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