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Turning a slow cooked classic into a weeknight dinner for the family with this Instant Pot Pasta e Fagioli. A mix of wintry vegetables, tomatoes, parmesan, herbs, pasta, and beans, all simmered together in the instant pot to create a healthy and warming bowl of soup. Serve with a good crusty bread and extra parmesan. Delicious.
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This has certainly been the year of soup, and I’ve loved every last bowl. A few years ago the only soups on my radar were classic chicken noodle, ramen, and broccoli cheddar. And I never swayed far from these classics. I still love these soups, but there’s always room for trying something new. And this has been that year, so many new soup recipes on HBH.
I’ve shared fresh takes on the classic chicken noodle. a creamy coconut lentil soup, and an extra cozy French shallot soup (my favorite). All have been so good!
And today? Today it’s all about the classic Italian soup, Pasta e Fagioli, which means pasta and beans. I’ve recently been seeing Pasta e Fagioli everywhere, from restaurant menus, to Instagram, to Pinterest. It’s seems to be the trending soup. I get it, it’s delicious! Full of vegetables, pasta, and topped with parmesan, nothing here not to love.
I knew I really wanted to share some simple, warming, but also semi healthy, recipes with you guys this week. Recipes that would be perfect to serve up one of these nights before the the Christmas festivities begin. So I decided I’d make Pasta e Fagioli. But instead of making it the traditional way, I’d speed the process up in the Instant Pot.
PS. I have an Instant Pot giveaway happening on Instagram right now.
The key to a really good Pasta e Fagioli is all in the vegetable base, or sofrito as it’s more professionally referred to. The sofrito is cooked down to create a flavorful soup. I used a mix of onions, carrots, and garlic, but you could also include celery for additional flavor.
In addition to the veggies, I flavored my soup with a little bacon. It’s traditional to use a ham hock, but I don’t normally just have a ham hock lying around. Thankfully, a little chopped bacon does the trick and adds the perfect amount of rich flavor. Of course, if you’d like to keep this recipe vegetarian, that’s totally fine too! I would recommend sautéing some mushrooms to add a touch more flavor.
Once you’ve cooked the bacon and the vegetables, you’ll add some canned tomatoes, lots of winter greens, herbs, spices, a parmesan rind (very important), and a little broth. Seal the instant pot and cook for 10 minutes. Release the steam, add some pasta and beans and you’re done.
So simple.
Now, because I know some of you may ask, I do prefer to cook my pasta separately. I know it’s an extra step, but I always find cooking the pasta inside the instant pot to be a bit more of a pain. Plus it’s so easy to boil up pasta on the stove.
Also, the parmesan rind. This is very important, I’ve mentioned this before, but a parmesan rind (the end piece to a wedge of parmesan) can add so much flavor to sauces and soups. I always save mine and throw them in the freezer to use as needed. It’s a great and simple way to add a lot of flavor. Especially if you’re omitting the bacon from the recipe.
Perfect to make and enjoy during these days leading up to Christmas, when you need a good meal, but you need something simple, quick, and healthy too. I know a lot of you may have family home for Christmas, or may just need something easy for dinner. Over here we’re slowly welcoming home family members by the day. So recipes like this soup are a go-to for me, both this week and next.
Major bonus? Almost all of these ingredients are pantry staples that I usually have on hand at all times. You see? This soup is truly a life saver during these busy, bitter cold December days.
I love that I can simply throw everything into the instant pot (also included directions for the slow cooker). Then boil some pasta, and in less than an hour dinner is ready. Just be sure to serve with crusty bread, or maybe even these 3 cheese everything spice grilled cheese. Oh, and be sure to add a little extra parmesan!
If you make this pasta e Fagioli, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Instant Pot Pasta e Fagioli
Ingredients
- 2-3 slices thick cut bacon, chopped, (optional)
- 1/4 cup extra virgin olive oil
- 1 medium yellow onion, finely chopped
- 4 carrots, finely chopped
- 2 celery, finely chopped
- 6 cloves garlic, minced or grated
- kosher salt and black pepper
- 3-4 cups low sodium chicken or vegetable broth
- 1 can (15 ounce) diced tomatoes
- 1 large bunch collard greens or kale, chopped
- 1 parmesan rind, plus grated parmesan, for serving
- 2 bay leaves
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- 1 pinch crushed red pepper flakes
- 1 pound short cut pasta
- 1 can (14 ounce) cannellini beans, drained and rinsed
Instructions
Instant Pot
- 1. Set Instant Pot to sauté. Add the bacon and cook until crisp, about 5 minutes. 2. To the instant post, add the olive oil, onion, carrots, celery, garlic, and a pinch each of salt and pepper. Cook an additional 8-10 minutes, until the veggies have cooked down. Turn the instant pot off. 3. Add in the 3 cups broth, the tomatoes, greens, parmesan rind, bay leaves, thyme, and rosemary. Season with salt, pepper, and crushed red pepper flakes. Cover and cook on high pressure for 10 minutes.4. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to packaged directions, until al dente. Drain.5. Once done cooking, use the natural or quick release function. Remove the parmesan rind, bay leaves, thyme, and rosemary, and discard. Stir in the beans and half the pasta, adding more pasta to each bowl, if desired. If desired, add the remaining broth to thin the soup. 6. Divide the soup among bowls and top with parmesan. Enjoy!
