Pasta e fagioli soup is so hearty, healthy and delicious, and you can make it in your Instant Pot or on the stovetop. 🙌🏻
I am back in the kitchen today with a classic recipe that my whole family goes crazy for – pasta e fagioli soup. 😋 And to me, this version is way better than the Olive Garden pasta e fagioli that everybody always talks about.
I made a quick video tutorial for y’all too. 👇🏻
If it looks good to you, share it on Facebook here.
This recipe makes a very large batch, probably 8 to 10 servings. You are going to want a big batch too because everyone will want seconds. And the leftovers are fantastic. I just had a leftover bowl for lunch, in fact.👌🏻
Ingredients
As always, choose the highest quality ingredients available to you.
Most of the time I use ground beef for pasta e fagioli. We love Butcher Box for that! (affiliate) This time I used some ground sirloin, simply because that is what I had on hand. Feel free to use either.👌🏻
I love how hearty this soup is too. Cannelini beans, kidney beans, pasta, tomatoes, ground beef, celery, carrot, garlic and onion…tons of flavor going on in this soup. 😋
You can use any cut pasta that you want, but I recommend either elbow macaroni or penne. Either whole grain or traditional pasta works too.
Instant Pot pasta e fagioli
I most often make this in my Instant Pot (Amazon affiliate).
But no worries if you don’t have one of those! I have made this soup a whole bunch of times on the stovetop, so I am including those instructions too. If you haven’t jumped on the Instant Pot bandwagon and are curious, here is a review I did that you might find helpful.
Pasta e fagioli soup is not necessarily quicker in the Instant Pot, but I know you crazy IP-ers! 😉 Heck, I am one of you.🤗 I was on the Instant Pot bandwagon before it was a thing!
But we like to make ALL the things in our pot, even if they aren’t much quicker.😆 Why? Because the infused flavor is amazing! It’s like that flavor is locked in better or something.
Stovetop pasta e fagioli
If you are making this pasta e fagioli soup on the stovetop, make sure to use a large enough pot.👌🏻 I recommend an enameled cast iron Dutch oven.
They have some great options for these at TJ Maxx and Homegoods, but I’ll give you the Amazon link the Dutch oven I am using in these photos. (Amazon affiliate, see my full disclosure here)
I hope you enjoy this pasta e fagioli as much as we have! Let me know if you try it.
Tools used to make this recipe
This post may contain affiliate links, which pay a referral fee to me at no additional cost to you. My full affiliate disclosure can be seen here.
- Instant Pot, enameled cast iron dutch oven or large multipurpose pot
- Liquid measuring cup
- Measuring cups
- Measuring spoons – I have these magnetized ones, and they are fantastic!
- Knife and cutting board
- Strainer for draining and rinsing the canned beans
Pasta e Fagioli Soup Recipe (Instant Pot or Stovetop)
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Pasta e Fagioli Soup (Instant Pot OR Stovetop)
Pasta e fagioli soup is so hearty, healthy and delicious, and you can make it in your Instant Pot or on the stovetop. Better than Olive Garden!
Ingredients
- 1 Tablespoon avocado oil (or you can use cooking spray)
- 1 large yellow onion, diced
- 2 cups diced carrots
- 2 stalks celery, diced
- 4 cloves fresh garlic, minced
- 1 pound ground beef ( I have used up to 1.25 pounds, and I prefer a leaner variety - 85/15 or leaner)
- 2 teaspoons chili powder
- 1 can of diced tomatoes, undraind (14.5 ounces)
- 1 can tomato sauce (14.5 ounces)
- 5 cups chicken stock (I used 5 cups water + 1.5 Tablespoons Better Than Bullion Chicken base)
- 5 ounces uncooked elbow macaroni pasta (you can use any cut pasta, for regular elbow macaroni this equals 1.25 cups)
- 1 can cannelini or great northern white beans (rinsed and drained, 15 ounces)
- 1 can red kidney beans (rinsed and drained, 15 ounces)
- salt and pepper to taste (Better Than Bullion is very salty, so I did not need any extra salt, FYI)
- parmesan cheese for sprinkling on top
Instructions
Instant Pot Instructions
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Heat the oil in your IP on sauté setting.
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Add the onion, carrot, celery. Cook for about 5 minutes.
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Add the garlic and cook another minute.
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Add the ground beef and cook, stirring occasionally, until browned, about 5 minutes; drain if desired.
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Stir in the chili powder; cook another minute.
