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. 🙌🏻

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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4.75 from 4 votes

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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!

Course Soup

Cuisine Italian

Keyword instant pot, pasta e fagioli, pasta soup

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 8 to 10

Calories 306 kcal

Author Marjorie @APinchOfHealthy

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

1. Heat the oil in your IP on sauté setting.

2. Add the onion, carrot, celery. Cook for about 5 minutes. 
3. Add the garlic and cook another minute.

4. Add the ground beef and cook, stirring occasionally, until browned, about 5 minutes; drain if desired.

5. Stir in the chili powder; cook another minute. 

6. 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.

7. Add in the broth, beans, tomato sauce and pasta.

8. 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.

9. Taste to check to see if you want to add salt and/or pepper.

Stovetop Instructions

1. In a large pot or enameled cast iron dutch oven, heat your oil over medium heat.

2. Add the onion, carrot, celery. Cook for about 5 minutes. 
3. Add the garlic and cook another minute.

4. Add the ground beef and cook, stirring occasionally, until browned, about 5 minutes; drain if desired.

5. Stir in the chili powder; cook another minute. 

6. 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.

7. Add in the broth, beans, tomato sauce, and increase the heat to bring the liquids to a boil.

8. 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.

9. Taste to check to see if you want to add salt and pepper.

10. 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.

Nutrition Facts

Pasta e Fagioli Soup (Instant Pot OR Stovetop)

Amount Per Serving

Calories 306 Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 5g31%

Cholesterol 44mg15%

Sodium 366mg16%

Potassium 590mg17%

Carbohydrates 24g8%

Fiber 2g8%

Sugar 5g6%

Protein 16g32%

Vitamin A 5600IU112%

Vitamin C 7.8mg9%

Calcium 53mg5%

Iron 2.4mg13%

* Percent Daily Values are based on a 2000 calorie diet.

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.