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+ servings

Pasta e Fagioli (Instant Pot recipe)

This classic Italian soup recipe is brimming with sausage, beans, pasta and great Italian flavors. Fast and easy to make!
Course Main Course, Soup
Cuisine Italian
Keyword pasta e fagiloi
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 total yield: 11 cups
Calories 385kcal
Author Toni Dash


  • 6 quart Instant Pot


  • 2 teaspoons Olive Oil
  • 1 pound ground Italian Sausage
  • 8 ounces Carrots (aproximately 4 medium carrots) peeled and chopped
  • 1 small Yellow Onion peeled and chopped
  • 1 teaspoon Kosher Salt
  • 3 Garlic Cloves minced
  • 4 cups low sodium Chicken Broth
  • 1 15-ounce can Tomato Sauce
  • 1 15-ounce can Fire Roasted Diced Tomatoes in their juices
  • 1 15-ounce can Light or Dark Red Kidney Beans drained and rinsed
  • 1 15-ounce can Great Northern, Cannellini OR Navy Beans drained and rinsed
  • 1 cup uncooked Miniature Pasta (ditalini, small shell or elbow) regular or gluten-free
  • 2 teaspoons Italian Seasoning
  • 1/4 teaspoon ground Black Pepper
  • 1/4 teaspoon Red Pepper Flakes
  • 1 3-inch Parmesan Rind optional
  • 1 tablespoon Red Wine Vinegar
  • freshly shredded Parmesan cheese garnish
  • chopped fresh basil or Italian parsley garnish


  • Add the oil to a 6-quart or larger Instant Pot and select Saute. Once the oil is hot, add the sausage. Cook, breaking the meat into small pieces until no pink remains (5-7 minutes).
  • Add the carrots, onion and salt. Cook for 4 minutes, stirring frequently, until the onion begins to soften and turn translucent.
  • Add the garlic and cook until fragrant (about 1 minutes).
  • Pour about 1/2 cup of the broth into the Instant Pot. Scrape with a spoon or spatula along the bottom of the pot to remove any stuck-on bits. NOTE: this step helps avoid a BURN warning.
    Turn off Saute mode.
  • Add the remaining broth, tomato sauce, diced tomatoes, kidney beans, great Northern beans, pasta, Italian seasoning, black pepper, red pepper flakes and Parmesan rind (if using). Stir to combine.
  • Close and seal the Instant Pot. Cook on HIGH PRESSURE (manual setting) for 3 minutes. Allow the pressure to naturally release for 10 minutes then do a Quick Release to relieve any remaining pressure.
  • Carefully open the lid. Remove the Parmesan rind. Stir in the vinegar.
  • Taste and season as desired. Serve hot sprinkled with Parmesan cheese and fresh basil or Italian parsley.


This recipe is republished with permission from 'The Well Plated Cookbook' by Erin Clarke. Avery Publishing 2020.


Calories: 385kcal | Carbohydrates: 24g | Protein: 15g | Fat: 26g | Saturated Fat: 9g | Cholesterol: 57mg | Sodium: 970mg | Potassium: 396mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6351IU | Vitamin C: 5mg | Calcium: 47mg | Iron: 2mg