Pasta Fagioli is a hearty Italian soup made with tender ditalini pasta, cannellini beans, crispy pancetta, and a flavorful tomato broth. Garlic, onion, white wine, and Romano cheese add rich flavor, while fresh parsley and breadcrumbs finish this comforting dish.
This is one of those old-fashioned soups that reminds me of a meal made in a family kitchen. The pancetta gives the broth so much flavor, and the combination of pasta and beans makes it filling enough for dinner.
Why I Love This Recipe
About the Ingredients
- Pancetta: Adds a rich, savory flavor to the soup. Cook it until lightly crisp to bring out its flavor.
- Cannellini Beans: Canned beans make preparation easier. Drain and rinse them before adding them to the pot.
- Ditalini Pasta: Small pasta that works well in Pasta Fagioli. It absorbs the flavorful broth as it cooks.
- Tomato Puree: Adds tomato flavor and gives the broth a richer consistency.
- White Wine: Helps build flavor and loosens the browned bits from the bottom of the pot.
- Chicken Broth: Creates the savory base. Keep extra broth handy if the pasta absorbs too much liquid.
- Romano Cheese: Adds a salty, sharp finish. Freshly grated cheese works best.
- Breadcrumbs and Parsley: Finish the dish with a little texture and fresh flavor.
- We’ll cover the olive oil, onion, and garlic in the recipe card without making this section unnecessarily long.
Be sure to check out the full recipe and ingredient list below
How To Make Instant Pot Pasta Fagioli
Set the Instant Pot to Sauté. Add the olive oil and onions. Cook for 2 minutes.
Add the pancetta and continue cooking for 4–5 minutes, until the onions are tender and the pancetta begins to brown.
Stir in the garlic and pour in the white wine. Scrape the bottom of the pot to release any browned bits.
Add the chicken broth and stir well, making sure nothing is stuck to the bottom.
Stir in the drained and rinsed cannellini beans.
Add the dry ditalini pasta, spreading it evenly into the liquid. Pour the tomato puree over the top without stirring.
Secure the lid and set the Instant Pot to High Pressure for 4 minutes.
When cooking is complete, carefully perform a quick pressure release.
Remove the lid and stir in the Romano cheese and fresh parsley. Add the breadcrumbs just before serving.
Tips I Found Helpful
- Scrape the bottom: After adding the wine, loosen any browned bits to prevent a burn warning.
- Use canned beans: Drain and rinse them before adding them to the Instant Pot.
- Don’t stir the tomato puree: Layer it over the pasta to help prevent burning.
- Quick release: Release the pressure promptly so the pasta doesn’t overcook.
- Adjust the thickness: Add extra warm chicken broth if the pasta absorbs too much liquid.
- Finish with breadcrumbs: Sprinkle them on just before serving for the best texture.
Questions Readers Ask Most
How do I store leftover Pasta Fagioli?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. The pasta will continue absorbing the broth as it sits.
Can I freeze Pasta Fagioli?
Yes, but the pasta may become soft after thawing. For the best texture, freeze the soup without the pasta and add freshly cooked pasta when reheating. Freeze for up to 3 months.
How do I reheat Pasta Fagioli?
Warm leftovers in a saucepan over medium-low heat, stirring occasionally. Add a splash of chicken broth to loosen the soup as it heats.
More Soup Recipes I Love
Pasta Fagioli
Instant Pot Pasta Fagioli is a hearty Italian soup made with tender ditalini pasta, cannellini beans, savory pancetta, and a rich tomato broth. Finished with Romano cheese and fresh parsley, this comforting soup is packed with flavor.
Ingredients
- 3 tablespoons olive oil
- 1 white onion, diced
- 8 ounces pancetta, diced
- 4 cloves garlic, minced
- ½ cup white wine
- 8 cups chicken broth
- 8 ounces tomato puree
- 1 (16-ounce) can cannellini beans, drained and rinsed
- 16 ounces ditalini pasta, uncooked
- 1 cup grated Romano cheese
- ½ cup fresh parsley, chopped
- 1 cup breadcrumbs
Instructions
- Set the Instant Pot to Sauté. Add the olive oil and diced onion. Cook for 2 minutes.
- Add the pancetta and continue cooking for 4–5 minutes, until the onions are tender and the pancetta begins to brown.
- Stir in the garlic and cook for 30 seconds. Pour in the white wine and scrape the bottom of the pot to remove any browned bits.
- Pour in the chicken broth and stir. Add the drained and rinsed cannellini beans.
- Add the uncooked ditalini pasta, spreading it evenly into the broth. Pour the tomato puree over the top without stirring.
- Secure the lid and set the Instant Pot to High Pressure for 4 minutes.
- When the cooking time is complete, carefully perform a quick pressure release.
- Remove the lid and stir in the Romano cheese and chopped parsley.
- Sprinkle with breadcrumbs just before serving. Add extra warm chicken broth if needed to reach your preferred consistency.
Notes
- This updated version uses canned cannellini beans instead of dried beans, eliminating the long pressure-cooking cycle.
- The pasta will continue absorbing liquid as it sits. Add extra chicken broth as needed.
- For a thinner soup, add additional warm broth after pressure cooking.
- Sprinkle breadcrumbs over individual portions just before serving.
- Cooking times and liquid amounts are estimates for this updated version and should be confirmed with a test batch.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 518Total Fat: 25gSaturated Fat: 10gUnsaturated Fat: 15gCholesterol: 46mgSodium: 1168mgCarbohydrates: 50gFiber: 4gSugar: 4gProtein: 21g
Thanks for the wonderful soup recipes. Can’t eat any soup at restaurants because of msg. My daughters and I all love Panera soup, but get migraines from it. Thanks for sharing. We can’t wait to try.
How much pasta???
This came out PERFECT in my NINJA Foodi! The beans were better than soak and traditional cooked! My only variance was I forgor the rosemary, salt pepper and bread crumbs.
I also mistakenly used petite diced tomatoes but it was still wonderful! I also cooked dilatini seperately to maintain al dente and used pancetta instead of ground turkey because that has been my tradition, and added spinach instead of Zucc at the end.. I might add Italian saugage next time and blend 1/4 of the soup to thicken. But I LOVED IT!!! DELISH!!!!