Welcome to the definitive guide for crafting the most delectable Pasta Fagioli Soup you’ll ever taste! This recipe captures the beloved flavors of Olive Garden’s famous soup, allowing you to recreate that cherished dining experience right in your own kitchen. At its heart, Pasta e Fagioli, an authentic Italian term meaning “pasta and beans,” is a rustic, comforting dish steeped in tradition. What makes this recipe truly exceptional is its remarkable versatility: prepare it effortlessly on your stovetop, let it simmer to perfection in a Crock Pot, or whip it up in record time using an Instant Pot. Regardless of your chosen method, this hearty and flavorful soup is guaranteed to become a new, enduring family favorite.
Table of Contents
- The Story Behind Pasta Fagioli
- Why This Pasta Fagioli Recipe is a Must-Try
- Key Ingredients for an Authentic Pasta Fagioli
- Step-by-Step Stove-Top Instructions
- Crock Pot Method for Easy Pasta Fagioli
- Instant Pot Method for Quick Pasta Fagioli
- Expert Tips and Variations
- Storage and Reheating Guide
- Perfect Pairings: What to Serve with Your Soup
- Discover More Comforting Soup Recipes
The Story Behind Pasta Fagioli
For many, the mention of Pasta Fagioli evokes nostalgic memories of childhood visits to Italian-American restaurants, eagerly awaiting that endless bowl of comforting soup. My own journey with this delicious dish began years ago, often at a popular chain known for its soup, salad, and breadsticks. There was something undeniably captivating about the rich broth, tender pasta, and hearty beans that made it an instant favorite.
But the history of Pasta Fagioli stretches back much further than any restaurant chain. Originating from Italy, Pasta e Fagioli is a quintessential example of “cucina povera” – peasant cooking – where humble, readily available ingredients are transformed into profoundly satisfying meals. This nourishing soup was a staple in rural Italian homes, providing warmth and sustenance with its blend of pasta, beans, and often a few garden vegetables. Each region of Italy boasts its own rendition, incorporating local ingredients and culinary traditions. Some versions are thicker and stew-like, while others are brothier. Some use a clear broth, while others, like this copycat recipe, feature a tomato-based broth for extra richness. This rich heritage is a testament to the dish’s timeless appeal and its ability to bring comfort across generations.
Why This Pasta Fagioli Recipe is a Must-Try
Since its debut in 2014, this particular Pasta Fagioli recipe has become a cherished staple, evolving over the years to truly perfect the balance of flavors and offer unparalleled flexibility. It’s more than just a soup; it’s a culinary experience that brings warmth and flavor to any table. Here’s why this recipe consistently earns rave reviews and why it should be your go-to:
- Unmistakable Olive Garden Flavor: This recipe meticulously replicates the distinct, savory, and slightly sweet profile of the famous Pasta Fagioli, making it the ultimate copycat you’ve been searching for. It hits all the right notes, from the perfectly seasoned ground beef to the aromatic medley of vegetables and the comforting blend of beans and pasta in a rich tomato broth.
- Incredibly Versatile: Whether you prefer the classic stovetop method for a hands-on experience, the “set it and forget it” convenience of a slow cooker, or the lightning-fast results of an Instant Pot, this recipe adapts seamlessly. This flexibility ensures you can enjoy this delicious soup no matter how much time you have.
- Effortless Preparation: Despite its complex flavor, the preparation is surprisingly straightforward. Simple steps and common ingredients mean less time in the kitchen and more time enjoying a wholesome, homemade meal.
- Dietary Adaptability: Catering to various dietary needs is simple. With easy substitutions, you can effortlessly transform this recipe into a gluten-free delight by swapping out traditional pasta for gluten-free noodles, or a hearty vegetarian option by replacing the meat with plant-based crumbles and vegetable broth.
- Perfect for Meal Prep: This soup reheats beautifully, making it an ideal candidate for meal prepping. Make a large batch at the beginning of the week, and enjoy delicious, comforting lunches or dinners for days without compromising on flavor or texture. Its ability to freeze well also means you can always have a homemade meal on hand.
