Pasta fagioli has always been my personal rescue plan for those evenings when the day gets away from me. You know the ones—work runs late, the kids are wild, and suddenly everyone expects dinner to magically appear. First, I reach for my crockpot, because honestly, it’s the culinary superhero for busy families and distracted cooks. There’s something so comforting about knowing a big pot of pasta fagioli is quietly bubbling away, filling the house with that cozy, tomato-garlic aroma.
Then, as the soup simmers, I find myself sneaking tastes straight from the ladle (oops, don’t tell anyone). Also, this recipe is a true Vegetarian Soup, making it perfect for meatless Mondays or when you just want something hearty but light. Finally, it’s a dish that brings everyone to the table—no matter how chaotic the day has been. Even if I forget to set the timer or drop a carrot on the floor, pasta fagioli always comes through.
My Kitchen Story
First, let me confess: I didn’t grow up with pasta fagioli. My introduction came from a neighbor’s kitchen, where I was handed a steaming bowl and instantly wondered how I’d lived without it. So, when I started making my own, I gravitated to the crockpot—because, let’s face it, life is messy and I’m easily distracted. However, I quickly learned that adding the pasta too soon leads to a mushy situation (been there, accidentally made pasta glue).
Also, the slow cooker method means I can toss in the beans, carrots, and all those fragrant herbs, then wander off to tackle laundry or scroll through another slow cooker recipe for inspiration. I even experimented with a chicken burrito bowl in the same week—what can I say, I’m a creature of habit!
What Makes It Stand Out
So, what sets this Pasta Fagioli Soup Recipe apart? For starters, it’s simple and forgiving. Forgot to chop the carrots perfectly? No problem. The slow simmer lets all the flavors mingle, making every spoonful hearty and satisfying. Also, it’s an Easy Soup Recipe that doesn’t require fancy ingredients or culinary wizardry—just pantry staples and a bit of patience.
Finally, there’s something magical about coming home to a pot of soup that’s been waiting for you all day. Even on the busiest nights, pasta fagioli feels like a gentle hug in a bowl, and honestly, we could all use more of those.
What You’ll Need
| Ingredient | Quantity |
|---|---|
| Extra virgin olive oil | 1 tablespoon |
| Diced onion | 1 cup |
| Minced garlic | 2 tablespoons |
| Quartered carrots | 1 cup |
| Cannellini beans, cooked, rinsed and drained | 2 (15 oz) cans |
| Tomato sauce | 1 (15 oz) can |
| Dried bay leaf | 1 |
| Dried basil | 1/2 teaspoon |
| Dried parsley | 1/2 teaspoon |
| Dried oregano | 1/2 teaspoon |
| Black pepper | 1/2 teaspoon |
| Red pepper flakes | 1/4 teaspoon |
| Low sodium vegetable broth | 4 cups |
| Water | 2 cups |
| Dry ditalini pasta | 1 cup |
Handy Kitchen Helpers
When it comes to making a classic pasta fagioli, the right tools make all the difference. I love using a sturdy Dutch oven for the stovetop method, as it gives the soup time to build flavor. However, if you’re short on time, the Instant Pot delivers fast results, though it’s easy to overcook the pasta—so keep an eye on it! For a cozy, hands-off approach, the crockpot is a great choice, especially if you want to prep in the morning and come home to a warm meal.
Also, if you’re new to slow cooker recipes, check out this creamy ranch chicken recipe for more ideas. Then, for another comforting dinner, you might enjoy this Slow Cooker Marry Me Chicken. Finally, don’t forget to practice good food safety—especially when prepping beans and veggies. I always recommend checking out this food safety resource for helpful tips on keeping your kitchen safe and healthy.
Whichever way you make your pasta fagioli soup, remember: a little flexibility with utensils and timing helps you avoid mushy pasta and brings out the best flavors in this easy soup recipe. Enjoy the process and make it your own!
Step-by-step method for a Instant Pot recipe
Step 1
First, set your Instant Pot to Sauté and pour in the olive oil. Wait about 3 minutes, until it shimmers. Next, add the diced onions, minced garlic, and quartered carrots. Sauté these for around 5 minutes, stirring occasionally, until the onions are translucent and the carrots start to soften. This step lays the foundation for a flavorful pasta fagioli base.
Step 2
Then, while the vegetables cook, drain and rinse the cannellini beans. After that, scrape up any browned bits from the bottom of the pot to avoid a burn notice. Add the beans, dry ditalini pasta, dried basil, parsley, oregano, black pepper, red pepper flakes, bay leaf, vegetable broth, and water into the Instant Pot. Pour the tomato sauce on top, but do not stir. This layering helps prevent the dreaded burn warning and keeps the pasta fagioli soup from sticking.
Step 3
Now, seal the Instant Pot and set it to cook on High Pressure for just 2 minutes. Once the timer beeps, perform a quick release carefully. Finally, open the lid, discard the bay leaf, and give the pasta fagioli soup a good stir before serving. If you want to avoid mushy pasta, you can cook the pasta separately and add it at the end.
Tips and tricks to make this Instant Pot recipe shine
First, always sauté your aromatics like onion and garlic to bring out their natural sweetness—it makes a difference in this Vegetarian Soup . Also, if you’re after a thicker texture, use a potato masher to gently crush some beans before serving. If you enjoy a Soup And Sandwich kind of dinner, pair this with a crusty bread for a comforting meal. For more easy dinner ideas, check out One Pot Merry Me Chicken Pasta Creamy Dinner Recipe Easy And Delicious or try a twist with Pan Fried Chicken Piccata Meatballs With Lemon And Capers Recipe. Finally, remember that undercooking the pasta is key, as it will continue to soak up broth even after the Instant Pot is off. This is one of those Easy Soup Recipes that turns out best with a little attention to detail—don’t stress over tiny imperfections, they only make your pasta fagioli more homemade and comforting.
