Pasta e Fagioli (Olive Garden Copycat)
Try Pasta e Fagioli and you will be coming back for seconds. This Olive Garden copycat soup recipe is loaded with delicious veggies and protein, being a true comfort food.
Ingredients
Ingredients
- 1 lb lean ground beef browned nicely, not greasy
- 1 tablespoon olive oil for base flavor and browning
- 2 medium carrots diced into small cubes
- 1 large onion diced into small cubes
- 1 stalk celery diced into small cubes
- 3 cloves garlic minced
- 15 oz canned diced tomatoes
- 15 oz tomato sauce
- 32 oz chicken broth
- 15 oz canned Great Northern beans drained and rinsed
- 15 oz canned Kidney beans drained and rinsed
- 1 cup ditalini pasta
- 1 tablespoon Italian seasoning
- 1 teaspoon salt adjust to taste
- 1 teaspoon black pepper adjust to taste
- 2 tablespoon fresh basil (optional)
Instructions
Instructions
- First, heat the olive oil in your pressure cooker pot over medium heat.
- Next, toss in the ground beef and break it apart with a spoon while it browns. Wait till there’s no pink left and it smells dang good.
- Then add the diced carrots, onion, celery, and garlic. Sauté those till the vegetables get all tender and fragrant, about 3 to 5 minutes.
- Stir in your canned diced tomatoes, tomato sauce, and chicken broth. Give it a good mix so everything starts blending well.
- Seal your pressure cooker lid right up keeping the sealing ring clean and tight. Cook on high pressure for 8 minutes to get the flavors nicely married.
- When done, do a slow release letting the float valve drop gently. Open lid after that. Then add both types of drained beans and pasta, stir in Italian seasoning plus salt and pepper. Close lid again for another 5 minutes pressure cook.
- Serve right away with a sprinkle of basil or parmesan cheese.
Notes
Optional fresh basil adds a bright, fresh touch to the finished soup. Serve with Parmesan cheese if desired.