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Traditional Italian Pasta E Fagioli (pasta and bean) soup made simple in an Instant Pot!
Savory pasta e fagioli soup comes to life with pancetta, onions, carrots, celery, tomatoes, herbs, cannellini and kidney beans, and tender pasta—all cooked together in your Instant Pot or pressure cooker. Enjoy a hearty, comforting bowl ready and waiting when you get home, with flavors that melt in your mouth and make this classic italian pasta fagioli recipe a family favorite.
What Makes This Recipe So Good
This italian pasta fagioli recipe is a comforting classic that balances hearty beans, tender pasta, and savory vegetables in a rich, flavorful broth. Cooking it in an Instant Pot or pressure cooker allows the flavors to meld quickly, giving you the depth of a slow-simmered soup in a fraction of the time.
The pasta e fagioli soup is versatile and satisfying, perfect for weeknight dinners or meal prep. You can easily customize the beans, pasta, or vegetables to suit your taste, and it reheats beautifully, making this pasta fagioli a go-to comfort meal for busy days.
What Goes Into Pasta Fagioli
This italian pasta fagioli recipe combines simple, hearty ingredients to create a rich and comforting soup. Here are the essentials that make this pasta e fagioli soup truly special:
- Bacon or Pancetta: Adds a smoky, savory depth that forms the base flavor of the soup.
- Cannellini Beans: Creamy and tender, they give the soup its hearty, comforting texture.
- Tomatoes: Diced tomatoes with juice provide a rich, slightly tangy backbone for the broth.
- Shell Pasta: Small pasta shapes cook perfectly in the soup without overpowering it, giving every bite a balanced texture.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Pasta Fagioli
- Heat the Instant Pot: Select “Saute” on your Instant Pot and wait until it indicates “Hot”
- Sauté Aromatics: Add olive oil, then garlic and onion. Cook for about 1 minute until fragrant.
- Add Vegetables: Stir in the celery and carrots and sauté for another minute to soften slightly.
- Incorporate Tomato Paste: Add tomato paste and cook for 30 seconds, stirring constantly.
- Combine Soup Base: Add the diced tomatoes, chicken broth, pasta, thyme, oregano, bay leaf, rosemary, and salt. Stir all your ingredients together and make sure they’re fully combined.
- Pressure Cook: Close the lid and ensure the release valve is set to “Sealing.” Press “Manual” on high pressure and set the timer to 3 minutes. It will take about 15 minutes for the pot to pressurize.
- Release and Add Beans: Once complete, allow a 10-minute pressure release. Carefully twist the valve to “Venting,” then stir in the beans. Warm for 10 minutes.
- Serve and Garnish: Taste and adjust seasoning with salt and pepper. Serve hot, garnished with chopped parsley and grated Parmesan cheese.
Elevate your pasta e fagioli soup with a side of Browned Butter Parmesan Roasted Potatoes for a comforting, crispy contrast to the hearty beans and pasta. The nutty richness of the browned butter complements the savory depth of the soup beautifully.
Add a touch of freshness with Bruschetta Stuffed Avocados, which bring vibrant flavors and creamy texture to balance the warm, savory broth. For a sweet finish, a light dessert like Maple Grilled Peaches & Almond Cookie Crumb adds a subtle fruity note to round out the meal.
Tips For Making Pasta Fagioli
- Ditalini, small shells, or elbow pasta work best, cooking evenly without overpowering the soup.
- Add extra chicken broth or water if you prefer a thinner soup.
- A splash of balsamic vinegar or a pinch of chili flakes adds depth and subtle heat.
- Soup tastes even better the next day, making it ideal for meal prep or batch cooking.
- Skip the bacon or pancetta and use vegetable broth for a vegetarian version.
Recipe FAQ’s
Yes! Simply skip the bacon or pancetta and use vegetable broth instead of chicken broth.
Cannellini and red kidney beans are classic, but borlotti or navy beans can also be used for a creamy texture.
Use gluten-free pasta and ensure your broth and tomato products don’t contain gluten.
Instant Pot Pasta e Fagioli
Ingredients
- 1 tablespoon olive oil
- ⅓ cup bacon or diced pancetta, ¼-inch dice
- 1 tablespoon garlic minced
- 1 cup white onion diced, ¼-inch dice
- ½ cup celery diced, ¼-inch dice
- ½ cup carrots diced, ¼-inch dice
- 2 tablespoons tomato paste
- 28 ounce tomatoes canned diced, with juice
- 4 cups unsalted chicken broth
- 1 cup shell pasta dried small
- 1 teaspoon chopped thyme chopped, or ½ teaspoon dried
- ½ teaspoon dried oregano
- 1 dried bay leaf
- 2 rosemary sprigs
- 1 teaspoon kosher salt
- 15- ounce cannellini beans canned, drained and rinsed
- 15- ounce red kidney beans drained and rinsed
- 1 pinch black pepper as needed for seasoning
- 1 tablespoon parsley chopped, for garnish
- ¼ cup parmesan cheese grated for garnish
Instructions
- Select “Saute” on the Instant Pot. Allow pot to heat, it will indicate “Hot” on the display when ready.
- Add olive oil to the pot, once hot add garlic and onion, saute until fragrant, 1 minute.
- Add celery and carrots, saute 1 minute.
- Add tomato paste, saute 30 seconds.
- Add diced tomatoes, chicken broth, pasta, thyme, oregano, bay leaf, rosemary, and salt.
- Make sure that the release valve is in the “Sealing” position.
- Place the lid on the Instant Pot, turn and lock the lid.
- Press “Manual” button on the Instant Pot on high pressure, and then set the timer to 3 minutes using the “+” or “-” buttons.
- It will take about 15 minutes for the pot to heat up and build up the pressure. You will see some steam release from the lid, and then the time will start on the display.
- Once cook time is complete, allow the pressure to naturally release for 10 minutes.
- Use an oven mitt or towel to slowly and carefully twist the steam release handle on the lid to “Venting” position. The initial release will spray some moisture around the pot so be careful.
- Add the cannellini and red kidney beans, stir to combine and allow to warm for at least 10 minutes before serving.
- Taste soup and season with salt and pepper as desired.
- Garnish soup with parsley and parmesan cheese.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I saw you converted this from a stove top version. I don’t have an insta-pot and my crock pot cord (had it for 15 years) divorced the pot in a fiery breakup (literal sparks came out of my outlet when I plugged it in. Anyway, could you please post the stove top directions? My husband loves this soup and I lost my original recipe.
This soup tastes wonderful! My only comments are: 1) as stated by others, the recipe instructions don’t tell you when to add the panchetta/bacon so it’s easy to forget it; 2) there wasn’t enough liquid so this ended up more like a thin stew; and 3) there’s only 2 of us and this makes enough to freeze – I would leave the pasta out until heating each portion to serve or it gets overcooked and mushy. Otherwise, it freezes and reheats well. I would definitely make this again!
I am making this today and don’t see where I add the chopped bacon? I assume that I sauté it first before adding the garlic and onions? Thank you!
Yes, thank you! That is correct! Thanks so much! Enjoy your soup! XO
This turned out great. I had about a cup of leftover pasta sauce I added and rinsed out the jar with red wine. I added about 50% more pasta to compensate for the added liquid.
However, I was following the instructions and when I got done I realized I still had the diced bacon (pancetta) left over. In the instructions it fails to mention frying it with the onions & garlic. I fryed it up by itself and added it. Correction needs to be done to the recipe.
Drain the beans or add with fluid?
You will want to drain the beans.
Can you make on top of the stove
can this soup be made in a crock pot?
Yes, that would be perfect with this soup! Enjoy!