A simple soup that tastes SO decadent! We love this Instant Pot Pasta e Fagoli soup and now we can have it on the dinner table lickity split. It’s hearty, it’s full of robust flavor and promises to be one of your very favorites, too!
Years ago, I worked as a server at one of the most popular Italian restaurants around. Not sure if I’m allowed to say the name but it rhymes with Molive Arden. LOL, what the heck rhymes with olive? Anyhoo.. You get my point. No, I didn’t steal a recipe but I ate enough of this delicious soup to figure out how to make a copy-cat version. No canned spaghetti sauce needed.
Since I make this soup on the stove top so often, I figured it was time to adapt the recipe for my handy dandy pressure cooker
Take a look…
Makes you want to visit the Happy Belly Foodie kitchen for a nice hearty bowl, don’t it?
Well, I can’t feed the world but I can give you the low down on how to make it for yourself. There’s a fancy-schamancy print button on the recipe down below, just for you!
I know, ya love me.
I hope you’ll enjoy this one as much as we do.
Have a beautiful day, lovely foodies and as always, keep it delicious!
Till next time ~ much love, Connie
Instant Pot Pasta e Fagioli
Ingredients
- 1 pound mild Italian sausage
- 1 C onion diced (1 medium)
- 1 C celery diced (2 large)
- 1 C fresh tomato diced (1 large)
- ½ C shredded carrots 2 medium
- 2 C beef stock
- 28 oz crushed tomatoes
- 1 tbsp oregano
- 1 tbsp basil
- 1 tsp thyme
- 1 C ditalini pasta
- 2 tsp kosher salt
- 1 15 oz can dark red kidney beans drained and rinsed
- 1 15 oz can cannellini beans drained and rinsed
- fresh basil chopped
- freshly grated parmesan for garnish
Instructions
- Preheat unit on sauté.
- Add the sausage and cook until done.
- Add the onion, celery, tomatoes, carrots, beef stock, crushed tomatoes, oregano, basil, thyme and salt.
- Stir in the uncooked pasta and place the lid on the unit into the locked position.
- Turn the steam release valve to sealing.
- Press the keep warm/cancel button to reset the unit.
- Press the manual button and adjust the time to 7 minutes.
- When the unit has finished cooking and the time has counted down to zero, carefully release the steam and remove the lid.
- Stir in the beans and fresh basil.
- Taste for seasoning and add salt if needed.
- Serve hot with freshly grated parmesan for garnish.
Notes
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What is Happy Belly Foodie all about? Keeping it delicious! 
Oh Connie, this is certainly one of my favorites. My mother would make Pasta Fagioli once a week during the fall and winter months. There is nothing better than having a fresh piece of buttered Italian bread, to dip into this. What memories, I haven’t made it for a while, but now I’m ready!! Or I could stop at your place!!! Thanks
Well Sam, there’s plenty here lol. I made two pots of the stuff because my first video was too blurry. Alas, the fun of cooking never tires me. I’m glad you can reminisce over this one. Those memories are gold! Thanks for stopping by <3 <3
We love this soup and I am excited to try in my Instant Pot. One question: when do you add the pasta? Do you cook it separately or in the Instant Pot?
Hi Kimberly, Thanks so much for stopping by. Looks like I didn’t specify when to add the pasta in the recipe instructions. Whoops-a-daisy! It should go in the pot, uncooked along with all the other ingredients, just before you close the lid. The pressure cooker and liquid inside will cook it perfectly. I’ll correct the instructions right away. 😉
Hi Connie. This Pasta e Fagioli sure looks scrumptious! I have it in my Instant Pot as we speak. Looking foward to trying many of your other Pressure cooker recipes.
Hi Arelene, That’s one of my favorites! Hope you enjoyed. Thanks so much for stopping by and checking my recipes out. 🙂
HELLO AGAIN connie,
It’s out of the pot and just as good as I anticipated. Thank you for sharing.
Excellent! Thanks for letting me know you liked it <3
“Molive Arden” – HAHAHAHAHAHAHAHA – I’m really glad you showed up on Barbara’s website because now I have more Instant Pot resources!
Cook on!
I was wondering if anyone would catch that terrible attempt at rhyming. LOL I’m thrilled to be a contributor for Barbara and PCT. I’ve got lots more to share there and here. Thank you so much for visiting!
Looking foward to your Instant Pot creations! Love Barbara!
Thank you Arlene! Yes, Barbara is wonderful!
Are the spices dried or fresh? Thanks!
You can do either. I like fresh. 😉
I prefer fresh herbs as well, but unfortunately I don’t have access to them at this time of year. Is the recipe written based on fresh and needs to be adjusted for dry? Making it later and can’t wait!
Do you heat the bean or how do they get hot? I’ a newbie. I have only done the water test and eggs, but I make this all the time in the crockpot.
Hi Jayna, using canned beans, there is no need to heat them. The residual heat from the already cooked ingredients is enough. That’s one reason you put the beans in after the pressure cooker. Thanks so much for stopping by! Happy New year to ya!
Made this tonight. It was fantastic! Perfect dinner for our freezing temperatures! Thank you for sharing!
Wonderful Tricia! We love this dish a lot too! Thanks for letting me know!
I don’t have an instant pot but I know how to cook on the stove!! I am soooo making this for lunches next….thanks for the awesome recipe!!
Awesome sauce! Thanks for stopping by Lisa!
I used my instant pot for the first time
tonight. I followed your recipe to the T and it turned out DIVINE!!!!! Thanks!
Wonderful. You’re gonna rock at this!
