Pasta Fagioli Soup – Instant Pot |Stove

February 3, 2019 (Updated: June 11, 2019) By Aneesha |

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Dump & start recipe for a quick & tasty Italian vegetarian soup, Pasta Fagioli. This hearty soup is made by simmering pasta & beans in a rich tomato broth. This easy meal can be made in an Instant Pot or stove, and is ready in 30 minutes!

Two white bowls with pasta fagioli soup served with a bowl of grated parmesan cheese

Hearty and Delicious Vegetarian Meal

If you’re looking for a quick comfort meal, make this tasty Italian pasta and beans soup, called Pasta Fagioli, or, Pasta e Fagioli.

Pronounced as Pasta Fazool, which literally means pasta and beans, this tomato based soup is heaven on a cold winter evening.

It’s a great meal to incorporate vegetables, protein and grains all in the same pot, making this is a very healthy and balanced meal.

Easy 30-Minute ‘Dump & Start’ Recipe

Soups are a lifesaver, especially when it’s cold and wet outside. On top of that, if you have a cold, nothing feels more soothing than a bowl of hot soup.

This recipe comes together pretty easily. I chop up some root vegetables like carrots, celery, onions and garlic, add vegetable broth to the pot, some Italian seasoning, a few extra ingredients and pressure cook everything with pasta and beans. And just like that, this meal comes together in under 30 minutes.

Check out more 30-minute Instant Pot Soup Recipes

Hearty Pasta Fagioli Soup with Beans, pasta, spinach and root vegetables

What is the Difference Between Minestrone and Pasta e Fagioli?

Lot of people mix these two soups. That’s because there are some common elements in both, like, pasta, beans, root vegetables. The big difference between the two is that Minestrone Soup generally contains other vegetables too, like squash, zucchini etc.

I also find Pasta Fagioli to have a more robust tomato flavor, as compared to Minestrone. That being said, if you like one, you’re more than likely to like the other one too.

Check out the detailed recipe for Instant Pot Minestrone Soup.

Can you Freeze Pasta Fagioli

Meal preps are a big help for hectic lives. Whenever I making soup, I like to make a double batch and freeze some for another meal. And believe me, it always comes in handy.

The only ingredient in this soup that doesn’t freeze well is pasta. Pasta tends to get super mushy when defrosted, in a very unappetizing way.

So when I make a double batch of this soup, I skip the pasta. I boil some pasta on the stove, and add it to that day’s dinner portion, and freeze the remaining soup.

A big bowl of Pasta fagioli Soup with red beans, pasta, celery and carrots

Dump & Start Instant Pot Pasta Fagioli Recipe

I find myself making more and more Dump & Start recipes now. It works better for our crazy schedules and reduces our dependence on take-outs.

When testing out a dump & start recipe, I always make a batch the traditional way, by sautéing and all, and then compare the results with my family and friends. 9 out of 10 times, we can’t tell the difference between the two.

That’s because pressure cooking causes the ingredients to release their natural flavors and sugars, and infuse with one another. Which is why, it works great for making soups, curries and stews.

In this soup, I dump everything except spinach and parmesan cheese in the Instant Pot, hit ‘start’, and forget about it. After cooking, I add spinach and cheese and we’re done.

Check out more Dump & Start Recipes

How to make Pasta Fagioli in an Instant Pot

Here are the easy steps to make this delicious Pasta Fazool using an Instant Pot.

Step 1: Turn on Saute while you add all the ingredients. This warms up the broth while you’re assembling the soup, and cuts short the pressure building time. This is optional, but does save a few minutes. Add all ingredients in the pot, except spinach and cheese. Turn off Saute.

Step 2: Pressure cook 4 mins at Manual/Pressure cook, or ‘Soup’ setting. If you are using another shape of pasta, check the notes for cooking time adjustment.

Detailed step by step pictures showing how to make Pasta fagioli in an instant pot pressure cooker

Step 3: When the pressure cooking time is done, wait 5 mins (NPR 5), after which do a quick release (QR). That means release the pressure manually, by turning the vent to ‘venting’ position in Instant Pot DUO, or, pressing down the pressure valve in Instant Pot ULTRA. Waiting 5 minutes reduces the chance of any soup from leaking through the valve while releasing pressure.

Step 4: Stir in chopped spinach and parmesan cheese. Let the soup sit for a 3-4 minutes, then serve warm.

Detailed step by step pictures showing how to make Pasta fagioli in an instant pot pressure cooker

How to Make Pasta Fazool on the Stove

Step 1: Heat a wide soup-pot or dutch oven on medium-high heat. Add all the ingredients, except spinach and parmesan cheese. Bring it to a simmer, reduce heat to medium, cover and cook for the recommended time for your pasta choice.

Step 2: When pasta is cooked all the way through, add spinach and grated parmesan cheese. Let the soup sit for a 3-4 minutes, then serve warm.

A spoonful of pasta fagioli soup with beans and pasta cooked in a tomato broth

Customize this Soup

You can customize this soup to your liking. Here are a few ways:

Beans: You can use Northern beans or Cannellini beans beans instead or Kidney Beans.

Pasta: In this recipe I have used ditalini pasta, but any short pasta, like shell, orzo, macaroni, works great in this recipe.

If using any other pasta shape in this recipe, to calculate the cook time, half the lower number in the suggested cook time on the box, and subtract 1 minute from that.

Veggies: I add the basic root vegetables, carrots, onions and celery, but you can add whatever you like.

