Instant Pot Pasta E Fagioli Soup
Prep time
Cook time
Total time
Instant Pot Pasta E Fagioli Soup is a delicious option for the Fall and Winter season, and great for busy weeknights! This soup is perfect for the holiday season when you need to feed a houseful of visitors.
Recipe type: Dinner, Soup, Instant Pot
Cuisine: Italian
Serves: 8 servings
  • 1 tablespoon extra virgin olive oil
  • 5 oz cubed pancetta
  • 2 small carrots, peeled and diced
  • 2 celery ribs, diced
  • 1 medium yellow onion, peeled and chopped
  • 5 cloves garlic, minced
  • 8 oz mild Italian sausage
  • 8 oz ground turkey
  • splash of white wine
  • 3½ teaspoons Better Than Bouillon Roasted Chicken Base
  • 1½ teaspoons Better Than Bouillon Roasted Garlic Base
  • 3½ cups water
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 1 teaspoon smoked paprika
  • ½ teaspoon red pepper flakes
  • 1 teaspoon pink Himalayan sea salt
  • 1 teaspoon ground black pepper
  • 1 (16 oz) can tomato sauce
  • 1 (15 oz) can Italian style diced tomatoes, undrained
  • 1 (15 oz) can garbanzo beans, drained and rinsed
  • 1 (15 oz) can cannellini beans, drained and rinsed
  • 1 cup uncooked ditalini pasta
  • 2 sprigs rosemary
  • 2 sprigs thyme
  • 2 bay leaves
  • ⅓ cup Parmesan cheese, plus more for garnish
  • chopped Italian flat leaf parsley, for garnish
  1. Press the "Sauté" button on the Instant Pot after plugging it in, then add the olive oil to the inside of the pot once it begins to heat up.
  2. Once the oil begins to heat, add the cubed pancetta. Stir every so often until crisp, about 3-5 minutes.
  3. Remove Pancetta from the pot into a small bowl and set aside, leaving the excess fat in the pot. Add the carrots, celery and onion to the pot, and continue to sauté in the leftover fat from the pancetta until the onion has softened and is slightly translucent.
  4. Add garlic to the pan, and lightly sauté another minute before removing all vegetable from the pot. Place in a bowl and set aside.
  5. Add the Italian sausage and ground turkey to the pot and gently break up the meat with your spatula. Sauté until meat has browned.
  6. Once meat is browned, deglaze the pot with a splash of white wine to get the extra food remnants that may be stuck at the bottom. Add the measured Better Than Bouillon Roasted Chicken Base and the Better Than Bouillon Roasted Garlic Base to the pot and stir to combine with the bit of white wine. If you need a little extra liquid, add a ½ cup or so of the measured water.
  7. Add the sautéed carrots, celery, onion, garlic and the cooked pancetta. Mix well.
  8. Add the basil, oregano, smoked paprika, red pepper flakes, sea salt, and black pepper.
  9. Mix in the tomato sauce, diced tomatoes (be sure you don't drain these!), and the rinsed garbanzo and cannellini beans. Add remaining water.
  10. Now stir in the dry ditalini pasta and make sure everything is combined well.
  11. Place the sprigs of rosemary and thyme and the bay leaves on top of the liquid mixture, then close the top of the Instant Pot.
  12. Make sure the valve on the lid is set to "Sealing". Press the power button to get it out of sauté mode. Press the power button again to turn the pot back on, then press the "Manual" buttom, making sure it's set to high, and set it to 11 minutes.
  13. It will take at least 15-20 minutes for the pot to build the pressure, then it will begin to cook for the set time. Once it beeps let it slow release for another 15 minutes before switching the valve to "venting".
  14. Once you remove the Instant Pot lid, you can either take out the leaves and sprigs or leave them in. Stir the soup well, then stir in ⅓ cup of the Parmesan cheese.
  15. Allow the soup to cool a bit before serving, garnish with chopped Italian flat leaf parsley and some more Parmesan cheese.
  16. Enjoy!
**the estimated cooking and preparing time does not account for the time to build pressure for the pot (15-20 minutes), and the slow release time (15 minutes).
Nutrition Information
Serving size: 1½ cup
Recipe by Mama Harris' Kitchen at