Pasta Fagioli!! I fell in love with this soup when I used to work near a little, but amazing pizzeria. When my office moved I decided to experiment with making Pasta Fagioli at home. My version is vegetarian and on the table in 30 minutes with the Instant Pot—and has that restaurant-style flavor and texture that makes it so crave-able!! It’s one of our favorite weeknight dinners. Especially when served with a crusty baguette or toasty garlic bread ❤️ Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry
Pizzeria Inspired Recipe
This recipe is inspired by the Pasta e Fagioli soup that I have enjoyed for years from a small pizzeria near my work. The delicious bean soup loaded with garlic, carrots, creamy potatoes, and perfectly cooked pasta, served with a crusty baguette to mop up the soup always made a hearty lunch. Eventually, when my office was relocated to a different town, I started to miss the simple and fresh taste of Pasta e Fagioli. I then started experimenting with this soup at home to realize that it was SO easy to make with the same restaurant-like taste, minus the prosciutto. Now, my entire family loves this comforting soup which is a huge WIN!
Ingredients
Pasta e Fagioli soup gets its creamy texture from the soft cooked potatoes and cannellini beans, carrots, and celery add freshness to this soup. The convenience of better than bouillon vegetable broth base and jarred marinara sauce helps make this soup in under 30 minutes. The tender ditalini pasta gets cooked along with the remaining ingredients in the Instant Pot making this a true one-pot dish.
How to Make Pasta Fagioli Soup
Turn the Instant Pot to Saute mode and heat olive oil. Add carrots, celery, and garlic. Sauté for a minute. Add potatoes, tomato sauce, cannellini beans, pasta, parsley, crushed red pepper, and vegetable broth. Mix well. Close Instant Pot with pressure valve to sealing. Cook on Pressure Cook/Manual(Hi) for 4 mins followed by Quick Release. Add salt and pepper to taste. Stir in baby spinach or kale and enjoy hot!
Variations
You can increase the cannellini beans in the soup by using 2 cans. You can also use one can each of cannellini and red kidney beans Add your favorite fresh herbs like parsley, basil, or rosemary Stir in parmesan rind in the soup for an extra flavor boost Serve with grated parmesan cheese
Tips
Cut the veggies small so they cook evenly in 4 minutes of pressure cooking. Pressure Cook should be half the cook time suggested on the pasta packaging. In this recipe, I used ditalini pasta with 8 minutes of stove-top cook time. Hence the pressure cook for this recipe is 4 minutes. Soup will continue to thicken as it cools down. If you are not serving right away, add a cup of water or broth when reheating.
Serving
Serve hot with a warm sliced baguette. You can also add some parmesan cheese while serving and for a spicy kick sprinkle some red chili flakes on top.
Storing
Soup can be refrigerated for 3 to 4 days. The pasta will continue to absorb liquids and thicken. To reheat simply add warm water or broth and bring it to a gentle boil. If making ahead or for a freezer-friendly option, cook the soup without the pasta. Boil pasta separately and add it to the soup when serving.
More Instant Pot Soups You’ll Love
Broccoli Cheddar Soup Minestrone Soup Chicken Tortellini Soup French Onion Soup Chicken Coriander Soup Chicken Noodle Soup EASY Chicken Tortilla Soup
Recipe
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