Instant Pot Spicy Chicken Sausage Pasta e Fagioli

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recipe by Laurel Randolph

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

Spicy Chicken Sausage Pasta e Fagioli is my spin on Martha Rose Shulman’s top-notch New York Times recipe that utilizes cooking liquid from the pinto beans to add richness and depth to the soup. Pasta e fagioli translates (as you have probably figured out) to pasta and beans, but it’s more than just a stick-to-your-ribs soup. Spicy sausage, tomatoes, and fresh spinach add tons of flavor.

Inspired by:

recipe updated Apr 3, 2020


  • Spicy chicken sausage icon
    Spicy chicken sausage
    ¾ cup
  • Onion icon
    1 (140g)
  • Fresh rosemary icon
    Fresh rosemary
    1 tsp (1g)
  • Dried pinto beans icon
    Dried pinto beans
    1⅛ cups
  • Olive oil icon
    Olive oil
    1.33 tbsp (20ml)
  • Garlic clove icon
    Garlic clove
  • Bay leaves icon
    Bay leaves
  • Chicken broth icon
    Chicken broth
    6 cups (1494g)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Canned diced tomatoes icon
    Canned diced tomatoes
    794g (about 3¼ cups)
  • Macaroni icon
    1 cup (86g)
  • Baby spinach icon
    Baby spinach
    2 cups (62g)
  • Parmesan cheese icon
    Parmesan cheese
    as needed


  • kCook icon Instant Pot
  • kCook icon Inner pot

Step preview

  1. Pre-heat until hot - Sauté, Normal
  2. Add olive oil to the inner pot
  3. Add spicy chicken sausage to the inner pot
  4. Sauté until lightly browned - approx 3 min
  5. Remove sausage then set aside
  6. Add olive oil, onion, garlic clove and fresh rosemary to the inner pot
  7. Sauté - 2 min
  8. Deglaze with a wooden spoon
  9. Cancel - Sauté
  10. Then add dried pinto beans, bay leaves, chicken broth and salt & pepper to the inner pot
  11. Close and lock the lid and turn the steam release handle to Sealing
  12. Pressure cook - Manual, High, 10 min
  13. Natural release - 10 min
  14. Quick release
  15. Cancel - Keep warm
  16. Remove bay leaf
  17. Add canned diced tomatoes to the inner pot
  18. Heat - Sauté, Normal
  19. Set lid on top until boiling
  20. Remove lid
  21. Add macaroni to the inner pot
  22. Cook until al dente - approx 7 min
  23. Cancel - Sauté
  24. Return sausage to inner pot
  25. Add baby spinach to the inner pot
  26. Stir until wilted
  27. Season to taste
  28. Garnish with parmesan cheese
  29. Serve
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