Instant Pot Pasta Fagioli Soup is a classic Italian soup of small pasta and beans simmered in a rich tomato broth with vegetables. Serve it with crusty bread for a warm, satisfying meal.
This is a great beginner-friendly Instant Pot recipe that delivers big flavor with minimal fuss.
Instant Pot Pasta e Fagioli Soup
Any time of year can be soup time, but when the weather turns cool this hearty pasta e fagioli really hits the spot. Cooking this soup in the Instant Pot concentrates the flavors and speeds up the process so you get comforting depth in a fraction of the time.
This version is inspired by the restaurant classic and cooks entirely in one pot: meat, vegetables, beans, broth, and pasta all finish together so the noodles absorb the savory tomato base.
Cooking pasta directly in the pressure cooker reduces dishes and lets the flavors meld while the pasta cooks. It’s a simple, satisfying meal that feels like it simmered all day even when it comes together quickly.
Ingredients
- 1 pound ground beef — you can substitute Italian sausage, ground turkey, or turkey sausage if preferred.
- 3/4 cup chopped onion (about 1/2 medium)
- 1 cup sliced carrots (about 3)
- 1 cup chopped celery (about 2 stalks)
- 2 teaspoons minced garlic — fresh or jarred
- 20 ounces low-sodium chicken broth (or vegetable broth)
- 28 ounces diced tomatoes
- 15 ounces Great Northern (white) beans, rinsed and drained
- 15 ounces red kidney beans, rinsed and drained
- 15 ounces tomato sauce
- 1 1/2 teaspoons salt
- 1 teaspoon oregano
- 1 teaspoon basil
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 1/2 cups ditalini pasta (or small macaroni, small shells)
- 1/2 cup grated Parmesan for topping
How to make Instant Pot Pasta Fagioli Soup
1. Set the Instant Pot to Sauté. Add the ground beef and chopped onion and cook 3–5 minutes, breaking the meat into pieces, until browned and no longer pink. If using very lean meat, add a splash of olive oil.
2. Add the minced garlic and cook 30–60 seconds until fragrant. Drain excess grease if needed.
3. Cancel the Sauté function. Add the chicken broth, diced tomatoes, tomato sauce, rinsed beans, carrots, celery, seasonings, and ditalini pasta. Stir to combine, making sure nothing is stuck to the bottom of the pot.
4. Lock the lid and set the valve to Sealing. Pressure Cook on High for 5 minutes. Keep in mind the 5 minutes starts after the pot comes to pressure; it may take 10–15 minutes to reach pressure.
5. After the cook time ends, allow a natural release for 5 minutes, then carefully perform a quick release to let out any remaining pressure. Open the lid away from your face to avoid steam.
Ladle into bowls and top with grated Parmesan. If the soup thickens after sitting, thin with a little extra broth when reheating.
FAQs
Yes. Brown the meat first, then add all ingredients except the pasta. Cook on low until the vegetables are tender, boil the pasta separately, and stir it into the finished soup before serving.
Variations and Tips
- Add a pinch of crushed red pepper flakes for heat.
- Swap ground beef for Italian sausage or ground turkey for a lighter variation.
- If the pasta absorbs too much broth when storing leftovers, add extra stock when reheating.
What to serve with pasta Fagioli soup
This soup is hearty on its own, but warm crusty bread, garlic breadsticks, or a simple green salad make excellent accompaniments. A glass of red wine pairs nicely for an indulgent meal.
How to store leftovers
Store cooled soup in an airtight container in the refrigerator for 3–4 days. Flavor often improves after a day. Because the pasta absorbs liquid over time, add a little broth when reheating if you prefer a thinner consistency.
If you make this Instant Pot Pasta Fagioli, top each bowl with grated Parmesan and enjoy!
Want to try another Instant Pot soup recipe?
Try other comforting Instant Pot soups for variety—roasted squash bisque, stuffed pepper soup, or minestrone are all cozy options.
Recipe
Instant Pot Pasta Fagioli Soup
Ingredients
- 1 pound ground beef
- 3/4 cup chopped onion (about 1/2 medium)
- 1 cup sliced carrots
- 1 cup chopped celery
- 2 tsp minced garlic
- 20 oz low-sodium chicken broth
- 28 oz diced tomatoes
- 15 oz Great Northern (white) beans, rinsed and drained
- 15 oz red kidney beans, rinsed and drained
- 15 oz tomato sauce
- 1 1/2 tsp salt
- 1 tsp oregano
- 1 tsp basil
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1 1/2 cups ditalini pasta
- 1/2 cup grated Parmesan for topping
Method
- Set Instant Pot to Sauté. Add ground beef and onion; cook 3–5 minutes until beef is browned.
- Add garlic and cook 30–60 seconds. Drain excess grease if needed.
- Cancel Sauté. Add broth, diced tomatoes, tomato sauce, beans, carrots, celery, seasonings, and pasta. Stir.
- Lock lid, seal vent, and Pressure Cook on High for 5 minutes.
- Let natural release for 5 minutes, then quick release remaining pressure. Serve topped with Parmesan.