Instant Pot Pasta E Fagioli Soup

5 from 3 votes

Instant Pot Pasta E Fagioli Soup

Craving for a hearty soup to warm the soul, this Instant Pot Pasta E Fagioli Soup is the one. Loaded with plenty of veggies, beans, and pasta, it's delicious, wholesome, and will fill you up without making you feel weighed down.

Prep: 10

Cook: 10

Total: 20

Course: Soup

Cuisine: American

Servings:

Calories: 274kcal

Author: Ruchi

Ingredients

FOR INSTANT POT PASTA E FAGIOLI SOUP

2 tablespoons Olive oil
1 - Bay leaf
4 - Garlic pods crushed
1 medium Onion finely chopped
2 - Celery stalks
2 small Carrots sliced, in rounds, about ½ cup
1 cup Marinara sauce
14 oz Diced tomatoes
15 oz White Cannellini Beans drained and rinsed
1 teaspoon Italian Seasoning
½ teaspoon Crushed red chili flakes
1 cup Ditalini Pasta
4 cups Vegetable stock
2 cups Baby Spinach Leaves

GARNISHES

- - Grated Parmesan cheese
- - Fresh Basil leaves

US Customary - Metric

Instructions

Turn the Instant Pot on to SAUTE mode. Add oil.
As the Instant pot insert heats up, add bay leaf and garlic paste to the insert. Sauté for a few minutes.
Add onions to the insert. Sauté for 3-4 minutes or until onions are translucent.
Next, add diced carrots and celery to the insert and mix well. Sauté for 2-3 minutes.
Then add diced tomatoes and marinara sauce to the insert. Mix it well.
Remember to deglaze the bottom of the inner pot to avoid the burn message.
Now add Italian seasoning, red chili flakes, and salt to the insert. Mix to combine.
Add white cannellini beans and pour in vegetable stock.
Finally, add raw ditalini pasta to the inner pot. Seal the Instant pot with its lid and set the valve to SEALING. Press the CANCEL button.
Press pressure cook/Manual on the front panel and adjust the time to 4 minutes on HIGH pressure. The display will read as ON until the IP comes to pressure. This will take about 10-12 minutes.
Once the cooking time has elapsed, your Instant Pot will beep, allow the Instant pot to sit. Let the pressure release naturally for 5 minutes. Then release the steam by carefully turning the valve to VENTING. This will quick-release the remaining steam.
Once the instant pot pin drops, carefully open the lid. Add fresh spinach leaves.
Mix it well. Spinach leaves will wilt soon in the soup. Spoon the soup in a large bowl, garnish with grated parmesan cheese and serve warm.

Video

Notes

Recipe Notes & variations

» Not a spinach lover, you can leave it out and use chopped kale, collards, or bok choy instead. Toss the greens in the end as they will wilt in less than a minute in the hot soup.

» I would recommend using fresh diced tomatoes if possible. They will add so much freshness to the soup.

» To make this recipe gluten-free, swap regular pasta for gluten-free ditalini pasta. You can also use any small gluten-free curly pasta such as Conchiglie, mini macaroni, orecchiette, etc.

» Beans are an integral part of Pasta e Fagioli soup. I have opted for canned beans that are drained, rinsed, and added to the soup. If you prefer dried beans, then soak the dried beans overnight, pressure cook them before adding it to the soup.

» This pasta soup, as written, is not spicy. If you are a spice lover, you can add fresh green chilies or extra red chili flakes to pump up the spice level.

Nutrition