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4.67 from 3 votes

Instant Pot Pasta E Fagioli Soup

A hearty Italian soup that is a one pot meal packed with flavor!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course, Soup
Keyword: Instant Pot, pasta, pasta e fagioli soup, soup
Servings: 8
Calories: 339kcal
Author: The Cookin" Chicks

Equipment

Ingredients

  • 4 cups Water
  • 1 teaspoon Salt
  • 1 teaspoon Olive oil
  • 1 cup Ditalini Pasta
  • 1 tablespoon Olive oil
  • 1 Onion, chopped
  • 1 lb Ground Italian Sausage
  • 1 teaspoon Italian Seasoning
  • 1 pinch Red Pepper Flakes
  • 1/2 teaspoon Black Pepper
  • 6 Garlic cloves, minced
  • 2 stalks Celery, diced
  • 1 cup Carrots, chopped
  • 14.5 oz Diced Tomatoes, do not drain
  • 15 oz. Tomato Sauce
  • 15.5 oz Cannellini Beans, drained and rinsed
  • 15.25 oz Red Kidney Beans, drained and rinsed
  • 15.5 oz Garbanzo Beans, drained and rinsed
  • 1 teaspoon Thyme
  • 3 1/2 cups Chicken Broth
  • Garnish with: Parmesan Cheese and Basil

Instructions

  • Add the water, salt, and oil to the IP.
  • Press the saute button and allow the water to heat up.
  • When water simmers, add the pasta and stir.
  • Close lid and move valve to sealed.
  • Press manual (high) for 4 minutes. Once completed, do a quick release.
  • Once pressure has released and pin drops, open lid and place pasta in colander. Rinse with cold water to complete cook process. Set aside.
  • Press saute on IP again and allow to start heating up.
  • Add the olive oil and onion. Allow to cook until onion is translucent.
  • Add in the Italian Sausage and Red Pepper Flakes cooking until meat is no longer pink and cooked through.
  • Add the Italian seasoning, pepper, carrots, and celery. Cook for about 1-2 minutes.
  • Add in diced tomatoes, tomato sauce, beans, thyme, and broth.
  • Press cancel button to turn off sauté on IP. Place lid on pot securely and move valve to sealing position.
  • Press manual (high) for 7 minutes followed by a natural release for 15 minutes. 
  • Do a quick release after the 15 minutes to release any additional pressure. Once pin drops, open lid and stir.
  • Add in the cooked pasta, Parmesan cheese, and Basil. Serve!!

Nutrition

Calories: 339kcal | Carbohydrates: 26g | Protein: 13g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 43mg | Sodium: 1461mg | Potassium: 658mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3031IU | Vitamin C: 20mg | Calcium: 69mg | Iron: 2mg
Tried this recipe?Mention @TheCookinChicks or tag #TheCookinChicks!