What to serve with this Instant Pot recipe
First, let’s chat about what pairs well with a cozy bowl of pasta fagioli. Crusty bread is a classic, but sometimes I love adding a big green salad on the side. Next, if you’re feeling adventurous, why not try a slice of Baked Mediterranean Flatbread Pizza? The fresh flavors balance the heartiness of the soup beautifully. Also, a simple soup and sandwich combo hits the spot for lunch or a light dinner.
Looking for more easy soups to round out your meal? Sometimes I’ll make a platter of roasted veggies or even a side of Cranberry Turkey Stuffing Balls if I have leftovers on hand. Those little bites are surprisingly tasty with a bowl of pasta fagioli soup!
How to store and reheat
Next, let’s talk storage. The Instant Pot method makes this vegetarian soup extra easy to store. Once cooled, pop leftovers in an airtight container for up to four days in the fridge. If you want to freeze it, just skip adding the pasta until you’re ready to reheat. Also, when you reheat, the Instant Pot keeps everything tasting fresh. Simply use the sauté or warm function for quick, even heating—no mushy noodles! Finally, this makes pasta fagioli a perfect make-ahead meal for busy weeknights or meal prep.
FAQ
Can I make this pasta fagioli recipe gluten-free?
Yes, simply swap in your favorite gluten-free pasta. Just keep an eye on the cooking time, as some gluten-free options cook faster.
Is this pasta fagioli soup recipe vegetarian?
Absolutely! The base is loaded with beans and vegetables, making it a healthy soup recipe for vegetarians. You can even make it vegan by skipping the cheese garnish.
What’s the best pasta shape to use?
Small shapes like ditalini or elbow macaroni work best. They hold up well in the soup and are easy to eat with a spoon.
Can I double the recipe in my Instant Pot?
Most 6- or 8-quart Instant Pots can handle a double batch. Just don’t fill past the max line.
How do I avoid soggy pasta when reheating?
Store the soup and pasta separately if possible. Add freshly cooked pasta when reheating for the best texture.
Print
Pasta Fagioli – Full recipes (ingredients + preparation)
- Total Time: 4 hours 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Pasta fagioli is a hearty vegetarian soup made with cannellini beans, vegetables, tomato sauce, and ditalini pasta simmered in a flavorful broth. It is versatile and can be prepared on the stovetop, Instant Pot, or crockpot with slight variations.
Ingredients
1 tablespoon extra virgin olive oil
1 cup diced onion
2 tablespoons minced garlic
1 cup quartered carrots
2 15 oz cans cooked cannellini beans, rinsed and drained
1 15 oz can tomato sauce
1 dried bay leaf
½ teaspoon dried basil
½ teaspoon dried parsley
½ teaspoon dried oregano
½ teaspoon black pepper
¼ teaspoon red pepper flakes
4 cups low sodium vegetable broth
2 cups water
1 cup dry ditalini pasta
Instructions
1. Stove Top Instructions: In a large pot, heat the olive oil over medium heat. Sauté the onions, garlic, and carrots for about 5 minutes, until the onions are translucent and softened. 2. Add the beans, tomato sauce, bay leaf, basil, parsley, oregano, black pepper, red pepper flakes, vegetable broth, and water to the pot. Stir everything together. 3. Cover the pot and increase the heat to high. Bring the soup to a boil, stirring occasionally to prevent sticking (about 10 minutes). 4. Once boiling, remove the lid and reduce the heat to medium. 5. Add the dry pasta and stir to combine. Cook over medium heat for half the recommended cooking time on the pasta package. 6. Remove and discard the bay leaf before serving. 7. Instant Pot Instructions: Set the Instant Pot to Sauté and heat olive oil for 3 minutes until shimmering. Sauté onions, garlic, and carrots about 5 minutes until softened. 8. Drain and rinse beans while vegetables cook. 9. Scrape browned bits from bottom of pot. Add pasta, beans, seasonings, water, and broth to pot. Pour tomato sauce on top without stirring. 10. Seal Instant Pot and cook on High Pressure for 2 minutes. Quick release. 11. Discard bay leaf, stir soup, and serve. Optionally cook pasta separately to prevent overcooking. 12. Crockpot Instructions: Heat olive oil on stove for 3 minutes until shimmering. Sauté onions, garlic, and carrots 5 minutes until softened and transfer to crockpot base. 13. Drain and rinse beans. Add tomato sauce, spices, vegetable broth, water, and beans to crockpot (no pasta yet). 14. Cook on low 4 to 6 hours. In last hour add raw pasta and cook remaining hour or cook pasta separately and add at end. 15. Remove and discard bay leaf before serving. Add more broth if soup thickens too much.
Notes
Use low sodium vegetable broth to control salt level.
Under-cook pasta to prevent it from becoming mushy.
Instant Pot method can overcook pasta; consider cooking pasta separately.
Crockpot method works best when pasta is added in the last hour or cooked separately.
Add extra broth if soup thickens too much after cooking.
Remove bay leaf before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop, Instant Pot, Crockpot
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 4 g
- Sodium: 470 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 0 mg
Finally, I hope this pasta fagioli soup brings a little warmth and comfort to your table. Sometimes the simplest easy soup recipes are the ones we reach for again and again. If you love cozy meals, you might also enjoy my Baked Mediterranean Flatbread Pizza or the Cranberry Turkey Stuffing Balls—they’re both perfect for pairing with soup. Don’t forget, you can see more Instant Pot ideas and other Cooking Method inspiration on our Pinterest board. If you want to keep up with all our cozy kitchen adventures, follow us on Pinterest. Thanks for hanging out with me today!