Description
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.
Ingredients
- 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
- 1/2 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
- 1/2 cup Parmesan Cheese, grated
Instructions
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 grated 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