Pasta E Fagioli Soup

This Pasta E Fagioli Soup is a rich medley of aromatic herbs, wholesome veggies, and hearty beans combined to create a comforting Italian classic. Dive into a bowl of warmth with this flavorful dish that you can make in the Instant Pot or stovetop, making it perfect for any meal.

Updated November 2023

Pasta E Fagioli Soup: A Wholesome Italian Classic

Craving a taste of Italy right at home? Look no further than this Instant Pot Pasta E Fagioli Soup. Packed with tender pasta, hearty beans and wholesome fresh vegetables, this comforting soup is perfect for chilly days.

Whether you’re whipping it up in your trusty Instant Pot or simmering it on the stovetop, this Italian-inspired comfort food is sure to satisfy your taste buds and warm you on.

What is Pasta E Fagioli Soup?

Pasta E Fagioli Soup is a classic Italian dish that features a hearty combination of pasta, beans, vegetables, and savory herbs in a flavorful tomato-based broth. It’s a comforting and filling soup that’s perfect for colder days.

Ingredients You’ll Need:

Let’s start by taking a closer look at the essential ingredients that make our Pasta E Fagioli Soup so delightful:

• Onion and Garlic: Diced onions and minced garlic provide a flavorful base for the soup.
• Carrot and Celery: Chopped carrots and celery add a touch of sweetness and crunch.
• Aromatic Herbs: Dried basil, oregano, and thyme infuse the soup with aromatic Italian flavors.
• Canned Diced Tomatoes: Opt for fire-roasted or Italian-style diced tomatoes for an authentic taste.
• Tomato Paste: Three tablespoons of tomato paste intensify the tomato base.
• Ground Turkey: Feel free to choose another ground protein of your choice such as ground beef or ground chicken. Choose ground vegan crumbles or omit it entirely for a plant-based option..
• Bay Leaf: This fragrant leaf enhances the depth of flavor.
• Vegetable Broth: A 32-ounce carton of low-sodium vegetable broth forms the hearty foundation.
• Dry Small Shell Pasta: Classic small shell pasta, available in gluten-free or regular options. If you want a grain-free option, we like Jovial Cassava Flour pasta, Banza, Cappello’s or Kaizen. You can also leave out the pasta and add chopped potatoes or cauliflower for a Whole30 option.
• Zucchini: Sliced zucchini adds a satisfying vegetable element.
• Red Kidney and Cannellini Beans: Canned or cooked beans contribute creaminess and protein.
• Fresh Baby Spinach (Optional): For added nutrition and vibrant color.
• Balsamic Vinegar (Optional): A teaspoon or two of balsamic vinegar elevates the flavor profile.
• Parmesan Cheese (Optional): Shredded or grated Parmesan cheese, whether dairy-free or regular, makes for a delectable garnish.
• Fresh Parsley (Optional): A sprinkle of finely chopped parsley for a burst of freshness.

Instructions: How to make Pasta E Fagioli Soup

Instant Pot Version:

• Sauté Aromatics: Press the SAUTÉ button on your Instant Pot and allow it to heat up for 2 minutes. Add olive oil and sauté onions and garlic for about 3 minutes or until fragrant. Add carrots, celery, basil, oregano, thyme, tomatoes, tomato paste, bay leaf, vegetable broth, water, and dry pasta.
• Pressure Cooking: Press Cancel, then close the lid. Press the MANUAL (older models) or PRESSURE COOK (newer models) button and set it on HIGH for 2 minutes. Turn the valve to SEALING.
• Quick Release and Final Cooking: After the soup has cooked for 2 minutes, perform a quick release by turning the valve to VENTING to release the pressure. Open the lid and add zucchini, kidney beans, and cannellini beans. Press the SAUTÉ button and cook for another 5-6 minutes, or until the pasta and beans are tender and cooked. Stir in spinach (or kale) and allow it to wilt for about 1 minute. Add more water as needed if you prefer a thinner soup. Season with salt and pepper as needed, and stir in balsamic vinegar if using.
• Serve and enjoy: Serve warm with bread and top with Parmesan cheese. Garnish with parsley if desired.

Stovetop Version:

• Sauté Aromatics: In a large, heavy-bottomed pot or Dutch oven, heat olive oil over medium heat. Add onions, garlic, carrots, and celery and sauté for about 4 minutes or until vegetables are slightly softened. Add basil, oregano, thyme, and cook for an additional 1 minute. Add the tomatoes, tomato paste, bay leaf, vegetable broth, water, kidney beans, and cannellini beans.
• Simmering and Finishing Touches: Bring the soup to a boil, then reduce heat and allow it to simmer for 20-25 minutes. Stir in the dry pasta and zucchini and cook for another 10 minutes, or until the pasta is tender and cooked. Stir in the spinach (or kale) and allow it to wilt for about 1-2 minutes. Add more water as needed if you prefer a thinner soup. Season with salt and pepper as needed, and stir in balsamic vinegar if using.
• Serve and enjoy: Serve warm with bread and top with Parmesan cheese. Garnish with parsley if desired.