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Add the tomatoes and bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the tomatoes are softened and the liquid has reduced/ evaporated, about 5 to 7 minutes.
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Add in the broth, beans, tomato sauce and pasta.
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Cook on manual high pressure for 4 minutes, plus 5 minutes of natural release. Quick release the remaining pressure, using a dish towel over the spout to prevent any potential spewing.
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Taste to check to see if you want to add salt and/or pepper.
Stovetop Instructions
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In a large pot or enameled cast iron dutch oven, heat your oil over medium heat.
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Add the onion, carrot, celery. Cook for about 5 minutes.
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Add the garlic and cook another minute.
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Add the ground beef and cook, stirring occasionally, until browned, about 5 minutes; drain if desired.
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Stir in the chili powder; cook another minute.
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Add the tomatoes and bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the tomatoes are softened and the liquid has reduced/ evaporated, about 5 to 7 minutes.
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Add in the broth, beans, tomato sauce, and increase the heat to bring the liquids to a boil.
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Add pasta, and cook for the number of minutes for whatever cut of pasta you are using, usually 7 or 8 minutes. You can go more or less time if you are using a pasta that requires it.
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Taste to check to see if you want to add salt and pepper.
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Turn off the heat, and serve with parmesan sprinkled on top.
Recipe Video
Recipe Notes
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
Any type/ cut of pasta works in this recipe. Just pay attention to the cook time on your package, and adjust accordingly.
Leftovers are good in the refrigerator for up to 5 days.
Pasta e fagioli originally appeared on A Pinch of Healthy January 2, 2018. I recently shot new photos and updated a few things for clarity. Here is what it used to look like.
Deana says
Would I be able to use Farfelle pasta for this?
Marjorie @APinchOfHealthy says
Hi Deana! Absolutely, any cut of pasta works well in this soup. Enjoy!
Grace says
This is a great recipe! One family member can’t eat beans, so I add more carrots and it’s like goulash. Our whole family loves it!
Marjorie @APinchOfHealthy says
I am so glad y’all are enjoying it, Grace!❤️
Jenn B says
Just made this soup tonight – flavour was amazing but the noodles soaked up all the broth. Not sure what I did wrong . Now it is more of a goulash – still same great taste. How do I avoid this issue for future
Marjorie @APinchOfHealthy says
Hi Jenn! Next time you can either (1) reduce the amount of pasta you add, or (2) add more broth. Also, when reheating leftovers we often add a splash of broth or water. It does tend to soak up liquid over time. Hope that helps!
J. Bwood says
I usually leave my pasta in another (air- tight) bowl and add it with each bowl. Prevents it from soaking up the broth, especially when reheating
Marjorie @APinchOfHealthy says
That is a great tip! Thanks for sharing.
Beth Mitchell says
Your great grandfather made another version of this using chicken breast. I’ve had both and love them!
Charlene Connell says
This is a very good recipe. We added half again as much chili powder and the kids enjoyed it even more than the first time. My non-bean eater said she really liked it that way and even asked for it on leftover day.
Marjorie @APinchOfHealthy says
I am so happy to hear that, Charlene! Thank you for letting me know.🙌🏻
Jessie says
What size insta pot is suitable for this recipe?
Marjorie @APinchOfHealthy says
Hi Jessie! I made this in a 6 quart, and I have heard feedback that it also works well in an 8 quart. For 3 quart models, just cut the ingredients in half, and use the same cook time. Hope that helps!
Eurolocks Keys says
Hi there,
Nice recipe with delicious taste. I try it my home most of the time. I like it.
Thanks for sharing…
esther Trevino says
is the 306 calories for a serving or for the whole pot?
Marjorie @APinchOfHealthy says
For one serving👌🏻
Marjorie@APinchOfHealthy says
I purposely use lean ground beef (like 90/10 ), and I would not recommend going any fattier than 85/15 without draining. Regardless, you can always drain it if you want to.
Cristina Moravec-Kossegi says
Whenever I brown any chopped meat (beef, chicken, turkey, pork, etc), I pour it into a colander and run hot water or it. That way most of the fat gets washed away. I don’t find that ant flavor gets lost. All the other ingredients flavor the meat
Marjorie @APinchOfHealthy says
Hi Christina! You can certainly adapt this recipe to do it your way, if you prefer.👌🏻
Sarah says
This looks amazing. I love having recipes that make a lot of portions for future lunches.
Marjorie@APinchOfHealthy says
Hi Sarah! Thank you! We certainly enjoyed it, and I hope you do too. 🙌🏻