veggies and beans that will keep you full for a long time. So thank you Italy! What would we do without you?
Ingredients In Instant Pot Pasta E Fagioli
- Olive oil –Â We will use this to saute all our fresh veggies.
- Soffrito –Â Soffrito is the aromatic base for our soup made up of carrots, onion, celery, and garlic. These 3 ingredients are a very important base so be sure to include them!
- Salt & pepper –Â To taste.
- Chili garlic sauce – You can substitute this for hot sauce if that’s what you have on hand.
- Herbs –Â Rosemary and bay leaves, that’s it. Chop the rosemary finely and add the bay leaf whole. Be sure to remove the bay leaf before serving.
- Beans –Â Cannellini beans are traditionally used, but white navy beans or garbanzos can also be used.
- Pasta –Â Such as rotini, gemelli, or elbow macaroni. Small shaped pasta is more traditional but any pasta you like will work!
- Diced tomatoes –Â Just from the can, super easy!
- Chicken broth –Â I prefer to use low sodium for this recipe to control the amount of salt in my dish.
- Parmesan rind – Totally optional but adding this to your soup will add so much flavor and depth.
How To Make Instant Pot Pasta E Fagioli
Detailed measurements and instructions can be found on my printable recipe card at the bottom of the page.
- Prepare the soffrito:Â Use the saute function on your instant pot to heat up the olive oil before adding your aromatics. Cook until the veggies become tender and the onion starts to become translucent, about 1 minute. Add the remaining ingredients to the instant pot and stir.
- Cook the soup: Close the lid on your instant pot and cook on high pressure under the manual setting for 3 minutes. After 3 minutes allow the natural pressure and heat to release before removing the lid from the pot, this typically take around 10 minutes.
- Finish the soup:Â Remove the Parmesan rind and bay leaf before garnishing with parsley and serving.
How Else Can I Make Pasta E Fagioli?
If you’re without an instant pot, there’s still perfectly good ways to make this soup.
Slow cooker
Add all the listed ingredients, save for the pasta, to your slow cooker and cook on high for 3 – 5 hours or low for 5 – 7 hours. Cook pasta separately and add right at the end to fully incorporate.
Stove top
Cook soffrito till the veggies are tender in a large dutch oven with olive oil. Add everything, except the pasta, herbs, and Parmesan rind, to the pot and allow to come to a boil. Once the soup boils reduce the heat to medium low, add the herbs and rind, and allow to cook at a gentle simmer with the lid partially covering the pot for 1 – 2 hours. Cook the pasta and add to the soup once it is finished and serve hot.
Storing Pasta E Fagioli
This soup can be stored in the fridge for 3 – 4 days in an airtight container. Freezing works well for up to 3 months but is a bit more tricky, pasta can become mushy when frozen and defrosted so if you plan on making this in advance I recommend some tweaks.
First you’ll want to just make the soup base without the pasta in your pressure cooker, allow to cool fully and freeze in a shallow container. Defrost on the stove top, boil fresh pasta and add this to the soup when ready to eat.
Love Your Instant Pot? Try these pressure cooker recipes:
- Chicken Noodle Soup
- Chicken Shawarma
- Butter Chicken
- Swedish Meatballs
- Mongolian Beef
- Zuppa ToscanaÂ
- Instant Pot Beef Stew
- Mac and Cheese
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Instant Pot Pasta e Fagioli
Prep: 10 mins
Cook: 5 mins
NR time: 15 mins
Total: 30 mins
Serves: 8
This Pasta e Fagioli is a classic peasant soup loaded with veggies and pasta, delicious, hearty and loaded with Italian flavors! Best of all it's made in an Instant Pot and ready in only 30 minutes from start to finish!
Ingredients
- 3 tbsp olive oil
- 1 large onion chopped
- 2 stalks celery chopped
- 2 medium carrots chopped
- 3 cloves garlic minced
- 1 tsp pepper
- 1 tsp salt
- 2 tsp chili garlic sauce or hot sauce
- 1 tbsp rosemary fresh, chopped
- 15.5 oz cannellini beans (white kidney beans), drained and rinsed
- 5 oz pasta such as rotini, gemelli, or elbow macaroni
- 14 oz diced tomatoes
- 4 cup chicken broth low sodium
- 2 bay leaves dried
- 1 parmesan rind optional
Instructions
- Turn your Instant Pot to the saute setting. (See your manufacturer's guide for detailed instructions on how to use your instant pot.)
- Add the olive oil to the instant pot and let it heat for a few seconds, then add the onion, celery, carrots and garlic. Stir and saute for about 1 minute until the onion softens a bit.
- Add the remaining ingredients to the instant pot and stir.
- Close the lid (follow the manufacturer's guide for instructions on how to close the instant pot lid). Cook on high pressure (Manual setting) for 3 minutes.
- Once the Instant Pot cycle is complete, wait until the natural release cycle is complete, should take about 10 minutes. Follow the manufacturer's guide for quick release, if in a rush. Carefully unlock and remove the lid from the instant pot.
- Remove the Parmesan rind, then garnish with parsley, Parmesan cheese and serve warm.
