Last Updated on 2 months by Neha Deshmukh

Instant Pot Pasta e Fagioli Recipe – Quick & Easy Tomato Soup

Introduction

Okay, let’s be real – sometimes you just need a comforting bowl of soup, right? Especially on a chilly evening! This Instant Pot Pasta e Fagioli is my go-to when I’m craving something hearty, flavorful, and, honestly, pretty quick to throw together. I first made this when I was a student and needed something filling that wouldn’t take all day. It’s become a family favorite, and I’m so excited to share it with you. It’s basically a warm hug in a bowl!

Why You’ll Love This Recipe

This isn’t your grandma’s Pasta e Fagioli (though hers is probably amazing too!). This version leverages the magic of the Instant Pot to deliver all the classic flavors in a fraction of the time. It’s incredibly easy, uses simple ingredients, and is totally customizable. Plus, it’s a fantastic way to sneak in some extra veggies! Seriously, who doesn’t love a good, easy soup?

Ingredients

Here’s what you’ll need to make this delicious Instant Pot Pasta e Fagioli:

• 2 tablespoons olive oil (approximately 30ml)
• 2 carrots, chopped
• 2 celery sticks, chopped
• 10 garlic cloves, minced
• 1 russet potato, diced (about 200g)
• 1 cup tomato sauce (marinara works great – about 240ml)
• 1 can (approximately 400g) cannellini beans, drained and rinsed
• 1 cup ditalini pasta (about 160g)
• 1 teaspoon dried parsley
• 0.5 teaspoon crushed red pepper flakes
• 4 cups vegetable broth (approximately 950ml)
• 2 cups baby spinach or kale, chopped

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

Olive Oil Varieties

I usually use extra virgin olive oil for the best flavor, but regular olive oil works just fine too. Don’t be afraid to experiment!

Cannellini Beans: A Regional Italian Staple

Cannellini beans are traditional in Pasta e Fagioli, but you could substitute Great Northern beans if you can’t find them. They have a similar creamy texture.

Ditalini Pasta: Choosing the Right Shape

Ditalini is the classic pasta for this soup, but small shells or elbow macaroni will also work in a pinch. Just keep an eye on the cooking time – you don’t want mushy pasta!

Crushed Red Pepper: Adjusting the Spice Level

I like a little kick, but feel free to adjust the amount of crushed red pepper to your liking. Start with ¼ teaspoon if you’re sensitive to spice.

Vegetable Broth: Homemade vs. Store-Bought

Homemade vegetable broth is always best, if you have the time! But a good quality store-bought broth works perfectly well. Low sodium is a good choice so you can control the saltiness.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Turn your Instant Pot to the “Sauté” mode. Add the olive oil, then toss in the chopped carrots, celery, and minced garlic. Sauté for about a minute, until fragrant.
2. Add the diced potato, tomato sauce, cannellini beans, ditalini pasta, dried parsley, and crushed red pepper flakes. Give everything a good stir.
3. Pour in the vegetable broth and mix well to combine. Make sure the pasta is submerged in the liquid.
4. Close the Instant Pot lid, making sure the pressure valve is set to “Sealing.”
5. Pressure Cook on High for just 4 minutes. Yes, only 4!
6. Once the cooking time is up, do a quick-release of the pressure. Be careful of the steam!
7. Season with salt and pepper to taste. Stir in the baby spinach or kale until it’s wilted – it only takes a minute or two.
8. Serve hot and enjoy!

Expert Tips

• Don’t overcook the pasta! 4 minutes is usually perfect, but check it after 3 if you’re worried.
• If the soup is too thick, add a little more vegetable broth. If it’s too thin, simmer it on Sauté mode for a few minutes to let it reduce.
• A swirl of good quality olive oil on top before serving adds a lovely richness.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

Vegan Pasta e Fagioli

This recipe is already naturally vegan! Just double-check your vegetable broth to ensure it’s vegan-friendly.

Gluten-Free Pasta e Fagioli

Simply use gluten-free ditalini pasta. There are some great options available now! My friend, Sarah, who is celiac, loves this version.

Spice Level Adjustments

If you like it really spicy, add a pinch of cayenne pepper along with the crushed red pepper flakes.

Festival Adaptations (St. Joseph’s Day)

In some Italian-American communities, Pasta e Fagioli is traditionally served on St. Joseph’s Day (March 19th). It’s often served with crusty bread for dipping.

Serving Suggestions

This soup is fantastic on its own, but it’s even better with a side of crusty bread for dipping. A simple green salad also makes a lovely accompaniment.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well! Just let it cool completely before transferring it to a freezer-safe container.

FAQs

Let’s answer some common questions!

What is Pasta e Fagioli traditionally made with?

Traditionally, Pasta e Fagioli is made with ditalini pasta, cannellini beans, vegetables like carrots and celery, and a tomato-based broth. Recipes vary by region and family!

Can I use different types of beans in this recipe?

Yes! Great Northern beans or even kidney beans can be substituted for cannellini beans.

Can this be made on the stovetop instead of in an Instant Pot?

Absolutely! Sauté the vegetables as directed, then add the remaining ingredients and bring to a boil. Reduce heat and simmer for about 20-25 minutes, or until the pasta is cooked through.

How can I make this soup thicker?

You can blend a cup of the soup with an immersion blender or in a regular blender, then stir it back into the pot. Or, simply simmer it on Sauté mode for a few minutes to let it reduce.

Can I add meat to this Pasta e Fagioli?

Definitely! Pancetta or Italian sausage would be delicious additions. Brown the meat with the vegetables in the Sauté mode before adding the other ingredients.