Instant Pot Pasta e Fagioli Soup is a hearty, comforting Italian soup made with pasta, beans, and veggies in a flavorful tomato-based broth. Packed with savory seasonings, this easy vegetarian soup is ready in 30 minutes and is the perfect one-pot meal for a cozy weeknight dinner!
This Instant Pot Pasta Fagioli Soup recipe is a quick and easy version of the classic Italian soup. Think of it as a meatless and delicious copycat of Olive Garden pasta fagioli soup.
This vegetarian Italian pasta and bean soup is perfect for busy days when you want a hearty, comforting meal without spending hours in the kitchen. It’s healthy, delicious, and protein-packed. It is ideal for cold weather or whenever you crave a satisfying meal. My kids love it in their lunchboxes, too!
While this soup is easy to make on the stovetop, I prefer making it in my electric pressure cooker, Instant Pot. This way, I have a wholesome meal ready in 30 minutes.
Here are some other vegetarian Instant Pot soup recipes you will love: Instant Pot Lasagna Soup, Instant Pot Broccoli Cheddar Soup, and Instant Pot Tomato Soup.
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What is Pasta e Fagioli?
Pasta e Fagioli is a classic Italian soup that translates to “pasta and beans.” It originated as a humble peasant dish in Italy, designed to be nutritious, filling, and affordable. Over time, it has become a beloved staple in Italian-American cuisine, often called “Pasta Fazool.”
This hearty, rustic dish is made of simple, wholesome ingredients, such as small pasta shapes (ditalini), creamy cannellini or red kidney beans, a mix of vegetables like onions, carrots, celery, and garlic, and a savory tomato base seasoned with aromatic herbs. This soup has a thick stew-like texture and rich, savory flavor.
Today I am sharing the quick, easy, and vegetarian version of this classic pasta fagioli using the Instant Pot.
I like making pasta fagioli in the Instant Pot as it reduces cooking time (a dump-and-go recipe) and in 30 minutes, you have a nutritious and satisfying meal ready.
You can serve this comforting soup as a main dish or starter with crusty bread for a complete meal! It is the perfect cozy dinner or a crowd-pleasing dish that brings warmth and flavor to every bite!
Recipe Ingredients
Here’s what you need to make this pasta fagioli recipe:
Pasta: Traditionally, ditalini pasta is used in Pasta e Fagioli as its small size blends well with the beans and broth. You can also use small shell pasta, elbow macaroni, orzo, or other small pasta shapes.
Beans: This soup is all about pasta and beans, so I prefer mixing two types of beans for the best texture and flavor. I use canned Cannellini beans; they are creamy, mild, and traditional in Pasta e Fagioli recipe. The other is Kidney beans, which add a firmer bite, color contrast, and deeper flavor. You can use just one type of beans, too, based on your preference. Substitutes: Great Northern beans, navy beans, or chickpeas can replace either.
Garlic: Freshly minced garlic is a must for its aromatic flavor. Please don’t skip it!
Veggies: I use yellow onion, carrots, and celery, the classic trio, to create the flavorful broth. You can add zucchini, spinach, or kale for extra nutrition.
Tomatoes: I use a combination of crushed tomatoes and canned diced tomatoes. This provides a rich, tangy tomato broth. For a richer flavor, add a tablespoon of tomato paste. Instead of crushed tomatoes, you can also use marinara sauce or tomato sauce.
Broth: To keep the soup vegetarian, use vegetable broth or water. I create my broth by mixing vegetable bouillon with water.
Herbs and Spices: I flavor this soup using Italian herbs and spices like dried oregano, basil, salt, and ground black pepper. I also add a bay leaf for the subtle earthy flavor and crushed red pepper for a kick of heat (optional).
Olive Oil: Use good-quality olive oil for sautéing and drizzling at the end. It adds richness and ties the flavors together.
Parmesan Cheese: I like to finish this recipe with some grated Parmesan. If you’re a strict vegetarian, look for brands that specify “vegetarian” or check the ingredients list. I like using parmigiano reggiano or even pecorino Romano. If you want to keep it vegan, skip it or use a plant-based alternative.
Please refer to the recipe card for exact measurements of ingredients.
How to Make Pasta Fagioli Soup (Stepwise photos)
1 – Start the Instant Pot on “Sauté” mode. Add olive oil, onions, carrots, and celery. Sauté for 2-3 minutes until the onions are translucent.
2 – Add garlic and cook for 1 minute or until the raw garlic smell disappears.
3 – Stir in the spices – dried oregano, basil, bay leaf, salt, black pepper, crushed red pepper (if using), and sauté for a few seconds to awaken the flavor. Deglaze the pot with one tablespoon water if needed.
4 – Add the diced tomatoes and crushed tomatoes.
5 to 7 – Add canned beans, pasta, vegetable broth, or water, and stir well.
8 – Close the lid and set the Instant Pot to “Manual” or “Pressure Cook” mode for 4 minutes on high pressure. Once cooking is done, allow a natural release for 5 minutes, then quick-release the remaining pressure.