This Pasta Fagioli isn’t just a meal; it’s a warm embrace in a bowl, perfect for chilly evenings, busy weeknights, or a comforting weekend lunch. It’s a testament to how simple ingredients, combined thoughtfully, can create something truly extraordinary.
Key Ingredients for an Authentic Pasta Fagioli
Crafting a truly authentic and flavorful Pasta Fagioli soup starts with selecting the right ingredients. Each component plays a vital role in building the robust and comforting profile of this Italian classic. Here’s a detailed look at what you’ll need and why each element is important:
- Olive Oil: The foundation of any good Italian dish, olive oil is used to sauté the vegetables, building the aromatic base (soffritto) that gives the soup its depth.
- Aromatic Vegetables (Soffritto):
- Diced Onions: Provide a sweet and pungent base flavor when caramelized.
- Diced Carrots: Add natural sweetness and vibrant color, balancing the savory notes.
- Diced Celery: Contributes a subtle, earthy bitterness and a crucial aromatic component to the soup’s flavor profile.
- Ground Meat:
- Ground Beef: A traditional choice for its savory richness, forming a hearty element of the soup.
- Substitution: Loose Italian Sausage: For those who prefer pork or a bolder, spiced flavor, Italian sausage (mild or hot) is an excellent alternative that adds another layer of complexity.
- Vegetarian Option: Meatless Crumbles: Brands like Beyond Meat or Impossible Meat can be used for a plant-based version, providing a similar texture and satisfying richness without the meat.
- Herbs and Spices: These dried herbs are essential for replicating the signature Italian-American taste.
- Salt and Black Pepper: Fundamental seasonings to enhance and balance all flavors.
- Dried Oregano: Offers a classic Italian herbal note, slightly pungent and earthy.
- Dried Basil: Adds a sweet, peppery, and aromatic flavor that pairs perfectly with tomatoes.
- Dried Rosemary: Provides a distinct, piney, and slightly lemony aroma that is characteristic of many Italian meat and vegetable dishes.
- Tomato Components:
- Diced Tomatoes (undrained): Contribute chunkiness, a bright acidity, and a robust tomato base to the broth. Using them undrained keeps all the flavorful juices in the soup.
- Tomato Sauce: Creates a smooth, rich tomato foundation, ensuring the broth is deeply flavored and beautifully colored.
- Hearty Beans: The “fagioli” in Pasta Fagioli, these beans add creaminess, substance, and a boost of protein and fiber. Using canned beans makes preparation quick and easy.
- Red Kidney Beans: Known for their robust flavor and meaty texture. Ensure they are drained and rinsed.
- Great Northern Beans: Offer a milder flavor and softer, creamier texture. Cannellini beans (white kidney beans) are a perfect substitute if Great Northern beans are unavailable. Ensure they are drained and rinsed.
- Beef Broth: The primary liquid base for the soup, providing a rich, savory foundation. For a vegetarian version, substitute with vegetable broth.
- White Vinegar: A secret ingredient! Just a tablespoon brightens all the flavors, cutting through the richness and adding a subtle tang that elevates the entire soup. Don’t skip it!
- Pasta: The “pasta” in Pasta Fagioli.
- Ditalini Pasta: This small, tubular pasta resembles tiny beads and is often called “soup pasta” because it’s ideal for absorbing flavors without overwhelming the broth.
- Substitutions: If ditalini is hard to find, small elbow macaroni, small shells, or even broken spaghetti pieces work well.
- Gluten-Free Option: For a gluten-free version, choose gluten-free elbow or penne pasta. Be mindful of cooking times, as gluten-free pasta can sometimes cook faster or require a bit longer depending on the brand.
Gathering these quality ingredients ensures your homemade Pasta Fagioli will be as authentic, delicious, and comforting as the classic you remember.
