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Instant Pot Pasta e Fagioli Is Flavorful, Hearty, and Ready in 15 Minutes

published Nov 6, 2019
Instant Pot Pasta e Fagioli with Parmesan & Sausage

A recipe for classic Italian pasta e fagioli soup that comes together quickly in the Instant Pot.

Serves6 to 8

Prep15 minutes

Cook15 minutes

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Credit: Photographer: Ghazalle Badiozamani Food Stylist: Caitlin Brown

There are soups that are companions to meals, and there are soups that are the meal themselves. Pasta e fagioli sits firmly in the latter category. The Italian classic is chockfull of pasta, beans, and vegetables, making it something so hearty, it’s easily a standalone dinner. That’s especially the case when crumbles of juicy sausage are thrown into the pot like they are here. This extra-flavorful version comes together as quick as can be with the help of the Instant Pot, which is a good thing since it’s sure to be a cold-weather favorite for the whole family.

For a Quick Soup That’s Rich & Flavorful, Start with the Best Ingredients

While some soups rely on slow simmering for great flavor, we don’t all have that kind of time. So instead, start with ingredients that are already packed with that homemade richness, like Swanson® Chicken Broth. It’s carefully crafted with real chicken meat and bones that are slow-simmered for 12 hours and then uniquely clarified, creating a premium double stock with deeper and richer flavor. By starting with a stock that’s so packed with goodness, you’re just minutes away from a delicious soup instead of hours.

Credit: Photographer: Ghazalle Badiozamani Food Stylist: Caitlin Brown

Instant Pot Pasta e Fagioli with Parmesan & Sausage

A recipe for classic Italian pasta e fagioli soup that comes together quickly in the Instant Pot.

Prep time 15 minutes

Cook time 15 minutes

Serves 6 to 8

Nutritional Info


  • 6 cups

    Swanson® Chicken Broth

  • 3

    medium carrots

  • 2

    medium stalks celery

  • 1

    medium yellow onion

  • 2 cloves


  • 1 tablespoon

    olive oil

  • 1 pound

    uncooked mild or hot Italian sausage

  • 1 teaspoon

    kosher salt

  • 1/4 teaspoon

    freshly ground black pepper

  • 1

    (15-ounce) can diced tomatoes

  • 1

    (15-ounce) can cannellini beans

  • 1 cup

    dry short pasta, such as ditalini, small shells, or macaroni

  • 1

    Parmesan cheese rind (optional)

  • 1 teaspoon

    dried Italian seasoning

  • 3 cups

    baby spinach (about 3 ounces)

  • Parmesan cheese, for shaving


  1. Prepare the following, placing them all together in a large bowl: Peel and cut 3 medium carrots in half lengthwise, then slice into 1/4-inch thick half-moons (about 1 1/2 cups). Cut 2 medium stalks celery in half lengthwise, then coarsely chop (about 1/2 cup). Coarsely chop 1 medium yellow onion (about 1 cup). Finely chop 2 cloves garlic.

  2. Turn on an electric pressure cooker or Instant Pot to Sauté and add 1 tablespoon olive oil. When the oil is shimmering, remove the casings from 1 pound Italian sausage, add to the pot, and cook, breaking up the meat into small pieces, until no longer pink, 5 to 7 minutes. Add the carrots, celery, onion, garlic, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper, and cook until the vegetables begin to soften and brighten in color, 3 to 5 minutes. Meanwhile, drain and rinse 1 can cannellini beans.

  3. When the vegetables are ready, add the beans, 6 Cups Swanson® Chicken Broth, 1 can diced tomatoes and their juices, 1 cup dry short pasta, 1 teaspoon dried Italian seasoning, and 1 Parmesan rind (optional).

  4. Lock the lid on the pressure cooker and make sure the valve is closed. Set the pressure cooker to cook for 3 minutes under HIGH pressure. It will take 15 minutes to come up to pressure.

  5. When the cook time is done, let the pressure naturally release for 10 minutes. Quick release any remaining pressure. Turn the pressure cooker off.

  6. Uncover and remove the Parmesan rind (if using). Stir in 3 cups spinach until wilted. Ladle into bowls and shave Parmesan cheese with a Y-shaped vegetable peeler over the top.

Recipe Notes

Make ahead: The vegetables can be chopped up to 3 days in advance and refrigerated in an airtight container.

Storage: Refrigerate leftovers in an airtight container for up to 2 days. The pasta will continue to absorb the broth and soften as it sits. Reheat with more broth as needed.