Instant Pot Pasta E Fagioli (which means “Pasta and Beans” and also goes by Fazool “Beans”) is a hearty peasant style soup that is a traditional Italian one pot meal. This soup has many variations, and I dare say it would be hard to mess this up. Really this is Pasta e Fagioli con Salsicce (“Pasta and Beans with Sausage”), but I shortened the name so it won’t be such a mouthful (ha! Mouthful).
Originally published on Oct 16, 2017
Instant Pot Pasta e Fagioli
We are well into Fall, and I’m starting to see the trees change colors. It’s really beautiful!
With that change comes the cold! We really felt it this morning, so I decided a hearty pot of Instant Pot Pasta E Fagioli was going to me our midday meal. I have wanted to tell you about this soup, so today is my chance!
How often do you combine pasta and beans? Me either. I just don’t usually think of it. It’s either going to be a pasta dish, or a bean dish. But if you think about it, we do combine rice and beans, so why not! The Italians sure know what’s up! This soup has so many wonderful, yet simple ingredients. It might seem a little intimidating because the list is long, but it’s really easy!
I choose to cook the pasta first, and then make the rest of the soup. I tried this a few different ways, but this yielded the results I like. I can control the pasta’s doneness so it doesn’t end up overcooked. Because you need to let large pots of soup naturally release pressure, the pasta would be mush if it was in from the beginning of the soup’s cook time. No one wants that!
I hope you enjoy the Fall season, wherever you live, and enjoy this Instant Pot Pasta e Fagioli! Ciao!
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Instant Pot Pasta E Fagioli (which means “Pasta and Beans” and also goes by Fazool “Beans”) is a hearty peasant style soup that is a traditional Italian one pot meal. This delicious soup has many variations.
- 4 cups Water
- 1 tsp Salt
- 1 tsp Olive Oil
- 1 cup Ditalini Pasta (4 oz) or orzo, macaroni, etc.
- 4 Slices of Bacon (4 oz weighed) chopped
- 1 Tbsp Olive Oil
- 1 Medium Size Onion, chopped
- 1 lb Italian Sausage (ground)
- 1 pinch Red Pepper Flakes
- 1 tsp Italian Seasoning
- 1/2 tsp Black Pepper
- 5 Garlic Cloves, (pressed or finely minced)
- 2 Stalks Celery, diced
- 1 Large Carrot, diced
- (1) 14.5 oz Can Diced Tomatoes (with liquid)
- (1) 15 oz Can Tomato Sauce
- (1) 15.5 oz Can Cannellini Beans (drained & rinsed)
- (1) 15.25 oz Can Red Kidney Beans (drained & rinsed)
- (1) 15.5 oz Can Garbanzo Beans (drained & rinsed)
- 2 Bay Leaves
- 4 Fresh Sprigs of Thyme (each sprig with 3 or 4 stems)
- 1 Sprig of Fresh Rosemary
- 3 cups Chicken Broth (low sodium) Use 4 cups for more soup like consistency.
- 1/4 cup Flat Leaf Italian Parsley (finely chopped)
- 1 cup Parmesan Cheese (grated) plus more for garnish
- 1 Tbsp Fresh Basil Leaves, chopped (or to taste)
Add water, salt, and oil to the Instant Pot inner liner.
Press the Sauté button and let the water heat up. When the water starts to simmer, add the pasta and stir.
Close the lid and set the steam release Knob to the Sealing position.
Press the Manual (or Pressure Cook) button and the + or - button to choose 4 minutes.
When the cook cycle is done and the pot beeps, do a quick release of the pressure.
After all of the steam is out and the pin in the lid drops, open pot and drain the pasta in a colander and rinse with cold water to stop the pasta from cooking further, and then set it aside (make sure it is completely cooled).
Press the Sauté button and let the pot start warming up.
Add the bacon and cook, stirring occasionally, until done. Remove and set aside.
Add the olive oil to the pot and the onion. Cook the onion, stirring occasionally, until just starting to turn translucent.
Add sausage and red pepper and cook, breaking up the meat, until done.
Add the Italian seasoning, black pepper, garlic, celery, and carrots. Cook, stirring constantly, for 1 minute.
Add tomatoes, tomato sauce, all of the beans, bay leaves, thyme, rosemary, reserved bacon, and broth. Stir well.
Press the Cancel button to turn off the Sauté mode. Put the lid on and set the steam release knob to the Sealing position.
Press the Manual (or Pressure Cook) button and the + or - button to choose 7 minutes.
When the cook cycle is done and the pot beeps, let it do a natural release of the pressure for 15 minutes, then do a quick release of the remaining pressure. After all of the steam is out and the pin in the lid drops, open and stir the contents.
Add the reserved pasta, parsley, parmesan cheese, and basil. Stir well and let sit for a few minutes before serving.
Garnish with more parmesan cheese and serve.
Inspired by "My Italian Cottage" Kirkland Neighborhood Italian Cookbook, 1987.
RESOURCES TO MAKE Instant Pot Pasta e Fagioli and more
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As a Navy wife back in the day in Naples, Italy I would go to the navy cafeteria and have the above every day for lunch. In a year I gained 25 lbs. lol Still one of my favorite things.
