Instant Pot Pasta Fagioli Soup
Instant Pot Pasta Fagioli Soup is an Italian classic that makes a batch of a hearty soup with pasta and beans, all in a rich tomato broth filled with vegetables. Add a piece of crusty bread and you’re set with a warm, cozy meal!
Makes 6 servings
Ingredients
- 1 pound ground beef
- ¾ cup onion chopped (about ½ medium onion)
- 1 cup carrot sliced (about 3 carrots)
- 1 cup celery chopped (about 2 stalks)
- 2 teaspoons minced garlic
- 20 ounces chicken broth
- 28 ounces diced tomatoes
- 15 ounce can Great Northern beans or white beans rinsed and drained
- 15 ounce can red kidney beans rinsed and drained
- 15 ounce can tomato sauce
- 1 ½ teaspoon salt
- 1 teaspoon oregano
- 1 teaspoon basil
- ½ teaspoon pepper
- ½ teaspoon thyme
- 1 ½ cups ditalini pasta
- ½ cup grated parmesan cheese for topping
Instructions
- Set your Instant Pot to the Saute function and add the ground beef and onions. Cook for 3-5 minutes, breaking into pieces, until the beef is browned and no longer pink.
- Add the garlic and cook for an additional 30-60 seconds, stirring. Drain grease if necessary.
- Clear the Saute setting. Add the remaining ingredients to the cooked ground beef and stir to combine them all.
- Place the lid on top of your Instant Pot and seal the vent. Press Pressure Cook and set the time to cook on high pressure for 5 minutes.
- Allow the cooker to do a natural pressure release for 5 minutes, then do a quick release to release the remaining pressure.
Ladle soup into bowls. Top with shredded Parmesan cheese, if desired.
Video
Nutrition
Serving: 1g | Calories: 570kcal | Carbohydrates: 63g | Protein: 43g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 1691mg | Fiber: 17g | Sugar: 10g