In the past, I’ve had success with parsnips, potato (red, gold, purple), turnips, leeks. As for the greens, I keep switching between spinach, kale, swiss chard (add it with all ingredients).

More Instant Pot Soup Recipes (all recipes include stove-top instructions as well)

Two bowls of Italian pasta and beans soup called Pasta fagioli

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A big bowl of Pasta fagioli Soup with red beans, pasta, celery and carrots

Pasta Fagioli Soup

Dump & start recipe for a quick & tasty Italian vegetarian soup, Pasta Fagioli. This hearty soup is made by simmering pasta & beans in a rich tomato broth. This easy meal can be made in an Instant Pot or stove, and is ready in 30 minutes!
4.58 from 7 votes
Print Pin Rate Recipe
Prep Time: 5 minutes
Cook Time: 4 minutes
NPR: 5 minutes
Total Time: 25 minutes
Servings: 4
Calories: 327kcal

Ingredients

Pressure Cook

Garnish (add after cooking)

  • 3 cups baby spinach, roughly chopped (about 6oz)
  • 1/4 cup grated parmesan cheese, fresh

Instructions

Instant Pot: Pressure Cook

  • Turn on Saute while you add all the ingredients. This warms up the broth while you’re assembling the soup, and cuts short the pressure building time. This is optional, but does save a few minutes. Add all ingredients in the pot, except spinach and cheese. Turn off Saute.
  • Pressure cook 4 mins at Manual/Pressure cook, or ‘Soup’ setting. If you are using another shape of pasta, check the notes for cooking time adjustment.
  • When the pressure cooking time is done, wait 5 mins (NPR 5), after which do a quick release (QR). That means release the pressure manually, by turning the vent to ‘venting’ position in Instant Pot DUO, or, pressing down the pressure valve in Instant Pot ULTRA. Waiting 5 minutes reduces the chance of any soup from leaking through the valve while releasing pressure.

Garnish

  • Stir in chopped spinach and parmesan cheese and check for seasoning. Let the soup sit for a 3-4 minutes, then serve warm.

Stove-top Recipe

  • Heat a wide soup-pot or dutch oven on medium-high heat. Add all the ingredients, except spinach and parmesan cheese. Bring it to a simmer, reduce heat to medium, cover and cook for the recommended time for your pasta choice.
  • When pasta is cooked all the way through, add spinach and grated parmesan cheese. Let the soup sit for a 3-4 minutes, then serve warm.

Video

Notes

  • This recipe has been tested in a 3 qt and 6 qt Instant Pot.
  • Tomatoes: I like using crushed or pureed tomatoes in this recipe for smooth texture, but you can use regular diced tomatoes as well.  
  • Pasta shapes: Is using any other pasta shape in this recipe, to calculate the cook time, half the lower number in the suggested cook time on the box, and subtract 1 minute from that.
  • If you like to freeze this soup, skip the pasta and freeze the soup.  When you want to serve it, thaw it in the refrigerator overnight, boil some pasta, add it to the soup and simmer for a couple of minutes.
  • If you are new to the Instant Pot, please read my FAQ on Instant Pot Terminology and Accessories to learn more.
Note: The nutrition facts below are my estimates.  If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Nutrition

Calories: 327kcal | Carbohydrates: 54g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 1636mg | Potassium: 908mg | Fiber: 10g | Sugar: 11g | Vitamin A: 8390IU | Vitamin C: 18.9mg | Calcium: 188mg | Iron: 4mg
Course: Main Course, Soup
Cuisine: Italian
Keyword: instant pot indian vegetarian recipes, instant pot soups, Pasta recipes
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HEY! NICE TO MEET YOU!

Aneesha holding a glass of white wine Hi, I'm Aneesha, a foodie by birth and the mind, body and soul behind Spice Cravings. Here I share quick, easy & healthy Indian & global recipes that are low in effort and big on taste! A recipe doesn't make it on the blog unless it is tested multiple times and gets a thumbs-up from my taster-in-chief, my husband, and my teen-chefs, my twin girls!

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7 Comments

  • Reply
    Sherry
    October 20, 2019 at 8:20 am

    5 stars
    I make this over and over again. Quick; simple and delicious. Thank you so much for posting it.

    • Reply
      Aneesha
      October 20, 2019 at 10:07 am

      Hi Sherry, I am so glad you enjoy this soup too. My kids love it! Since you liked this one, I would recommend the Minestrone Soup, I am sure you’ll like that as well 🙂

  • Reply
    MG
    June 15, 2019 at 10:07 am

    This looks good! Making it this week. Do you drain the beans; it looks like you did in the video. Thanks!

    • Reply
      Aneesha
      June 15, 2019 at 1:23 pm

      Hi MG, Thank you! Yes, I drained the beans. I hope you enjoy it. Please stop by again and give this recipe a star rating! Thank you!

      • Reply
        MG
        June 21, 2019 at 8:34 am

        5 stars
        This was fresh. tasty, fast, and so easy! Good on its own or I am thinking delish with a grilled cheese sandwich. For the tomatoes, we just threw in a 14.5 oz can of diced tomatoes (with the juice). Left out the sriracha, since some don’t like spice. Thanks for a nice recipe!

        • Reply
          Aneesha
          June 21, 2019 at 11:23 am

          Hi MG, thank you for sharing that! Grilled cheese combo sounds delicious. I am so glad you enjoyed this recipe, it’s my go-to pantry-favorite weeknight meal 🙂 Based on this feedback, I would recommend trying the Minestrone Soup recipe too!

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