Tips for Success for the perfect Pasta E Fagioli Soup

To ensure your Pasta E Fagioli Soup turns out perfectly, follow these tips:

• Quick Release: When using the Instant Pot, don’t forget to perform a quick release to prevent overcooking the pasta.
• Freeze Without Pasta: Planning to freeze or serve the soup later? Leave out the pasta and cook it separately, combining them when you’re ready to enjoy to maintain the pasta’s ideal texture.
• Season to Taste: Adjust salt and pepper as needed to suit your personal preferences.
• Experiment with Greens: Feel free to substitute spinach with kale for a different flavor profile.
• Grain-Free Option: If you’re following a grain-free diet, omit the pasta and consider using chopped potatoes or cauliflower for a Whole30-compliant alternative.

Serving Suggestions:

To enjoy your hearty Pasta E Fagioli Soup, consider pairing it with:

• Fresh Bread: Serve warm crusty bread or garlic bread alongside your soup for a satisfying meal.
• Salad: Start with a simple green salad or our Vegan Caesar Salad.
• Protein: Serve with a side of Easy Grilled Chicken or other protein of choice for a more heartier meal.

Variations and Substitutions:

Don’t be afraid to put your own spin on this recipe. Here are some ideas for variations and substitutions:

• Customize the Pasta: Experiment with different pasta shapes or types to suit your preferences.
• Meaty Twist: If you’re a meat lover, consider adding cooked ground beef or Italian sausage for extra protein.
• Vegan Option: To make this dish vegan, choose a ground vegan protein or omit it altogether and choose dairy-free Parmesan cheese or omit the cheese altogether.
• All About Veggies: Add more vegetables like bell peppers, mushrooms, or green beans for an extra veggie-packed soup.
• Slow Cooker Option: Don’t have an Instant Pot, try our recipe for Slow Cooker Pasta e Fagioli Soup instead.
• Spicy Kick: If you like heat, add a pinch of red pepper flakes for a spicy variation.

Storage and Freezer Instructions:

Here’s how to store and freeze your Pasta E Fagioli Soup:

• Refrigeration: Keep any leftover soup in an airtight container in the refrigerator for 3-4 days.
• Freezing: If you plan to freeze the soup, it’s best to leave out the pasta and cook the pasta separately and add it when you’re ready to serve. This ensures the pasta maintains its ideal texture. When you’re ready to enjoy the frozen soup, combine it with the cooked pasta to maintain the pasta’s ideal texture.
• Reheating: When reheating, simply warm it on the stovetop or in the microwave until it reaches your desired temperature.

Frequently Asked Questions (FAQ)

1. Can I make this soup without an Instant Pot?

• Yes, you can make this soup on the stovetop. The instructions for both the Instant Pot and stovetop versions are provided in the recipe.

2. Can I use different types of pasta in this recipe?

• Certainly! You can customize this soup by using your favorite pasta shape or type. Whether you prefer small shells, penne, or another type, it’s a great way to add your personal touch to the dish.

3. What if I want to make a vegetarian or vegan version?

• You can easily make a vegetarian or vegan version of this soup. For a vegan option, choose dairy-free Parmesan cheese or omit it altogether. The rest of the ingredients are plant-based.

4. What are some serving suggestions for this soup?

• Enjoy your Pasta E Fagioli Soup with a side of fresh bread, such as warm crusty bread or garlic bread. The combination of soup and bread makes for a satisfying and complete meal.

5. Are there any variations I can try with this recipe?

• Certainly! You can customize this recipe in various ways. For example, experiment with different vegetables, add meat like ground beef or Italian sausage, or make a spicy variation by including red pepper flakes for some heat. Get creative and tailor the soup to your preferences.

More hearty Instant Pot soup recipes you will love:

Instant Pot Minestrone Soup

Instant Pot Pumpkin Soup

5 from 5 votes

Print

Pasta E Fagioli Soup

Prep Time

10 mins

Cook Time

5 mins

Total Time

15 mins

 

This Pasta E Fagioli Soup is a rich medley of aromatic herbs, wholesome veggies, and hearty beans combined to create a comforting Italian classic. Dive into a bowl of warmth with this flavorful dish that you can make in the Instant Pot or stovetop, making it perfect for any meal.

