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.
Servings:4 servings
Ingredients
- ⅔ cup dried white great northern or navy beans, *see notes
- ⅔ 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), to taste
Instructions
- 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.
Notes
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.
Nutrition
Calories: 666 kcal, Carbohydrates: 61 g, Protein: 33 g, Fat: 32 g, Saturated Fat: 10 g, Trans Fat: 1 g, Cholesterol: 82 mg, Sodium: 2185 mg, Potassium: 1179 mg, Fiber: 9 g, Sugar: 3 g, Vitamin A: 2802 IU, Vitamin C: 22 mg, Calcium: 92 mg, Iron: 5 mg