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Pasta Fagioli Recipe (Better Than Olive Garden’s)

A hearty Italian soup made in the pressure cooker with lean beef, tender beans, and gluten-free pasta in a rich tomato broth—comforting, flavorful, and perfect for weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 321 kcal

Equipment

  • 1 Pressure cooker

Ingredients
  

Main ingredients

  • 1 pound lean ground beef
  • 1 ½ cups chopped yellow onion
  • 1 cup carrots diced
  • 1 cup celery sliced
  • 1 tablespoon minced garlic
  • 2 ½ cups tomato sauce or passata
  • 3 cups low-sodium beef broth
  • ½ cup water plus more as desired
  • 15 oz crushed tomatoes
  • 2 teaspoons granulated sugar
  • 1 ½ tablespoons Italian seasoning
  • salt and black pepper to taste
  • 2 tablespoons olive oil divided
  • 1 cup gluten free small pasta ditalini, elbows, or shells
  • 15 oz dark red kidney beans drained and rinsed
  • 15 oz cannellini beans drained and rinsed
  • Romano or Parmesan cheese finely shredded, for serving
  • fresh parsley chopped, for serving

Instructions
 

Instructions

  • Heat your pressure cooker pot over medium-high heat. Add the ground beef and brown it while breaking it up. Drain excess fat if needed.
  • Add chopped onion, carrot, and celery. Cook for 5–7 minutes until softened and beginning to color.
  • Add minced garlic and stir for about 1 minute until fragrant.
  • Pour in tomato sauce, crushed tomatoes, beef broth, and water. Add sugar, Italian seasoning, and season with salt and pepper. Stir well.
  • Seal the lid properly, set cooker to high pressure, and cook for 10 minutes.
  • Quick release the pressure. Open the lid carefully once the float valve drops.
  • Add uncooked pasta and both beans. Stir gently. Replace lid without sealing and simmer for about 5 minutes until pasta is tender.
  • Serve hot with shredded Romano or Parmesan and chopped fresh parsley on top.

Notes

To store, cool soup completely and refrigerate in airtight containers for up to 3 days. For freezing, omit pasta and store separately, as it changes texture after freezing.