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Pasta e Fagioli Soup | lecremedelacrumb.com

Instant Pot Pasta e Fagioli Soup

Easy and tasty Instant Pot Pasta E Fagioli Soup is full of comforting, savory flavors and ingredients — like garlic, Italian sausage and seasonings plus veggies and two kinds of beans — that will warm you all season long.
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Soaking time 6 hours
Total Time 6 hours 30 minutes
Servings 4 servings
Calories 666kcal
Author Tiffany


  • cup dried white great northern or navy beans *see notes
  • cup dried red kidney beans *see notes
  • 1 pound ground Italian sausage (mild or spicy)
  • ½ yellow or white onion diced
  • 3 teaspoons minced garlic
  • 4 cups chicken broth
  • 1 15 oz can tomato sauce
  • 1 15 oz can diced tomatoes (not drained)
  • 2 celery ribs chopped
  • ½ cup carrots chopped or sliced
  • 1 cup ditalini pasta boiled til tender
  • 1 teaspoon salt or to taste
  • 1 ½ teaspoons dried Italian blend seasoning (OR substitute ½ teaspoon each dried basil, dried thyme, and dried oregano)
  • ¼ teaspoon crushed red pepper flakes
  • fresh basil, cracked black pepper, grated parmesan cheese (for topping)


  • First prepare the beans. Cover beans with cold water and soak overnight or 6-8 hours, then drain and rinse.
  • Combine beans in a large stock pot and cover with water. Bring to a boil, then reduce heat slightly and simmer for 1 hour, stirring occasionally until beans are tender and cooked through. Drain beans.
    *The following instructions are for using an Instant Pot. For slow cooker instructions, check out the recipe notes.
  • Preheat your instant pot using the "saute" setting, then add Italian sausage, and onions and saute for 3-5 minutes until sausage is browned. Add garlic and cook 1-2 minutes longer until fragrant.
  • Switch instant pot to the "soup" setting. Add chicken broth, tomato sauce, diced tomatoes, celery, carrots, salt, pepper, crushed red pepper flakes, beans and Italian seasoning and stir to combine.
  • Lock the lid in place and set the pressure release to "sealing". Cook on high pressure for 10 minutes. Allow the pot to sit for 3-4 minutes and then turn the release valve for a "quick release."
  • Stir in ditalini pasta, garnish with cracked black pepper, fresh basil, and grated parmesan cheese if desired and serve.


To make this soup in a Slow Cooker, complete step 3 on the stovetop rather than in the slow cooker or IP (saute the meat, onions, and garlic in a pan on the stove over medium heat). Combine ingredients in step 4 in your slow cooker, cover, and cook on high for 2 hours or on low for 4 hours. Stir in pasta at the end before serving as in step 5. Enjoy!
* One can of each kind of beans can be used instead of soaking dry beans. 


Calories: 666kcal | Carbohydrates: 61g | Protein: 33g | Fat: 32g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 2185mg | Potassium: 1179mg | Fiber: 9g | Sugar: 3g | Vitamin A: 2802IU | Vitamin C: 22mg | Calcium: 92mg | Iron: 5mg