Last Updated on April 15, 2022 by Karen
This Instant Pot Pasta E Fagioli is hands down the easiest recipe ever! This delicious soup is made from scratch in one pot, kid-approved, and takes less than 30 minutes to get dinner ready!
Pasta e fagioli is one of my all time favorite soups. It’s a traditional Italian soup that is made with vegetables and often has some beans and pasta in the mix. It is quick, easy to make, and good for any time of the year. In fact, it’s become my family’s go to dish for busy weeknights and I make it all the time, even during the summer months.
Honestly who doesn’t love having a bowl of warm soup for lunch or dinner? It is a great dish to serve for any occasion really. Using some simple, pantry ingredients you likely already have on hand, it will take less than 30 minutes of preparation for this homemade soup. You’re going to love this Instant Pasta E Fagioli recipe.
Making Instant Pot Pasta E Fagioli not only saves time, but it also creates fewer pots and pans to wash. The Instant Pot is one of my favorite kitchen tools because it cuts down the cooking time and develops amazing flavors that impress everyone I cook for! I also love that I can cook everything in the same pot, including the sauteing step, without having to transfer from the pan to the pot like when using slow cookers.
If a cozy bowl of soup isn’t enough, you can serve it with some Garlic Butter Breadsticks to dip in and soak up the last glorious drop. I also love to serve it with my Easiest No-Knead Bread. You can add some parmesan on top for garnish if you like.
And if you are new to cooking with the Instant Pot, this easy soup will be a great one to start out with! This is a great recipe to have in your repertoire for when you need a quick meal.
Can you make this soup ahead of time?
Yes! You can refrigerate this soup in an airtight storage container for up to 3 days. Whenever you make soup with pasta, consider cooking the pasta separately and stirring it into the soup just before serving. That way the pasta won’t become overcooked and mushy. Keeping the pasta separate is an especially good idea if you expect to have leftovers.
Is this soup freezer-friendly?
Yes, you can definitely freeze it. Just let it cool completely before transferring to an airtight freezer-safe container (leaving some room on top) and placing it in the freezer. The soup will keep in the freezer for up to three months. As mentioned above, you may want to leave out the pasta until you are ready to serve because it tends to get mushy when thawed.
What is the best way to reheat this soup?
You can reheat leftovers in a saucepan on the stovetop over medium-low heat or using the saute function in the Instant Pot. If it is frozen, be sure to let thaw overnight in the refrigerator before reheating.
This Pasta E Fagioli soup is one of the 100 recipes you can find in my new cookbook, The Electric Pressure Cooker Soup Cookbook! The book is now available in both the Kindle version and the paperback version on Amazon.
All of the recipes in this book are prepared in the easy-to-use pressure cooker, which makes preparation and cleanup a breeze. Cooking is as easy as setting it and forgetting it! If you love cooking with the electric pressure cooker, you’ll love the recipes in this cookbook!
Instant Pot Pasta E Fagioli
Ingredients
- 1 lb mild or spicy Italian sausage casings removed
- 1 small onion diced
- 3 garlic cloves minced
- 2 celery stalks diced
- 2 carrots peeled and diced
- 1½ teaspoon Italian seasoning
- 2 bay leaves
- 2/3 cup ditalini or any small-shaped pasta
- 1 15-ounce can diced tomatoes
- 1 15-ounce can tomato sauce
- 1 15-ounce can great northern beans, rinsed and drained
- 1 15-ounce can red kidney beans, rinsed and drained
- 4 cups chicken broth or water
- Salt and pepper to taste
Instructions
- Turn on the electric pressure cooker and select the Sauté mode. Heat the olive oil and cook the sausages for about 5 minutes until browned, breaking up large pieces into small crumbles. Add the onions and garlic, and cook for 2 minutes until onions are soft. Turn off the Sauté mode.
- Add the celery, carrots, Italian seasoning, bay leaves, ditalini, diced tomatoes with their juices, tomato sauce, beans, and chicken broth, and stir to combine.
- Secure the lid. Select the Manual mode, and set the cooking time for 4 minutes under High Pressure. When the cooking cycle is complete, quick release any remaining steam.
- Discard the bay leaves.
- Season with salt and pepper to taste.
