I’ve been getting more comfortable with my Instant Pot and wanted to branch out from our perenniel favorite soup from Skinnytaste, so I went in search of new soup recipes. After making it, I realized that Pasta E Fagioli wasn’t all that different from Beef, Tomato and Pasta Soup… but it was awfully delicious and different enough.
2.5 lbs Italian turkey sausage (Fresh, not pre-cooked. I like the Shady Brook Hot Italian Sausage)
15 ounces mirepoix (I like to buy pre-made mirepoix. If you want to make your own, I like a mixture of 2 parts onion to 1 part each of carrots and celery.)
28 oz can diced tomatoes
28 oz can crushed tomatoes (with or without basil)
2 cups beef stock
1 T oregano
1 T basil
1 t thyme
1/2 cup ditalini pasta
2 t kosher salt
1 15 oz can red kidney beans, drained and rinsed
1 15 oz can cannellini beans, drained and rinsed
grated parmesan cheese to top
Set the Instant Pot to Saute and let it heat up. When it’s ready, split the casing of each of the sausage links and add just the ground sausage meat to the pot. Saute until cooked, breaking up the meat as you go. Add mirepoix, tomatoes, beef stock, and spices. Stir in pasta. Cook on manual for 7 minutes. Quick release steam and add beans and fresh basil. Adjust seasonings as desired. Top with grated parmesan.
If you don’t have an Instant Pot and want to make this on your stovetop:
Cook your pasta separately according to the directions on the package.
Heat a tablespoon of olive oil in a dutch oven or other large pot over medium heat. Saute the sausage meat until cooked through. Add the mirepoix and cook 3-4 minues until tender. Stir in tomatoes, beef stock, and spices and let simmer 15-20 minutes. Stir in pasta and beans. Adjust seasonings as desired. Top with grated parmesan.
For each of 8 servings: 406 calories, 14 grams of fat, 34 grams of carbs (10 grams of fiber), 34 grams of protein.
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