Instant Pot Pasta E Fagioli Soup

★★★★

Pork, Pressure Cooker, Soups

Prep Time: 10 mins Cook Time: 20 mins Servings: Serves: 4-6 Source:

Ingredients

1 cup canned/pre-cooked white great northern or navy beans

1 cup canned/pre-cooked red kidney beans

1 pound ground Italian sausage (mild or spicy)

½ yellow or white onion, diced

3 teaspoons minced garlic

4 cups chicken broth

½ 15-oz can tomato sauce

½ 15-ounce can diced tomatoes (not drained)

2 celery ribs, chopped

½ cup chopped or sliced carrots

1 ½ cup ditalini pasta, boiled til tender

1 teaspoon salt, or to taste

¼ teaspoon black pepper, or to taste

1½ teaspoon dried Italian blend seasoning (OR substitute ½ teaspoon each dried basil, dried thyme, and dried oregano)

¼ teaspoon crushed red pepper flakes

fresh basil, cracked black pepper, grated parmesan cheese (for topping)

Directions

Preheat your instant pot using the "saute" setting, then add Italian sausage, and onions and saute for 3-5 minutes until sausage is browned. Add garlic and cook 1-2 minutes longer until fragrant.

Switch instant pot to the "soup" setting. Add beans, chicken broth, tomato sauce, diced tomatoes, celery, carrots, salt, pepper, crushed red pepper flakes, and Italian seasoning and stir to combine.

Lock the lid in place and set the pressure release to "sealing". Cook on high pressure for 10 minutes. Allow the pot to sit for 3-4 minutes and then turn the release valve for a "quick release."

Stir in ditalini pasta, garnish with cracked black pepper, fresh basil, and grated parmesan cheese if desired and serve.

Notes

I’d throw the ditalini in during step 5, rather than cooking it separately.