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.