If you’ve ever visited Olive Garden, you might have enjoyed their tasty Pasta e Fagioli. This delicious and warm soup is an amazing mixture of beans, pasta as well as ground meat. What did I say if I said it was possible to make it at home with the Instant Pot? Not only will this spare you the hassle of going to a restaurant and save you money, but you’ll also experience the pleasure of making something delicious in the kitchen! Make sure you deliver the delicious taste from Olive Garden to your table in one hour. Let’s look at how to make this delicious dish.
What is Pasta e Fagioli?
Pasta e Fagioli, which means “pasta and beans” in Italian is a classic Italian soup made up of two major ingredients – beans and pasta. But it’s a lot more than those two things. The soup is flavorful with herbs, vegetables and occasionally meat, which makes it a healthy and satisfying dish. It is also known for its rich stew-like texture.
Why Use an Instant Pot?
This multi-cooker, which is able to serve the purpose of various appliances, including low cooker, pressure cooker as well as a rice cooker. It’s a great device for making soups since it accelerates the cooking process considerably while enhancing the flavor.
Benefits of Using an Instant Pot:
- Time-saving cooks meals quicker as traditional cooking methods.
- Enhancing flavor Pressure cooking can help to preserve flavors.
- Convenience is a one-pot solution that means less dishes and pots to clean.
Ingredients Needed
Before we begin, let’s get everything you require to prepare Pasta Fagioli or Pasta using your instant pot. The following table will help that will assist you in visualizing the ingredients:
Ingredient | Quantity |
---|---|
Ground Beef | 1 pound |
Olive Oil | 2 tablespoons |
Onion (chopped) | 1 large |
Carrots (chopped) | 2 medium |
Celery (chopped) | 2 stalks |
Garlic (minced) | 3 cloves |
Diced Tomatoes | One container (14 oz) |
Tomato Sauce | One bottle (15 oz) |
Beef Broth | 4 cups |
Red Kidney Beans | One container (15 oz) |
Great Northern Beans | One bottle (15 oz) |
Ditalini Pasta | 1 cup |
Italian Seasoning | 1 teaspoon |
Salt | 1 teaspoon |
Black Pepper | 1/2 teaspoon |
Parmesan Cheese (grated) | For garnish |
Fresh Parsley (optional) | For garnish |
Step-by-Step Instructions
If you’ve got all the ingredients prepared and you’re ready to start cooking!
Step 1: Prepare Your Ingredients
Begin by preparing all of your vegetables. Cut the carrots, onions and celery. Chop the garlic cloves. Wash the beans with a strainer under cold water. Set them aside.
Step 2: Saute the Ingredients
- Set up your Instant Pot Then turn the on to the Instant Pot and place it in the saute setting.
- Cook the ground beef add an olive oil into the pan. When the oil is hot then add the ground beef and cook until it is browned. Make sure you break the meat into smaller pieces while cooking.
- Add vegetables Mix the chopped celery, carrots, onion along with minced garlic. Stir frequently until the vegetables are soft and the onions become translucent, around 5 minutes.
Step 3: Build the Soup Base
- Add Broth and Tomatoes Add chopped tomatoes and tomato sauce as well as beef broth. Stir to mix well.
- Add seasonings Add to the mix Italian seasoning and salt as well as black pepper. Stir once more to evenly distribute the seasonings.
Step 4: Pressure Cook
- seal and set Cover the pot’s lid, making sure it’s sealed correctly. Set the pressure to “Pressure Cook or Manual setting for 7 minutes.
- release pressure after the cooking time is over let the pressure let naturally for approximately 10 minutes. After that, you can do a quick release to relieve any pressure remaining.
Step 5: Add Pasta and Beans
- Open the lid The lid should be opened slowly. lid when the pressure has completely let go.
- Mix Pasta Mix into the pasta ditalini.
- add beans Add kidney beans as well as the Great Northern beans. Mix everything.
Step 6: Final Touches
- Simmer Simmer: Set the Instant Pot to the setting “Saute” again and allow the soup to simmer until the pasta has cooked to al dente, approximately 10 minutes.
