This Instant Pot pasta recipe is sure to be a huge hit at family dinner.
Pasta e fagioli is great for comfort food season, and as the temps shoot down this hearty soup recipe will fit right into your weekly dinner rotation.
- 1 cup dried Camellia Brand Great Northern Beans
- 1 cup dried Camellia Brand Red Kidney Beans, diced
- 1 pound cloves mild ground Italian sausage
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 4 cups low-sodium chicken broth, cooled
- 1/2 jar Dagostino Smooth Tomato Sauce
- 3 celery ribs, chopped
- 1 cup carrots, chopped
- 1 tablespoon kosher salt, plus more to taste
- 2 teaspoons Italian seasoning
- 2 cups cooked Dagostino Fleur de Lis Shaped Pasta
- Fresh chopped basil, for garnish (optional)
- Shaved Parmesan cheese, for garnish (optional)
- Rinse and sort beans. Cover and soak beans in water for at least 4 hours or overnight.
- Take a pot of water and bring to a boil, add dry pasta and cook according to package directions. Rinse and reserve pasta for later.
- Preheat the inner pot of an electric pressure cooker using the Sauté setting on Normal.
- Add ground sausage and break up the meat with a spatula, stirring occasionally. Continue cooking until sausage is browned, about 6-8 minutes.
- Add onions and garlic and continue cooking until the onions are softened and translucent, about 5 minutes more.
- Drain water off soaked beans and add beans to the pressure cooker.
- Add chicken broth, tomato sauce, celery, carrots, salt, and Italian seasoning.
- Lock the lid of the pressure cooker in place, and set the steam vent to Seal.
- Select Pressure Cook (Manual), and cook for 15 minutes on High Pressure.
- Press Cancel and allow pressure to release naturally before carefully removing the lid.
- Stir in cooked pasta in to the instant pot.
- Season to taste, and cover the pasta dish with fresh chopped basil and Parmesan cheese, if preferred.
About Pasta Fagioli
Pasta Fagioli is a very traditional Italian home-cooking meal. This soulful soup is perfect for chilly nights or for lazy dinners that need to satisfy the whole family (Hello one-pot recipe!).
As a traditional Italian soup, it originated as a peasant dish since it's made from inexpensive and common ingredients. The ingredients used in the dish vary from region to region and can also be made vegetarian or with vegan alternatives.
The name Pasta e Fagioli directly translates to “Pasta and Beans”. Fleur de Lis pasta was used in this recipe, but other type of pasta you can use include ditalini pasta or penne pasta. Another substitution that can be made in this recipe is the use of diced tomato instead of pasta sauce, but the flavor of the sauce used in this recipe is really hard to beat.
Pasta for Kids
Pasta for kids is usually a go-to dinner or restaurant order. Pasta is soft, tender, and can be simple or complex depending on the recipe. Our Louisiana Pasta shapes are great for entertaining kids or for putting a fun twist on a trusted recipe. Mixing together pasta and white beans like this recipe is an easy way to get more protein and to stay full longer!
Recipe and Photography Contributed by Cooks with Soul.
Krysten is a Maryland-based recipe developer and photographer. She is also one-half of the popular food blog, Cooks with Soul, where she and her husband, Marrekus, publish recipes and digital content. When she's not busy with her food blog and photography business, she works part-time as a behavior analyst with kids who have autism and related disorders. Krysten is a mom of three and a self-proclaimed cheer mom, football mom, and special needs parent.
About Dagostino Handmade Pasta
From Lemons to Premium Pasta
Our story started with lemon farmers in Sicily. In the early 19th century lemons would go on long voyages from Sicily to New Orleans, usually taking around 100 days. These Sicilians would create settlements in New Orleans and with them came pasta.
The Fresina Family, our founders, were some of these original lemon farmers and started creating handmade pasta in New Orleans in 1926. Since then, the Dagostino and Hayward families have continued their tradition of creating premium handmade pasta using pure semolina flour and water then cutting the pasta through bronze dies and air-drying in wooden cellars.
Our pasta is still made the old-fashioned way, in our pasta factory, using the “delicate” method developed centuries ago. Small quantities of pasta are extruded through bronze, carefully looped over wooden rods, straightened, and then air-dried in wooden cellars. Celebrated for its delicate texture and classic flavor, our pasta is handmade, all-natural, and preservative free, producing the best tasting pasta available on the market today.
Our sauces are some of the most authentic sauces available outside of Italy. The sauces are handmade in small batches with a unique blend of fresh herbs and spices. Made without preservatives, each batch is carefully examined by our chefs and food scientists to ensure our sauces are the best tasting on the market.
You will experience our time honored family treasure in every meal.