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Bowl of Pasta e fagioli on gray counter. Topped with chopped herbs and grated parmesan.

Instant Pot Olive Garden Pasta e Fagioli

A copycat recipe for Olive Garden's Pasta e Fagioli (pasta and bean soup) for the Instant Pot. Easy to make. Hearty and rich, perfect for a cold winter night. 

Servings 6


  • 1 tablespoon olive oil
  • 8 ounces mild or spicy or Italian sausage
  • 8 ounces 93% lean ground turkey*
  • 1 small onion, finely diced
  • 3 small carrots, peeled and sliced into coins
  • 2 stalks celery, thinly sliced
  • 3 cloves garlic, minced or put through a garlic press
  • 4 cups low or no sodium chicken broth
  • 1 (16-ounce) can tomato sauce (Hunt's recommended)
  • 1 (15-ounce) can diced tomatoes
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • pinch red pepper flakes
  • 1 (15 ounce) can red kidney beans, drained and rinsed
  • 1 (15-ounce) can Great Northern beans, drained and rinsed
  • 1 cup ditalini pasta
  • Kosher salt and freshly ground black pepper to taste


  1. Select Sauté and adjust to the "high" setting. Add oil to the insert pot. Heat until "hot" appears on the display. Add the sausage and ground turkey. Cook, breaking up with a wood spoon, until no pink remains.

  2. Add onions, carrots, celery, and garlic. Cook for three minutes, stirring frequently. Add 1/2 cup chicken broth. Scrape bottom with a wooden spoon to remove any stuck on bits. This is important. Cooked on food can cause the "burn" message to appear.
  3. Add remaining chicken broth, tomato sauce, diced tomatoes, kidney beans, Great Northern beans, basil, pasta, basil, oregano, and red pepper flakes. Stir to combine.
  4. Close and lock the lid. Set the valve to sealing. Press Cancel. Select manual (High pressure). Set the time to 3 minutes. When the cooking time completes, allow the pressure to release for 10 minutes. After 10 minutes, carefully turn vent to release remaining pressure. Remove lid. Stir soup. Adjust salt and pepper to taste. Serve.