This post may contain affiliate links. Please read my disclosure policy.
An Italian recipe by origin, this Instant Pot Pasta e Fagioli embodies what I adore about Italian cuisine. The ingredients are startlingly, almost insolently, straightforward, yet the results are spectacular. The Instant Pot cooks the soup in a jiffy, and the leftovers only improve as the week goes on. Pasta e fagioli translates to “pasta and beans.” I love that it all cooks right in my favorite gadget, the Instant Pot, in no time!
Instant Pot Pasta e Fagioli
This Instant Pot Pasta e Fagioli is totally a full meal in a bowl! Though toss it with some crusty bread (gluten-free or regular) to make it even more of a meal! If you love hearty Italian dishes such as lasagna, stuffed zucchini boats, and our easy Cioppino stew, you’ll love this recipe, too! While the ingredient list may not be 5-ingredients, you may still have everything on hand! This recipe is very pantry-friendly!
Ingredients you need:
- Olive oil
- Italian chicken sausage
- Yellow onion
- Chicken broth
- Tomato sauce (I love Tuttorosso)
- Fire roasted diced tomatoes
- Red kidney beans
- Great Northern, cannellini, or navy beans
- Pasta (regular or gluten-free)
- Italian seasoning
- Black pepper
- Red pepper flakes
- Parmesan rind (optional)
- Red wine vinegar
- Parmesan cheese, for serving
- Chopped fresh basil or parsley, for serving
I am so excited to share this recipe today from my friend Erin’s debut cookbook, The Well Plated Cookbook! I love Erin’s blog, Well Plated by Erin, and it came to no surprise when her cookbook arrived and was just as amazing! This book’s motto is, comfort classics with a lighter spin! As Erin always hears from her readers, “My family doesn’t like healthy food, but they LOVED this!” Y’all, I just know you’ll love this cookbook!
A little information for you: In this book you’ll find 130 delicious recipes, along with secrets to lightening up classic comfort favorites inspired by her midwestern roots, and clever recipe hacks that will enable you to put a healthy meal on the table any night of the week. Many of the recipes feature a single ingredient used in multiple, ingenious ways, such as Sweet Potato Boats 5 Ways. The recipes are affordable and keep practicality top-of-mind. There are tips to store and reheat leftovers, as well as clever ideas to turn them into an entirely new dish, too. All of the recipes are accessible to cooks of every level and DELICIOUS. I have so many bookmarked!
Just a few other recipes I’m excited to try from this book:
- Sheet Pan Tandoori Chicken
- Orzo Salad with Chickpeas and Creamy Basil Pesto (I’ll use Banza gluten-free orzo here!)
- Taco Stuffed Mini Peppers
- Caprese Chicken Skillet (pictured on the cover)
- Spicy Cajun Mac and Cheese
- Dreamy Chocolate Mousse
Soup Tip: Freeze your Parmesan rinds in a ziptop bag whenever you have them, then add one to your soup as it cooks.
Can you use any type of sausage?
Simple answer: YES!
What about ground beef?
You can substitute a pound of ground beef instead of sausage. I use my ButcherBox ground beef and it works great!
Can you make this soup vegetarian?
You can omit the sausage and cheese, and use vegetable broth to make it dairy-free, and vegan. You may want to play with additional spices if doing so as they add a ton of flavor to the soup!
Gluten-Free versus Regular Pasta:
This recipe calls for regular pasta, but I use a sturdy, gluten-free elbow pasta. I like Jovial Foods personally! The pasta does expand and get softer, but holds up well.
If you like this Instant Pot Soup recipe, check out these others:
- Instant Pot Lentil Soup
- Instant Pot Chicken Parm Soup
- Instant Pot Loaded Potato Soup
- Instant Pot Southwest Chicken Soup
Instant Pot Pasta e Fagioli
- 2 teaspoons extra virgin olive oil
- 1 pound uncooked Italian turkey or chicken sausage either ground sausage or sausage links in casings
- 1 pound carrots peeled and cut into ¼- inch dice (about 3 cups or 6 medium)
- 1 small yellow onion diced (about 1 cup)
- 1 teaspoon kosher salt
- 3 cloves garlic minced (about 1 tablespoon)
- 4 cups low sodium chicken broth divided
- 1 15- ounce can no-salt-added tomato sauce
- 1 15- ounce can fire roasted diced tomatoes in their juices
- 1 15- ounce can reduced sodium light or dark red kidney beans, rinsed and drained
- 1 15- ounce can reduced sodium great Northern, cannellini, or navy beans, rinsed and drained
- 1 cup about 4 ounces, dry whole wheat miniature pasta, such as ditalini, small shells, or elbow macaroni (I use gluten-free elbow pasta)
- 2 teaspoons Italian seasoning
- ¼ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes
- 1 3- inch Parmesan rind (optional; see headnote)
- 1 tablespoon red wine vinegar
- Freshly shredded Parmesan cheese for serving
- Chopped fresh basil or parsley for serving
- Add the oil to a 6-quart or larger Instant Pot and select sauté. Once the oil is hot but not yet smoking, add the sausage (if the sausage is in casings, you can squeeze the meat from the casings directly into the Instant Pot, then discard the casings). Cook, breaking apart the meat into small pieces, until no pink remains, 5 to 7 minutes.
- Add the carrots, onion, and salt. Cook for 4 minutes, stirring frequently, until the onion begins to soften and turn translucent. Add the garlic and cook until fragrant, about 1 minute. Carefully splash in about ½ cup of the broth. Scrape a spoon or spatula along the bottom of the pot and remove any stuck- on bits.
- Add the remaining broth, tomato sauce, diced tomatoes, kidney beans, great Northern beans, pasta, Italian seasoning, black pepper, red pepper ﬂakes, and Parmesan rind (if using). Stir to combine.
- Close and seal the Instant Pot. Cook on high (manual) pressure for 3 minutes. Allow the pressure to release naturally for 10 minutes, then immediately vent to remove any remaining pressure. Carefully open the lid. Remove the Parmesan rind. Stir in the red wine vinegar. Taste and adjust the seasoning as desired. Serve hot, sprinkled with the Parmesan and fresh basil.
- Refrigerate leftovers for up to 5 days or freeze for up to 3 months. Rewarm on stove top or in the microwave.
- Freeze your Parmesan rinds in a ziptop bag whenever you have them, then add one to your soup as it cooks.
- Reprinted from The Well Plated Cookbook by Erin Clarke in arrangement with Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2020, Erin Clarke
Easy and yummy recipe to add to the winter meal rotation!
Really delish soup, and super easy
I loved this recipe! I read the instructions wrong and put in way too much pasta, but obviously that makes it even better (albeit less healthy). I bet it will be really good as a vegetarian recipe, too. This will definitely be a staple this winter. Thank you!
I made this vegetarian-style, without the sausage and subbing vegetable broth. It is SO good! So flavorful. I will definitely be making this again.
Just made this and loved it! Lots of flavor and so hearty. Subbed ground turkey + fennel for the sausage, and didn’t have red vinegar on hand, but still came out delicious.
Lexi, THANK YOU so much for sharing my book and this recipe! I am so glad you enjoyed it! xoxo