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Pasta e fagioli soup is so hearty, healthy and delicious, and you can make it in your Instant Pot or on the stovetop. | APinchOfHealthy.com

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. Ground beef, tomatoes, garlic, onion, celery, beans, carrots, tomato sauce, macaroni...so full of flavor!

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)
  • 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 7 to 8 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 7 to 8 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 longer 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.

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.