- Adjust the seasoning The soup should be tasted then adjust your seasoning as necessary, adding more salt or pepper as desired.
Step 7: Serve and Enjoy!
Your home-cooked Pasta e Fagioli is ready to serve. Pour the soup into bowls and garnish by the grated Parmesan cheese as well as fresh parsley, if you like. Take a bite of this delicious soup with some crispy bread to dip!
Tips and Tricks for the Best Pasta e Fagioli
- Consistency Option If you would like a more thick soup, you can mash some beans prior to adding them. This releases some starch from the soup.
- Vegetarian Alternative To make an alternative that is vegetarian, cut out the ground beef and substitute vegetable broth in place from beef broth.
- Storage The soup can be stored effectively in the refrigerator up to three days. It is also possible to freeze at up to three months. If you are reheating it, you might have to add a few ounces of broth or water since the pasta will take up some liquid while it is sitting.
- Pasta Tips Feel free to try any of the smaller pasta shape if ditalini doesn’t exist.
Conclusion
The making of Olive Garden copycat Pasta and Fagioli at home isn’t just a great kitchen activity but also a tasty method of enjoying a restaurant favourite without ever leaving the house. The Instant Pot allows you to make the process fast and simple, transforming basic ingredients into an enticing meal. If you’re feeding the family or simply enjoying it by yourself this soup is bound to be a huge hit. Get your ingredients together and start cooking. You can enjoy your own bowl of warmth and comfort that’s exactly like the one served you can find at Olive Garden!
Olive Garden Copycat Pasta e Fagioli Instant Pot Recipe
- Total Time: 42 minutes
- Yield: 6 servings
Description
Experience the delightful flavors of Olive Garden’s Pasta e Fagioli at home with this easy Instant Pot recipe. This hearty soup, enriched with pasta, beans, and savory ground beef, brings a comforting warmth to your table. Thanks to your Instant Pot, the cooking process is quick and hassle-free, allowing you to enjoy a restaurant-quality meal in the comfort of your own kitchen.
Ingredients
Ground Beef: 1 pound
– Olive Oil: 2 tablespoons
– Onion: 1 large, chopped
– Carrots: 2 medium, chopped
– Celery: 2 stalks, chopped
– Garlic: 3 cloves, minced
– Diced Tomatoes: 1 can (14 oz)
– Tomato Sauce: 1 can (15 oz)
– Beef Broth: 4 cups
– Red Kidney Beans: 1 can (15 oz), rinsed
– Great Northern Beans: 1 can (15 oz), rinsed
– Ditalini Pasta: 1 cup
– Italian Seasoning: 1 teaspoon
– Salt: 1 teaspoon
– Black Pepper: 1/2 teaspoon
– Parmesan Cheese: For garnish
– Fresh Parsley: Optional, for garnish
Instructions
- Prepare Ingredients: Chop onion, carrots, and celery; mince garlic; rinse beans and set aside.
- Sauté: On the Instant Pot’s sauté setting, heat olive oil and brown ground beef. Add the onion, carrots, celery, and garlic, cooking until softened, around 5 minutes.
- Build Soup Base: Add diced tomatoes, tomato sauce, and beef broth. Stir in Italian seasoning, salt, and black pepper.
- Pressure Cook: Seal the Instant Pot lid and set to ‘Pressure Cook’ for 7 minutes. Allow natural pressure release for 10 minutes, followed by quick release.
- Add Pasta and Beans: Open the lid, stir in ditalini pasta and the rinsed beans.
- Simmer: Set the Instant Pot to ‘Sauté’ and simmer until pasta is al dente, about 10 minutes. Adjust seasoning if necessary.
- Serve: Ladle soup into bowls, garnish with Parmesan cheese and parsley, and serve with crusty bread.
Notes
To thicken the soup, mash some beans before adding them.
- For a vegetarian version, omit the beef and use vegetable broth.
- Store leftovers in the fridge for up to 3 days or freeze for 3 months.
- Prep Time: 15 minutes
- Cook Time: 27minutes