Name: Instant Pot Pasta e Fagioli Soup
Prep time: 10 min
Cook time: 20 min
Total time: 390 min
Yield: 4
Cuisine: Italian
Ingredients: ⅔ cup dried white great northern or navy beans; ⅔ cup dried red kidney beans; 1 pound ground Italian sausage (mild or spicy); ½ yellow or white onion, diced; 3 teaspoons minced garlic; 4 cups chicken broth; 1 15 oz can tomato sauce; 1 15 oz can diced tomatoes, not drained; 2 celery ribs, chopped; ½ cup carrots, chopped or sliced; 1 cup ditalini pasta, boiled until tender; 1 teaspoon salt, or to taste; 1½ teaspoons dried Italian blend seasoning (or ½ teaspoon each dried basil, thyme, and oregano); ¼ teaspoon crushed red pepper flakes; Fresh basil, cracked black pepper, grated Parmesan cheese for topping, to taste

Instant Pot Pasta e Fagioli Soup

A hearty Italian soup combining ground Italian sausage, two types of beans, tomatoes, and vegetables in a savory broth, finished with ditalini pasta.

Method

Soak the dried beans overnight or for 6 to 8 hours in cold water, then drain and rinse.
In a large pot, cover the beans with fresh water, bring to a boil, reduce heat, and cook gently for 1 hour, stirring occasionally, until the beans reach full tenderness. Drain the cooked beans.
Set the Instant Pot to sauté mode. Add the sausage and onion, cooking for 3 to 5 minutes until the meat loses its pink color. Stir in the garlic and cook for another 1 to 2 minutes until aromatic.
Switch to soup mode. Pour in the broth, tomato sauce, and canned tomatoes. Add the celery, carrots, beans, salt, Italian seasoning, and red pepper flakes. Stir well to combine.
Seal the lid, set the valve to sealing, and cook at high pressure for 10 minutes. Let the pot rest for 3 to 4 minutes before opening the valve for quick release.
Stir in the cooked ditalini pasta. Top each serving with black pepper, fresh basil, and Parmesan cheese as desired.

Notes

If using canned beans instead of dried, skip the soaking and precooking steps and add about 3 cups drained canned beans in step 4.

The soup can be made in a slow cooker: combine all ingredients after precooking the beans, cover, and cook on low for 6 to 8 hours or high for 3 to 4 hours; stir in pasta just before serving.

Store leftovers in an airtight container in the refrigerator for up to 4 days; pasta may absorb more broth overnight.

Calories: 666 kcal · Carbs: 61 g · Protein: 33 g · Fat: 32 g · Sodium: 2185 mg · Fiber: 9 g · Sugar: 3 g

Adapted from www.lecremedelacrumb.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.

Instant Pot Pasta e Fagioli Soup

Ingredients

Method

Notes

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