Olive Garden Copycat Pasta e Fagioli Instant Pot Recipe

Introduction

Pasta e Fagioli is a comforting Italian soup that combines hearty beans, tender pasta, and savory sausage in a rich tomato broth. This Instant Pot version makes it quick and easy to enjoy the classic Olive Garden flavor at home. Perfect for a cozy meal any day of the week.

Ingredients

• 1 pound Italian ground pork sausage (mild or spicy; or use 1:1 ground beef and sausage, 16 oz / 454 g)
• 15 oz Great Northern beans (drained and rinsed, 1 can / 439 g)
• 15 oz Kidney beans (drained and rinsed, 1 can / 439 g)
• 14 oz diced tomatoes with juices (I used diced tomatoes with basil, oregano & garlic, 1 can / 411 g)
• 8 oz tomato sauce (1 can / 226 g)
• 2 tbsp tomato paste (diluted in about 4 tbsp water)
• 1 cup onion, roughly chopped (yellow or white)
• 1.5 tbsp garlic, minced
• ¾ cup carrot, roughly cubed
• ¾ cup celery, roughly chopped (about 2 sticks)
• 1 cup Ditalini pasta (or small elbow or shell pasta; use ¾ cup for alternatives)
• 3 tbsp olive oil
• Salt, to taste
• 1 tsp paprika
• ¼ tsp dried oregano
• ½ tsp Italian seasoning
• 1.5 tsp ground black pepper
• ½ tsp red pepper flakes (skip if sensitive to heat; use 1.5 tsp for extra spice)
• 1 tbsp Worcestershire sauce
• 6 cups chicken stock (use 7 to 7.5 cups for a thinner soup; I used diluted Better than Bouillon cubes)
• Fresh flat leaf parsley, chopped (for garnish)
• Extra virgin olive oil (for drizzling)
• Parmesan cheese, grated (optional)
• Ground black pepper (for garnish)

Instructions

1. Step 1: Set the Instant Pot on SAUTE mode and select HIGH heat. Add olive oil. When the oil is hot, add the ground sausage and cook, stirring frequently, until nicely browned.
2. Step 2: Add the chopped onion and minced garlic to the pot and sauté for about 1 minute until fragrant.
3. Step 3: Stir in the chopped carrots and celery, sautéing for another minute to combine flavors.
4. Step 4: Pour in the chicken stock. De-glaze the pot thoroughly by scraping the bottom and sides with a spatula to loosen any stuck bits and prevent a burn notice.
5. Step 5: Add paprika, dried oregano, Italian seasoning, Worcestershire sauce, red pepper flakes, and salt. Stir well to incorporate all seasonings.
6. Step 6: Add the diced tomatoes (including juices), tomato paste (diluted), tomato sauce, rinsed beans, and pasta. Mix everything together evenly.
7. Step 7: Cancel the SAUTE function. Secure the Instant Pot lid, seal the valve, and PRESSURE COOK on HIGH for 4 minutes. Note that it may take some time to build pressure due to the soup volume.
8. Step 8: When the cooking cycle finishes and the pot beeps, perform a quick pressure release by carefully moving the valve from SEALING to VENTING.
9. Step 9: Open the lid carefully. Serve the soup immediately to avoid overcooking the pasta.
10. Step 10: Garnish with chopped fresh parsley, a drizzle of extra virgin olive oil, grated Parmesan cheese (if using), and a sprinkle of ground black pepper. Enjoy!

Tips & Variations

• For a vegetarian version, replace the meat with mushrooms and use vegetable broth instead of chicken stock.
• If you prefer a spicier soup, increase the red pepper flakes to 1.5 teaspoons.
• To prevent pasta from becoming mushy, add it after pressure cooking and simmer separately, then combine when serving.
• Use homemade or low-sodium broth for better control of saltiness.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave. Note that the pasta will continue to soften over time, so the soup is best enjoyed fresh or reheated gently.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, small shapes like elbow macaroni or small shells work well. Adjust the quantity slightly—use about ¾ cup if substituting for Ditalini.

Is it necessary to rinse canned beans?

Rinsing canned beans removes excess salt and starch, improving the soup’s flavor and texture. It’s recommended for the best results.

