This gluten-free Instant Pot Italian-style pasta and bean soup is a cozy, hearty take on the classic Pasta e Fagioli. Made quickly in the pressure cooker, it combines tender cannellini beans, kale, diced tomatoes, gluten-free pasta shells and flavorful Italian-style turkey sausage for a comforting, family-friendly bowl of soup.
This recipe captures the rich flavors of Italian cooking while remaining gluten free. The combination of garlic, onion and carrots creates a savory base, while Italian seasoning and basil add classic Mediterranean notes. Cannellini beans and turkey sausage give the soup substance, and kale adds color and nutrition. Cooking everything in the Instant Pot shortens hands-on time and delivers well-developed flavors in about 35 minutes total.
Serve this soup with freshly grated Parmesan for a warm, satisfying meal any night of the week. It freezes well for meal prep and makes a great option for busy evenings when you want something homemade without a long cook time.
Ingredients
- 2 (15.5 oz) 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 (adjust to taste)
- 1 tsp Italian seasoning
- 1 tsp dried basil
- ½ tsp coarse ground black pepper
- 16 oz Italian-style turkey sausage, crumbled
- 1 (14.5 oz) can diced tomatoes
- 1 bunch kale, stems removed and coarsely chopped
- 2 bay leaves
- 12 oz gluten-free pasta shells
- 32 oz chicken broth (1 carton)
- 2 cups water
- ½ cup grated Parmesan cheese, plus more for serving
Instructions
1. Set the Instant Pot to Sauté and add the olive oil. When hot, add the minced garlic, chopped carrots and chopped onion. Sauté until the onion becomes translucent and the carrots begin to soften, about 4–5 minutes.
2. Add the rinsed cannellini beans, sea salt, Italian seasoning, dried basil, black pepper, diced tomatoes (with their juices), crumbled turkey sausage, chopped kale, bay leaves, chicken broth and water. Stir gently to combine.
3. Spread the uncooked gluten-free pasta shells over the top of the soup but do not stir them into the mixture. Press the pasta down slightly so it is submerged—this helps prevent sticking and burning on the bottom of the pot.
4. Secure the lid, set the valve to sealing, and use the Manual/Pressure Cook setting for 15 minutes on high pressure. When the cook time finishes, allow a natural pressure release for 10 minutes, then carefully perform a quick release for any remaining pressure.
5. Open the lid, remove and discard the bay leaves. Stir in the grated Parmesan cheese until melted and incorporated. Taste and adjust seasoning as needed.
6. Ladle the soup into bowls and serve hot with additional grated Parmesan on top. Leftovers keep well in the refrigerator for 3–4 days and can be reheated gently on the stove or in the microwave. If freezing, leave out the pasta and add freshly cooked gluten-free pasta when reheating for best texture.
Supplies
- Electric pressure cooker (Instant Pot)
- Cutting board and knife
- Wooden spoon or spatula
- Measuring cups and spoons
Notes
- Swapping the turkey sausage: If you prefer a vegetarian version, omit the sausage and increase Italian seasoning to about 2 teaspoons or use a seasoned plant-based sausage. Using unseasoned sausage works too—adjust herbs and salt accordingly.
- Pasta timing: Gluten-free pasta can vary in cook time. If your pasta package indicates a much shorter time than 15 minutes under pressure, you can add the pasta after pressure cooking and simmer in the hot soup until tender to avoid overcooking.
- Texture tip: Stirring the pasta in before pressure cooking can cause sticking; placing it on top and pressing it into the liquid helps prevent burning.
More Recipes You Might Enjoy
- Instant Pot Beef and Vegetable Soup
- Gluten Free Instant Pot Pizza Soup
- Instant Pot Pesto Chicken Soup
- Gluten Free Instant Pot Sausage and Kale Soup
Frequently Asked Questions
How do I clean my Instant Pot after cooking savory dishes?
Wash the stainless steel pot insert by hand or in the dishwasher. Remove the silicone ring from the lid and wash the ring and lid (do not fully submerge the lid). To remove lingering odors from the ring or lid, place the metal pot inside the cooker, add 1 cup water and 1 cup white vinegar, seal the lid and cook on Manual for 3 minutes. Let pressure release naturally, then discard the liquid and rinse the pot, lid and ring.
Do I have to use turkey sausage in this recipe?
No. Omit the sausage for a vegetarian option or use a different sausage (pork, chicken or plant-based). If you remove the seasoned turkey sausage, increase the Italian seasoning to about 2 teaspoons to maintain the soup’s flavor.