Slow Cooker
- 1. Cook the bacon in a large skillet over medium heat until crisp, about 5 minutes.2. To the skillet, add the olive oil, onion, carrots, celery, garlic, and a pinch each of salt and pepper. Cook an additional 8-10 minutes, until the veggies have cooked down. Remove from the heat and transfer the mixture to the bowl of your slow cooker.3. To the slow cooker, add 3 cups broth, the tomatoes, greens, parmesan rind, bay leaves, thyme, and rosemary. Season with salt and pepper and crushed red pepper flakes. Cover and cook on low for 6-7 hours or on high for 4-5 hours.4. Just before serving, bring a large pot of salted water to a boil. Cook the pasta according to packaged directions, until al dente. Drain.5. Once done cooking, remove the parmesan rind, bay leaves, thyme, and rosemary, and discard. Stir in the beans and half the pasta, adding more pasta to each bowl, if desired. If desired, add the remaining broth to thin the soup. 6. Divide the soup among bowls and top with parmesan. Enjoy!
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Tasty and very adaptable recipe
Thank you so much Sonya! xT
Hi Tieghan! Do you happen to have any recommendations for a bean substitute? My husband won’t eat anything with beans, but this looks amazing! Thanks so much! 🙂
Hey Katie,
I would just skip the beans:) You could add another veggie if you’d like! I hope you love the recipe, please let me know if you give it a try! xTieghan
So wish I had the time needed for cooking for Stove Top! I live some time during the year, in a very small place in SoHo. No room for the big kitchen fast cooking helpers (but I’m Katie Holmes neighbor so that’s not too shabby!) Can you possible add that to your website? This looks delish.
Hi Patricia,
Are you asking for the stove top instructions? I would just simmer for 20-30 minutes. Let me know if you have any other questions! xTieghan
I really enjoyed this recipe!
I used liquid smoke instead of bacon to keep it vegetarian.
If I made it again I would use less oil and use a tea infuser for the fresh herbs.
Hey there,
Fantastic!! I am thrilled to hear that this recipe was a winner, thanks so much for making it! xTieghan
Tried this last night and it seemed more like a minestrone instead of a pasta fagioli. I’ve had pasta fagioli in Italy before and this was nothing like it. It’s not my fave recipe.
Hi Leslie,
So sorry you did not enjoy this recipe, thanks for giving it a try! xTieghan
My daughter made this recipe this week. It was absolutely delicious! She used penne pasta with either saltine or oyster crackers rather than bread. It has such a hearty flavor. She used her slow-cooker. I’ll be making it for my household!
Hey Beverly,
Happy Friday! I am thrilled to hear that this recipe was enjoyed. Thanks so much for making it and happy holidays!❄️ xTieghan
Delicious! used the bacon – and mushrooms!
Hi Peg,
Thanks so much for trying this recipe, I am so glad to hear it was enjoyed! Happy Holidays! xTieghan
Can you make this soup in slower cooker?
Opps. Just scrolled down and saw the slow cooker recipe. Can’t wait to try this.
Hi Ginger,
You bet, just follow the instructions listed above. Please let me know if you give the recipe a try, I hope you love it! xTieghan
This looks amazing! What size Instant Pot do you recommend using for this recipe?
Hi there,
You will want to make sure your pot is at least 6 quarts. I hope you enjoy this recipe, please let me know if you give it a try! xTieghan
Hi! How do you recommend making this on the stovetop? Excited to try!
Hey Ally,
Follow the directions for the slow cooker version only simmer on the stover 20-30 minutes. Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Holidays!! xTieghan
I have been making this recipe for years! It is an absolute go-to for our family and easily my favorite recipe from Tieghan!
Hey Lauren,
Fantastic!! So great to hear that you enjoyed this recipe and thanks a lot for making it. Have a great week!? xTieghan
Utterly delicious and fantastic! I used the slow cooker method and it was superb. The only change I made was that I used spicy Italian sausage in place of the bacon as that is the protein I had on hand. Delicious and this will be on repeat in the upcoming fall months! Thank you!
Hey Kate,
Awesome! I love to hear that this recipe was enjoyed, thanks for making it! xTieghan
How many servings does this make?
Hey Sara,
This recipe will make 6 servings. I hope you love the dish, please let me know if you give it a try! xTieghan
This recipe always comes out so delicious!! Great suggestion with making the pasta separately, it makes the soup just that much better. No one likes overcooked pasta in their soup. Thank you for the instant pot recipes, we love the one pot set it and forget kind of cooking around here!
Hey Alysia,
Thank you so much for giving this recipe a try, I am delighted that it was enjoyed!! Have a great weekend! xTieghan
this was so simple and easy and my family devoured it. full of flavor. i added dry pasta to the instant pot at the end and used sauté setting for 4 mins and the pasta cooked perfectly without absorbing too much liquid, only because i didn’t want to dry up another pot.
Hey Meg,
I am delighted you enjoyed the recipe, thanks so much for giving it a try! xTieghan