This classic Italian soup recipe is brimming with sausage, beans, pasta and great Italian flavors. Fast and easy to make!
Course Main Course, Soup
Keyword pasta e fagiloi
Prep Time 10minutes
Cook Time 25minutes
Total Time 35minutes
Servings 6total yield: 11 cups
Author Toni Dash
6 quart Instant Pot
1poundground Italian Sausage
8ouncesCarrots(aproximately 4 medium carrots) peeled and chopped
1smallYellow Onionpeeled and chopped
4cupslow sodium Chicken Broth
115-ounce canTomato Sauce
115-ounce canFire Roasted Diced Tomatoesin their juices
115-ounce canLight or Dark Red Kidney Beansdrained and rinsed
1 15-ounce canGreat Northern, Cannellini OR Navy Beansdrained and rinsed
1 cupuncooked Miniature Pasta (ditalini, small shell or elbow)regular or gluten-free
1/4 teaspoonground Black Pepper
1/4 teaspoonRed Pepper Flakes
13-inchParmesan Rind optional
1tablespoonRed Wine Vinegar
freshly shredded Parmesan cheese garnish
chopped fresh basil or Italian parsleygarnish
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.