Step-by-Step Stove-Top Instructions
Making Pasta Fagioli on the stovetop is a classic and rewarding method that allows for excellent control over the cooking process, ensuring every ingredient contributes to a rich, harmonious flavor. Follow these detailed steps for a perfect pot of soup:
- Prepare Your Pot: Heat a large, heavy-bottomed pot or a Dutch oven over medium-high heat on your stove. The substantial size ensures all ingredients can cook evenly and the flavors can meld beautifully.
- Sauté the Aromatics: Add the olive oil to the heated pot. Once shimmering, add the diced onions, celery, and carrots. Sauté these “soffritto” vegetables for 4-5 minutes, stirring occasionally, until they begin to soften and become fragrant, forming the flavor base of your soup.
- Brown the Meat: Introduce the ground beef (or Italian sausage, if using) to the pot. Break it up with a spoon and cook until it is thoroughly browned, typically 5-6 minutes. This step is crucial for developing deep, savory flavors. Once browned, carefully drain any excess grease from the pot to keep the soup from being oily.
- Season Generously: Sprinkle in the salt, dried oregano, dried basil, black pepper, and dried rosemary. Stir these herbs and spices thoroughly into the browned meat and sautéed vegetables. Allow them to cook for about a minute, letting their aromas bloom and infuse into the base.
- Add Tomatoes and Beans: Drain and rinse the red kidney beans and great northern beans (or cannellini beans) under cold water before adding them to the pot. Next, pour in the tomato sauce and the entire can of diced tomatoes, including their juices – do not drain the diced tomatoes as their liquid is full of flavor. Stir everything together to combine.
- Introduce Liquids and Simmer: Pour in the beef broth and the white vinegar. Give all the ingredients a good stir to ensure they are well mixed. Bring the mixture to a gentle simmer, then reduce the heat slightly and let it cook for 5 minutes. This allows the flavors to begin to marry before the pasta is added.
- Cook the Pasta: Add the ditalini pasta (or your chosen small pasta) directly into the simmering soup. Stir again, ensuring that all the pasta is fully submerged in the liquid to cook properly and absorb the flavors.
- Simmer to Perfection: Place a lid securely on the pot and reduce the heat to low. Allow the soup to cook for approximately 25 minutes, or until the pasta is tender to your liking. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
- Serve and Garnish: Once the pasta is cooked, remove the lid. Ladle the hot Pasta Fagioli soup into bowls. For an extra layer of authentic Italian flavor and freshness, top each serving with a generous sprinkle of freshly grated Parmesan cheese and a garnish of fresh chopped basil or parsley. If you enjoy a touch of heat, a pinch of crushed red pepper flakes can be added.
Enjoy this comforting and flavorful homemade Pasta Fagioli, a true taste of Italy right in your home!
Crock Pot Method for Easy Pasta Fagioli
The Crock Pot (or slow cooker) offers an incredible “set it and forget it” approach to Pasta Fagioli, perfect for busy days when you want a comforting meal waiting for you. This method allows the flavors to meld beautifully over several hours, resulting in a rich, deeply satisfying soup.
- Sauté Initial Ingredients: Begin by following steps 1 and 2 from the stove-top instructions above. In a separate skillet on your stovetop, sauté the diced onions, celery, and carrots in olive oil for 4-5 minutes until softened. Then, add the ground beef (or Italian sausage) to the skillet and cook until fully browned, approximately 5-6 minutes. Drain any accumulated grease from the skillet.
- Transfer to Crock Pot: Carefully transfer the cooked ground beef and sautéed vegetables into your Crock Pot.
- Combine Remaining Ingredients: Add the salt, dried oregano, dried basil, black pepper, dried rosemary, canned diced tomatoes (undrained), tomato sauce, and both the drained and rinsed red kidney beans and great northern beans to the Crock Pot. Pour in the beef broth and white vinegar. Stir all ingredients thoroughly to ensure an even distribution of flavors.
