Nothing says comfort like a steaming bowl of pasta e fajioli, especially when it’s ready in just over an hour without sacrificing flavor.
For busy households juggling work, school, and weeknight chaos, having go-to healthy recipes that deliver big taste is essential—and this one checks all the boxes. It’s warm, hearty, full of textures, and brings that cozy satisfaction without requiring tons of effort.
A Weeknight Hero with Leftovers That Hit Different
This soup truly gets better by the day, making it a strong contender for meal prep ideas that won’t bore anyone. The initial batch easily fills a 6-quart Instant Pot, creating around 12 cups worth of soup.
That’s enough to feed a crowd or store for days ahead. Refrigerate the leftovers for quick lunches or freeze them in portions for future comfort without the prep.
Adding pasta directly into the soup gives it that homey, stick-to-your-ribs vibe, but the trick is using small shapes like ditalini or elbow macaroni so it doesn’t overtake the broth.
Another bonus? It only takes a few pantry staples—beans, tomato sauce, broth—and whatever sausage is on hand. A dash of vinegar and a sprinkle of herbs round it out with layers of flavor that feel like they’ve simmered all day.
Flavor Boosts & Swaps to Make It Your Own
This healthy recipe leaves room for plenty of personalization. Want it vegan? Skip the meat and Parmesan, sub in plant-based sausage, and use a veggie broth. Gluten-free? Just swap in your favorite GF pasta brand.
It’s forgiving and fast, with a flavor that keeps surprising.
There’s also a clever little hack worth keeping around: Parmesan rinds. Throw one in while it pressure cooks, then fish it out before serving. It adds an umami depth without much effort.
If there’s no rind around, a generous scoop of shredded Parmesan stirred in at the end makes all the difference. It’s the kind of finish that elevates a simple bean soup into something craveable.
A handful of chopped fresh herbs—like basil or parsley—tossed in just before serving gives it that fresh pop that tricks the brain into thinking it took hours. It didn’t. But no one has to know.
Meal Prep Magic & Freezer-Friendly Benefits
Recipes like this one aren’t just easy—they’re smart. They let leftovers shine in ways that keep taste buds interested all week. Pack them in jars or airtight containers, and lunches are solved.
No microwave meltdowns or soggy salads in sight. This soup rewarms like a dream on the stove or in the microwave, and it’s even better after sitting a day or two.
For those who meal prep in batches, it’s a winner. Make a full pot, eat half, and freeze the rest. A quick defrost, and dinner is ready on a future night when the takeout menu’s calling but the wallet says no.
Easy Recipes That Do More Than Fill You Up
Healthy soup recipes should never feel like a compromise. This one’s filling, rich with flavor, and still adaptable enough to meet different dietary needs.
The Instant Pot does the heavy lifting, turning a mix of common ingredients into something that feels like a warm hug.
With just the right balance of beans, pasta, and broth, it delivers a classic Italian-inspired vibe without going full-on comfort food overload. It’s warm but not heavy. Flavorful but not fussy. Simple enough for beginners but satisfying enough to impress even picky eaters.
When looking for dinner that’s both easy and fulfilling, this pasta e fajioli stands out. Not just because of the speed or simplicity—but because it’s one of those recipes that people remember and actually ask to make again.
And that’s the kind of win that never gets old.
Healthy Instant Pot Pasta e Fagioli Recipe
Equipment
- 6-quart (or larger) Instant Pot or electric pressure cooker
- Spatula or wooden spoon
Ingredients
- 2 teaspoons extra virgin olive oil
- 1 pound uncooked Italian turkey or chicken sausage ground or links with casings removed
- 1 pound carrots peeled and diced into ¼-inch pieces (about 3 cups or 6 medium)
- 1 small yellow onion diced (about 1 cup)
- 1 teaspoon kosher salt
- 3 cloves garlic minced (about 1 tablespoon)
- 4 cups low sodium chicken broth divided
- 1 15-ounce can no-salt-added tomato sauce
- 1 15-ounce can fire roasted diced tomatoes in juice
- 1 15-ounce can reduced sodium red kidney beans, rinsed and drained
- 1 15-ounce can reduced sodium great Northern, cannellini, or navy beans, rinsed and drained
- 1 cup dry whole wheat miniature pasta such as ditalini, small shells, or elbow macaroni; about 4 ounces
- 2 teaspoons Italian seasoning
- ¼ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes
- 1 3-inch Parmesan rind (optional)
- 1 tablespoon red wine vinegar
- Freshly shredded Parmesan cheese for serving
- Chopped fresh basil or parsley for serving
Instructions
- Sauté the Sausage: Set your Instant Pot to the sauté function and heat the olive oil. Add the sausage (casings removed if using links) and break it up into crumbles as it cooks. Stir occasionally and cook until it's browned and no pink remains, around 5 to 7 minutes.
- Add Veggies and Seasoning: Mix in the diced carrots, onion, and kosher salt. Cook for about 4 minutes while stirring, until the onion starts to soften. Add the garlic and continue cooking for another minute until it becomes fragrant. Pour in ½ cup of the broth and deglaze the bottom of the pot by scraping up any stuck bits with a spoon.
- Incorporate Remaining Ingredients: Add the rest of the broth along with the tomato sauce, diced tomatoes, both types of beans, pasta, Italian seasoning, black pepper, red pepper flakes, and the Parmesan rind (if using). Stir well to combine everything.
- Pressure Cook: Seal the Instant Pot and cook on high pressure for 3 minutes. Let the pressure release naturally for 10 minutes, then quick release any leftover pressure. Carefully open the lid.
- Finish and Serve: Remove and discard the Parmesan rind. Stir in the vinegar and taste to adjust the seasoning if needed. Serve the soup hot, topped with shredded Parmesan and fresh chopped basil or parsley.
Notes
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.