Pasta e Fagioli Soup (Instant Pot OR Stovetop)
Pasta e fagioli soup is so hearty, healthy and delicious, and you can make it in your Instant Pot or on the stovetop. Ground beef, tomatoes, garlic, onion, celery, beans, carrots, tomato sauce, macaroni...so full of flavor!
Pasta e fagioli soup is so hearty, healthy and delicious, and you can make it in your Instant Pot or on the stovetop. Ground beef, tomatoes, garlic, onion, celery, beans, carrots, tomato sauce, macaroni...so full of flavor!
- 2 teaspoons chili powder
- 2 stalks celery diced
- 1 large yellow onion diced
- 2 cups diced carrots
- 1 tablespoon avocado oil ((or you can use cooking spray))
- 4 cloves fresh garlic minced
- 1 pound ground beef (( i have used up to 1.25 pounds, and
- 1 can of diced tomatoes undraind ((14.5 ounces))
- 1 can tomato sauce ((14.5 ounces))
- 5 cups chicken stock ((i used 5 cups water + 1.5 tablesp
- 5 ounces uncooked elbow macaroni pasta ((you can use any c
- 1 can cannelini or great northern white beans ((rinsed a 15 ounces))
- 1 can red kidney beans ((rinsed and drained 15 ounces))
- salt and pepper to taste ((better than bullion is so i did not need any extra salt, fyi))
- parmesan cheese for sprinkling on top
- Carbohydrate 6.117995 g
- Cholesterol 0 mg
- Fat 0.17952 g
- Fiber 1.53839999616146 g
- Protein 0.771695 g
- Saturated Fat 0.03573725 g
- Serving Size 1 1 to 10 (138g)
- Sodium 34.5375 mg
- Sugar 4.57959500383854 g
- Trans Fat 0.04278375 g
- Calories 27 calories
Step-by-step
- Heat the oil in your IP on sauté setting.
- Add the onion, carrot, celery. Cook for about 5 minutes.
- Add the garlic and cook another minute.
- Add the ground beef and cook, stirring occasionally, until browned, about 5 minutes.
- Stir in the chili powder; cook another minute.
- Add the tomatoes and bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the tomatoes are softened and the liquid has reduced/ evaporated, about 7 to 8 minutes.
- Add in the broth, beans, tomato sauce and pasta.
- Cook on manual high pressure for 4 minutes, plus 5 minutes of natural release. Quick release the remaining pressure, using a dish towel over the spout to prevent any potential spewing.
- Taste to check to see if you want to add salt and/or pepper.
- In a large pot or enameled cast iron dutch oven, heat your oil over medium heat.
- Add the onion, carrot, celery. Cook for about 5 minutes.
- Add the garlic and cook another minute.
- Add the ground beef and cook, stirring occasionally, until browned, about 5 minutes.
- Stir in the chili powder; cook another minute.
- Add the tomatoes and bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the tomatoes are softened and the liquid has reduced/ evaporated, about 7 to 8 minutes.
- Add in the broth, beans, tomato sauce, and increase the heat to bring the liquids to a boil.
- Add pasta, and cook for the number of minutes for whatever cut of pasta you are using, usually 7 or 8 minutes. You can go longer if you are using a pasta that requires it.
- Taste to check to see if you want to add salt and pepper.
- Turn off the heat, and serve with parmesan sprinkled on top.
Pasta e Fagioli: A Hearty and Flavorful Soup for Any Occasion
As a busy working mom, finding time to cook a wholesome and delicious meal can feel like a Herculean task. But this Pasta e Fagioli soup is my go-to recipe for those evenings when I want something satisfying yet quick. The beauty of this recipe lies in its versatility; it's equally delicious made in the Instant Pot for a speedy weeknight dinner or simmered gently on the stovetop for a relaxed weekend meal. The rich tomato broth, combined with tender beans and hearty pasta, creates a comforting dish that my family always raves about. It's a meal that nourishes both body and soul, a testament to the power of simple, fresh ingredients.
One of the things I love most about this soup is how easily it adapts to what I have on hand. Sometimes I’ll add a pinch of red pepper flakes for a bit of a kick, other times I'll throw in some spinach or kale for extra greens in the last few minutes of cooking. The ground beef adds a delightful richness, but you could easily substitute Italian sausage or even leave it out entirely for a vegetarian version. The flexibility is a huge plus, especially with my ever-changing schedule.
The aroma of this soup simmering on the stove is enough to make anyone’s mouth water. The combination of earthy celery, sweet carrots, fragrant garlic, and zesty tomatoes creates a symphony of flavors that truly elevate this dish beyond the ordinary. And let’s not forget the comforting presence of the pasta, perfectly cooked al dente and soaking up all the delicious broth. I usually serve it with a sprinkle of freshly grated Parmesan cheese, a simple yet effective finishing touch that enhances the overall taste.
This Pasta e Fagioli is more than just a meal; it's a tradition. It's a warm hug in a bowl, a taste of home, and a reminder that even the busiest of lives can still embrace the simple pleasures of good food and family time. The recipe is easily doubled or tripled, making it perfect for entertaining or meal prepping. And the leftovers are just as delicious the next day – making it an even more valuable asset in my busy week. This soup is a testament to the fact that a nourishing and satisfying meal doesn't have to be complicated or time-consuming.
Beyond its convenience, this soup holds sentimental value for me. It’s a recipe passed down with a few adjustments to suit my preferences and dietary needs. It represents a connection to my heritage, my family, and the comfort of a warm, hearty meal shared together. The ease of preparation ensures that it remains a regular staple in our family dinners, providing a comforting and delicious culinary experience for everyone.
I often find myself sharing this recipe with friends and family, knowing it will bring them the same joy and satisfaction it brings me. It's a conversation starter, a gesture of care, and a reminder that the simplest things in life – like a bowl of hearty soup on a cold night – often hold the most profound meaning. So, whether you’re a seasoned chef or a culinary novice, I encourage you to try this Pasta e Fagioli soup. It’s a recipe that’s sure to become a cherished part of your culinary repertoire.
Tips and Variations:
- Spice it up: Add a pinch of red pepper flakes or a dash of your favorite hot sauce for a spicier kick.
- Add greens: Stir in a handful of spinach or kale during the last few minutes of cooking for added nutrients.
- Vegetarian option: Omit the ground beef for a vegetarian-friendly version. You can add extra vegetables like mushrooms or zucchini for added texture and flavor.
- Different beans: Feel free to experiment with different types of beans, such as kidney beans, pinto beans, or black beans.
- Pasta choices: Use any type of pasta you prefer – ditalini, small shells, or even broken spaghetti would work well.
This Pasta e Fagioli soup is a testament to the simple pleasures in life. It's a hearty, flavorful, and flexible recipe that is perfect for busy weeknights or relaxed weekend meals. So, gather your ingredients, put on your apron, and prepare to be delighted by this delicious and comforting soup.