- Slow Cook: Cover the Crock Pot with its lid. Cook the soup on the LOW setting for 6-8 hours, or on the HIGH setting for 3-4 hours. The longer, slower cook time allows the ingredients to tenderize and the flavors to deepen.
- Add Pasta and Finish: Approximately 30 minutes before you plan to serve the soup, add the ditalini pasta (or other small pasta) directly into the slow cooker. Stir well to combine all ingredients and ensure that the pasta is completely submerged in the liquid. Increase the Crock Pot setting to HIGH for the final 30 minutes to ensure the pasta cooks thoroughly to an al dente texture.
Your slow-cooked Pasta Fagioli will be ready to serve, packed with rich, developed flavors that only slow cooking can achieve. Garnish with fresh Parmesan and herbs as desired.
Instant Pot Method for Quick Pasta Fagioli
For those days when time is of the essence but you crave a homemade, hearty meal, the Instant Pot is your best friend. This method slashes cooking time significantly without compromising on the deep, robust flavors of a classic Pasta Fagioli.
- Initiate Sauté Function: Press the “Sauté” button on your Instant Pot. Use the “Adjust” button to select the “Normal” setting. Allow the pot to heat up until the display indicates “Hot.”
- Sauté Vegetables: Add olive oil to the Instant Pot. Once hot, add the diced carrots, onions, and celery. Sauté for 4-5 minutes, stirring occasionally, until the vegetables begin to soften and become fragrant.
- Brown Ground Meat: Add the ground beef (or Italian sausage) to the pot. Break it apart with a spoon and cook until it is no longer pink and thoroughly browned, typically 5-6 minutes. Once browned, press the “Stop/Cancel” button to turn off the Instant Pot, then carefully drain any excess grease.
- Add Seasonings and Base Ingredients: Return the Instant Pot liner to the base. Add the salt, dried oregano, dried basil, black pepper, and dried rosemary directly to the browned meat and vegetables. Stir well. Then, add the undrained diced tomatoes, tomato sauce, and both the drained and rinsed red kidney beans and great northern beans.
- Add Liquids and Pasta: Pour in the beef broth and white vinegar. Add the ditalini pasta (or other small pasta) and stir all the ingredients to combine thoroughly, ensuring the pasta is fully submerged in the liquid.
- Secure the Lid: Place the lid on the Instant Pot and ensure the steam release valve is set to the “Sealing” position.
- Pressure Cook: Press the “Manual” (or “Pressure Cook”) button, then use the “+/-” buttons to set the cooking time to 3 minutes.
- Natural Release and Vent: The Instant Pot will display “On” as it builds pressure. Once it reaches pressure, it will begin counting down from 3 minutes. After pressure cooking for 3 minutes, the Instant Pot will beep. Allow for a natural pressure release for 10 minutes. This is important to prevent sputtering and to allow the flavors to settle. After 10 minutes, carefully slide the steam release handle to the “Venting” position to release any remaining steam.
- Serve: Once the float valve drops and all steam has been released, remove the lid. Give the soup a final stir and ladle it into bowls. Garnish with fresh grated Parmesan cheese and chopped basil or parsley for a perfect finish.
Enjoy the speed and flavor of this Instant Pot Pasta Fagioli, a delicious meal ready in a fraction of the traditional time!
Expert Tips and Variations
This Pasta Fagioli recipe is incredibly adaptable, allowing you to tailor it to your dietary needs and taste preferences. Here are some expert tips and creative variations to make it uniquely yours:
- Gluten-Free Pasta Fagioli Soup:
Making this soup gluten-free is simple and doesn’t compromise on flavor. Substitute regular ditalini with an equal amount of gluten-free macaroni noodles, penne, or any other small gluten-free pasta. Be aware that gluten-free pasta can sometimes cook differently. You may need to adjust the cooking time by adding an extra 5-10 minutes to ensure the pasta is perfectly tender. Always taste a noodle after the initial 25 minutes of cooking (for stove-top) and continue cooking in 5-minute increments until it reaches your desired al dente texture.
