Pasta e Fagioli Soup Copycat - Stovetop & Instant Pot

Last updated on October 9th, 2024 at 05:23 pm

Pasta e Fagioli Soup, a hearty Italian classic, has gained immense popularity, especially thanks to Olive Garden's renowned version. The savory blend of pasta, beans, and vegetables in a rich broth is a comfort food staple and can easily be made at home with this copycat recipe. One Pot Pasta e Fagioli can be made on the stovetop or in the Instant Pot in under an hour. This easy recipe will quickly become one of your favorite soups on a cold winter day.

Pasta e Fagioli was inspired by these other restaurant favorites: Better Than Olive Garden Zuppa Toscana & Instant Pot Chicken Tortilla Soup and goes well with Air Fried Frozen Mozzarella Sticks or Garlic Knots Stuffed With Cheese.

This recipe is sponsored by Thomas Cattle Company, however, the recipe and opinions are my own. I only recommend quality products to my readers that I have tried and truly love. Just for my readers Thomas Cattle Company is offering a coupon code to save you money off of your first order. Shop the delicious lean ground beef I use here and keep reading for the special offer code at the bottom of the post.

{This post contains affiliate links. Please see my full Disclosure Page for details}

Quality Ingredients 

To make this family favorite, I'll be using high-quality lean ground beef from Thomas Cattle Company in combination with homemade canned tomato sauce and canned tomatoes, beans, and fresh vegetables. Storebought tomatoes and tomato sauce can be used but choose a high-quality organic brand like Muir Glen.

Ingredients

• Thomas Cattle Company Lean Ground Beef (check out the coupon code below)
• Yellow Onion, chopped
• Carrots, sliced
• Celery, chopped
• Garlic cloves, minced
• Dark red kidney beans, drained and rinsed
• Cannellini beans drained and rinsed
• Ditalini pasta or shortcut pasta of your choice
• Diced tomatoes
• Tomato Sauce
• Better Than Boulion Beef or Beef broth
• Italian blend seasoning
• Salt
• Black Pepper
• Parmesan Cheese
• Parsley for garnish

See the recipe card for quantities.

Equipment

The beauty of this recipe lies in its simplicity. This can be made in one pot on the stovetop or can easily be converted to be made in the electric pressure cooker.

• Dutch oven or Instant Pot
• Cutting board and knife
• Wooden spatula
• Can opener
• Measuring cups and spoons

Preparation

1. Carrots: Wash, peel, and slice carrots about ¼ inch thick. I use 3-4 medium-sized carrots.
2. Celery: Wash, and chop celery, I use about 4 celery ribs.
3. Onion: Peel and dice a medium yellow onion.
4. Garlic: Peel and dice about 3 cloves of garlic or use pre-minced garlic.
5. Beans: Drain and rinse both kidney and cannellini beans thoroughly.

Stovetop Cooking 

1. In a heavy-bottomed stockpot or Dutch Oven add extra virgin olive oil and heat over medium-high heat.
2. When the oil is hot add the lean ground beef and saute until there is no longer any pink. Remove to a plate and set it aside.
3. Return the pot to the stove and add the onions and garlic. Saute for 2 minutes or until the onions are translucent.
4. Next, add the carrots and celery and continue to saute until the carrots are fork-tender about 5-6 minutes.
5. While the vegetables are sauteing heat up the water in a large microwave-safe measuring cup, for about 2 minutes. Then add the Better Than Boulion and stir to combine.
6. Add the broth, kidney beans, great northern beans, & cooked ground beef.
7. Stir in diced tomatoes, tomato sauce, Italian seasoning, salt and black pepper.
8. Cover and reduce the heat to low. Simmer for 25-30 minutes string often.
9. After the soup has simmered add uncooked pasta and stir gently to combine.
10. Cover again and cook for 8-10 minutes or until the pasta is tender.
11. Adjust the consistency by adding more broth or water if needed. 
12. Taste and adjust seasonings if needed.
13. Ladle into bowls and top with grated parmesan cheese and diced fresh parsley.

