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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.

Ingredients

Scale

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

Find it online: https://dinewithlily.com/olive-garden-copycat-pasta-e-fagioli-instant-pot-recipe/