- Vegetarian Pasta Fagioli:
To transform this hearty soup into a delicious vegetarian meal, replace the ground beef with plant-based meat crumbles, such as Beyond Meat or Impossible Meat. Alternatively, you can simply omit the meat crumbles and double up on the beans for extra substance and protein – add two cans of red kidney beans and two cans of great northern (or cannellini) beans. Crucially, remember to substitute the beef broth with vegetable broth to keep the soup entirely vegetarian.
- Adjusting Soup Consistency:
If you prefer a thinner, brothier soup, feel free to add an additional cup (or more, to taste) of beef or vegetable broth at any point during the cooking process or when reheating. This is also a good tip if the soup has thickened considerably after sitting, as pasta tends to absorb a lot of liquid over time.
- Spice It Up:
For those who enjoy a little heat, a pinch of red pepper flakes added with the other seasonings will give the soup a subtle kick. You can also use spicy Italian sausage instead of ground beef for a more integrated spicy flavor.
- Add More Greens:
Stir in a few handfuls of fresh spinach or finely chopped kale during the last 5-10 minutes of cooking. The residual heat will wilt the greens, adding extra nutrients and a lovely fresh element.
- Fresh Herbs Finish:
While dried herbs are used during cooking, a sprinkle of fresh chopped parsley or basil just before serving can significantly brighten the flavors and add a vibrant aroma.
- Cheese, Please!
Don’t skimp on the cheese. Freshly grated Parmesan or Pecorino Romano cheese adds a salty, umami depth that perfectly complements the soup.
Experiment with these tips and variations to create your ultimate bowl of Pasta Fagioli!
Storage and Reheating Guide
Pasta Fagioli is one of those wonderful dishes that often tastes even better the next day, making it perfect for meal prepping and enjoying throughout the week. Proper storage and reheating ensure you can savor its delicious flavors long after it’s made.
Refrigeration:
Leftover pasta fagioli soup will stay fresh and delicious in the refrigerator for up to 5 days. To store, allow the soup to cool completely to room temperature before transferring it to an airtight container. This prevents condensation and helps maintain its quality.
Reheating:
You have a couple of convenient options for reheating your leftover soup:
- Microwave Method: For a quick single serving, place your desired portion of soup in a microwave-safe bowl. Microwave on high for 2-3 minutes, stirring halfway through the cooking time, until it is heated through.
- Stovetop Method: For larger quantities or a more even reheat, transfer the soup to a pot or saucepan on the stove. Heat over medium-high heat, stirring occasionally, for about 10-15 minutes, or until it reaches your desired temperature. If the soup has thickened too much overnight due to the pasta absorbing liquid, you can add a splash of beef broth, vegetable broth, or even water to reach your preferred consistency while reheating.
Freezing:
Pasta Fagioli freezes exceptionally well, making it ideal for future meals.
- Preparation for Freezing: Ensure the soup has cooled completely to room temperature. Transfer it into freezer-safe containers or heavy-duty freezer bags. If using bags, lay them flat to freeze, which saves space.
- Freezer Storage: Store in the freezer for up to 6 months. Label with the date for easy tracking.
- Defrosting and Reheating from Frozen:
- Overnight in Refrigerator: The best method is to transfer the frozen soup to the refrigerator overnight (preferably for 24 hours) to allow it to thaw slowly. Once defrosted, transfer it to a pot on the stove and reheat over medium heat, stirring occasionally, for 15-20 minutes, or until piping hot. Add extra broth if needed for consistency.
- Directly on Stove (if in a freezer-safe container): If the soup is in a freezer-safe container, you can sometimes transfer the frozen block directly into a pot with a small amount of liquid (a quarter cup of broth or water) and heat on low, breaking it up as it thaws, then increase heat to medium until hot. This method requires more attention to prevent scorching.
