Need to get dinner on the table quickly? Try our Pasta Fagioli recipe in the pressure cooker.
Using the Instant Pot saves so much time, it’s easy, and it’s a year-round favorite.
I really enjoy Italian food, but this delicious Instant Pot Pasta e Fagioli recipe is pretty different from most of the Italian foods that I’m used to.
For one thing, this doesn’t involve a lot of heavy tomato sauce or cheese.
Instant Pot Pasta e Fagioli Soup is light but filling
Get your taste buds ready for a delicious bowl of Pasta e Fagioli.
You don’t have to go out to a restaurant to get that flavor, and it’s a great time-saving recipe too!
What is Pasta e Fagioli?
The literal translation means pasta and beans.
A lot of people leave out the and, which is the “e” in Italian and simply call it “pasta fagioli.”
It’s a delicious soup made with veggies, and you guessed it, pasta and beans!
It’s a great way to get some veggie protein from the beans.
And you can add in some pancetta or bacon to give it some extra flavor.
It is tasty and light, but has enough substance so you feel satisfied when you eat it.
And to complete the textural and flavor experience, you can serve it up with some Open Faced Grilled Panini or our Salami Salad for a meal that is sure to impress!
One of my favorite things about Pasta e Fagioli is that, between the pasta and veggies, this soup is actually enjoyable even during the warm days of summer.
You can even whip up a big batch to take to potlucks and other family gatherings.
Your loved ones will give you extra credit points for bringing something so unexpected – yet amazing.
Pasta e Fagioli is great comfort food
But the classic Italian soup is perfect in winter too since it’s filling and has that comfort food vibe to it too.
Is there any time that’s not good to serve it? Not in our book.
Sometimes Italian food seems so grand and classy, it feels a little intimidating.
But Pasta e Fagioli was originally considered “peasant food.”
There is nothing pretentious about this recipe.
It is simple, delicious, and has a way of making everyone feel at home, no matter where they are!
Ingredients you need to make Pasta Fagioli
- 1/2 cup pancetta; diced (may sub bacon)
- 1 tablespoon minced garlic
- 1 cup white onion; diced
- 1 cup celery; diced
- 1 cup carrots; diced
- 28 ounce canned diced tomatoes
- 4 cups vegetable broth
- 1 1/2 cups dried small shell pasta
- 3 sprigs of thyme
- 4 to 6 basil leaves
- 15 oz canned cannellini beans (or white navy beans); drained and rinsed
- 15 oz red kidney beans; drained and rinsed
- 1 teaspoon salt
- 2 teaspoons cracked black pepper
- 2 cups water
- Parsley and Parmesan cheese for topping
Note: If you would like to serve the soup as a vegetarian dish, simply omit the pancetta.
How to make Pasta Fagioli
We really enjoy using the Instant Pot to make this dish.
It really saves a lot of time and helps me get dinner on the table a lot faster.
Pre-Steps:
Dice your pancetta and vegetables.
You’ll want to slice the pancetta into bite size pieces.
Place instant pot on saute mode.
Note: If you plan to cook your pasta on the stove top, you will also want to begin boiling your water so your pasta can cook while the pressure cooker is busy.
Make the Soup in the Instant Pot
Add pancetta, onion, and garlic to the pressure cooker.
Saute for 2 to 4 minutes. Turn off saute mode.
Add the carrots, celery, tomatoes with juice, and beans.
Then pour broth over the mixture.
Stir in the thyme, basil, salt, and pepper.
Pour in water to instant pot fill max line.
Place lid on the instant pot and set to high pressure for 5 minutes.
Once the instant pot stops counting release the pressure.
If you plan to cook the pasta in the Instant Pot, please follow these instructions:
Set the soup to saute mode and add pasta.
Pasta will cook as the soup comes to a boil.
We don’t cook the pasta at the same time as the soup is under pressure as the pasta will expand over time and can become mushy if you plan to eat the soup as leftovers.
Nobody likes mushy pasta
Whether you cook the pasta in a separate dish or opt to cook it in the instant pot, you’ll want to cook it so that it is al dente.
Otherwise, the pasta can get mushy; nobody wants that particularly if you’ll be saving some for leftovers.
It isn’t quite as fast as cooking the pasta in the instant pot with the soup, but the result will be worth it.
Serve topped with fresh parsley and parmesan cheese.
Notes: You may use shell pasta or other small pasta like small elbows or ditalini for this soup.
More great soup recipes to try:
- Left Over Turkey Soup
- Creamy Tomato Basil Soup
- Instant Pot Beef Stew
- Instant Pot Steak and Potato Soup
Please let us know how you enjoy our Pasta Fagioli recipe.
Pasta e Fagioli
Equipment
- Cutting Board
- Knife
- Measuring Cup
- Measuring Spoons
- Instant Pot or Pressure Cooker
- Spatula or spoon
- Saucepan
Ingredients
- ½ cup Pancetta Diced (May Sub Bacon)
- 1 tbsp Garlic Minced
- 1 cup White Onion Diced
- 1 cup Celery Diced
- 1 cup Carrots Diced
- 28 oz Canned Diced Tomatoes
- 4 cups Vegetable Broth
- 1 ½ cups Dried Small Shell Pasta
- 3 sprigs Thyme
- 4 to 6 Basil Leaves
- 15 oz Canned Cannelini Beans (or White Navy Beans) Drained and Rinsed
- 15 oz Red Kidney Beans Drained and Rinsed
- 1 tsp Salt
- 2 tsp Cracked Black Pepper
- 2 cups Water
- Parsley For Topping
- Parmesan Cheese For Topping
Instructions
- Place the instant pot on saute mode. Add in pancetta, onion, and garlic. Saute for 2 to 4 minutes. Turn off saute mode.
- Add carrots, celery, tomatoes with juice, and beans. Pour broth over the mixture.
- Stir in thyme, basil, salt, and pepper. Pour in water to instant pot fill max line.
- Place lid on the instant pot and set to high pressure for 5 minutes. Once the instant pot stops counting release the pressure.
- Pasta can be cooked on the stove during this time. If you would like to cook it in the instant pot. Set the soup to saute mode and add pasta. Pasta will cook as the soup comes to a boil. We don't cook it in the same pot as the pasta will expand over time and can become mushy if you plan to eat the soup as leftovers.
- Serve topped with fresh parsley and parmesan cheese.
Notes
Nutrition
Hi, I’m Jennifer. I love to cook and entertain. I have a lot of fun sharing traditional food and drink recipes as well as putting a new spin on the classics. I strive to provide easy to make recipes that are perfect for the home cook, bartender and entertainer.