Instant Pot Cooking

1. In a 6 qt. electric pressure cooker add extra virgin olive oil and select the LOW saute function.
2. When the display reads HOT add the lean ground beef and saute until there is no longer any pink. Remove to a plate and set it aside.
3. Add to the pot the onions and garlic and saute for 2 minutes or until the onions are translucent.
4. Next, add the carrots and celery and continue to saute until the carrots are fork-tender about 5-6 minutes.
5. While the vegetables are sauteing heat up the water in a large microwave-safe measuring cup, for about 2 minutes. Then add the Better Than Boulion and stir to combine.
6. Add the broth to the Instant Pot and deglaze the bottom of the pot with a wooden spatula.
7. Add kidney beans, great northern beans, & cooked ground beef.
8. Stir in diced tomatoes, tomato sauce, Italian seasoning, salt and black pepper.
9. Cancel the saute function.
10. To the top of the soup add uncooked pasta. Press the pasta gently into the broth but DO NOT STIR.
11. Add an additional ½ cup of broth or water to cover the pasta if needed.
12. Place the lid on the pressure cooker. Turn the vent knob to the sealing position.
13. Set the cooking time to 1 minute.
14. When the pressure beeps to indicate the 1-minute cooking cycle is complete release the pressure.
15. When it is safe to remove the lid, stir all of the ingredients to combine.
16. Taste and adjust seasonings if needed.
17. Ladle into bowls and top with grated parmesan cheese and diced fresh parsley.

Slowcooker Instructions

1. On the stove top heat EVOO in a skillet over medium heat.
2. Add the minced garlic and diced onion and saute for 1-2 minutes. Add the lean ground beef and saute until there is no longer any pink. 
3. Drain any excess fat if needed.
4. Add the cooked ground beef, garlic, and onion to the 6 qt slow cooker. 
5. Next, add the carrots and celery, kidney beans, great northern beans, diced tomatoes, tomato sauce, salt, pepper, and Italian seasoning.
6. Heat up the water in a large microwave-safe measuring cup, for about 2 minutes. Then add the Better Than Boulion and stir to combine.
7. Add the beef bouillon and water combination and stir everything in the slow cooker.
8. Place the lid on the crockpot and set the cooking time to 4 hours on HI or 8 Hours on LOW
9. About 20 minutes before you want to eat prepare the datlini pasta al dente following the package instructions.
10. Add the tender pasta to the crockpot and stir in gently.
11. Taste and adjust seasonings if needed.
12. Ladle into bowls.
13. Top each bowl of soup with fresh herbs and grated parmesan cheese.

Where To Buy Quality Ground Beef

Using high-quality lean ground beef from Thomas Cattle Company will elevate any basic weeknight dinner to an amazing meal. Thomas Cattle Company raises all-natural Angus beef with exceptional attention to humane handling practices, and a focus on consistency and attention to detail. They believe that the better care they take of their cattle, the better they will serve the customer in the quality of their meat and it shows in the products that are delivered to my door! Read all about TCC here and shop the ground beef used in this recipe and use code HOLLISHOMESTEAD for $20 off your first order of $99!

Substitutions

Gluten-Free- Use a shortcut gluten-free pasta like Banza chickpea shells or Barilla gluten-free elbows.

Italian Sausage- Use sweet Italian sausage, mild Italian Sausage, or Elk Ground Sausage if you run out of TCC ground beef.

Beef Broth- Use Beef Sock, vegetable broth, or chicken broth for a slightly different flavor profile.

Pasta- Dilatini is the type of pasta used in the Olive Garden Pasta Fagioli recipe, however, any small pasta variety will work for this recipe.

Beans- Use small red beans, white kidney beans, or cannellini beans if that's what you have on hand.

Serving Suggestions

Just like the restaurant version would garnish your Pasta e Fagioli Soup with a sprinkle of Parmesan cheese and fresh herbs like parsley or basil. Pair this copycat Olive Garden Pasta e Fagioli recipe with homemade breadsticks and a side salad for a complete unlimited soup salad and breadsticks experience.

Storage & Leftovers

• Store in an airtight container for up to three days.
• Refrigerate leftovers and reheat in 1-minute increments stirring in between.

How to Freeze Pasta e Fagioli

To freeze leftovers place the hearty soup in Souper Cube Trays. This method is the easiest way to freeze individual portions. Once frozen take cubes out of the trays and vacuum seal them individually for quick lunches or easy dinners for up to 6 months. Reheat frozen soup cubes on the stovetop in a small saucepan with a little bit of beef stock or water. Cover and heat on low until soup is heated through. Alternately reheat in a microwave-safe dish covered for 4-5 minutes, stirring every few minutes. 

Why You'll Love This Recipe

Recreating Olive Garden's Pasta e Fagioli Soup at home is not only rewarding but allows you to tailor the dish to your taste preferences. Embrace the aroma filling your kitchen and savor the satisfaction of enjoying a beloved restaurant-style meal from the comfort of your home. This One Pot Olive Garden Copycat Pasta e Fagioli Soup is a testament to the joy of homemade comfort food. As you embark on this culinary journey, remember that cooking is an art, and this recipe is your canvas. Share your experiences and feedback, and don't hesitate to make this recipe your own. Bon appétit!

