Instant Pot Pasta Fagioli Soup is an easy and hearty soup recipe. Warm up on a cold day with this delicious soup. Everyone is sure to love it and love you for making it. Enjoy!
The first time I made this soup recipe was the first time I used my instant pot. This was the best recipe to break in a new appliance. It’s a quick and easy recipe that tastes just as yummy as any Italian restaurant. My family loved it and so did our friends who stopped by one weekend. I threw this together in no time. We all enjoyed this with a big, delicious, crusty Italian bread our friends brought with them. Try this soon, bet everyone in your home will adore it like we do.
Instant Pot Pasta Fagioli Soup
Ingredients:
- 1/2 cup pancetta; diced, can substitute bacon if needed
- 1 tbsp minced garlic
- 1 cup white onion; diced
- 1 cup celery; diced
- 1 cup carrots; diced
- 28-ounce canned diced tomatoes
- 4 cups vegetable broth
- 1 1/2 cups dried small shell pasta
- 3 sprigs of thyme
- 4 to 6 basil leaves
- 15 oz canned cannelloni beans (or white navy beans); drained and rinsed
- 15 oz canned red kidney beans; drained and rinsed
- 1 tsp sea or kosher salt
- 1 1/2 to 2 tsp cracked black pepper
- 2 cups water
- parsley and parmesan cheese for topping
Ready to ladle into bowls!
Directions:
- Place instant pot on sauté mode. Add in pancetta, onion, and garlic. Sauté for 2 to 4 minutes. Turn off sauté mode.
- Add carrots, celery, tomatoes with juice, and beans. Pour broth over the mixture.
- Stir in thyme, basil, salt, and pepper. Pour in water to instant pot fill max line.
- Place lid on the instant pot and set to high pressure for 5 minutes. Once the instant pot stops counting release the pressure.
- Pasta can be cooked on the stove during this time. If you would like to cook it in the instant pot. Set the soup to sauté mode and add pasta. Pasta will cook as the soup comes to a boil. We don’t cook it in the same pot as the pasta will expand over time and can become mushy if you plan to eat the soup as leftovers.
- Serve topped with fresh parsley and parmesan cheese. Enjoy!
Recipe Note: You may use shell pasta or other small pasta for this soup.
Instant Pot Pasta Fagioli Soup
This simple and easy recipe is done right in your instant pot. The tastes come together for a warming and satisfying soup everyone will love. Enjoy!
Ingredients
- 1/2 cup pancetta; diced, you can use bacon in it's place
- 1 tbsp minced garlic
- 1 cup each white onion, celery, and carrots, diced
- 28 ounces canned diced tomatoes
- 4 cups vegetable broth
- 1 1/2 cups dried small shell pasta
- 3 sprigs thyme
- 6 basil leaves
- 15 ounce canned cannellini bean (or white navy beans); drained and rinsed
- 15 ounce canned red kidney beans; drained and rinsed
- 1 tsp sea or kosher salt
- 1 1/2-2 tsp black pepper
- 2 cups cold water
- • parsley and parmesan cheese for topping
Instructions
-
1. Place instant pot on sauté mode. Add in pancetta, onion, and garlic. Sauté for 2 to 4 minutes. Turn off sauté mode.
2. Add carrots, celery, tomatoes with juice, and beans. Pour broth over the mixture.
3. Stir in thyme, basil, salt, and pepper. Pour in water to instant pot fill max line.
4. Place lid on the instant pot and set to high pressure for 5 minutes. Once the instant pot stops counting release the pressure.
5. Pasta can be cooked on the stove during this time. If you would like to cook it in the instant pot. Set the soup to sauté mode and add pasta. Pasta will cook as the soup comes to a boil. We don't cook it in the same pot as the pasta will expand over time and can become mushy if you plan to eat the soup as leftovers.
6. Serve topped with fresh parsley and parmesan cheese. Enjoy!
Recipe Note: You may use shell pasta or other small pasta for this soup.