Olive Garden Copycat Pasta e Fagioli Instant Pot Recipe

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★★★★★

4.4 from 128 reviews

This Olive Garden Copycat Pasta e Fagioli recipe combines hearty Italian sausage, beans, and pasta in a rich tomato and chicken stock broth, all cooked quickly and conveniently in an Instant Pot for a comforting, flavorful soup that rivals the restaurant classic.

• Author: Lily
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Instant Pot
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Meat

• 1 pound Italian Ground Pork Sausage (mild or spicy, 16 oz/454 g)

Beans

• 15 oz Great Northern Beans (drained & rinsed, 439 g / 1 can)
• 15 oz Kidney Beans (drained & rinsed, 439 g / 1 can)

Tomatoes & Sauces

• 14 oz Diced Tomatoes with juices (basil, oregano & garlic, 1 can / 411 g)
• 8 oz Tomato Sauce (226 g / 1 can)
• 2 tbsp Tomato Paste (diluted in about 4 tbsp water)
• 1 tbsp Worcestershire sauce

Vegetables

• 1 cup Onion (roughly chopped, yellow or white)
• 1.5 tbsp Garlic (minced)
• ¾ cup Carrot (roughly cubed)
• ¾ cup Celery (roughly chopped, about 2 sticks)

Pasta

• 1 cup Ditalini Pasta (small elbow or shell pasta can be used: ¾ cups in that case)

Liquids

• 3 tbsp Olive Oil
• 6 cups Chicken Stock (7–7.5 cups for thinner soup, made with 4 Better Than Bouillon cubes diluted in hot water)

Seasonings

• 1 tsp Paprika
• ¼ tsp Dried Oregano
• ½ tsp Italian Seasoning
• 1.5 tsp Ground Black Pepper
• ½ tsp Red Pepper Flakes (skip if heat intolerant; use 1.5 tsp if you prefer spicy)
• Salt to taste

Garnish

• Fresh flat leaf Parsley (chopped, handful)
• Extra Virgin Olive Oil (for drizzling)
• Parmesan Cheese (grated, optional)
• Ground Black Pepper (to taste)

Instructions

1. Brown the Meat: Set the Instant Pot to SAUTE on HIGH heat. Add olive oil and once hot, add the ground Italian sausage. Saute, stirring frequently, until the meat is nicely browned.
2. Add Aromatics: Stir in chopped onions and minced garlic; saute for about one minute until fragrant.
3. Cook Vegetables: Add chopped carrots and celery to the pot. Stir well and saute for about another minute to soften slightly.
4. Pour and De-glaze: Pour in the chicken stock. Scrape the sides and bottom of the pot thoroughly with a spatula to loosen any browned bits and prevent the BURN error.
5. Season the Soup: Add paprika, dried oregano, Italian seasoning, Worcestershire sauce, red pepper flakes, salt, and ground black pepper. Stir well to combine all seasonings.
6. Add Tomatoes, Beans, and Pasta: Stir in diced tomatoes with juices, tomato paste diluted in water, tomato sauce, rinsed beans, and ditalini pasta. Mix everything evenly.
7. Pressure Cook: Cancel the SAUTE function. Secure the Instant Pot lid and seal the valve. Set to PRESSURE COOK on HIGH for 4 minutes. Allow time for the pressure to build due to the large volume of soup.
8. Release Pressure: When cooking is complete and the Instant Pot beeps, perform a quick pressure release by moving the valve from SEALING to VENTING. Open the lid carefully.
9. Serve: The hearty Pasta e Fagioli is ready to serve. Serve immediately to prevent the pasta from becoming mushy as it sits.
10. Garnish and Enjoy: Top with chopped fresh parsley, crushed black pepper, grated Parmesan cheese if using, and a drizzle of extra virgin olive oil before enjoying.

Notes

• Use either mild or spicy Italian sausage based on your heat preference; ground beef can be substituted 1:1 with sausage.
• For a thinner soup consistency, increase chicken stock to 7-7.5 cups.
• Red pepper flakes can be adjusted or omitted according to spice tolerance.
• Serve soup immediately after cooking as pasta will continue to absorb liquid and can get mushy.
• Use small pasta shapes such as ditalini, small elbow, or shells for best texture.
• De-glazing the pot after adding stock is important to avoid the BURN error on Instant Pot.

Keywords: Olive Garden copycat, Pasta e Fagioli, Instant Pot soup, Italian soup, sausage and bean soup, quick Italian dinner