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–+ servings
An overhead picture of Olive Garden Pasta e Fagioli Soup.
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5 from 2 votes

Copycat Pasta e Fagioli Soup

This copycat Pasta e Fagioli soup is a delicious Olive Garden copycat recipe. It’s great for busy weeknights or a cozy winter weekend meal.
Prep Time5 minutes
Cook Time30 minutes
Bringing Instant Pot Up to Temp5 minutes
Total Time40 minutes
Course: Main Course, Soup
Cuisine: Italian
Keyword: copycat recipe, pasta, soup
Servings: 6 people
Calories: 609kcal
Cost: $10.84

Equipment

  • Instant Pot
  • cutting board
  • chef's knife
  • measuring cups
  • Liquid measuring cup
  • Wooden mixing spoon
  • Measuring spoons

Ingredients

  • ½ pound ground beef
  • ½ pound Italian Sausage mild, sweet, or hot
  • 1 small Vidalia onion or yellow onion chopped
  • 3 large carrots peeled and chopped
  • 3 large celery stalks chopped
  • 3 large cloves garlic minced
  • 1 Tablespoon Italian seasoning
  • 6 cups chicken stock
  • 15 oz can tomato sauce
  • 14.5 oz can diced tomatoes
  • 15 oz can red kidney beans drained
  • 15 oz can Great Northern Beans drained
  • 1 cup Ditalini pasta, uncooked
  • 1 parmesan rind or ¼ cup grated Parmesan
  • ½ teaspoon red pepper flakes optional and to taste
  • Salt and pepper to taste
US Customary - Metric

Instructions

PREP POT:

  • Set the Instant Pot to the “Saute” setting and then press the “Adjust” button until it reads “More."

COOK MEAT AND VEGETABLES:

  • Once the display reads “Hot,” add the ground beef and Italian sausage and cook, stirring occasionally, until the meat has browned. Once the meat has browned, remove it with a slotted spoon. Don’t remove the liquid from the Instant Pot.
  • Next, add the onion, carrots, and celery. Cook, stirring occasionally, for 8-10 minutes or until the vegetables have softened and the liquid has evaporated.
  • Add the garlic and Italian seasoning and stir to combine. Allow the spices to toast for 1 minute.
  • Next, add the chicken stock, tomato sauce, diced tomatoes, red kidney beans, great northern beans, ditalini pasta, parmesan rind, and red pepper flakes.

PRESSURE COOK:

  • Attach the lid and ensure the valve is in the “sealing” position. Set the timer for 4 minutes.
  • When the Instant Pot has finished cooking, release the pressure manually by switching the valve to the “venting” position.

TO FINISH:

  • Season the soup with salt and pepper, to taste.

Notes

  • This soup can be kept warm using the “Keep Warm” function on the Instant Pot for up to one hour.
  • Store any leftover soup in the refrigerator for up to three days.
  • This recipe is also delicious when made with ground pork or ground turkey as well.
  • Don’t drain the diced tomatoes but make sure to drain the beans!

Nutrition

Serving: 2cups | Calories: 609kcal | Carbohydrates: 67g | Protein: 33g | Fat: 24g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 1333mg | Potassium: 1466mg | Fiber: 12g | Sugar: 13g | Vitamin A: 6483IU | Vitamin C: 18mg | Calcium: 149mg | Iron: 6mg