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Healthy Instant Pot Pasta e Fagioli Recipe

This healthy soup recipe brings together Italian comfort with nutritious ingredients in a hearty, bean-and-pasta dish made easily in an Instant Pot. With rich tomato flavor, lean sausage, and a mix of beans, it’s a balanced and filling one-pot meal that’s even better the next day.
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Active Time 45 minutes
Course Stew
Cuisine Italian
Servings 6

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

Storage Tips: Refrigerate leftovers in an airtight container for up to 5 days or freeze for up to 3 months. Thaw overnight in the fridge and reheat gently in the microwave or on the stovetop.
Flavor Tip: Don’t skip the freshly shredded Parmesan for serving—it adds richness and completes the dish.
Make-Ahead Tip: Save your Parmesan rinds in a zip-top bag in the freezer and toss one in while cooking for deeper flavor.
Keyword easy Instant Pot dinner ideas, healthy one-pot recipes, healthy pasta fagioli recipe, healthy recipes, hearty bean and pasta soup, instant pot bean soup, nutritious Italian soup, pressure cooker pasta fagioli
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