Taste and adjust the seasoning with salt and pepper if needed. Pasta fagioli is ready to be served!
Serving
Serve pasta fagioli soup hot, topped with grated Parmesan cheese, a drizzle of olive oil, a sprinkle of red chili flakes for a spicy kick, and fresh parsley or basil for garnish.
I like to pair it with crusty bread, cheesy garlic bread, or focaccia for dipping. Add a side of Caesar salad, or tomato mozzarella panini for a comforting meal!
Storage and Reheating
Leftover soup can be stored in the refrigerator for up to 3 days. Pasta will continue to absord liquid and thicken. To reheat, add a splash of broth or water and bring it to a gentle boil.
To make it an ahead or freezer-friendly option, cook the pasta separately and add it before serving. This prevents the pasta from absorbing too much liquid and becoming mushy.
Recipe Tips
Pasta cooking time: Pressure cook the pasta for half the time mentioned on the packaging. I used ditalini pasta, which takes 8 minutes to cook on the stovetop, so I pressure cooked it for 4 minutes.
Extra Veggies: For more nutrition, add spinach and kale. Stir them in after pressure cooking. The residual heat will wilt them perfectly, or use the “Sauté” mode to wilt greens.
Using Dried Beans: I have used canned beans, but you can also use dried beans. Soak the dried beans overnight and cook them separately before adding them to the soup.
For a Creamier Texture: lightly mash some beans or blend a small portion of the soup before adding pasta to create a thicker, creamier broth.
Use Parmesan Rind for Extra Flavor: Drop in a Parmesan rind before sealing the lid. Remove it before serving for a rich, umami depth.
For a vegan version: skip the Parmesan or use a plant-based alternative.
Frequently asked questions
You can use dried beans, but they must be soaked overnight and cooked separately before adding to the soup.
For a thicker soup, blend a portion of this soup before adding the pasta or let it simmer uncovered to reduce. For a thinner soup, add more broth or water.
Pasta e Fagioli is a thick, hearty soup made mainly with pasta and beans in a tomato-based broth. At the same time, Minestrone is a lighter, vegetable-heavy soup with a more brothy texture that often includes beans and pasta but emphasizes various seasonal vegetables.
More Instant Pot Soups You’ll love
I hope you enjoy this Pasta e Fagioli Recipe as much as we do!! If you try it, please rate it by clicking stars ⭐️ on the recipe card. Thank you ❤️! You can also follow me on Facebook and Instagram to see what’s cooking in my kitchen!!
Recipe Card
Instant Pot Pasta e Fagioli
Instant Pot Pasta e Fagioli Soup is a comforting Italian soup made with pasta, two types of beans, veggies, garlic, and savory seasonings, in a flavorful tomato-based broth. A perfect vegetarian one-pot meal for a cozy weeknight dinner!
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Instructions
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Start the Instant Pot on “Sauté” and heat olive oil. Add onions, carrots, and celery and sauté for 2-3 minutes until the onions are translucent.
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Add garlic and cook for 1 minute or until the raw garlic smell disappears.
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Stir in the spices, dried oregano, basil, bay leaf, salt, black pepper, crushed red pepper, and sauté for a few seconds to awaken the flavor. If needed, deglaze the pot with one tablespoon of water.
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Add the rest of the ingredients like diced tomatoes, crushed tomatoes (or tomato sauce), cannellini beans, red kidney beans, pasta, and vegetable broth. Mix well.
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Close the Instant Pot lid with pressure valve to sealing position. Cook on “Manual” or “Pressure Cook” for 4 minutes on high pressure. Once cooking is done, allow the pot to sit for 5 minutes and then turn the release valve for a “quick release.
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Taste and adjust the seasoning with salt and pepper if needed. Serve pasta fagioli hot topped with grated Parmesan, cracked pepper and fresh basil or parsley. Enjoy with crusty bread!
Notes
Pasta cooking time: Pressure cook the pasta for half the time mentioned on the packaging. I used ditalini pasta, which takes 8 minutes to cook on the stovetop, so I pressure cooked it for 4 minutes.
Extra Veggies: For more nutrition, add spinach and kale. Stir them in after pressure cooking. The residual heat will wilt them perfectly, or use the “Sauté” mode to wilt greens.
Using Dried Beans: I have used canned beans, but you can also use dried beans. Soak the dried beans overnight and cook them separately before adding them to the soup.
For a Creamier Texture: lightly mash some beans or blend a small portion of the soup before adding pasta to create a thicker, creamier broth.
Use Parmesan Rind for Extra Flavor: Drop in a Parmesan rind before sealing the lid. Remove it before serving for a rich, umami depth.
For a vegan pasta fagioli: skip the Parmesan or use a plant-based alternative.
Nutrition
Calories: 253kcal | Carbohydrates: 40g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 626mg | Potassium: 285mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5193IU | Vitamin C: 6mg | Calcium: 56mg | Iron: 1mg
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