Olive Garden Pasta Fagioli Recipe Instant Pot: Copycat Soup in 30 Minutes

This Instant Pot version captures the essence of Olive Garden’s beloved pasta fagioli with a fraction of the effort. The pressure cooker transforms simple ingredients into a rich, hearty soup in 30 minutes.

What makes this recipe stand out is its ability to develop deep, complex flavors quickly. The combination of ground beef, beans, and pasta creates a restaurant-quality dish that’s both filling and comforting.

You’ll achieve the perfect balance of tender pasta, savory broth, and meaty texture that defines the original. The Instant Pot locks in all the flavors, making every spoonful taste like it simmered for hours.

Serve with crusty bread for a complete meal. This copycat version delivers on taste without the wait.

Ingredients for Olive Garden Pasta Fagioli Recipe Instant Pot

Simple, hearty ingredients create this restaurant-quality soup at home in minutes.

The ground beef is key here—80/20 blend gives the right fat content for flavor. Most supermarkets carry ditalini pasta, but small elbow macaroni works just as well. For the beans, cannellini and kidney are traditional, but pinto beans can pinch-hit. I grab my canned beans from Trader Joe’s or Progresso for consistent quality without added preservatives.

No ditalini? Any small pasta like orzo or small shells will do. Need a shortcut? Pre-chopped mirepoix (the onion, carrot, celery mix) saves time. Out of beef broth? Vegetable broth with a dash of Worcestershire gets you close. Fresh herbs are great—use 1 tbsp fresh basil or oregano in place of dried. The Parmesan is vegetarian if you use Parmigiano-Reggiano.

This soup tastes even better the next day. Store in an airtight container for up to 4 days in the fridge or freeze for 3 months. The pasta will absorb more broth over time, so add a splash of water when reheating. Garnish with fresh parsley and Parmesan just before serving.

Step-by-Step Instructions for Olive Garden Pasta Fagioli Instant Pot

Here’s the method. Straightforward, tested, works every time.

Step 1: Sauté the Vegetables and Beef

Set your Instant Pot to the Sauté function on Normal heat. Add the finely diced onion, carrots, and celery stalks to the pot. Cook for 4-5 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.

Push the vegetables to one side and add the 0.5 lb Ground Beef to the pot. Break it up with a wooden spoon and cook until browned and crumbled, about 5-6 minutes. Drain any excess fat if needed, but a small amount adds flavor.

Stir in the 3 cloves Garlic Cloves and cook for 30 seconds until fragrant. This builds the aromatic base that defines the soup’s depth of flavor.

Step 2: Deglaze and Add Remaining Ingredients

Add the 2 tbsp Tomato Paste to the pot and stir to coat the beef and vegetables. Cook for 1-2 minutes to deepen its flavor. Pour in 1 cup of the Beef Broth and scrape the bottom of the pot with a wooden spoon to release any browned bits—this prevents burning and enhances the taste.

Add the 1 can Crushed Tomatoes, remaining 3 cups Beef Broth, 1 can Red Kidney Beans, 1 can White Cannellini Beans, 1 tsp Dried Basil, 1 tsp Dried Oregano, 0.5 tsp Red Pepper Flakes, 1 tsp Salt, and 0.5 tsp Black Pepper. Stir well to combine.

Step 3: Pressure Cook the Soup

Secure the lid on the Instant Pot and set the valve to Sealing. Cook on High Pressure for 5 minutes. The pot will take about 10-15 minutes to come to pressure before the cooking time begins.

Once the cooking cycle is complete, allow the pressure to release naturally for 5 minutes, then carefully switch the valve to Venting to release any remaining pressure. This gradual release prevents the ditalini pasta from turning mushy.

Step 4: Add Pasta and Finish Cooking

Open the lid and stir in the 1.5 cups Ditalini Pasta. Secure the lid again and set the valve to Sealing. Cook on High Pressure for another 4 minutes. This ensures the pasta cooks perfectly without overcooking the beans.

Once done, perform a quick pressure release by switching the valve to Venting. Open the lid carefully, as the contents will be hot. Stir the soup gently—the pasta should be al dente and the flavors beautifully melded.

Step 5: Garnish and Serve

Ladle the soup into bowls and top each serving with a generous sprinkle of 0.5 cup Parmesan Cheese and 0.25 cup Fresh Parsley. The cheese melts slightly into the hot soup, adding a rich, savory note.

Let the soup rest for 2-3 minutes before serving to allow the flavors to settle. The result is a hearty, comforting bowl that tastes just like the Olive Garden classic.

Creative Variations of This olive garden pasta fagioli recipe instant pot

Vegetarian Version

Swap the 0.5 lb Ground Beef for 1 cup crumbled Beyond Meat or 1 can lentils for a meat-free twist. Sauté with the vegetables for 3-4 minutes until browned. The texture mimics ground beef beautifully while keeping the dish hearty.

Spicy Kick

Add 1 diced jalapeño with the onions, or stir in 1 tsp cayenne pepper with the spices. For extra heat, top with hot sauce or chili oil before serving. I love the contrast of spicy broth with cool Parmesan. 🌶️

Creamy Variation

Stir in ½ cup heavy cream or coconut milk after pressure cooking for a richer texture. This makes the soup even more indulgent—perfect for colder months. Garnish with extra Parmesan for a velvety finish.

Lemon Zest Brightness

Add 1 tbsp lemon zest and 2 tbsp lemon juice at the end for a fresh, bright twist. The acidity cuts through the richness and enhances all the flavors. It’s my secret for making the soup taste even more vibrant.

Pasta Swap

Try small shells or orzo instead of ditalini for a different texture. If using gluten-free pasta, reduce the pressure cook time to 3 minutes to prevent mushiness. Always check for doneness before serving.

Slow Cooker Adaptation

Brown the beef and veggies in a skillet first, then transfer to a slow cooker. Cook on Low for 6-7 hours or High for 3-4 hours, adding pasta in the last 30 minutes. This method works great for busy days. 💡

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