Instant Pot Pasta e Fagioli (Pasta & Bean Soup)

Learn how to make Instant Pot Pasta e Fagioli – “pasta and beans” in Italian – which is a heartwarming, thick soup, almost like a stew, that is perfect for a chilly or rainy day or when you need a hit of comfort food. It’s super simple, vegetarian and vegan-friendly and is made with a little trick that makes it extra creamy.


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Instant Pot Pasta e Fagioli

Most warming and comforting pasta-and-bean meal of a soup, Instant Pot Pasta e Fagioli recipe should be on rotation in your kitchen. There are many variations of this soup but this particular recipe was inspired by the Cookie & Kate Pasta Fagioli and was adapted for the Instant Pot.

It’s a fantastic one-pot soup that is quite thick and hearty, almost like a stew, featuring small-shaped pasta and beans cooked in a tasty tomato broth. Quick, easy, healthy and nutritious, this pasta e fagioli soup is vegetarian and vegan-friendly.

👩‍🍳 If you like this recipe, make sure to check out our vegetarian Instant Pot minestrone or our 15-bean and vegetable soup. For something a little heavier, you might like our Italian bean, pork and tomato stew or Instant Pot zuppa Toscana (it’s a healthy version!).

Pasta Fagioli Instant Pot Recipe

What is Pasta e Fagioli?

Pasta e Fagioli – pronounced pasta fa-joli (drop the e in the middle) and also known as pasta fazool – means pasta and beans in Italian and it’s a magical stew-like soup with comforting flavors of beans, pasta, aromatics and tomatoes, often topped with Parmesan cheese. It’s Italian comfort food and not only fuels the body but soothes the soul. Find more of our Instant Pot Italian recipes here.

What You Need For Pasta e Fagioli Soup

The traditional Italian recipe is usually made with beans and pasta, flavored with olive oil, garlic, onion and tomatoes. However, there are many regional versions of pasta e fagioli and some use greens like Tuscan kale (cavolo nero), while others might include sausage, ground beef or bacon. The main difference between pasta fagioli vs minestrone is that the latter uses more vegetables and is soupier.

  • Beans: White beans such as cannellini or navy beans or larger white beans are typically used but some versions feature borlotti beans. Canned beans are used and we opted for two different sizes.
  • Pasta: Use a small variety of pasta such as elbow macaroni, ditalini, or ziti.
  • Vegetables:  A traditional soup base of onions, carrots, celery and garlic gives this version plenty of flavor and also adds extra nutrients. Tuscan kale or cavolo nero is a great nutritious addition and can be replaced with regular curly kale, collard greens or Swiss chard.
  • Flavors: You can use any Italian/Mediterranean herbs here such as oregano, rosemary or thyme; we used an Italian herb mix. Salt, pepper and a little chili, lemon juice and good olive oil also add a lot of flavor. Our little addition is roasted pickled red peppers, which are optional but add a little tang and sweetness – these are not in the traditional version! Plus, a good handful of fresh parsley to finish the dish.
  • Liquids:  All you need is vegetable stock (or stock cubes and water), canned crushed tomatoes and extra water.

How To Make Pasta E Fagioli In Instant Pot

You will find the full recipe with ingredients and nutritional breakdown in the recipe card below. Here are some handy step-by-step photos for how to make pasta fagioli in the Instant Pot. You can use a 6-quart or 8-quart Instant Pot for this dish.

  • Step 1. Turn the Saute function, Normal heat mode. Add olive oil, onion, carrots and celery and season with a teaspoon of salt. Cook, stirring a few times, for about 5-6 minutes, until the vegetables have softened.
  • Step 2. Add the garlic, pepper, chilli and herbs and stir through. Press Cancel to stop the Saute process.
  • Step 3. Add the pasta, chopped kale, roasted red peppers and most of the beans. Reserve about 1/3 of the beans for later. 
  • Step 4. Add the stock and canned tomatoes, stir through. Finally, add the 3 cups of water and stir well, scraping the bottom of the pot.
how to make pasta e fagioli soup in the instant pot.
  • Step 5. Secure the lid and set to Pressure Cook/Manual for 4 minutes on High pressure. Due to the amount of liquid, the IP will take about 12-15 minutes to come to pressure and then the timer will begin.
  • Step 6. Once the timer is done, leave undisturbed for 5 minutes and then release the pressure manually. Open the lid and stir the soup.
  • Step 7. Scoop about a cup of the stock into a measuring jug or a bowl. Don’t worry if some of the vegetables or beans end up in the liquid. Add the reserved beans to the broth and puree using a blender or a food processor. This step is optional but adds amazing creaminess and body without using cream, cheese or flour.
  • Step 8. Finally, pour in the pureed bean broth into the soup, along with lemon juice and stir through. Taste for salt and pepper and top with parsley.
thickening pasta and bean soup with some of the soup and the beans pureed with a blender stick, then return to the soup.
Cooked pasta e fagioli soup in the Instant Pot with kale.

Serve with extra parsley on top and grated Parmesan cheese, if using.

Italian Pasta & Beans Soup In The Instant Pot (Pasta e Fagioli)

Prep Tip

You can dice all the vegetables and garlic 1-2 days in advance and refrigerate them in an airtight container until you’re ready to cook. Using minced garlic and pre-chopped onions will also speed up the prep time.

What To Serve With Pasta Fagioli

This is a great stand-alone one-pot dish that only really needs a good sprinkle of fresh herbs and some grated Parmesan. It’s great with a side of crusty bread or garlic bread for mopping up the soup. Croutons are also delicious.

