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Instant Pot Pasta e Fagioli Recipe Instant Pot Pasta e Fagioli Recipe


Instant Pot Pasta e Fagioli Recipe

Written by: Lucas Johnson

This Instant Pot Pasta e Fagioli is my go-to comfort food. It's hearty, flavorful, and ready in a snap. Perfect for those busy nights when I crave something warm and satisfying.

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Get ready, we're making pasta e fagioli in our trusty Instant Pot! I kid you not, this comfort-in-a-bowl is hearty, flavorful and oh-so-easy to whip up. It's like Italy called and spilled its secret. With a delightful mix of beans, pasta, vegetables and spices, you'll be spoon-deep in this delicious soup in no time. Go on, give it a try and let every slurp transport you to Nonna's kitchen in sunny Tuscany.

Ingredients for Pasta e Fagioli

  • Olive oil: Adds flavor and richness to the soup, enhancing the overall taste and providing a base for sautéing vegetables.
  • Onion: Adds depth and sweetness to the soup, creating a flavorful base for the other ingredients to build upon.
  • Garlic: Infuses the soup with a delicious aroma and adds a savory element that complements the other flavors.
  • Carrots: Provide natural sweetness and a pop of color to the soup, adding texture and a hint of earthiness.
  • Celery: Adds a subtle herbal note and crunch to the soup, enhancing the overall texture and flavor profile.
  • Diced tomatoes: Bring a burst of acidity and freshness to the soup, adding a bright and tangy element to the dish.
  • Cannellini beans: Add creaminess and protein to the soup, making it more filling and providing a hearty texture.
  • Chicken or vegetable broth: Forms the flavorful base of the soup, infusing it with depth and richness while keeping it light.
  • Dried oregano: Adds a warm, herbaceous flavor to the soup, complementing the other ingredients and tying the dish together.
  • Dried basil: Provides a fresh and aromatic note to the soup, enhancing the overall herbaceous profile of the dish.
  • Red pepper flakes: Bring a hint of heat and complexity to the soup, balancing out the other flavors with a subtle kick.
  • Ditalini pasta: Adds a comforting and hearty element to the soup, making it a complete and satisfying meal in a bowl.
  • Grated parmesan cheese: Finishes the soup with a salty and nutty flavor, adding a rich umami depth to the dish.

Essential Tools for Making This Instant Pot Recipe

  • Instant Pot: Speeds up cooking process, infuses flavors, and ensures even cooking of pasta and beans.
  • Wooden Spoon: Stirring soup prevents sticking and ensures even distribution of ingredients for a well-balanced flavor profile.
  • Can Opener: Essential for opening cans of diced tomatoes and cannellini beans to incorporate into the recipe.

Serves: 6 people

Preparation time: 10 minutes

Cooking time: 20 minutes

Total time: 30 minutes


  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 can (15 oz) diced tomatoes
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 4 cups chicken or vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes
  • Salt and pepper to taste
  • 1 cup ditalini pasta
  • Grated Parmesan cheese, for serving


  1. Set the Instant Pot to sauté mode and heat the olive oil.
  2. Add the onion, garlic, carrots, and celery. Cook until softened, about 5 minutes.
  3. Stir in the diced tomatoes, cannellini beans, broth, oregano, basil, red pepper flakes, salt, and pepper.
  4. Add the pasta and stir to combine.
  5. Close the Instant Pot lid and set to manual high pressure for 5 minutes.
  6. Once done, quick release the pressure and stir the soup.
  7. Serve hot with grated Parmesan cheese on top.

Nutritional value:

Per Serving in Calories: 250 kcal | Carbohydrates: 45 g | Protein: 10 g | Total Fat: 4 g | Saturated Fat: 1 g | Trans Fat: 0 g | Monounsaturated Fat: 2 g | Polyunsaturated Fat: 1 g | Cholesterol: 0 mg | Sodium: 800 mg | Dietary Fiber: 8 g | Sugar: 6 g | Calcium: 100 mg | Potassium: 500 mg | Iron: 3 mg | Vitamin A: 500 µg | Vitamin C: 10 mg

Tips for Making Pasta e Fagioli Ahead of Time

Make Ahead Instructions

  • Prepare the pasta e fagioli as directed but do not add the pasta.
  • Let the soup cool completely before storing in an airtight container in the refrigerator for up to 3 days.
  • When ready to serve, reheat the soup on the stove and cook the pasta separately before adding it to the soup.

Freezing Instructions

  • Prepare the pasta e fagioli but do not add the pasta.
  • Allow the soup to cool completely before transferring it to a freezer-safe container.
  • Freeze for up to 3 months.
  • When ready to eat, thaw the soup overnight in the refrigerator and reheat on the stove.
  • Cook the pasta separately and add it to the soup before serving.

Adding a splash of balsamic vinegar to the pasta e fagioli soup right before serving can enhance the flavors and add a delightful tanginess to the dish.

Common Questions About Instant Pot Pasta e Fagioli

Can I use a different type of pasta for this recipe?
Yes, you can use any small pasta shape like macaroni or small shells.
How can I make this recipe vegetarian?
Simply swap the chicken broth for vegetable broth to make it vegetarian-friendly.
Can I freeze the leftovers?
Yes, you can freeze the soup without the pasta. Add cooked pasta when reheating.
How long does this recipe take from start to finish?
This recipe takes about 10 minutes to prep and 20 minutes to cook in the Instant Pot.
Can I add more vegetables to this recipe?
Absolutely! Feel free to add in more vegetables like zucchini, spinach, or kale for extra nutrition.

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