With these storage and reheating tips, you can enjoy the deliciousness of your homemade Pasta Fagioli whenever a craving strikes!
Perfect Pairings: What to Serve with Your Soup
A bowl of hearty Pasta Fagioli soup is a meal in itself, but serving it with a complementary side can elevate the entire dining experience. Taking a cue from those nostalgic Olive Garden visits, pairing this rich soup with a fresh salad and warm bread is a classic choice that never disappoints. Here are some delicious ideas to serve alongside your homemade Pasta Fagioli:
Classic Bread Pairings:
Nothing beats dipping warm, crusty bread into a flavorful soup. These options are perfect for soaking up every last drop:
- Garlic Knots: Soft, pillowy, and infused with garlic and Parmesan, these are always a crowd-pleaser.
- Garlic Bread: A timeless classic, toasted to perfection with butter and garlic, provides a wonderful crunchy contrast to the soup.
- Rosemary Focaccia Bread: Its airy texture and aromatic rosemary notes make it an elegant and flavorful accompaniment.
- Garlic Herb Breadsticks: Light, fluffy, and seasoned with herbs, they’re ideal for a lighter bread option.
- Garlic Bread Nachos: A fun and creative twist, offering crispy, cheesy bites perfect for sharing.
- Pepperoni Pizza Rolls: For a more substantial and fun side, these savory rolls are a hit, especially with kids.
Fresh and Crisp Salads:
A bright, crisp salad offers a refreshing counterpoint to the rich and warm soup, balancing the flavors of your meal:
- Italian Salad: A quintessential pairing, often featuring crisp lettuce, tomatoes, red onion, olives, pepperoncini, and a tangy Italian dressing.
- Caesar Salad with Cashew Caesar Dressing: The creamy, robust dressing and crisp romaine provide a satisfying contrast.
- Roasted Cauliflower Salad: For a warmer, heartier salad, roasted cauliflower adds a delightful texture and nutty flavor.
- Panzanella Salad: A Tuscan bread and tomato salad, perfect for summer, offering fresh flavors and textures.
Whether you choose a simple slice of garlic bread or a vibrant salad, these pairings will complete your Pasta Fagioli meal and transport you straight to an Italian trattoria.
Discover More Comforting Soup Recipes
If you’ve enjoyed the warmth and flavor of this Pasta Fagioli Soup, you’re in for a treat! Our collection of soup recipes is packed with comforting, easy-to-make dishes perfect for any season. From hearty stews to lighter broths, there’s a soup for every craving. Dive into these blog favorites and find your next go-to meal:
- Crock Pot Taco Soup: A flavorful, hands-off soup packed with all your favorite taco flavors, perfect for busy weeknights.
- Chai Spiced Butternut Squash Soup: A unique blend of sweet butternut squash with aromatic chai spices for a truly comforting and elegant experience.
- Roasted Tomato Soup: Elevate classic tomato soup with the deep, sweet flavors of roasted tomatoes, a perfect match for grilled cheese.
- Slow Cooker Spicy Chicken Enchilada Soup: All the bold, zesty flavors of enchiladas transformed into an easy, simmering soup.
- 30 Minute Sweet Potato Soup: A quick and healthy option that doesn’t compromise on creamy texture and delicious, earthy sweetness.
- Meatball Soup: Hearty meatballs simmered in a savory broth with vegetables, a comforting and satisfying meal in a bowl.
Explore these recipes and warm up with a delicious bowl of homemade goodness!
Pin Recipe
Pasta Fagioli Soup
Create THE BEST Pasta Fagioli Soup with this flavorful Olive Garden copycat recipe! It’s easy to make on the stove, in a Crock Pot or Instant Pot, and guaranteed to become a new family favorite.