Pasta e Fagioli Soup - One Pot Olive Garden Copycat

Amber

The savory blend of pasta, beans, and vegetables in a rich broth is a comfort food staple and can easily be made at home with this copycat recipe.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course Dinner, Instant Pot Dinner, Soup

Cuisine Italian

Servings 8 people

Calories 464 kcal

Equipment

Instant Pot Max Pressure Cooker 6 Qt

Lodge Duch Oven

Souper Cubes Gift Set

Kitchen Utensils Set

Ingredients

  

1x2x3x

• 1 lb. Lean Ground Beef Thomas Cattle Company
• 1 Yellow Onion chopped (medium)
• 4 Carrots sliced about 1 1 cup
• 4 Celery ribs chopped about 1 cup
• 3 tsp. Garlic cloves minced
• 15 oz Dark red kidney beans can, drained and rinsed
• 15 oz Cannellini beans can, drained and rinsed
• 1 Cup Ditalini pasta uncooked
• 14.5 oz Diced tomatoes or pint jar canned
• 28 oz Tomato Sauce or Quart jar canned
• 4 Cups Water + ½ more if needed
• 1 Tbsp. Better Than Boulion Beef
• 2 Tbsp. Italian seasoning
• 1.5 tsp. Sea salt
• 1 tsp. Black Pepper
• Parmesan Cheese topping
• Parsley for garnish

Instructions

 

Stovetop Cooking Directions

• In a heavy-bottomed stockpot or Dutch Oven add extra virgin olive oil and heat over medium-high heat.
• When the oil is hot add the lean ground beef and saute until there is no longer any pink. Remove to a plate and set it aside.
• Return the pot to the stove and add the onions and garlic. Saute for 2 minutes or until the onions are translucent.
• Next, add the carrots and celery and continue to saute until the carrots are fork-tender about 5-6 minutes.
• While the vegetables are sauteing heat up the water in a large microwave-safe measuring cup, for about 2 minutes. Then add the Better Than Boulion and stir to combine.
• Add the broth, kidney beans, great northern beans, & cooked ground beef.
• Stir in diced tomatoes, tomato sauce, Italian seasoning, salt and black pepper.
• Cover and reduce the heat to low. Simmer for 25-30 minutes string often.
• After the soup has simmered add uncooked pasta and stir gently to combine.
• Cover again and cook for 8-10 minutes or until the pasta is tender.
• Adjust the consistency by adding more broth or water if needed.
• Taste and adjust seasonings if needed.
• Ladle into bowls and top with grated parmesan cheese and diced fresh parsley.

Notes

Instant Pot Cooking Directions:

1. In a 6 qt. electric pressure cooker add extra virgin olive oil and select the LOW saute function.
2. When the display reads HOT add the lean ground beef and saute until there is no longer any pink. Remove to a plate and set it aside.
3. Add to the pot the onions and garlic and saute for 2 minutes or until the onions are translucent.
4. Next, add the carrots and celery and continue to saute until the carrots are fork-tender about 5-6 minutes.
5. While the vegetables are sauteing heat up the water in a large microwave-safe measuring cup, for about 2 minutes. Then add the Better Than Boulion and stir to combine.
6. Add the broth to the Instant Pot and deglaze the bottom of the pot with a wooden spatula.
7. Add kidney beans, great northern beans, & cooked ground beef.
8. Stir in diced tomatoes, tomato sauce, Italian seasoning, salt and black pepper.
9. Cancel the saute function.
10. To the top of the soup add uncooked pasta. Press the pasta gently into the broth but DO NOT STIR.
11. Add an additional ½ cup of broth or water to cover the pasta if needed.
12. Place the lid on the pressure cooker. Turn the vent knob to the sealing position.
13. Set the cooking time to 1 minute.
14. When the pressure beeps to indicate the 1-minute cooking cycle is complete release the pressure.
15. When it is safe to remove the lid, stir all of the ingredients to combine.
16. Taste and adjust seasonings if needed.
17. Ladle into bowls and top with grated parmesan cheese and diced fresh parsley.

Nutrition

Serving: 16ozCalories: 464kcalCarbohydrates: 75gProtein: 34gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 35mgSodium: 356mgPotassium: 1829mgFiber: 16gSugar: 9gVitamin A: 5738IUVitamin C: 18mgCalcium: 211mgIron: 10mg

Keyword Copycat, Instant Pot, Olive Garden, one pot, Pasta e Fagioli, stovetop

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