This Instant Pot Pasta Fagioli Soup is loaded with Italian sausage, three kinds of beans, ditalini pasta, and a tomato-infused broth—all coming together in one pot for the ultimate cozy meal.
I’ll be honest—I wasn’t always a “soup person.” Growing up, my mom’s idea of soup was the kind that came from a can, and let’s just say… it didn’t exactly inspire me. But everything changed when I first had real Pasta Fagioli at a tiny, family-run Italian place during a road trip through New York. It was cold, I was starving, and that first spoonful? Pure magic.
So, naturally, I came home determined to recreate it. Except I didn’t have all day to let things simmer on the stove. That’s where my Instant Pot came in—and let me tell you, this was a game-changer.
Now, every time I make this Instant Pot Pasta Fagioli Soup, I’m transported right back to that moment—minus the freezing weather and questionable motel we stayed in that night. This soup? It’s comfort in a bowl, no matter where you are.
Why You’ll Love This Instant Pot Pasta Fagioli Soup Recipe?
- Big, Bold Flavors with Minimal Effort – The Instant Pot does all the hard work, so you don’t have to babysit a simmering pot for hours.
- Layers of Savory Goodness – We’re talking smoky bacon, spicy sausage, rich broth, and fresh herbs all working together.
- Feeds a Crowd (or Just You for Days) – This makes a big batch, so whether you’re meal-prepping or feeding a hungry family, you’re covered.
- Budget-Friendly, Pantry Staples – No fancy ingredients here—just simple, affordable items that turn into something amazing.
- Completely Customizable – Want it spicier? Less meaty? More veggies? No problem. I’ve got all the swap ideas for you below.
Ingredient Notes:
Cooking is all about layering flavors. If you’ve ever wondered why restaurant soups taste better, it’s because they don’t just dump everything in at once. Here’s what makes this soup extra special:
- Bacon & Italian Sausage – This is where all the flavor starts. Bacon adds smoky depth, while Italian sausage brings spice and richness.
- Garlic & Onion – You know when something just smells amazing? That’s because of these two. The foundation of any good soup.
- Three Beans, One Dream – Cannellini, kidney, and garbanzo beans add heartiness and texture. And yes, you should rinse them—unless you like mystery bean juice in your soup.
- Tomatoes & Tomato Sauce – The base of the broth. Fire-roasted tomatoes? Chef’s kiss.
- Fresh Herbs – Bay leaves, rosemary, and thyme make a huge difference. Dried works too, but fresh? Next level.
- Ditalini Pasta – The classic choice, but you can totally use elbow macaroni or orzo. Just cook it separately unless you enjoy bloated noodles.
How To Make Instant Pot Pasta Fagioli Soup?
Step 1: Cook the Pasta First (Yes, Separately)
Look, I know it’s tempting to just toss the pasta into the soup, but trust me—it will turn into mush. Instead, heat water, salt, and olive oil in the
Step 2: Sauté the Meats & Aromatics
Set the
Add olive oil and chopped onion, cook until soft, then toss in the Italian sausage and red pepper flakes, breaking up the meat as it browns.
Step 3: Build the Flavor Base
Now, it’s time to really layer in the goodness. Add minced garlic, diced celery, and carrots, stirring constantly for about a minute. Then, sprinkle in the Italian seasoning and black pepper.
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Step 4: Assemble the Soup & Pressure Cook
Pour in the diced tomatoes, tomato sauce, beans, bay leaves, thyme, rosemary, and crispy bacon. Add chicken broth and give it all a good stir, scraping up any bits from the bottom (that’s where the real flavor is hiding).
Cancel Sauté mode, seal the lid, and set the
Step 5: Finish & Serve
Stir in the cooked pasta, chopped parsley, parmesan cheese, and fresh basil. Let everything sit for a few minutes so the flavors can blend together (the hardest part—waiting). Then, grab a ladle, top with extra parmesan, and dig in.
Storage Options:
- Fridge: Store in an airtight container for up to 4 days. The flavors get even better overnight.
- Freezer: Freeze without the pasta for up to 3 months. Just thaw, reheat, and add fresh pasta when serving.
- Reheating Tip: Pasta loves to soak up broth. When reheating, add a little water or broth to loosen things up.
Variations and Substitutions:
- Vegetarian? Skip the sausage and bacon, swap in vegetable broth, and maybe add some mushrooms for depth.
- Want it spicy? Use hot Italian sausage, extra red pepper flakes, or even a little cayenne.
- Lower carb? Ditch the pasta and add cauliflower rice or zucchini noodles.
- More protein? Stir in shredded rotisserie chicken or swap in ground turkey.
What to Serve with Instant Pot Pasta Fagioli Soup?
Because let’s be real—you need something to go with it.
- Crusty Bread – Because soup-dunking is a way of life.
- Garlic Knots – Soft, buttery, and totally irresistible.
- Chopped Italian Salad – Something fresh to balance out all the richness.
- Grilled Cheese – Because why not?
