Description
This Instant Pot Pasta e Fagioli is a hearty and comforting Italian soup featuring tender pasta, creamy cannellini beans, and a savory blend of vegetables and herbs. Cooked quickly under pressure, this flavorful dish combines tomato, garlic, and rosemary to create a satisfying meal perfect for weeknights or cozy dinners.
Ingredients
Scale
Vegetables
- 1 large onion, chopped
- 2 stalks celery, chopped
- 2 medium carrots, chopped
- 3 cloves garlic, minced
Liquids and Canned Goods
- 4 cups chicken broth (low sodium)
- 14 ounces diced tomatoes
- 15.5 ounces cannellini beans (white kidney beans), drained and rinsed
Grains and Pasta
- 5 ounces pasta (rotini, gemelli, or elbow macaroni)
Oils and Sauces
- 3 tablespoons olive oil
- 2 teaspoons chili garlic sauce (or hot sauce)
Herbs and Spices
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon fresh rosemary, chopped
- 2 bay leaves (dried)
Optional Ingredients
- 1 parmesan rind
- Fresh parsley and grated Parmesan cheese for garnish
Instructions
- Prepare the Instant Pot: Turn your Instant Pot to the sauté setting according to the manufacturer’s instructions to start with the base ingredients.
- Sauté the vegetables: Add olive oil to the heated Instant Pot, then add the chopped onion, celery, carrots, and minced garlic. Stir and sauté for about one minute until the onion softens slightly and the vegetables become fragrant.
- Add soup components: Pour in the drained cannellini beans, pasta, diced tomatoes, chicken broth, salt, pepper, chili garlic sauce, fresh rosemary, bay leaves, and the optional parmesan rind. Stir well to combine everything evenly.
- Pressure cook: Close and lock the Instant Pot lid securely, setting the valve to sealing position. Select the high pressure (Manual) cooking mode and set the timer for 3 minutes to cook the soup thoroughly and meld flavors.
- Release pressure: After cooking completes, allow the pressure to naturally release for about 10 minutes. If short on time, carefully use the quick release method per your Instant Pot’s instructions. Once fully depressurized, unlock and remove the lid.
- Finish and serve: Remove the parmesan rind from the soup. Garnish with fresh parsley and grated Parmesan cheese if desired. Serve the warm, flavorful Pasta e Fagioli immediately for the best taste.
Notes
- Using low sodium chicken broth allows better control of the salt level in the soup.
- The parmesan rind adds depth of flavor but is optional and should be removed before serving.
- Fresh parsley and grated Parmesan cheese make excellent garnishes to enhance flavor and presentation.
- The chili garlic sauce can be adjusted to taste or substituted with your favorite hot sauce for spice preference.
- If short on time, quick pressure release is acceptable but natural release develops better texture and flavor.
- Choose short pasta shapes like rotini or elbow macaroni as they hold up well in the soup.
Keywords: Pasta e Fagioli, Instant Pot soup, Italian soup, cannellini beans, quick soup recipe, comfort food