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Pasta Fagioli

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Pasta Fagioli

Pasta Fagioli is the ultimate comfort food and is a traditional Italian dish.

pasta fagioli

Since I received my instant pot I have been cooking up a storm. I always love Pasta Fagioli and now I found a faster way to make it in my Instant Pot.  If you have not yet jumped on the board with the instant pot pressure cooker yet you do not know what you are missing. I also made Fall off the bone ribs in under 30minutes, To die for cheesecake, and Better than takeout beef & broccoli.

You will need:

Instant Pot

1 bag  16 oz dry cannellini beans

1 zucchini

1 onion

1 pound ground turkey

8 cups chicken broth

28 oz Diced tomatoes

1 clove garlic

1 cup white wine

Ditalini Pasta half of a box about 8 oz.


Directions: Rinse off the beans and make sure they are clean. No need to soak the beans. Place your dried beans in the instant pot with 2 cups chicken broth onion and garlic.  Place on high pressure for 15 minutes. Do a quick release. Remove beans and set aside. Place your pot on saute and add your ground turkey until turkey is crumbled and fully cooked. Add in the rest of your chicken broth, tomatoes, white wine and pour in your beans. Place your instant pot in Manual high pressure for 30 minutes. Do a quick release. Add in your pasta and chopped zucchini cook on high pressure for another 4 minutes.  Do another quick release and serve. Garnish with romano cheese.

Pasta Fagioli


Pasta Fagioli

Pasta Fagioli

Yield: 10
Prep Time: 5 minutes
Cook Time: 30 minutes
Additional Time: 20 minutes
Total Time: 55 minutes

Pasta Fagioli is the ultimate comfort food and is a traditional Italian dish. This dish is hearty, comforting, and is super fast to make, thanks to the Instant Pot.


  • 3 tbs olive oil
  • 1 white Onion
  • 8 oz panchetta
  • 4 cloves chopped garlic
  • 1/2 cup white wine
  • 6 cups chicken broth
  • 8 oz Tomato Puree
  • 16 oz bag cannelloni beans
  • 16 oz ditalini pasta
  • 1 cup Romano cheese
  • 1/2 cup chopped parsley 
  • 1 cup bread crumbs 


  1. Place pot on saute
  2. Add olive oil and onions
  3. Cook 2 minutes
  4. add pancetta continue cooking for 4-5 minutes until onions are tender
  5. add garlic, and add white wine
  6. Add tomato puree
  7. Add Chicken broth and stir
  8. Add dry beans
  9. Cook on manual high pressure for 30 minutes
  10. Do a natural release about 20 minutes
  11. Add dry pasta and cook on manual high pressure for another 3 minutes
  12. Stir in parsley, bread crumbs and serve.
Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 279Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 11mgSodium: 763mgCarbohydrates: 38gFiber: 5gSugar: 3gProtein: 13g

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  1. 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.

  2. 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!!!!

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