Frequently Asked Questions:
Can I make this ahead of time?
Yes! It’s even better the next day when the flavors have time to blend.
Why cook the pasta separately?
Because pasta in soup tends to get soggy. Cooking it separately keeps it perfectly tender.
Can I use dried beans instead of canned?
Totally! Just soak and cook them first, or increase the
And there you have it—Instant Pot Pasta Fagioli Soup that’s rich, cozy, and easy enough for a weeknight.
So, tell me—are you a soup person now?
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Instant Pot Pasta Fagioli Soup
Ingredients
For the Pasta:
- 4 cups water
- 1 teaspoon salt
- 1 teaspoon olive oil
- 1 cup ditalini pasta or orzo, macaroni, etc.
For the Soup:
- 4 slices bacon 4 oz, chopped
- 1 tablespoon olive oil
- 1 medium onion chopped
- 1 lb Italian sausage ground
- 1 pinch red pepper flakes
- 1 teaspoon Italian seasoning
- ½ teaspoon black pepper
- 5 garlic cloves minced
- 2 stalks celery diced
- 1 large carrot diced
- 1 14.5 oz can diced tomatoes (with liquid)
- 1 15 oz can tomato sauce
- 1 15.5 oz can cannellini beans, drained and rinsed
- 1 15.25 oz can red kidney beans, drained and rinsed
- 1 15.5 oz can garbanzo beans, drained and rinsed
- 2 bay leaves
- 4 sprigs fresh thyme each sprig with 3 or 4 stems
- 1 sprig fresh rosemary
- 3 cups low-sodium chicken broth use 4 cups for a thinner consistency
To Finish:
- ¼ cup flat-leaf Italian parsley finely chopped
- 1 cup grated Parmesan cheese plus more for garnish
- 1 tablespoon fresh basil leaves chopped (or to taste)
Instructions
Prepare the Pasta
- In the Instant Pot, combine water, salt, and olive oil. Select Sauté mode and allow the water to heat until it begins to simmer. Add the pasta and stir to prevent sticking.
- Secure the lid and set the steam release valve to Sealing. Select Pressure Cook (or Manual) mode and set the cooking time to 4 minutes on High Pressure.
- Once the cooking cycle is complete, perform a quick release by turning the steam release valve to Venting. Once the pressure is fully released and the float valve drops, carefully open the lid. Drain the pasta in a colander, rinse with cold water to halt the cooking process, and set aside. Ensure the pasta is completely cooled before incorporating it into the soup.
Sauté the Bacon and Aromatics
- Activate Sauté mode on the Instant Pot and allow it to warm up. Add the chopped bacon and cook, stirring occasionally, until it is crispy. Using a slotted spoon, remove the bacon and set it aside. Retain 1 tablespoon of the rendered bacon grease in the pot, discarding any excess.
- Add olive oil to the pot, followed by the chopped onion. Sauté, stirring occasionally, until the onion becomes translucent.
Brown the Sausage and Seasonings
- Add the ground Italian sausage and red pepper flakes to the pot, breaking the meat into smaller pieces as it browns. Once fully cooked, add Italian seasoning, black pepper, garlic, celery, and carrots. Stir constantly for 1 minute to enhance the flavors.
Assemble the Soup Base
- Incorporate the diced tomatoes (with liquid), tomato sauce, all three types of beans, bay leaves, fresh thyme, fresh rosemary, reserved bacon, and chicken broth. Stir thoroughly, ensuring all ingredients are well combined. Use a wooden spoon or spatula to scrape any browned bits from the bottom of the pot to prevent burning.
- Cancel Sauté mode, secure the Instant Pot lid, and set the steam release valve to Sealing.
Pressure Cook the Soup
- Select Pressure Cook (or Manual) mode and set the timer for 7 minutes on High Pressure. Once the cooking cycle is complete, allow the Instant Pot to perform a natural release for 15 minutes. After this time, carefully perform a quick release to release any remaining pressure. Once the float valve drops, open the lid.
Incorporate the Final Ingredients
- Stir in the reserved cooked pasta, chopped parsley, grated Parmesan cheese, and fresh basil. Allow the soup to rest for a few minutes, giving the ingredients time to meld together.
Serve and Garnish
- Ladle the soup into bowls and garnish with additional Parmesan cheese, if desired. Serve immediately.
Notes
- Pasta Alternative: Replace the ditalini pasta with a gluten-free pasta variety, such as chickpea pasta, lentil pasta, or brown rice pasta. Cook separately to prevent excessive starch release.
- Broth: Verify that the chicken broth is certified gluten-free, as some brands may contain additives derived from gluten-containing sources.
- Sausage: Ensure that the Italian sausage used is labeled gluten-free, as some pre-packaged varieties contain fillers or seasonings that include gluten.
- Parmesan Cheese: Some pre-grated Parmesan products contain anti-caking agents that may include gluten. Opt for freshly grated Parmesan for a safe alternative.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