Oh but to have been able to eat this in Italy! We had a group of wonderful Italians in our neighborhood who made this when I was growing up. They brought it to my mom when she was sick, or us kids were. So it was almost like being there. Well, maybe not exactly. THANK YOU and your family for your service to our country, Mary!
Oh may Bella Napoli. There Dec 1969 till June 1972. USN retired.
Even though it’s still sooo hot here we’ve been craving soup. I think I’ve found what I’m looking for – I’m gonna stuff this in my face today. Thanks!
Enjoy! I find this soup very satisfying!
Alright, made this last night. I have now declared this my new favorite soup! My old one has been my fav for a few years now, so that’s quite a defeat. Very easy, so very very tasty!
That’s great, Jaxx! I appreciate your feedback, and am honored that you like this soup recipe! 😀
The only thing I did differently was to make the pasta on the stovetop because you have even more control on the doneness that way. I made the rest exactly as the recipe and wow this is fantastic soup. I couldn’t get enough and thankfully it makes quite a bit so I can have my fill for the week for lunches. Yum yum yum.
Hi Carla, thank you for the feedback! This is a versatile recipe, and I’m glad you fond a way to make it that gave you the outcome you wanted! That’s great!
Can I freeze this?
Hi Susan, yes, you can freeze it for up to 2 months. Ideally, you would keep the pasta separate. If you make it knowing you will be freezing it, just don’t make as much of the pasta, only make enough for your immediate meal, then freeze just the soup. When you are ready to reheat it, cook up your pasta at that time for best results!
You can also freeze the al dente cooked pasta for several months & just add it (frozen works too) when warming the rest of the soup.
I just ordered the Instant Pot in the 6 qt size. Is this recipe too much for the 6qt?
If I cut the recipe in 1/2 will it work in my Instant Pot?
Thanks for sharing.
Hi Jennifer! This recipe will work perfectly in the 6 or 8 quart size.
Outstandingly! A fair amount of prep (and can opening!) I was so pleased with how all the flavors really come through in this soup. Picky husband loved it, too. Winning!
Hi Bev! I’m so happy that you and your husband liked it! Yes, the can opening is a pain, but worth it! Thank you for your review!
This was DELICIOUS! I made it to have soup in the freezer for lunches. I bet it will taste even better after being frozen. Thanks for a fabulous recipe!
Thank you for your review! I’m very happy that you like the soup! I have some in my freezer, too!
I loved your recipe! I did cook the pasta in my fasta pasta because it is quick and easy in the microwave. I omitted bacon and used 5 hot turkey italian sausages out of the casings and also two zucchini chopped in larger pieces. Everyone loved the soup and while it was very few weight watcher points per serving 5sp, it was very filling! Thank you
Hi Terri, that’s great! I’m glad you were able to make it and enjoy it! Thank you for the review!
Have you ever done this with the dry beans instead of canned? I imagine it only needs a bit more time.
Hi Erich, I haven’t. I like the canned beans in this recipe. However, if I was going to use dry beans, I would soak them overnight, and try a cook time of about 20 minutes. Also, the broth would need to be increased a bit, and possibly the seasonings. It could be done, though a practice run would be good!
Still cold in northern NY. So this is going to be our dinner tonight. I love soup and this looks awesome.
Hi Ellen, you folks in the East sure got cold this year! I hope this soup warms you up! It’s a favorite around here.
If I double the recipe, will my 8 quart instant be able to handle it? Always like to have extra to freeze!
I think so, just do a longer natural release.
It is too much to double. I doubled it up to where you add the beans, tomatoes and broth and then I removed half of the meat and veggie mixture then added the ingredients for 1 batch. After we ate it, I just cooked the other batch. Super easy and it wasn’t too much for my 8 qt ip this way.
Did exactly the same!
this looks so great and hearty would make a great meal
Pasta Fagioli has always been a family favorite. This is the first time I’ve made it with Italian (turkey) sausage as I’ve always used ground beef. I may use Italian pork sausage next time to see if it adds more flavor. I also used Real Bacon Bits to save myself some time. Loved this soup and my husband did as well. It’s a keeper and I’m including it in the IP recipe binder I’m creating for my college son when I give him an IP mini for Christmas.
That’s such a great idea, Roslyn! I think the IP would be a perfect appliance for him. The sausage really does add flavor.
This recipe was DELICIOUS! I do need to comment that the prep time & cook times are inaccurate. From start to finish it took me 2-1/2 hrs. That said, this recipe is SO good, that the time is totally worth it. Thank you for the recipe, Sandy Clifton!
Oh my! This is great soup!! Thank you so much for sharing the recipe. Hubby and I just gobbled up a bowl of it. First time I’ve ever given a review on recipe and this one deserves rave reviews.
Thank you, Judy! I’m very glad you and the hubby enjoyed this soup! I really do appreciate your review!
Hi Sandy, this recipe looks awesome! Do you think you could use dried rosemary and thyme? If so how much would you use? Thank you
Hi Julie, for the thyme, I would use 1/4 to 1/2 tsp. I haven’t tried it with dry rosemary, but maybe try using 1/2 tsp.
Thank you for getting back to me! I will definitely try this recipe! Thanks
Wow! Really, really good! Everything was spot on; didn’t have to fiddle with anything. Only thing I did differently was cook the orzo separately. I didn’t add the fresh herbs, either, just the Italian seasoning. I will be making this a lot! 🙂
That’s great, Julie! Thank you.