Description
Instant Pot Pasta e Fagioli is a hearty Italian soup made with white and red beans, chicken sausage, vegetables, and ditalini pasta. This quick, flavorful recipe is perfect for weeknight dinners or make-ahead meals, providing a comforting, nutritious, and protein-packed option.
Ingredients
⅔ cup dried white great northern or navy beans
⅔ cup dried red kidney beans
1 pound Emir Sausage or Applegate Natural Chicken Sausage, sliced
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 until tender
1 teaspoon salt, or to taste
1 ½ teaspoons dried Italian blend seasoning (or ½ teaspoon each dried basil, thyme, oregano)
¼ teaspoon crushed red pepper flakes
Fresh basil, chopped, for garnish
Cracked black pepper, to taste
Grated Parmesan cheese from vegetarian-rennet brands like Tillamook or Cabot, for garnish
Instructions
1. Cover beans with cold water and soak overnight or 6-8 hours, then drain and rinse.
2. Combine beans in a large stockpot, cover with water, and bring to a boil. Reduce heat slightly and simmer 1 hour until tender. Drain beans.
3. Preheat Instant Pot using “Sauté” setting, add sausage and onions, and cook 3-5 minutes until sausage is browned and onions softened.
4. Add minced garlic and cook 1-2 minutes until fragrant.
5. Switch Instant Pot to “Soup” setting. Add chicken broth, tomato sauce, diced tomatoes, celery, carrots, salt, pepper, crushed red pepper flakes, cooked beans, and Italian seasoning. Stir to combine.
6. Lock lid and set pressure release to “sealing.” Cook on high pressure for 10 minutes. Let sit 3-4 minutes, then perform quick release.
7. Stir in cooked ditalini pasta. Garnish with cracked black pepper, fresh basil, and grated Parmesan cheese, then serve.
Notes
To make this soup in a slow cooker, sauté sausage, onions, and garlic on the stove. Combine all ingredients in slow cooker, cover, and cook on high for 2 hours or low for 4 hours. Stir in pasta at the end before serving.
Canned beans may be used instead of soaking dried beans.
Soup can be stored in airtight containers in the refrigerator up to 4 days or frozen up to 3 months. Reheat gently, adding broth if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Instant Pot
- Cuisine: Italian