Course: Soup

Cuisine: Italian

Keyword: easy fagioli soup, easy italian soup, fagioli soup, Fagioli soup recipe, healthy soup recipe, instant pot pasta e fagioli soup, instant pot soup, instant pot soup recipe, italian soup recipe, pasta e fagioli soup, pressure cooker

Servings: 8 servings

Calories: 185 kcal

Author: Kelly

Ingredients

• 2 Tablespoons olive oil or avocado oil
• 1 large onion , chopped
• 3/4 pound extra-lean ground turkey , you can sub with any ground protein of your choice. For a meatless option, you can use crumbled vegan protein or leave out entirely.
• 2 garlic cloves , minced
• 1/2 teaspoon dried red pepper chili flakes , optional for a spicy kick
• 1 rib celery , chopped
• 1 large carrot , chopped
• 3 cups tomato sauce , canned or homemade
• 28 oz canned diced tomatoes, , undrained (preferably fire roasted or Italian style)
• 1/2 cup homemade beef stock , or good quality no-salt beef broth
• 1 Tablespoon dried Italian seasoning
• 1 bay leaf
• 1/4 teaspoon fennel seeds
• 1/2 cup canned kidney beans , drained and rinsed. You can also use cooked dried beans.
• 1/2 cup canned Great Northern beans , drained and rinsed. You can also use cooked dried beans.
• 2 medium zucchini chopped
• 1/4 cup uncooked (gluten-free or regular) Ditalini pasta , or other small pasta of choice. If you want a grain-free option, we like Jovial Cassava Flour pasta, Banza, Cappello's or Kaizan. You can also leave out the pasta and add chopped potatoes or cauliflower for a Whole30 option.
• sea salt and freshly cracked black pepper to taste
• 2 teaspoons balsamic vinegar , to taste
• water , as needed to thin out soup to desired consistency
• 2 Tablespoons fresh parsley , chopped

Instructions

FOR THE INSTANT POT VERSION:

1. Press the SAUTE button on the Instant Pot. Allow to preheat or until it beeps. Add oil to the inner pot and saute the onions for 1-2 minutes until fragrant. Add the ground turkey, garlic and red pepper flakes. Cook and crumble until meat is brown and no longer pink. Drain any fat and return the pot back to the Instant Pot.
2. Add the celery, carrots, diced tomatoes, tomato sauce, beef broth, Italian seasoning, bay leaf, fennel seeds, kidney beans, and zucchini.
3. Press Cancel then close the lid. Press the MANUAL (older models) or PRESSURE COOK (newer models) button and set for 4 minutes. Turn the valve to SEALING.
4. After the soup cooks for 3 minutes and the instant pot beeps, allow the pressure to release naturally for 2 minutes. Then turn the valve to VENT to release the pressure.
5. Once the pressure is released, open the lid stir in the uncooked pasta. Press the SAUTE button cook for another 5-6 minutes, or until the pasta is tender and cooked.
6. If soup is too thick for your liking, add more water as needed. Season with salt and black pepper to taste and discard bay leaf. Stir in balsamic vinegar if desired.

7. Serve warm with bread, sprinkled (dairy-free or regular) Parmesan cheese and garnish with parsley if desired.

FOR THE STOVETOP VERSION:

1. In a large heavy bottomed pot or dutch oven, heat olive oil over medium heat.
2. Add onion and saute for 1-2 minutes until fragrant. Add the ground turkey, garlic and red pepper flakes. Cook and crumble until meat is brown and no longer pink. Drain any fat and return the pot back to the stove.
3. Add the celery, carrots, diced tomatoes, tomato sauce, beef broth, Italian seasoning, fennel seeds, bay leaf, kidney beans, and zucchini. Bring soup to a boil, then reduce heat and allow to simmer for 20 minutes.
4. Stir in pasta and remove from heat. (***you can also cook the pasta directly with the soup but this soaks up more water so you may have to add more water. Just add the pasta after simmering for 20 minutes, then bring to a boil and allow to cook for another 8-10 minutes or until pasta is tender)
5. If soup is too thick for your liking, add more water as needed
6. Season with salt and black pepper to taste and discard bay leaf. Stir in balsamic vinegar if desired.

7. Serve warm with bread, sprinkled (dairy-free or regular) Parmesan cheese and garnish with parsley if desired.

Recipe Notes

**NOTE about pasta – **If you plan to freeze this or serve the next day, leave out the pasta and cook on the side and then combine when you are ready to enjoy. This helps the pasta not get soggy.

How to store:

• Refrigeration: Keep any leftover soup in an airtight container in the refrigerator for 3-4 days.
• Freezing: If you plan to freeze the soup, it's best to leave out the pasta and cook the pasta separately and add it when you're ready to serve. This ensures the pasta maintains its ideal texture. When you're ready to enjoy the frozen soup, combine it with the cooked pasta to maintain the pasta's ideal texture.
• Reheating: When reheating, simply warm it on the stovetop or in the microwave until it reaches your desired temperature.

Nutrition Facts

Pasta E Fagioli Soup

Amount Per Serving (1 serving)

Calories 185 Calories from Fat 45

% Daily Value*

Fat 5g8%

Carbohydrates 22g7%

Fiber 5g20%

Sugar 9g10%

Protein 15g30%

* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.