Video
Recipe Notes
What is an Instant Pot:Â An IP is a multi-cooker, it's like seven different appliances all in one! It does the job of a slow cooker, pressure cooker, rice cooker, steamer, yogurt maker, etc.
I don't have an Instant Pot, can I still make this:Â Yes! Follow the same instructions by adding the ingredients to a soup pot, and cooking for about 10 to 15 minutes or until the pasta is cooked to your preference.
Nutrition:Â Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Calories: 199kcal (10%)Carbohydrates: 29g (10%)Protein: 8g (16%)Fat: 6g (9%)Saturated Fat: 1g (6%)Sodium: 597mg (26%)Potassium: 340mg (10%)Fiber: 4g (17%)Sugar: 3g (3%)Vitamin A: 2665IU (53%)Vitamin C: 7.8mg (9%)Calcium: 77mg (8%)Iron: 2.4mg (13%)
Lisa says
Just want to say this is one of my favourite Instant Pot soups to make. In the past, I’ve shared it with vegetarian friends who also loved it. Now, during quarantine, I turn to it about once per week. I’m not vegetarian, but my roommate is, so I started cooking some sausage on the side, crumbling it and throwing it in my own bowl. (You could also cook sausage in the pot directly before throwing in the celery, carrots, garlic and onion but my roommate is vegetarian so this method works better for us). I also cook the pasta on the side just because there’s always welcome leftovers and find I can keep the pasta firmer by storing it separate — personal preference! I never have parsley on hand but always buy fresh rosemary for this as it definitely makes the soup. As does topping with Parmesan cheese. Would definitely recommend!
Marty Ciccone says
For the this recipe, the pasta should be cooked alone in water so that when it’s cooking, it absorbs water and not flavor of broth. Then it should be added to the Pasta e Fagioli.
Jo Cooks Team says
Totally up to you 🙂 We liked the flavor of the noodles cooked in broth.
Glenda says
Since when does authentic Pasta e Fagioli have chili garlic sauce as one of the ingredients?
jo says
I never said this was an authentic recipe, this is simply my version of it, the authentic version probably wasn’t made in an Instant pot either. 🙂
Sheila Jo Flores says
3 minutes on soup setting, or pressure cook setting?
Jo Cooks Team says
As per the recipe instructions, 3 minutes on high pressure.
Tami says
This recipe was outstanding. I love the garlid chili paste addition was awesome. I also added a little oregano and basil. It was so so very good. It will be a go to recipe! Thank you
Juliana says
I love this recipe but I bought my instant pot to cook the beans from scratch and not use canned beans, so I guess I have to add a step at the beginning? so I cook the beans with water only in the instant pot to get them softer. And then I do all the process as you explain here, Am I right?
Jo Cooks Team says
Yes exactly!
Juliana says
ThankYou so much!
Elizabeth says
What if I just want to make the sauce without the pasta? I find that InstantPot pasta recipes often cook the pasta too much (I like al dente pasta), so I was hoping just to make the sauce with all of the veggies and cook my pasta separately and serve the sauce over the pasta. Would you recommend any alternations to the recipe to achieve this?
Jo Cooks Team says
Yeah of course, that will work. This is a soup so you can turn the saute setting on after depressurizing, let it come to a bubble, and cook the pasta right in the IP.
Harry says
Really good recipe! Made a few minor alterations to suit my families tastes such as pasting the garlic in a mortar and pestle with a pinch of salt as that releases the garlic oils better by breaking up the cellular structure of the garlic, using bone stock instead of broth for added richness, using a can of whole peeled San Marzano tomatoes and just breaking them up by hand before adding them in, and halving the garlic chili sauce since one of my family members thought it was a little too spicy as is. Highly recommend this recipe for a quick easy dinner for the whole family!
Jill says
Just made this soup, minus the hot sauce. Tasty, quick and easy. Making another batch tomorrow. My husband ate 3 huge bowls. This is definitely going in the recipe rotation. Thanks Jo!
yahoo mail login says
Can’t wait to try this recipe. I don’t have Instant Pot but luckily you have a tips for people like me.
Kathy R says
To make it truly vegetarian, I used veggie broth instead of chicken broth. It was very easy and tasted so good!
Skeetor says
I cut the hot sauce to 1 tsp as my husband doesn’t like heat. It was great!
Cinnie says
I don’t have a instant pot ! I do have a slow cooker will that work?
Joanna Cismaru says
Yes, you’ll just need to cook in slow or high and it will take longer. I’d probably cook it on high for 3 hours. Cooking it on low might be a bit tricky as you might end up with soggy pasta.
Linda says
This recipe is exactly how my mother and grandmother made Pasta e Fagioli.
It’s perfect. Thank you for bringing it alive again.
Joanna Cismaru says
Yay! That makes me real happy!
Pete (female) says
I have a Power Pressure Cooker XL, is it the same as an Instant Pot?
Joanna Cismaru says
The Instant Pot has multiple functions, but yes, pressure cooking is one of them, so you should be able to use it for this recipe. Just follow the manufacturer instructions.
Jackie says
This looks great and I can’t wait to try it in my IP, but I just wanted to let you know that chicken broth isn’t vegetarian.
Thanks!
Joanna Cismaru says
True, I usually just count everything without actual meat in it, vegetarian. LOL