Instant Pot Pasta e Fagioli (aka Pasta and Beans)

December 5, 2018


By: Chris Petrellese 

This vegan Pasta e Fagioli is one for the books! Not only is it easy to make, but it also requires just 10 simple ingredients, is ready in under an hour and is just so dang good. Who wants some?!

Vegan Instant Pot Pasta Fagioli Soup in Bowl

We’re back at it again with another one of my childhood favorites. If you didn’t already see it, last week we shared a recipe from my parents, Easy White Bean and Escarole Soup (8-Ingredients & Oil-free). Today, we are doing the same! They veganized this recipe so that the whole family could enjoy it and so that we could share it with you all on our blog: Vegan Pasta e Fagioli aka Pasta and Beans.

This is a recipe that both of my parents grew up eating, and they always made it for me when I was living with them in New Jersey. This one definitely comes from the heart and I hope you all enjoy it as much as we do 🙂

Pasta Fagioli Ingredients

Pasta, vegetable broth, white beans, San Marzano tomatoes (oops, we forgot them in this photograph), onions, garlic, carrots, celery, oregano, and basil, that’s it! Just 10 simple ingredients + salt and pepper to taste. We also add red pepper flakes to ours. It is optional but highly recommended as it adds the perfect kick.

We love that this recipe requires really simple ingredients, some of which we always have in the house! If you would like to make it gluten-free, simply use gluten-free pasta noodles and serve it with gluten-free bread.

Vegan Instant Pot Pasta Fagioli Soup in Bowl

When I first went vegan, I thought I was going to have to part from all of my childhood favorites because most of them had animal products in them, but it actually has been so easy for us to recreate the dishes vegan. More often than not, they tasted better than the original.

If you haven’t already checked it out, Jasmine and I actually came out with a recipe ebook last year surrounded by this idea — veganizing our childhood favorites. It is called Planting Our Roots and we collaborated with our parents on it. It makes a great holiday gift as well!

Vegan Instant Pot Pasta Fagioli Soup in Bowl

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

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Instant Pot Vegan Pasta Fagioli

Instant Pot Pasta e Fagioli (aka Pasta and Beans)

  • Author: Chris @ Sweet Simple Vegan
  • Total Time: 40 minutes
  • Yield: 8 servings


This vegan pasta e fagioli is one for the books! Not only is it easy to make, but it also requires just 10 simple ingredients, is ready in under an hour and is just so dang good. Who wants some?


  • 1 tablespoon olive oil
  • 56 oz. vegetable broth
  • 1 medium (1 cup) onion, finely diced
  • 3 stalks celery, finely diced
  • 3 medium carrots (2 cups), finely diced
  • 1/4 teaspoon red pepper flakes
  • 5 cloves garlic, finely minced
  • 28 oz. diced or crushed San Marzano tomatoes (with the liquid)
  • 8 oz. Cavatelli Pasta (or pasta of choice; for stovetop use 16 oz.)
  • 2 (15 oz.) cans great northern white beans, drained and rinsed
  • 1/2 teaspoon dried oregano
  • Handful fresh basil, julienned (about 2 heaping tablespoons)
  • Salt and black pepper, to taste

Serve with


Instant Pot

  1. Add 1 tablespoon of olive oil to your instant pot in the sauté setting, and add in the onion, celery, carrots, salt, and red pepper flakes. Sauté until the onions are translucent.
  2. Add in the garlic and cook for 2 minutes more.
  3. Add in the tomatoes, pasta, vegetable broth, white beans and oregano. Close the instant pop and cook on manual high pressure for 4 minutes. Once it has finished, allow it to naturally release (sit untouched) for 5 minutes. Release the remaining pressure.
  4. Add in the julienned basil and season with salt and/or pepper. Enjoy!


  1. Cook the pasta according to the package directions. Once cooked, drain, rinse, and set aside. If you would like, you can also toss it in 1-2 tablespoons of olive oil.
  2. While the pasta cooks, grab another large pot and set it over medium heat along with 2-3 tablespoons of vegetable broth. Once the broth has heated, add in the onion, celery, carrots, salt, and red pepper flakes. Sauté for 3 minutes or until the onions are translucent.
  3. Add in the garlic and cook for 2 minutes more. Add an additional 2-3 tablespoons of vegetable broth as needed to prevent burning.
  4. Add in the tomatoes and use the back of your cooking utensil or a potato masher to break them up. They don’t have to be completely broken down but enough so that they break apart later when boiling. Add in the beans, oregano, and basil along with the remaining vegetable broth, and stir until well combined. Bring to a boil and then lower the heat to a simmer. Cover and allow it to cook for 15-20 minutes.
  5. Remove the lid and add in the pasta. Stir until well combined. Adjust seasonings to taste and serve warm with toasted Italian bread or bread of choice.


  • This pasta is best when it sits overnight in the refrigerator as it thickens up quite nicely!
  • The leftovers will last 1 week in the refrigerator in an airtight container.
  • You can freeze this recipe for future meals. To thaw, just leave it out on the counter or in the refrigerator for best results 🙂
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Entree, Soup
  • Method: Instant Pot, Stovetop
  • Cuisine: Vegan, Italian

Keywords: Entree, Soup, Instant Pot, Stovetop, Vegan, Italian, Fagioli

Nutrition facts label provided by Nutri Fox.

Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

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Recipe rating

  1. Things2Eat says:

    1 lb of pasta needs about 4 cups of water depending on shape, or just barely enough water to cover the pasta – putting water in first is likely to mean a longer than necessary cook time as people are likely to over-fill. Also pasta tends to turn out best cooked on low pressure.

    Instead of a 15 minute cook time with quick release, it will likely be safer and cleaner to do a 5 minute cook time and 10 minute natural release. No sputtering, less steam, etc. Just some thoughts for future recipes!

  2. GIULIA says:

    amazing delicious and perfect comfort food for cold season

  3. Paula says:

    Made it on the stovetop and it was delish!!!

  4. Jessica says:

    This is so good! I made the stovetop version and it was really easy and simple but packs a lot of flavor.

    • We are glad you liked it 🙂

    • Jen S says:

      I’d love to try this recipe! But, any idea how to adjust it so the pasta cooks right into the soup instead of a cook-and-drain? My favorite part about using my instant pot is the convenience of set it and forget it. ????????

      • Hi Jen! Sorry for the late reply on this, I wanted to be able to test it before I told you the instructions. We updated the recipe to make it more convenient inspired by your comment and we hope you like it!!

  5. Caitlin Morrison says:

    Y’all…..!!!!!. I made this for our Christmas family get together and everyone LOVED IT. ( they are all hunters and big meat eaters) so I’m happy they enjoyed it. I’ve never cooked for so much of my husbands family so I was really nervous. love you both and your channel! Also my kitchen smelled AMAZING while this was cooking. Thank you thank you!

  6. Erica says:

    How long do leftovers last in the fridge? Can it be frozen?

    • The leftovers will last 1 week in the refrigerator in an airtight container. And yes, you can freeze this! Just leave it out to thaw in the refrigerator or on the counter for best results 🙂

  7. Melisa says:

    For the instant pot method, when do you put the broth in?

  8. Denise says:

    One of my new to go recipes. So easy to prep, quick cooking with the instant pot!! It’s a new family favorite.

  9. Mitzi P Fox says:

    I have been making Pasta ‘Fazool’ for decades from a recipe learned by looking over my Italian mother’s shoulder. Tonight, I finally felt comfortable enough with my instant pot to try your recipe. I followed it exactly and it came out perfect. A delicious dinner and hardly anything to clean up! Thank you!

  10. Carol says:

    Loved this recipe, it had great flavor and was very satisfying! I loved the idea of topping with the vegan parmesan cheese, it just added another dimension of flavor. It will definitely be added to my list of go-to soup recipes! I tried to give it 5 stars, but the rating thing didn’t work.

  11. Kara says:

    Can you please instruct me on how to use dried beans in the pressure cooker version?

  12. Denise Piston says:

    Made this last night. I followed the directions exactly but unfortunately there was no liquid left in the IP. Seems that a whole pound of pasta is too much. Maybe it was the shape I used. I don’t know. The pasta was tasty though. Next time I’m going to only use half a pound. Wonder if anyone else had this issue.

    • oh no so sorry that this happened! It may have been the pasta that was used for the recipe, that is what I would assume! 🙁

    • Hi Denise,

      We retested this after your comment and we figured out what happened!There was enough liquid right after cooking it but as it sat for a few hours, the pasta absorbed the liquid and thickened up into a pasta dish and not soup. When we have previously made this, we ate it all in one sitting so we didn’t catch this issue. We have altered the recipe based on your feedback and we appreciate you letting us know, we apologize for this!

  13. Steve Bernard says:

    Loved it. Super easy, fast and delicious. Would love if you would consider putting calorie and macro breakdowns on your recipes so I could see if I’m in the ballpark with my calculations.

    • Chris Petrellese says:

      Hey Steve,

      Some of our recipes do have nutritional info, but we haven’t done this one yet. It is always an estimate, so yours is probably as accurate as ours would be!

  14. Elizabeth R says:

    This is delicious, I puréed the beans with the tomatoes and broth in a blender first, to hide the beans from my kids. That mix in itself was amazing. Cooked per the recipe and it turned out great. Thanks!

  15. Jamie says:

    Made this tonight! This is the second time I have made it, too. So yummy! Even my picky daughter ate it up. Thank you for sharing!

  16. Jennifer says:

    Love this recipe. Such simple ingredients but the flavor is amazing. We always have leftovers and it is even better the next day!

  17. JB says:

    This was a really nice treat. I made with some specialty beans from the Rancho Gordo Bean club and decided to cook the noodles in the soup instead of separately to make it a one pot meal. I brought the soup to a boil, added the noodles and cooked for 10 minutes following the noodle directions. It worked well and the results were great.

  18. Christina says:

    I am new to using the Instant Pot, so I was a little nervous to make this recipe. I followed the directions exactly and it came out fantastic!!! I used whole wheat fusilli and added two handfuls of fresh spinach after I opened the pot. Perfection! This recipe is a definite keeper and I will be making it on repeat. Thank you so much!

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