Instant Pot Pasta e Fagioli Soup (Better Than Olive Garden)

If you’ve ever had the comforting, hearty Pasta e Fagioli soup at Olive Garden, you know just how satisfying it can be. But what if I told you that you can make a version that’s even better — and in a fraction of the time? Let’s dive into how you can create an Instant Pot Pasta e Fagioli soup that will quickly become a family favorite, right in your kitchen.

A Taste of Comfort in Every Spoonful

I still remember the first time I had Pasta e Fagioli at Olive Garden. The thick, rich broth filled with pasta, beans, and vegetables was exactly what I needed on a chilly evening. I couldn’t help but think, “I wish I could make this at home!” Fast forward to today, and I’ve discovered the magic of the Instant Pot, which takes this beloved soup to a whole new level. Now, I can enjoy that same restaurant-quality taste in less than an hour.

In this blog, I’ll show you how to recreate the flavors of Olive Garden’s Pasta e Fagioli, but with a few twists that make it even more delicious. Plus, the Instant Pot takes care of most of the work, so you can sit back, relax, and let the flavors meld together perfectly.

Why Choose Instant Pot for Pasta e Fagioli?

Speed and Flavor: The Instant Pot can cook your pasta and beans quickly, infusing all the flavors into every bite. In just 30 minutes, you’ll have a soul-warming meal without the long simmering time.

One-Pot Wonder: No need for multiple pots and pans. The Instant Pot does it all, which means less cleanup and more time to enjoy your meal.

Tender Ingredients: The pressure cooker function ensures your beans are perfectly tender, and the pasta absorbs all the delicious flavors from the broth.

Ingredients You’ll Need

To get started, here’s what you’ll need for your Instant Pot Pasta e Fagioli:

• 1 lb ground beef (or Italian sausage for extra flavor)
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 can (6 oz) tomato paste
• 4 cups beef broth (or vegetable broth for a lighter version)
• 2 tsp dried oregano
• 2 tsp dried basil
• 1 tsp dried thyme
• Salt and pepper to taste
• 2 cups ditalini pasta (or any small pasta)
• 2 cups spinach or kale (optional, for extra greens)
• Fresh grated Parmesan cheese for garnish

How to Make Instant Pot Pasta e Fagioli

Step 1: Sauté the Meat and Vegetables

Start by setting your Instant Pot to the “Sauté” function. Add your ground beef (or sausage) and cook until browned, breaking it up with a spoon as it cooks. Once browned, add the chopped onion and garlic, and sauté for another 2-3 minutes until fragrant. This is where the magic begins — the savory smell of garlic and onions wafting through your kitchen.

Step 2: Add the Broth and Seasonings

Now it’s time to build the flavor. Add the diced tomatoes, tomato paste, beef broth, oregano, basil, thyme, salt, and pepper to the Instant Pot. Stir to combine, making sure the tomato paste dissolves into the liquid. The Instant Pot will trap all these flavors, infusing them into the soup in a way that takes traditional methods much longer.

Step 3: Pressure Cook for 8 Minutes

Once everything is mixed, seal the Instant Pot lid and set it to pressure cook on high for 8 minutes. The reduced cooking time ensures that the broth gets infused with flavor, but it also avoids overcooking the beans and vegetables. This gives you the depth of flavor you want without compromising the texture of your ingredients.

Step 4: Release Pressure and Sauté

Once the 8 minutes are up, carefully release the pressure. Open the Instant Pot, and instead of adding the pasta to the pot for more pressure cooking, switch the Instant Pot to the “Sauté (Low)” setting. This will allow you to cook the pasta in the hot broth without it turning to mush.

Step 5: Cook the Pasta to Al Dente

Now, add the ditalini (or your preferred small pasta) and beans to the pot. Stir well, and let the pasta cook in the hot broth for about 5 to 8 minutes. Keep an eye on it to ensure it cooks to al dente — firm to the bite, not overcooked. This method allows the pasta to absorb the flavors without getting soggy.

Step 6: Add Greens (Optional)

If you’d like to add some greens, toss in spinach or kale at this point. The heat from the soup will wilt them, adding a nice texture and freshness to the dish. Stir, taste, and adjust seasoning if needed.

Step 7: Serve and Enjoy!

Ladle the soup into bowls and garnish with a sprinkle of freshly grated Parmesan cheese. I recommend serving this with a side of garlic bread or a crusty baguette for the full Olive Garden experience — but at home!

Why This Recipe Is Better Than Olive Garden’s

While Olive Garden’s Pasta e Fagioli is undeniably delicious, this homemade version has a few key advantages:

• Fresh Ingredients: You control what goes into the soup, using the freshest vegetables, herbs, and quality meat. No preservatives or additives.
• Customizable: Want to make it vegetarian? Swap the beef for extra beans or lentils. Prefer a spicier kick? Add some red pepper flakes. The possibilities are endless.
• One-Pot Simplicity: Unlike the restaurant version that may involve multiple steps, this Instant Pot recipe does all the hard work for you in one pot.

Frequently Asked Questions (FAQ)

Can I use different beans?
Absolutely! You can swap out the cannellini beans for Great Northern beans, or try black beans for a different twist.

Can I use a different type of pasta?
Yes, you can use any small pasta like elbow macaroni or small shells. Just adjust the cooking time slightly based on the pasta you choose.

Can I freeze this soup?
Yes! This soup freezes beautifully. Let it cool completely, then store it in an airtight container for up to 3 months. Reheat on the stove or in the Instant Pot.

Is this recipe gluten-free?
To make this recipe gluten-free, simply swap the pasta for a gluten-free variety.

Final Thoughts: A Meal You’ll Keep Coming Back To

Making this Instant Pot Pasta e Fagioli soup is like creating a hug in a bowl. It’s comforting, hearty, and packed with flavors that’ll remind you of cozy dinners at home. Whether you’re cooking for your family or impressing friends with a homemade version of a restaurant classic, this recipe is a winner.

So, the next time you’re craving Pasta e Fagioli, skip the takeout and try this Instant Pot version instead. Trust me, it’s even better than Olive Garden — and you’ll feel like a culinary genius.

Ready to make your own Pasta e Fagioli soup? Grab your Instant Pot, and let’s get cooking!