This decadent, hearty soup is full of robust flavors and surely will become a family favorite. We have used the pressure cooker. Italian sausage, tomato, carrots, Ditalini pasta, kidney beans and Cannellini beans create this amazing soup that is both hearty and economical enough to feed inexpensive meals to a large family. Smart Recipes, European Recipes, Pork,Grains Recipes, Recipes Pork,Grains European Pressure Cooker Pasta Fagioli Pressure Cooker Pasta Fagioli Recipe | CHEFBear.net PT40M Serves 10 1 Pound Mild Italian Sausage 1 Cup Onion 1 Cup Celery 1 Cup Tomato 1/2 Cup Carrots 2 Cups Beef Stock 28 Ounces Crushed Tomatoes 1 Tablespoon Oregano 1 Tablespoon Basil 1 Teaspoon Thyme 1 Cup Ditalini Pasta 2 Teaspoons Kosher Salt 15 Ounces Dark Red Kidney Beans 15 Ounces Cannellini Beans 1/4 Cup Chopped Fresh Basil 1/4 Cup Freshly Grated Parmesan Select the sauté mode for an electric pressure cooker. Add sausage and cook until cooked through. Add carrots, onion, celery, fresh tomato, crushed tomatoes, beef stock, oregano, thyme, basil, thyme and salt and stir to combine. Stir in the uncooked pasta. Secure the pressure cooker with the lid closed and cook under high pressure for 7 minutes. Unplug the pressure cooker and by using the natural release method, release the pressure. Remove the lid and stir in beans, fresh basil and salt. Serve hot with the topping of Parmesan cheese.

Pressure Cooker Pasta Fagioli

Pressure Cooker Pasta Fagioli Recipe


This decadent, hearty soup is full of robust flavors and surely will become a family favorite. We have used the pressure cooker. Italian sausage, tomato, carrots, Ditalini pasta, kidney beans and Cannellini beans create this amazing soup that is both hearty and economical enough to feed inexpensive meals to a large family.

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Recipe Information

Flavor Profile

European

Protein

Pork,Grains

Category

Main Dishes

Serves

10

Total Time

40 Minutes

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Ingredients

      • 1 Pound Mild Italian Sausage
      • 1 Cup Onion (Diced)
      • 1 Cup Celery (Diced)
      • 1 Cup Tomato (Diced)
      • 1/2 Cup Carrots (Shredded)
      • 2 Cups Beef Stock
      • 28 Ounces Crushed Tomatoes
      • 1 Tablespoon Oregano
      • 1 Tablespoon Basil
      • 1 Teaspoon Thyme
      • 1 Cup Ditalini Pasta
      • 2 Teaspoons Kosher Salt
      • 15 Ounces Dark Red Kidney Beans (Drained & Rinsed)
      • 15 Ounces Cannellini Beans (Drained & Rinsed)
      • 1/4 Cup Chopped Fresh Basil
      • 1/4 Cup Freshly Grated Parmesan

Directions

  1. Select the sauté mode for an electric pressure cooker. Add sausage and cook until cooked through. Add carrots, onion, celery, fresh tomato, crushed tomatoes, beef stock, oregano, thyme, basil, thyme and salt and stir to combine.
  2. Stir in the uncooked pasta. Secure the pressure cooker with the lid closed and cook under high pressure for 7 minutes.
  3. Unplug the pressure cooker and by using the natural release method, release the pressure.
  4. Remove the lid and stir in beans, fresh basil and salt.
  5. Serve hot with the topping of Parmesan cheese.



Nutrition & Cost Facts

Calories

330 kcal

Carbs

35 g

Fat

13 g

Protein

18 g

Cost Per Serving

$1.20

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astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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