This recipe for gluten free instant pot Italian style pasta and bean soup is a traditional Italian recipe made gluten free. This hearty vegetable soup is packed with white beans, kale and Italian turkey sausage. My take on Pasta e Fagioli is made quickly in the instant pot for a delicious meal.
How do I clean my instant pot after cooking savory dishes?
After using your instant pot for savory dishes or in this case using spices you may notice that the silicone ring in the lid has an odor. This is simple to take care of!
Wash the metal pot insert by hand or in the dishwasher. Remove the rubber seal from the lid and wash both the lid and the ring. Place the ring back into the lid.
Put the metal pot into the pressure cooker. Add one cup water and one cup white vinegar to the metal pot. Place the lid on the pot and seal. Manually cook for 3 minutes. Let the steam release naturally.
After the liquid has cooled, dump it out and rinse the pot, lid and seal. Your pot, lid and seal shouldn't have any lingering odors.
Gluten Free Italian Style Pasta and Bean Soup Supplies
Do I have to use turkey sausage in this recipe?
No. You could omit the turkey sausage and still have a delicious soup. Since the turkey sausage I used for this recipe had some Italian seasonings added I would increase the Italian seasoning in this recipe to 2 teaspoons.
You could also use unseasoned sausage and also add the extra Italian seasoning to get the same flavor. I like to add the meat to this recipe to make it extra hearty with more protein, but that is completely optional.
Italian Style Pasta and Bean Soup Ingredients
- Cannellini Beans
- Minced Garlic
- Yellow Onion
- Olive Oil
- Sea Salt
- Italian Seasoning
- Dried Basil
- Coarse Ground Black Pepper
- Italian Style Turkey Sausage
- Diced Tomatoes
- Bay Leaves
- Gluten Free Pasta Shells
- Chicken Broth
- Parmesan Cheese
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This recipe for gluten free instant pot Italian style pasta and bean soup is a traditional Italian recipe made gluten free. This hearty vegetable soup is packed with white beans, kale and Italian turkey sausage. My take on pasta e fagioli is made quickly in the instant pot for a delicious meal.
2 - 15.5 ounce cans Cannellini Beans, drained and rinsed
2 Tbsp. Minced Garlic
4 large Carrots, chopped
1 medium Yellow Onion, chopped
2 Tbsp. Olive Oil
1 tsp. Sea Salt
1 tsp. Italian Seasoning
1 tsp. Dried Basil
½ tsp. Coarse Ground Black Pepper
16 ounce Italian Style Turkey Sausage
14.5 ounce can Diced Tomatoes
1 bunch Kale, stem removed and coarsely chopped
2 Bay Leaves
12 ounce box Gluten Free Pasta Shells
32 ounce carton Chicken Broth
2 cups Water
½ cup Parmesan Cheese, grated
Set your Instant Pot to saute and add olive oil to the pot. Add the garlic, carrots and onion to the pot and saute until the onion is translucent and the carrots are beginning to soften.
Add the rinsed beans, salt, Italian seasoning, dried basil, pepper, diced tomatoes, crumbled sausage, kale, bay leaves and broth. Stir to combine.
Add the uncooked pasta on top, but do not stir to combine. Gently press the pasta down a little until it is covered in liquid. This will prevent your pasta from burning on the bottom of the pot.
Secure the lid and set to not vent. Using the manual setting cook for 15 minutes. Let the pressure release naturally for 10 minutes and then manually release the steam.
Carefully remove the lid. Remove the bay leaves. Add the parmesan cheese and stir into the soup.
Serve the soup hot with more parmesan cheese sprinkled on top.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: Gluten Free
Keywords: gluten free, meals, dinner, soups, vegetables, pasta, instant pot