Olive Garden Copycat Pasta e Fagioli Instant Pot is a hearty, flavorful soup that rivals the restaurant version. This freezer-friendly Instant Pot recipe combines beans, small pasta, tomatoes, Italian sausage and bold seasonings for a comforting meal you can make in under 30 minutes. Tips and step-by-step instructions are included below.
Note: This post has been updated with reheating directions.
Pasta e Fagioli in the Instant Pot
This Instant Pot version is the American restaurant-style Pasta e Fagioli rather than the thin, authentic Italian version that typically includes only beans and pasta. Our copycat recipe follows the Olive Garden style: it includes meat, two kinds of beans, vegetables, plenty of tomato and a balanced mix of seasonings. It’s economical, filling and great for feeding a family. The soup also freezes well when prepared with a few storage precautions.
Ingredients & Substitutions
Full, measured ingredient amounts are listed in the recipe card further down. The list here is a quick reference and includes suggested substitutions.
- Sausage: Italian pork sausage (mild or spicy). You can also use a 1:1 mix of ground beef and Italian sausage or use only ground beef.
- Beans: Canned kidney beans and Great Northern beans (drained and rinsed). Garbanzo (chickpeas) can substitute for kidney beans if preferred.
- Vegetables: Onion, garlic, carrots and celery.
- Pasta: Small shapes like ditalini work best. Small elbows or shells are acceptable; reduce the amount slightly for those shapes.
- Tomato: Canned diced tomatoes (ideally with basil, oregano and garlic), tomato sauce and tomato paste.
- Stock: Chicken stock used here; beef stock can be substituted for a deeper flavor.
- Seasonings: Paprika, dried oregano, Italian seasoning, black pepper, red pepper flakes (optional) and Worcestershire sauce.
- Oil & Garnish: Olive oil for sautéing and a garnish of fresh parsley, cracked black pepper, extra virgin olive oil and grated Parmesan (optional).
Pro tip: To make a vegetarian version, omit the sausage and use vegetable stock. Canned beans and extra vegetables keep the soup hearty.
Tips for Success
- Brown the meat: Browning the sausage adds depth of flavor. Drain excess fat or leave a little to sauté the vegetables.
- Use canned beans: Drained, rinsed canned beans save time and cook reliably in a pressure-cooker recipe.
- Season well: The combination of paprika, oregano, Italian seasoning and Worcestershire sauce gives this copycat its distinctive taste. Adjust red pepper flakes to control heat.
- Control soup consistency: Add slightly more or less stock to achieve a thinner or thicker soup; this recipe yields a medium consistency.
- Freezing tip: If freezing, omit the pasta. Cook pasta fresh when reheating to avoid mushy texture.
- Serve promptly: For best texture, serve the soup soon after cooking because the pasta will continue to absorb liquid and soften.
Method
A step-by-step version of the recipe with exact measurements appears in the recipe card below.
Step 1 — Brown the Sausage
Set the Instant Pot to Sauté on high. Heat a tablespoon of olive oil, add the ground sausage and cook until nicely browned, breaking it up with a spatula. Drain excess fat if desired.
Step 2 — Sauté Aromatics and Vegetables
Add chopped onion and minced garlic and sauté about 1 minute, then add diced carrot and chopped celery and sauté another minute. Pour in stock and deglaze the pot, scraping any browned bits from the bottom to prevent a burn notice. Stir in the seasonings.
Step 3 — Pressure Cook
Add diced tomatoes, tomato sauce, diluted tomato paste, drained beans and pasta. Stir gently to combine. Cancel Sauté mode, close the lid and pressure cook on high for 4 minutes. Perform a quick release when the cook time ends. Stir, taste and adjust salt and pepper. Add more stock if you prefer a thinner soup.
Step 4 — Garnish and Serve
Serve immediately to preserve pasta texture. Garnish with grated Parmesan (optional), chopped parsley, cracked black pepper and a drizzle of extra virgin olive oil.