If I doubled recipe would it fit in pot?
Yes, just make sure you do a slow release on the steam. Once the timer is done, allow the soup to sit for 20 minutes. This will help keep you from decorating your house in red sauce. 😉 Hey, thanks so much for stopping by. You got this one chicka!
This looks amazing! Def going to make it. Thanks for sharing Connie! What did we do before IP??? (Love that everything is in ONE pot!)
Thanks Debbie. It is one of my very favorite soups. I don’t know about you but I want a couple more miracle pots, myself. Lol!
Connie, I know! I’d love to get another Instant Pot too. I’ve been making yogurt at least once or twice a week and it ties my pot up!
I made your Pasta e Fagioli Soup and it was amazing. A huge hit with both my husband & myself! Thank you for sharing!
Hi, this looks wonderful. I have only had my IP for about a month, I have an awesome similar recipe and have been wanting to make this in the IP. I have made two different types of chili so far plus white chili in the IP. 10 minutes Manual and then NPR has been great for all the soups I have done so far with the beans added right away, so I am wondering why you wait to add the beans. My recipe is very similar to yours with the exception that your liquid is beef stock and crushed tomatoes and mine has been a half of a 64 oz. bottle of V-8. I think I will try your beef broth and crushed tomatoes because I was concerned there could be a problem with the tomato juice (that may be unfounded). Also I thought i would mention that I keep the cooked dilitante separate because it absorbs the liquid with the leftovers. Thanks so much!
Hi Karen, the problem I have with V-8 juice is that it is processed and artificial flavorings and extra sodium is added. I cook from scratch because I don’t want the food industry’s manipulations on my food. In a pinch, I will use ingredients that are processed but if I have my choice, I will make it totally from scratch. Heck, if I had a farm… LOL Maybe someday. But yes, try using the ingredients I have in the recipe and just add your favorite seasonings to make it your very own. You got this girl. Go on with your bad self. 😉
I have made this several times and just made it again tonight at my 10 yr old son’s request. He loves it and asks me to make it often. (He says it’s one of his top 3 favorite meals, behind tacos and shrimp scampi – can’t beat that!!) Hubby and I don’t mind, because we love it to. Thanks for posting this amazing recipe.
Hi Debbie, Thank you so much for letting me know. This is one of our favorites, too! And getting kids to eat healthy is always a plus!
If you cooked the pasta separately then added it with the beans, would there be less starch? And would it be just as good? This looks really yummy!
Yes 😉
Thank you for sharing! I am looking forward to trying more of your recipes !
A true foodie! Dory
Rock on Dory! 😉
Thank you so much for this recipe! As I also prefer to cook from scratch, how could I do this with cooking my own beans instead of using canned?
Hi Amy, thanks for stopping by. You could soak the beans over night or boil them for 3 minutes and let sit covered for an hour before using them.
It states 10-12 servings….just curious how much is in a serving (1 cup)??
It states it serves 10-12….just curious how big a serving is (1 cup)??
Made this tonight and got the ultimate compliment…”It’s better than Olive Garden’s.” I’m a novice cook, so this made me very happy. Thank you for such a tasty recipe. Finally got cold for a day in Florida so I could make it. Even better, all of the ingredients were on sale today at Publix!
Thank you for this recipe! Just wondering if “C” in the recipe means cup? 🙈 Sorry if it’s obvious…just didn’t know how 2 cups of beef stock could serve 10-12 people as a soup (liquid wise). Thanks so much!!
Try sautéing the dried herbs with the sausage. Dried herbs need fat to bring out the flavor.
Made this tonight and it is fabulous. When the hardest part of a recipe is shredding a carrot, it’s a winner…… just want to mention the written recipe states 1/2 cup carrot and the video says 1 cup
I’ve made this twice now and it’s super easy and delicious. I sometimes substitute a can of corn for beans since my daughter doesn’t like lots of beans. Chopped carrots gives you more bite too. Thank you for sharing this recipe, it’s so hearty and tasty!
Wondering if using turkey sausage will lower the points but still be tasty. I am in a soup frenzy right now and plan to make this soon, it’s now on the list!! Thanks so much for sharing!
I think turkey sausage would work great. Thanks for stopping by!
Thanks for sharing this recipe. My family and friends love this recipe. Definitely the only making pasta e fogalio from now on.
Made this tonight ( I know Florida/May/Soup doesn’t make a lot of sense to some folks ) and it was soooooo good. The only changes I made was out of a pantry lacking necessity as I was not wanting to change the recipe at all. No fresh tomato on hand so a can of petite diced tomatoes went in instead and for that reason I cut the salt back to 1 tsp thinking the can toms had enough in them already. So back to the soup – it was super easy and very flavorful. It made a huge batch so I’m thinking it will be making an appearance at our next pot luck lunch at work. Thank you for this great recipe and I hope that all of your readers will try it and love it as much as we did.
Thank you for posting the recipe. I call this “Italian Chili”… great comfort food for winter meals.
After trying your recipe, I made the following tweaks to suit my taste. Everything else is per your recipe:
1. I cooked the sausage with onions in a skillet. I have more control with the heat.
2. Cook the pasta separately. Added it to bowl before adding soup. Keep the pasta separate for the next day’s helping (Next day, microwave pasta before using.)
3. Add 1 cup of tomato juice. Soup was a little too thick for me.
4. Add 1 Tbsp of sugar to help balance the acid in the tomatoes.
New to the instant pot game and this is delicious !! Thanks for a great recipe!!
What would you consider a serving size?