Instant Pot Pasta e Fagioli Soup Recipe

Storage Tips For Pasta & Bean Soups

  • To Store. Cooled soup can be stored in the fridge for up to 3 days. Keep it in an airtight container. 
  • To Freeze. Freeze the soup as soon as it’s cooled down. It can be frozen in a large batch or as individual portions for up to 3 months. Defrost the soup overnight in the fridge and use it within 24 hours. You can also defrost in a microwave or on a stovetop on low heat.
  • To Reheat. To reheat the soup, add a splash of water or stock if the soup has thickened. Make sure to reheat until piping hot. Note that the pasta will be softer after reheating (and after freezing). If making it for freezing specifically, you can change the time from 4 minutes to 3 minutes so it’s a little more al dente.

Full Recipe

Find the full list of ingredients, instructions, and a nutritional breakdown below. If you have questions or cook this recipe, please let us know in the comments, and make sure to rate this recipe so it’s easy for others to find.

Instant Pot Pasta e Fagioli Recipe

Rate This Recipe

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Instant Pot Pasta e Fagioli (Pasta & Bean Soup)

Most warming and comforting pasta-and-bean meal of a soup, Instant Pot Pasta e Fagioli recipe should be on rotation in your kitchen. Known also as pasta fazool, this Italian stew-like soup is hearty, budget-friendly, vegetarian and vegan-friendly. Great for making ahead and freezing, too.
Print Recipe Pin Recipe
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 8 servings
Calories: 358kcal
Author: Instant Pot Eats

Ingredients

  • 3 tablespoons olive oil
  • 1 onion finely chopped
  • 2 small carrots finely chopped (about 1 cup chopped)
  • 1 large rib celery finely chopped (about 1 cup chopped)
  • 1 teaspoon salt
  • 4 cloves garlic finely chopped
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon chili flakes or powder
  • 2 teaspoons Italian mixed herbs or dried thyme or oregano, we love this one
  • 1/3 cup roasted red pepper strips like these – optional!
  • 1.5 cups elbow macaroni pasta about 6 ounces(get it here)
  • 2 cans cannellini beans, navy white beans, or Great Northern beans, or chickpeas 14-15 ounce cans, about 3 cups of cooked beans of choice, a variety is best
  • 1 can crushed tomatoes 15 ounces/ 425 g
  • 5 leaves Tuscan (Lacinato) kale cavolo nero, remove the tough stem first and diced
  • 2 cups vegetable stock
  • 3 cups water
  • 1/4 cup chopped parsley
  • 1 tablespoon lemon juice

Instructions

  • Pre-chop all the ingredients. 
  • Press Saute and allow the Instant Pot to heat up. Add the olive oil, chopped onion, carrot, celery and 1 teaspoon of salt. Cook, stirring a few times, for about 5-6 minutes, until the vegetables have softened. 
  • Add the garlic, pepper, chilli and herbs and stir through. Press Cancel to stop the Saute process.
  • Add the pasta, chopped kale, roasted red peppers and most of the beans. Reserve about 1/3 of the beans for later. 
  • Add the stock and canned tomatoes, stir through. Finally, add the 3 cups of water and stir well, scraping the bottom of the pot. 
  • Secure the lid and set to Pressure Cook/Manual for 4 minutes on High pressure. Due to the amount of liquid, the IP will take about 12-15 minutes to come to pressure and then the timer will begin.
  • Once the timer is done, leave undisturbed for 5 minutes and then release the pressure manually.
  • Open the lid and stir the soup. Scoop about a cup of the stock into a measuring jug or a bowl. Don’t worry if some of the vegetables or beans end up in the liquid. Add the reserved beans to the broth and puree using a blender or a food processor. This step is optional but adds amazing creaminess and body without using cream, cheese or flour.
  • Finally, pour in the pureed bean broth into the soup, along with lemon juice and stir through. Taste for salt and pepper and top with parsley. 
  • Serve with extra parsley on top and grated Parmesan cheese, if using. 

Notes

Saute: 6 minutes | Pressurizing: 12-15 minutes | Pressure Cook: 4 minutes | Release: natural for 5 minutes followed by quick release.
Pasta: You can any small variety of pasta like small shells, cavatelli, ditalini, or ziti. 
Tuscan kale: you can use regular curly kale, Swiss chard or collard greens here. 
Optional garnishes: Additional chopped parsley, black pepper and grated Parmesan cheese. For a slightly non-conventional Italian but that works well here is some cream or sour cream.

Nutrition

Calories: 358kcal | Carbohydrates: 63g | Protein: 14g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1199mg | Potassium: 594mg | Fiber: 9g | Sugar: 5g | Vitamin A: 3709IU | Vitamin C: 20mg | Calcium: 113mg | Iron: 4mg
CourseSoup
CuisineItalian
KeywordPasta Bean Soup, Vegan Italian, Beans, vegan soup, vegetarian soup, Pasta, Italian Soup, Tuscan Kale, Italian Pasta Soup, Italian Bean Soup
Made this recipe?Mention @instantpoteats or tag #instantpoteats!

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By Instant Pot Eats

About Instant Pot Eats: Published by a seasoned food blogger and cookbook author, Irena Macri, and a team of cooking experts and enthusiasts, this blog is dedicated to delicious Instant Pot recipes you can make using your trusted pressure cooker.
 

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Comments

3 Comments
  1. It didn’t have quite enough broth for us so I think I’ll cut macaroni down to 1 1/4 c next time. I added a little Better than Bullion to amp up the flavor of the broth. I didn’t have kale so I added some fresh spinach after it was done. We had it with garlic bread and really enjoyed it!

  2. Has anyone else tried printing this recipe? I can’t get the whole thing because an ad overwrites some of the instructions. I’ve tried 2 browsers. I’ve not had this problem in the past with this site.

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