What to Serve with Pasta e Fagioli
Complement the soup with:
- Cheesy garlic bread
- Breadsticks
- A crisp green salad
- Toasted sourdough or crusty bread
Storing Tips
Fridge: Store soup (without pasta) in airtight containers for up to 3 days. Add cooked pasta when reheating.
Freezer: Freeze the soup without pasta for up to 3 months. Leave some headspace in the container for expansion. Thaw and add freshly cooked pasta when reheating.
How to Reheat
Microwave: Reheat until hot.
Stovetop: Warm gently in a saucepan over medium heat, stirring frequently. Add cooked pasta at the end and heat through.
FAQs
How do you keep pasta from overcooking in soup?
Cook the pasta separately and add it to individual bowls or to the warmed soup just before serving.
Which pasta is similar to ditalini?
Small elbow macaroni or small shells are good alternatives.
What is the difference between minestrone and pasta e fagioli?
Minestrone is a vegetable-heavy soup. Traditional Italian Pasta e Fagioli is simpler—beans and pasta in a light broth. This American-style copycat includes meat and vegetables, falling somewhere between the two.
Recipe
Olive Garden Copycat Pasta e Fagioli — Instant Pot (Serves 6)
- 1 lb Italian ground pork sausage (mild or spicy)
- 1 cup ditalini pasta (or 3/4 cup small elbows/shells)
- 15 oz can Great Northern beans, drained and rinsed
- 15 oz can kidney beans, drained and rinsed
- 14 oz can diced tomatoes (with juices)
- 8 oz tomato sauce
- 2 tbsp tomato paste, diluted in a few tablespoons of water
- 1 cup chopped onion
- 1.5 tbsp minced garlic
- 3/4 cup diced carrot
- 3/4 cup chopped celery
- 6 cups chicken stock (use 7–7.5 cups for a thinner soup)
- 3 tbsp olive oil
- Salt to taste
Seasonings
- 1 tsp paprika
- 1/4 tsp dried oregano
- 1/2 tsp Italian seasoning
- 1.5 tsp ground black pepper
- 1/2 tsp red pepper flakes (optional)
- 1 tbsp Worcestershire sauce
Garnish
- Fresh chopped parsley
- Extra virgin olive oil
- Grated Parmesan (optional)
- Cracked black pepper
Instructions Summary
- Sauté sausage in the Instant Pot on high until browned. Drain excess fat if desired.
- Add onion and garlic; sauté 1 minute. Add carrot and celery and cook another minute.
- Pour in stock and deglaze the pot, scraping the bottom. Stir in spices and Worcestershire sauce.
- Add tomatoes, tomato sauce, diluted tomato paste, drained beans and pasta. Stir gently.
- Cancel Sauté, close the lid and pressure cook on high for 4 minutes. Quick release pressure when done.
- Stir, adjust seasoning and serve immediately with garnish.
Notes
- Serve the soup immediately; pasta will continue to soften if left in the broth.
- If storing or freezing, leave out the pasta and add freshly cooked pasta when reheating.
- Use diced tomatoes with basil/oregano/garlic for extra flavor; if using plain diced tomatoes, consider adding dried basil.
- Adjust seasoning to taste and omit red pepper flakes for a milder soup.
Nutrition (approx.)
Per serving: Calories 352 | Carbohydrates 54 g | Protein 17 g | Fat 8 g | Fiber 10 g
Readers’ Reviews
“This is fantastic! I have made a lot of recipes in the Instant Pot that were disappointing, but this one is by far the best I’ve made. Pasta e Fagioli might be my new favorite.” – Laraine Wallace
“Made it tonight. The family loved it. Big hit.” – Steve Puttre
“I just made this last week…it was absolutely amazing.” – Angie Gantt
“Made this last night here in cold Ohio ….. DELICIOUS.” – Ashley White
“This is the best recipe ever. I’ve made this about three times in two weeks.” – S.V. Kim
I love hearing from you! If you try this Pasta e Fagioli recipe, leave a comment and share how it turned out or any variations you made.
