Instant Pot Pasta E Fagioli Soup is an Olive Garden copycat soup recipe. Ground Italian sausage, kale, Northern beans, Ditalini pasta, and more all in one savory and comforting Instant Pot soup.
Pair this pressure cooker soup recipe with some Olive Garden copycat breadsticks for dipping! This is a tasty pairing that we enjoy each and every time.
Table of contents
Make this pasta Fagioli with just a 25 minute cook time in your pressure cooker. Skip dining out and make this copycat Olive Garden pasta e Fagioli at home, and enjoy the leftovers!
Try my Olive Garden Gnocchi soup as well.
If you are unsure on how to pronounce pasta e fagioli, let me know. Here is how – paa·stuh ee faa·jow·lee.
Why This Instant Pot Pasta e Fagioli Is a Must-Try
- Quick comfort: ready in about 30 minutes — perfect after a busy day.
- Rich, creamy broth meets hearty beans, ditalini pasta and savory Italian sausage for full-flavored satisfaction.
- Versatile: can also be made in a crockpot or on the stove if you don’t own an Instant Pot.
- Great for leftovers and easy to freeze (with a few notes about cream) — ideal for meal prep or small-batch cooking.
This Olive Garden Fagioli soup is..
- Slow-simmered flavor in a fraction of the time
- Made with a creamy broth for total comfort
- Can be made in the slow cooker, stovetop, or Instant Pot
- Simple ingredients
- 5-minute prep
- Pair with my Copycat Olive Garden Breadsticks
- Tasty Italian sausage flavor in every bite
Ingredients For Pasta E Fagioli Soup
- Italian Sausage
- Onion and Garlic
- Dried Italian Seasoning
- Chicken Stock
- Northern Beans
- Ditalini Pasta
- Parmesan
- Red Pepper Flakes
- Kale
- Heavy Cream
- Salt and Pepper
How to Make Pasta E Fagioli Soup In Instant Pot
- Cook sausage and onions in Instant Pot. Cook until browned and fully cooked.
- Toss in the garlic and Italian seasoning and cook for another minute or until fragrant.
- Pour in chicken stock and scrape the bottom of the Instant Pot. Then toss in your beans, pasta, parmesan rind, red pepper flakes, salt and pepper.
- Place lid on Instant Pot, cook 4 minutes on high pressure followed by a quick release.
- Remove lid and stir in the chopped kale and heavy cream. Let sit for 2-3 minutes to wilt the kale a bit.
- Serve with grated cheese and more red pepper flakes if you want.
Full directions and measurements for recipe are in the recipe card below.
Slow Cooker / Crock Pot Version (Set-and-Forget Comfort)
(Good for when you don’t have Instant Pot — or want to prep ahead.)
- Sauté sausage, onion, garlic, and seasoning on the stove; then transfer to the slow cooker with broth, beans, parmesan rind, and seasonings. Cook on low 6–8 hours. About 30 minutes before serving, stir in pasta, kale and cream (or half-and-half).
- This method creates deeper flavors from slow simmering — ideal for busy days when you want dinner waiting.
Easy Variations & Substitutions
- Swap Italian sausage for ground pork, beef, chicken sausage, or go vegetarian (use veggie-friendly sausage or skip meat entirely).
- Use kidney beans or a mix of beans for extra variety.
- Swap chicken stock with vegetable or beef broth, depending on your taste or dietary preference.
- For a tomato-rich version: add a can of diced tomatoes (drain or keep juices), or stir in a splash of crushed tomatoes. (This isn’t in the original — but many “Pasta e Fagioli” versions include tomatoes, which gives another flavor dimension.)
- Lighter cream option: use half-and-half, whole milk, or omit altogether — the beans and broth keep it satisfying.
Storage, Reheating, and Meal Prep
Storage & reheating tips: After cooking and cooling, store in an airtight container. Keeps 3–4 days in fridge, or freeze for up to 2–3 months. When reheating, add a splash of broth or water, reheat gently, and whisk if cream has separated. (Many competitors skip or briefly mention storage — giving more detail can help your post stand out.)
Meal-prep guidance: This soup freezes well in individual portions — perfect for busy professionals, college students or empty nesters. Just thaw overnight or reheat gently on stove/microwave.
Recipe FAQs for Instant Pot Pasta Fagioli
More Recipe Ideas
Pasta E Fagioli Soup Olive Garden
Ingredients
Supplies Needed
Soup Ingredients
- ½ pound Italian sausage mild or spicy, your choice
- 4 cups chicken stock
- 1 cup 8 ounces Ditalini pasta, uncooked
- 1 small onion chopped
- 2 cloves garlic minced
- 1 tablespoon dried Italian seasoning
- 2 cans 20 ounces Great Northern Beans, drained
- 1 parmesan rind optional
- ½ teaspoon red pepper flakes optional and to taste
- Salt and pepper to taste
- 2 cups chopped Tuscan kale
- 1 cup heavy cream
Instructions
- Start by sauting your ground Italian sauage and onion in the Instant Pot on the saute feature. Once the sausage is fully cooked, drain any excess grease off.
- Add in the garlic and Italian seasoning and let cook another minute till it becomes fragrant.
- Pour in the chicken stock and use a wooden spoon to scrape the bottom of pot to deglaze. Then add in your beans, parmesan rind, pasta, red pepper flakes, and salt and pepper.
- Place the lid on your Instant Pot and make sure the valve is set to sealing. Cook for 4 minutes followed by a quick release of pressure.
- Once your soup is done, pour in the heavy cream, and chopped kale. Let it sit for 2-3 minutes to wilt the kale.
- Serve this Pasta e Fagioli soup with grated parmesan if you would like.
Notes
Slow Cooker Directions
- Follow the same instructions as above, by sauting meat in skillet on the stove. Then stir in the onions, garlic, Italian seasoning and let it all become fragrant the same.
- Toss the meat in the Slow Cooker along with broth, parmesan rind, beans, red pepper flakes, and salt and pepper. Cook on low for 6-8 hours.
- 30 minutes before serving toss in pasta, kale, and heavy cream. Stir and place lid back on and let it cook a bit longer till pasta is done.
- Garnish and serve.
- You can add kidney beans into the soup if you would like.
- Toss in a can of diced tomatoes for more flavor.
- Leave the parmesan rind out if you would prefer.
- You can use half and half in replace of the heavy cream.
Equipment
Nutrition
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