Instant Pot Pasta e Fagioli Soup Recipe

If you’re craving a hearty, comforting soup that comes together in no time, this Instant Pot Pasta e Fagioli Soup Recipe is exactly what you need. It’s one of those dishes that feels like a warm hug on a chilly day, packed with tender beans, savory broth, and pasta that soaks up all those delicious flavors. I love that it’s both rustic and refined—simple ingredients turning into something magical with the help of my trusty Instant Pot.

What’s great about this Instant Pot Pasta e Fagioli Soup Recipe is how effortlessly it fits into busy weeknights or lazy weekend lunches. You don’t have to babysit the stove; the pressure cooker does all the heavy lifting. Plus, the mix of fresh rosemary, garlic, and a hint of chili garlic sauce really wakes up your taste buds without overpowering that classic, cozy vibe.

Ingredients You’ll Need

These ingredients blend beautifully to create a balanced, flavorful soup that tastes like it simmered all day—without the wait. When you shop, look for fresh produce and good-quality broth to really elevate your final dish.

• Onion: The foundation of flavor—go for a yellow or sweet onion for the best aroma.
• Celery: Adds that subtle earthy crunch and depth.
• Carrots: Sweetness and color that brighten the soup.
• Garlic: Freshly minced gives a punchy, fragrant boost.
• Chicken broth (low sodium): Controls salt levels better; you can always add more later.
• Diced tomatoes: Bring acidity and richness to the broth.
• Olive oil: For sautéing and a lovely silky mouthfeel.
• Cannellini beans: These creamy white beans make the soup hearty and filling.
• Pasta (rotini, gemelli, or elbow macaroni): Choose small shapes that hold onto the broth well.
• Salt: Enhances all the flavors—adjust to your taste.
• Pepper: Adds just the right hint of spice.
• Chili garlic sauce (or hot sauce): Gives that refreshing subtle heat I adore.
• Fresh rosemary: Aromatic and woodsy, it’s a key herb for this soup.
• Bay leaves (dried): Impart a mild herbal note that rounds out the flavor profile.
• Parmesan rind (optional): Adds umami depth if you have it on hand—don’t skip it if you do!

Variations

One of the best parts about this Instant Pot Pasta e Fagioli Soup Recipe is how easy it is to make it your own. I often switch things up based on what’s in my pantry or what my family prefers, and I encourage you to do the same!

• Vegetarian option: Swap the chicken broth for vegetable broth and skip the parmesan rind to keep it meat-free. I’ve done this often, and it’s just as comforting!
• Spicy twist: If you’re a heat lover like me, add extra chili garlic sauce or some red pepper flakes for a little kick.
• Different beans: Cannellini beans are classic, but kidney or great northern beans work just fine if that’s what you have.
• Gluten-free: Use gluten-free pasta, and you’re good to go—perfect for gluten-sensitive friends.
• Seasonal veggies: Toss in some zucchini or kale near the end of cooking for extra nutrition and color.

How to Make Instant Pot Pasta e Fagioli Soup Recipe

Step 1: Sauté Your Veggies to Build Flavor

Turn on your Instant Pot’s sauté mode and drizzle in the olive oil. Once it’s shimmering, add the chopped onion, celery, carrots, and minced garlic. Stir these around for about a minute—watch for the onions to get translucent and the air to fill with that irresistible garlic scent. Don’t rush this; it’s the flavor base that makes this soup stand out.

Step 2: Add Beans, Pasta, and Broth

Now, pour in your drained cannellini beans, uncooked pasta, diced tomatoes, and chicken broth. Sprinkle in salt, pepper, chili garlic sauce, fresh rosemary, and bay leaves. If you have a parmesan rind, toss that in here too—it adds serious umami. Give everything a good stir to combine all those lovely ingredients evenly, making sure nothing sticks to the bottom.

Step 3: Pressure Cook and Let the Flavors Meld

Seal the Instant Pot lid and set the valve to “sealing.” Choose high pressure (or manual) cooking and set the timer for just 3 minutes. Yes, the whole soup cooks in 3 minutes—that’s the magic of pressure cooking! Once the timer’s up, let the pressure release naturally for about 10 minutes. If you’re pressed for time, you can quick release carefully, but I find the natural release gives the best soup texture.

Step 4: Final Touches Before Serving

Remove the parmesan rind and bay leaves with tongs or a slotted spoon. Give the soup a taste and adjust seasoning if necessary. Now it’s ready to ladle into bowls—warm, fragrant, and utterly inviting.

How to Serve Instant Pot Pasta e Fagioli Soup Recipe

Garnishes

Keep it simple or fancy—whatever you like! I usually sprinkle chopped fresh parsley and a generous grating of Parmesan cheese on top. Sometimes, I add a drizzle of good olive oil or a pinch of crushed red pepper flakes if I want a bit of heat. These garnishes add freshness and a little extra richness that makes every spoonful a delight.

Side Dishes

A crusty baguette or garlic bread is my go-to side because it’s perfect for dipping. You can also serve a simple green salad dressed with lemon vinaigrette to lighten things up. For a weekend treat, oven-roasted Brussels sprouts or roasted vegetables complement the soup’s heartiness beautifully.

Creative Ways to Present

For special gatherings, I love serving this soup in individual mini crockpots or bread bowls—you can find those at many grocery stores. It feels festive and cozy, plus it keeps the soup warm longer. Adding a small rosemary sprig to each bowl makes the presentation pop and smells incredible.

Make Ahead and Storage

Storing Leftovers

This soup keeps beautifully for up to 4 days in an airtight container in the fridge. I recommend storing it separately from any fresh pasta or garnishes if you like them extra fresh. When it’s time to eat, just give it a good stir, and it’s ready!

Freezing

Freezing Pasta e Fagioli works well, but I usually hold off on adding pasta before freezing because it can get mushy. Instead, I freeze the soup base with beans and veggies, and when I’m ready to eat, I thaw and cook fresh pasta separately to mix in. This way, texture stays perfect every time.

Reheating

I reheat leftovers gently on the stove over medium-low heat, stirring often to prevent sticking. If the soup is too thick, I add a splash of broth or water to loosen it up. Microwaving works too—just cover your bowl to keep moisture in and heat in short bursts, stirring in between.

FAQs

Final Thoughts

This Instant Pot Pasta e Fagioli Soup Recipe has become one of my all-time favorites because it’s both cozy and convenient. I love pulling it together when I want something nourishing without fuss or slaving away at the stove. Trust me, once you try it, you’ll appreciate how a few simple ingredients and short cooking time can deliver such a satisfying, flavorful meal. Give it a go—you’ll feel like an Italian nonna in no time, with soup that warms your heart and soul.

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