8 people
20 mins
25 mins
45 mins
Whitney Bond
Main Course, Soup
Italian
Ingredients
- 1 tablespoon olive oil
- 1 cup onion, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 2 pounds ground beef, or loose Italian sausage
- 1 ½ teaspoons salt
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried rosemary
- ½ teaspoon black pepper
- 28 ounces diced tomatoes, do NOT drain
- 15 ounce can red kidney beans, drained and rinsed
- 15 ounce can great northern beans, drained and rinsed
- 32 ounces tomato sauce
- 3 cups beef broth
- 1 tablespoon white vinegar
- 1 cup ditalini pasta, or other small pasta noodles
Optional Toppings
- ¼ cup parmesan cheese, fresh grated
- 2 tablespoons fresh parsley or basil, chopped
Instructions
- Heat a large pot, or Dutch oven, on the stove over medium-high heat.
- Add the olive oil and cook the diced onions, celery, and carrots in the oil for 4-5 minutes.
- Add the ground beef to the pot and cook until the beef is browned, about 5-6 minutes, then drain any grease from the pot.
- Add the salt, oregano, basil, rosemary, and black pepper to the pot and stir to combine the herbs and spices with the ground beef and veggies.
- Drain and rinse the great northern beans and red kidney beans, then add them to the pot, along with the tomato sauce and the entire can of diced tomatoes.
- Add the beef broth and white vinegar to the pot and stir to combine all of the ingredients.
- Simmer for 5 minutes.
- Add the pasta to the pot and stir to combine all of the ingredients, making sure that all of the pasta is covered in liquid.
- Place a lid on the pot and reduce the heat to low.
- Cook for 25 minutes, or until all of the noodles are tender.
- Remove the lid and serve the soup topped with fresh grated Parmesan cheese and fresh chopped basil or parsley, if you’d like.
Notes
- Crock Pot Instructions:
- Follow stove-top steps 1-3 (sautéing veggies and browning beef in a skillet), then drain grease.
- Transfer cooked beef and veggies to a Crock Pot.
- Add seasonings, canned tomatoes, tomato sauce, beans, beef broth, and vinegar.
- Cook on low for 6-8 hours or high for 3-4 hours.
- 30 minutes before serving, add pasta, stir to cover, and turn Crock Pot to high to cook pasta.
- Instant Pot Instructions:
- Use “Sauté” (Normal) setting. Add olive oil, then sauté carrots, onions, and celery for 4-5 minutes.
- Add ground beef and cook until browned (5-6 minutes). Cancel “Sauté” and drain grease.
- Add seasonings, diced tomatoes, tomato sauce, beans, beef broth, and white vinegar.
- Add pasta and stir to combine, ensuring pasta is submerged.
- Secure lid, set steam release to “Sealing.” Press “Manual” (or “Pressure Cook”) for 3 minutes.
- After cooking, allow 10 minutes natural pressure release, then quick release remaining steam before opening and serving.
- Gluten-Free Option: Use gluten-free macaroni or penne pasta. Cooking time may extend by 5-10 minutes; check pasta for doneness.
- Vegetarian Option: Substitute ground beef with meatless crumbles (e.g., Beyond Meat, Impossible Meat) or double the beans (two cans red kidney, two cans great northern). Use vegetable broth instead of beef broth.
- Storage: Leftover soup keeps in the refrigerator for up to 5 days in an airtight container.
- Reheating: Reheat in microwave (3 minutes, stir halfway) or on stove (medium-high heat, 10-15 minutes, stirring occasionally).
Nutrition Facts
Serving: 8 servings
Calories: 554kcal (28%)
Carbohydrates: 49g (16%)
Protein: 33g (66%)
Fat: 26g (40%)
Saturated Fat: 9g (45%)
Polyunsaturated Fat: 1g
Monounsaturated Fat: 11g
Trans Fat: 1g
Cholesterol: 81mg (27%)
Sodium: 1613mg (67%)
Potassium: 1410mg (40%)
Fiber: 10g (40%)
Sugar: 11g (12%)
Vitamin A: 3343mg (67%)
Vitamin C: 21mg (25%)
Calcium: 142mg (14%)
Iron: 7mg (39%)
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