Instant Pot Pasta e Fagioli Soup: Quick Italian Comfort Meal

This comforting Instant Pot Pasta e Fagioli is packed with vegetables, beans, and pasta. Pasta e Fagioli literally means “pasta and beans” in Italian, but this soup delivers much more flavor and texture than the name suggests.

Fans of Olive Garden love their Pasta e Fagioli, and this easy copycat version can be made at home in one pot and serves about six. It’s hearty, satisfying, and perfect for busy weeknights.

If you enjoy Olive Garden-style soups, you might also like other Instant Pot copycat recipes. This pasta e fagioli is simple to prepare, cooks quickly, and is full of wholesome ingredients.

How to Pronounce Pasta e Fagioli

Pronunciations for fagioli vary by region. In some parts of Italy, such as Naples, it sounds closer to [faˈsuːl], while in the United States it’s commonly anglicized to “fazool.” Dialects and regional accents shape how the word is spoken, so both versions are widely understood.

If you’re ordering this dish at a casual restaurant, calling it “pasta fazool” is perfectly acceptable and will be understood.

Ingredients in Instant Pot Pasta e Fagioli

• 2 tablespoons olive oil
• 1 pound lean ground beef (or substitute Italian sausage or ground turkey)
• 1 yellow onion, finely diced
• 2 celery ribs, finely diced
• 1/2 cup carrots, diced
• 3 cloves garlic, minced
• 8 oz tomato sauce
• 3 cups low-sodium chicken broth (use vegetable broth to make it vegetarian)
• 15 oz can diced tomatoes (petite diced)
• 1 1/2 teaspoons basil
• 1 1/2 teaspoons oregano
• 1 teaspoon thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)
• 15 oz can dark red kidney beans, drained and rinsed
• 15 oz can Great Northern beans, drained and rinsed
• 1 cup ditalini pasta
• Fresh parsley, for garnish
• Grated Parmesan cheese, for serving (optional)

How to Make Pasta e Fagioli in the Instant Pot

1. Sauté: Turn the Instant Pot to Sauté and warm the olive oil.

2. Cook the vegetables: Add the onion, celery, carrots, and garlic. Cook until the vegetables are softened and fragrant.

3. Brown the meat: Add the ground beef and cook until browned and crumbled. If you used fattier meat, drain any excess grease and return the meat to the pot.

4. Season: Sprinkle in basil, oregano, thyme, salt, pepper, and red pepper flakes, stirring to combine.

5. Add pasta and beans: Pour in the ditalini pasta and top with the drained kidney beans and Great Northern beans.

6. Layer tomatoes and sauce: Spoon the tomato sauce and diced tomatoes over the beans and pasta. Pour the chicken broth over the top—do not stir. Close the lid and seal the vent.

7. Pressure cook: Cook on HIGH/MANUAL pressure for 4 minutes.

8. Release pressure: Perform a quick controlled release (QR) to carefully release the pressure when the timer finishes.

9. Finish and serve: Open the lid, gently stir the soup to combine everything, and taste for seasoning. Garnish with fresh parsley and grated Parmesan if desired. Serve hot.

Instant Pot Pasta e Fagioli Variations

This recipe adapts easily to different diets and preferences:

Swap the protein: Use Italian sausage for a bolder flavor, or lean ground turkey for a lighter option.

Make it vegetarian or vegan: Omit the meat and double the vegetables, or add mushrooms and zucchini for extra heartiness. Replace chicken broth with vegetable broth, and skip the Parmesan to keep it vegan.

📖 Recipe