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Olive Garden Copycat Pasta e Fagioli

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A comforting bowl of Pasta e Fagioli made effortlessly in the Instant Pot, embracing a wholesome blend of beans, veggies, and savory sausage.

Ingredients

Scale
  • 1 pound ground beef sausage
  • 15 oz Great Northern Beans, drained & rinsed
  • 15 oz Kidney Beans, drained & rinsed
  • 14 oz Diced Tomatoes, with juices
  • 8 oz tomato sauce
  • 2 tbsp Tomato Paste, diluted in about 4 tbsp water
  • 1 cup onion, roughly chopped
  • 1.5 tbsp garlic, minced
  • 3/4 cup carrot, roughly cubed
  • 3/4 cup celery, roughly chopped
  • 1 cup Ditalini Pasta
  • 3 tbsp Olive Oil
  • Salt to taste
  • 1 tsp Paprika
  • 1/4 tsp oregano
  • 1/2 tsp Italian seasoning
  • 1.5 tsp Ground Black Pepper
  • 1/2 tsp red pepper flakes
  • 1 tbsp Worcestershire sauce
  • 6 cups chicken stock
  • Handful of fresh parsley, chopped
  • Extra Virgin Olive Oil, for drizzling

Instructions

  1. Sauté the sausage: Set the Instant Pot to SAUTE on HIGH heat and add olive oil. Brown the ground beef sausage while stirring frequently until it’s nicely cooked.
  2. Add aromatics: Add the chopped onion and minced garlic to the pot; sauté until the mixture is fragrant and the onions are translucent.
  3. Incorporate veggies: Introduce the cubed carrots and chopped celery, stirring for another minute to combine the flavors.
  4. Deglaze the pot: Pour in the chicken stock and deglaze the pot by scraping the sides, ensuring all those flavorful bits are incorporated.
  5. Season the soup: Mix in the paprika, oregano, Italian seasoning, Worcestershire sauce, red pepper flakes, and salt, stirring well to evenly distribute the spices.
  6. Add the base ingredients: Stir in the diced tomatoes (with juices), rinsed beans, diluted tomato paste, tomato sauce, and Ditalini Pasta.
  7. Pressure cook: Cancel the SAUTE function and seal the lid. PRESSURE COOK on HIGH for 4 minutes.
  8. Quick release: Perform a quick pressure release before carefully opening the lid to reveal your perfectly cooked Pasta e Fagioli.
  9. Serve immediately, garnished with a handful of fresh parsley and a drizzle of extra virgin olive oil for that finishing touch.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Flavors deepen as it sits, making it even more delicious for your next meal. Can freeze it for up to 3 months.

Nutrition

Find it online: https://delishrecipezbylucy.com/olive-garden-copycat-pasta-e-fagioli-instant-pot-recipe/

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