This vegetarian pasta e fagioli soup is made in the Instant Pot for a quick and easy dinner! The secret to this soup is blending cannellini beans into the broth for an extra rich flavor!

Instant Pot Pasta e Fagioli
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I love this recipe because it’s quick and easy to make and this soup is really hearty and satisfying. I love finding new ways to use my Instant Pot and this one worked out great! After falling in love with the stovetop version of my pasta e fagioli, I knew I had to create an Instant Pot version!

What is Pasta e Fagioli?

Pasta e fagioli, pronounced as “pasta eh fah-joh-lee,” is a traditional Italian soup with a delicious mix of flavors and textures. In English, it translates to “pasta and beans,” which are two of my favorite things! To make this tasty soup, start by sautéing aromatic veggies—onions, celery, and carrots—to infuse the soup with their natural sweetness and depth. Add in tomato paste for a savory punch that boosts the broth’s flavor game. But the real secret? Blending cannellini beans into the broth. It makes it super rich and creamy!

Ingredients and Substitutions

  • Onions– Diced onions add a sweet and savory base to the soup, enhancing its overall taste.
  • Carrots– Diced carrots add natural sweetness and help build the base of this soup.
  • Celery– Diced celery provides a mild, earthy flavor and adds texture to the soup. Sometimes I double the celery just to add some more veggies.
  • Cannellini beans– The beans are at the heart of this pasta e fagioli soup, providing creaminess in the broth as well as protein and fiber to make it satisfying. You can substitute with white navy beans, if desired.
  • Tomato paste– Tomato paste adds a rich, umami flavor. Do not substitute for tomato sauce, as tomato paste has a much more concentrated flavor.
  • Garlic– Garlic infuses the soup with aromatic and savory notes. If you don’t have fresh garlic you can substitute with garlic powder.
  • Oregano– Oregano is a traditional Italian herb that brings a Mediterranean flavor to the soup.
  • Broth– Vegetable broth adds depth and flavor to the soup. I like the “not-chicken” style broth from Edward & Sons.
  • Pasta– The pasta adds heartiness to the soup and gives it a comforting texture. You can substitute with orzo or other small pasta.
  • Parmesan cheese: Grated Parmesan cheese adds a salty, nutty flavor to the soup. For a vegan version, you can use a plant-based Parmesan substitute or simply omit the cheese.

How to Make Pasta e Fagioli in an Instant Pot