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pasta e fagioli soup - instant pot

SeasonwithAuthority avatar
Recipe by
Renée G.
@SeasonwithAuthority
Uptown, AR

What you see in the picture is ALL that was left in the pot. We nearly forgot to take a picture and had to do what we could with what was left. Don't be put off by the long list of ingredients; just assemble everything, mix dry seasoning all together in small bowl, and get going. Once you get everything into the Instant Pot, things move along quickly and smoothly. You and your family will be enjoying an authentic Pasta Fagioli in no time. I soaked the beans the night before and cooked on the stovetop in the morning before preparing this soup for dinner.

yield 4 serving(s)
method Pressure Cooker/Instant Pot

Ingredients For pasta e fagioli soup - instant pot

  • 1 tbsp. olive oil
  • ½ pound ground beef
  • ½ pound hot or mild italian sausage (your choice)
  • ½ cup carrots, chopped or julienned
  • 1 celery stalk, sliced
  • ½ small onion, diced
  • 1 tbsp. better than beef bouillon
  • 1 cup water
  • ½ cup dry, red wine (i used merlot)
  • 1 tsp. dried parsley
  • 1 tsp. dried oregano or italian seasoning
  • 1 tbsp. tabasco sauce (optional)
  • salt and pepper, to taste
  • garlic powder, to taste
  • 1 can diced tomatoes
  • 1 cup red kidney beans, cooked
  • 1 cup cannellini beans, cooked
  • ¾ cups dry ditalini* or any small pasta (uncooked)
  • 1½ cups marinara sauce, jarred or homemade

How To Make pasta e fagioli soup - instant pot

  • 1
    Add olive oil to pot and press sauté. When hot, add ground beef and sausage; cook on sauté until brown. If necessary, drain the fat.
  • 2
    Add onion, celery, carrots; sauté while deglazing (scraping bottom of pan). Add beef bouillon, 1 cup water, and ½ cup red wine. Add all seasoning, tomatoes, and beans, stir.
  • 3
    * Add (any small pasta will do) Ditalini pasta (uncooked) and cover with pasta sauce. Do not stir. I used small shells here since there was no Ditalini in the pantry. Traditionally, however, Ditalini would be used.
  • 4
    Put on lid and close pressure vent; cook on manual pressure for 5 minutes.
  • 5
    When IP beeps, use the QR (quick release so pasta stops cooking) until all pressure is released. CAREFUL! Use a folded dishcloth or thick glove to avoid getting burned by the steam.
  • 6
    Open lid when all pressure is released (silver button on top will drop) and stir.
  • 7
    Serve with a garden salad, garlic bread sticks, and of course...the house wine. Saluté
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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