Dip into this hearty Italian soup loaded with ground turkey, fresh veggies, and pasta for a savory night in.
It may seem a little extreme to say it, but receiving an Instant Pot as a wedding gift changed my life. Eight years later, I still use the Instant Pot at least four times a week. With the constant rushing around for work, meetings, and social activities, the need for a last-minute meal often occurs because things didn’t go as planned. That’s why recipes that provide quick, hearty meals for my hungry family are always winners, and pasta e fagioli is one of those dishes.
The soup’s name translates from Italian into English as “pasta and beans,” but it’s so much more than that—it’s loaded with satiating protein and veggies for amazing flavor and comfort. Blend that with the yellow onion, garlic, carrots, celery, tomatoes, kidney beans, pasta, and herbs, and you’ve got a full meal that’s as delicious as it is comforting. The fact that it’s easy to prepare only makes it better. You just brown the ground turkey, sauté the vegetables, stir in the rest of the ingredients, and then let the Instant Pot do the work! You can’t beat that.
Pasta e fagioli soup variations
Chances are you’ll probably love this recipe just as much as we do, but that doesn’t mean there aren’t other ways to make it even more delicious! For starters, you can replace the turkey with cubed ham or pancetta. For a meat-free version, feel free to leave it out altogether and use vegetable stock instead. Have some fresh herbs on hand? Use them instead of dried. They impart a lovely element of freshness to this soup. You can also trade some of our suggested veggies for different options like kale, spinach, chard, or collard greens. I personally enjoy red and orange peppers in the soup.
How do I store leftovers?
To avoid bacterial growth on your leftover Instant-Pot pasta e fagioli soup, it’s best to cool the soup rapidly after you’re done eating it. Large pots of soup will take a while to cool, so your best bet is dividing the soup into smaller, shallow containers that you can seal with a lid once it’s cool. After I’ve divided up the soup, I usually give it about 20 minutes to cool before sealing the airtight containers. Immediately put the leftovers into the fridge or freezer. You can keep the soup in the refrigerator for 3-4 days or in the freezer for up to 4 months. If you freeze it, make sure the containers are freezer-safe.
The safest way to thaw the soup out after freezing is to leave it in the refrigerator overnight. My preferred method for thawing out soup, however, is simply placing the leftovers directly into a saucepan and cooking over medium-low heat until it’s thawed, then raising the temperature to medium to reheat. You may need to add a little water to prevent it from burning at first. Be sure to use your thawed or fresh leftovers within 3 to 4 days.
Serving suggestions
Many soups are served as appetizers or sides, but pasta e fagioli soup is hearty enough that you can serve it as your main entrée. I personally love serving soups like this with a salad or veggie-based side.
To complete the meal, make some lighter sides such as an Italian Salad or a simple dish of Sautéed Broccolini.
Tack on some carbs for good measure, and you’ll walk away full, comforted, and happy. Think Potato Rolls, Cornbread With Creamed Corn, or keep it Italian with a tasty slice of focaccia.
Of course, you don’t want to forget a delectable dessert for your comfort meal! Keep it light with this delectable Panna Cotta.
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground turkey
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 3 medium carrots diced
- 3 celery ribs chopped
- 4 cups low-sodium chicken broth
- 1 can tomato sauce (15 ounces)
- 1 can diced tomatoes (15 ounces) with juices
- 1 teaspoon dried basil
- 3/4 teaspoon dried oregano
- 1 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes
- Salt and freshly ground black pepper to taste
- 1 can red kidney beans (15 ounces) drained and rinsed
- 1 can cannellini beans (15 ounces) drained and rinsed
- 1 cup ditalini pasta uncooked
- Parmesan cheese optional, for garnish
- Fresh parsley or basil chopped, optional, for garnish
Instructions
- Set your Instant Pot to ‘Sauté’ mode. Add olive oil and lean ground turkey. Cook until the turkey is browned, then add diced onion, minced garlic, diced carrots, and chopped celery. Sauté for 3-4 minutes until the vegetables soften.
- Turn off the ‘Sauté’ mode. Stir in the chicken broth, tomato sauce, diced tomatoes with juices, dried basil, dried oregano, Italian seasoning, crushed red pepper flakes, and a pinch of salt and pepper. Add the red kidney beans, cannellini beans, and pasta.
- Secure the lid and set the valve to ‘sealing’. Select manual; cook on high pressure for 3 minutes. After cooking completes, allow the pressure to release for 10 minutes. Then, turn the vent to release the remaining pressure and remove the lid.
- Taste and adjust the seasoning as needed. Serve hot, with an optional sprinkle of grated Parmesan and fresh parsley or basil.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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