This Instant Pot Pasta Fagioli Recipe is packed full of meat, pasta, vegetables, and beans for a healthy and hearty soup.
A good friend introduced me to this soup years ago and now every time I make this recipe, I remember the two of us hovered over a pot in her kitchen with tasting spoons asking, “Do you think it needs more basil?” (The answer is always yes).
The Many Names of Pasta Fagioli
Pasta e Fagioli is an Italian phrase meaning “pasta and beans,” but it goes by a few other names, as well.
In the United States, it is often called pasta fasul or pasta fazool, which is more derived from the Neoplitan name (pasta fasule).
Sometimes it includes meat (this one does!), sometimes not, but it always includes the two core ingredients – pasta and beans!
Healthy Pasta Fagioli
This Instant Pot soup recipe is made healthy by using either lean ground beef or ground turkey.
We use carrots, onion, zucchini, and tomatoes to pack this soup full of nutrients and get in your daily servings of vegetables.
The beans add lots of fiber, which is great for weight loss and healthy eating!
I’m still on the lookout for whole wheat ditalini pasta, so until the day I can find it, I use the regular kind.
How to Make Instant Pot Pasta Fagioli
It is so easy to prepare this soup in your Instant Pot (here I am using the 6qt DUO Plus), using both the saute and pressure cooking functions.
First, saute your meat, onions, and garlic.
Next, pour in your broth and make sure nothing is stuck to the bottom of the pan (this is to avoid the pesky “BURN” message that sometimes appears).
Add your fresh vegetables.
And pour in your beans and seasonings.
The seasonings in this dish are fanstastic, so don’t skimp on them! You usually need to use a little bit of extra seasoning than normal with Instant Pot dishes, so keep that in mind if you are ever modifying one of your recipes for the Instant Pot.
Now, add in your pasta.
Stir it all together, but there’s one last step.
Because tomato products can sometimes cause the BURN message, you want to add pour them onto the top of your dish (with your bay leaf), but don’t stir.
Select the Pressure Cook function and set the time to 3 minutes. Keep in mind that it’ll take at least 10 minutes, if not longer, for your pot to come to pressure before those 3 minutes will start counting down.
When the cooking cycle is complete, let the pressure naturally release for 3 minutes before opening the valve to release any remaining pressure.
Always release the pressure carefully and, if need be, release it slowly in spurts, especially in the beginning.
Remove the bay leaf and it’s ready to serve!
It’s a cozy and comforting healthy soup to serve on a cold winter night.
You can serve it with a salad, but I usually choose to eat it with wheat crackers or whole grain bread.
Because this recipe uses canned beans, it can cook very quickly in the Instant Pot!
And, my favorite part of all, it is a one pot meal! I love any recipes that give me less dishes to wash!
- 1 tsp extra virgin olive oil
- 1 yellow onion, diced
- 1 lb lean ground beef or ground turkey
- 1 Tbs minced garlic
- 4 c. low sodium beef or chicken broth
- 1 c. Ditalini pasta
- 1 large carrot, chopped
- 1 large zucchini, chopped
- 1 (15.5oz) can dark kidney beans
- 1 (15.5oz) can cannellini beans
- 1 tsp dried rosemary
- 1 Tbs Italian seasoning
- 1 (14.5) can diced tomatoes w/ basil & oregano (with liquid)
- 1 (15oz) can tomato sauce
- 1 bay leaf
- salt & pepper, to taste
- Press the “Sauté” button on your Instant Pot. After it has preheated, pour in olive oil and add onion, ground beef, and garlic.
- Brown meat until cooked, stirring frequently. Press the cancel button and make sure that nothing is stuck to the bottom of the pan.
- Add the chicken broth and use a wooden spoon to scrape the bottom of the pan, making sure nothing is stuck to the bottom (this prevents the “Burn” notice).
- Add the pasta, carrot, zucchini, beans, rosemary, and Italian seasoning and stir.
- Pour in the diced tomatoes and tomato sauce and do NOT stir. Set the bay leaf on top.
- Close the lid, make sure your valve is set to “Sealing”, and set the machine to high pressure, setting the time to 3 minutes.
- When the cooking cycle is complete, let the pressure naturally release for 3 minutes, then carefully quick release the remaining pressure. For soups and pasta, I always open the vent slowly, just a little bit at a time, and almost pulse the valve to better control the pressure release in the beginning.
- Remove the bay leaf, stir, and serve.
Weight Watchers Freestyle Smart Points:
5 points/serving with lean ground beef
2 points/serving with lean ground turkey breast
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