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Pasta e fagioli soup


  • 1 pound ground beef
  • 1/2 pound Italian sausage
  • 1 small yellow onion chopped
  • 5 carrots, peeled and chopped
  • 3 celery stalks, chopped
  • 2 cloves minced garlic
  • 2 tablespoons olive oil
  • 1/2 teaspoon dried marjoram
  • 1 teaspoon dried basil
  • 1 teaspoon oregano
  • 32 ounces chicken broth
  • 3 15 ounce cans tomato sauce
  • 1 cup water
  • 1 can kidney beans
  • 1 can northern white beans
  • 2 cups Ditalini pasta


Pressure Cooker Instructions

  1. Set your pressure cooker to saute.  Brown ground beef and Italian sausage. .Drain and set aside.  

  2. Set your pressure cooker to saute.  Pour olive oil in the bottom of your pressure cooker pan.  Add onions and cook until transparent. 

  3. Add celery, carrots, garlic, spices, the cooked meat, tomato sauce, water, and the chicken broth. 

  4. Put the lid on your pressure cooker, and cook on high pressure for 20 minutes.  Let your pressure cooker naturally release. 

  5. Set your pressure cooker to saute, and add both cans of beans.  Let the soup saute for about 10 minutes.  

  6. Cook your noodles on a stove top.  Keep them in a bowl, separate from the soup until you are ready to eat if you are warming up individual servings.  I recommend that you heat the soup, then add the noodles in the right before eating. 

Slow Cooker Instructions

  1. Cook the meat on the stove and drain. Set aside.  

  2. Cook the onions in the olive oil on the stove until they are translucent and set aside.  

  3. Place meat, onions, carrots, celery, garlic, spices, tomato sauce, water, and chicken broth in your slow cooker and cook on slow for 4-6 hours. 

  4. Add the beans about an hour before the cooking process ends. 

  5. Cook the pasta separately and add the pasta to individual bowls of soup when you are ready to eat.