Go Back
+ servings
Print
Instant Pot Pasta e Fagioli Soup is the perfect comforting dish on a cold day. Best part of all, it's packed with hearty vegetables, beans and pasta and is so easy to make in an Instant Pot pressure cooker!

Instant Pot Pasta E Fagioli

Instant Pot Pasta e Fagioli Soup is the perfect comforting dish on a cold day. This Italian soup is packed with hearty vegetables, beans and pasta and is easy to make in your Instant Pot! Stovetop directions included.

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, pressure cooker
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 8 servings
Calories 185 kcal
Author Kelly

Ingredients

  • 2 Tablespoons olive oil avocado or grapeseed oil work as well
  • 1 large onion chopped
  • 3/4 pound extra-lean ground turkey
  • 2 garlic cloves minced
  • 1/2 teaspoon dried red pepper chili flakes optional
  • 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, or cooked from scratch
  • 1/2 cup canned Great Northern beans drained and rinsed, or cooked from scratch
  • 2 medium zucchini chopped
  • 1/4 cup uncooked Ditalini pasta or other small pasta, use gluten-free or other small pasta (use gluten-free pasta if necessary or leave out entirely
  • 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 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 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.

Nutrition Facts
Instant Pot Pasta E Fagioli
Amount Per Serving (1 serving)
Calories 185 Calories from Fat 45
% Daily Value*
Fat 5g8%
Cholesterol 23mg8%
Sodium 721mg30%
Potassium 933mg27%
Carbohydrates 22g7%
Fiber 5g20%
Sugar 9g10%
Protein 15g30%
Vitamin A 2280IU46%
Vitamin C 28.2mg34%
Calcium 83mg8%
Iron 3.2mg18%
* 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.