That first hiss from the cooker tells you something good is happening. You recall the kitchen filling up with that warm, inviting aroma that kinda wraps you up in comfort. It’s the smell of the ground beef browning, the veggies softening, and the herbs starting to bloom like they own the joint.
As the pressure builds, you remember to check your sealing ring, making sure it’s snug and ready to do its job. You spot steam escaping slowly, then hear the quiet pop of the lid sealing tight. That’s when you know you’re on your way to a soup with tender pull and deep broth depth that’s gonna make you forget takeout.
The moments waiting for the cooker to release its pressure feel like forever, but it ain’t. You gotta use the quick release carefully here or let it slow release if you’re not in a mad rush. Each second adds up to a perfect blend of flavors that soak right into the pasta and beans. You just can’t beat this cozy dish that’s bursting with taste and real steps you can handle.
Why Your Cooker Beats Every Other Pot
- Speedy Cooking gets you soup done way faster than a stove.
- Even Heat wraps around every ingredient for better flavor.
- Pressure Locks in moisture so your beef stays juicy and tender.
- One-Pot Wonder means less mess and less fuss.
- Broth Depth develops quicker thanks to sealed pressure.
- Adjustable Timing lets you perfect the tender pull of pasta and beans.
- Hands-Off Time means less standing and stirring, more chill time.
Everything You Need Lined Up
- 2 Tbsp olive oil, divided for sauteing and cooking
- 1 lb lean ground beef — 80% lean does the trick, but you can swap in half Italian sausage if you fancy.
- 1 1/2 cups chopped yellow onion — adds that punch of sweetness and bulk
- 1 cup diced carrots and 1 cup diced celery — these veggies build your flavor layers
- 3 cloves garlic minced — about 1 Tbsp, cause garlic always makes it better
- 3 (8 oz) cans tomato sauce and 1 (15 oz) can diced tomatoes — that rich tomato base you’re craving
- 2 14.5 oz cans low-sodium chicken broth plus 1/2 cup water — helps keep it just right, you can add more as you go
- 1 cup dry ditalini pasta, but if you gotta, macaroni or orzo works too.
- Beans: 1 (15 oz) can dark red kidney beans and 1 (15 oz) can great northern beans — drained and rinsed, obviously
Don’t forget the dried herbs: basil, oregano, thyme, and marjoram add a lovely Italian vibe. A pinch of granulated sugar helps smooth out the acidity of the tomatoes. Finish with fresh parsley and shredded Romano or Parmesan cheese to make it truly yours.
The Full Pressure Cooker Journey
- Heat 1 Tbsp olive oil in your pressure cooker on medium-high. Crumble in the ground beef and stir occasionally. Cook until it’s completely browned and no pink remains.
- Drain off the fat then scoop the beef onto a plate so you can sauté the veggies right in the same pot without extra mess. Heat the other Tbsp olive oil.
- Add your chopped onions, carrots, celery, and minced garlic and cook them until they’re tender enough to press easily with your spatula. This should take about 5-7 minutes.
- Pour in the tomato sauce, diced tomatoes, chicken broth, water, drained beans, sugar, and all the dried herbs along with salt and pepper. Give it a good stir to combine all those flavors.
- Lock the lid on your cooker and make sure the sealing ring is in place. Set the pressure to high and cook for about 10 minutes. Once time’s up, let the pressure slowly release for safety and flavor.
- While the soup is resting, cook the ditalini pasta separately according to package directions till al dente. Add the cooked pasta into the soup pot and stir in fresh parsley. Let it warm together 1 more minute before serving. Top with plenty of shredded Romano or Parmesan cheese and dig in.
Smart Shortcuts for Busy Days
- Use pre-chopped frozen onion, carrot, and celery mix to save prep time.
- Swap canned beans for pre-cooked frozen beans if you have them on hand.
- Cook pasta in advance and toss it in just before reheating the soup to avoid mushiness.
- Keep a jar of pre-minced garlic handy to speed up the garlic step.
- Make double batch and freeze leftovers in single-serve portions for easy grab-and-go meals.
Your First Taste After the Wait
That first bowl is like a warm hug after a long day. The broth hits with a perfect blend of tangy tomatoes, herby brightness, and an earthy richness from the beef and beans. You notice how all those little flavors mingle and don’t compete.
The pasta has that tender pull you’d expect without being mushy, riding just right in the broth. Beans offer a soft bite that contrasts nicely with the slight snap from the celery and carrots.
The sprinkle of fresh parsley and sharp Romano cheese on top lifts the whole experience and adds a pop of freshness and saltiness that keeps you coming back for more.
Trust me, once you taste this, you’re gonna look at Olive Garden a bit differently. This one’s got soul and that just can’t be rushed or faked.
Making It Last All Week Long
- Refrigerate in airtight containers to keep the soup fresh for 3-4 days. Make sure it cools to room temp before sealing.
- Freeze in portion-sized containers for easy heating later. Thaw overnight in the fridge before warming.
- Reheat gently on stove using low heat to avoid breaking down the pasta too much, stirring occasionally.
- Freeze pasta separately if you want to keep the texture perfect. Add it fresh when reheating soup.
Everything Else You Wondered About
- Q How do I make sure I get a good sealing ring seal?
A Check the sealing ring for cracks and make sure it’s clean and properly seated before locking the lid. - Q Can I swap ground beef for Italian sausage?
A Totally! Half sausage and half beef works great, or full sausage if that’s your jam. - Q What’s the best way to avoid mushy pasta?
A Cook pasta separately and stir it in at the end, or add quick-cooking pasta right before serving and give it a minute to soften. - Q Should I use quick release or slow release?
A Slow release works best for beef and beans since it keeps everything tender and develops broth depth, but quick release is handy if you’re in a hurry. - Q Can I add other veggies?
A For sure! Zucchini or spinach added at the end works really well for extra greens. - Q How do I store leftovers without losing flavor?
A Cool soup before refrigerating and freeze in smaller portions when possible so you keep the fresh taste each time.
For more easy comfort food, check out our Pressure Cooker Amish Country Casserole or try the quick Sheet Pan Sausage and Veggies recipe.
Looking for a lighter side? Our Baked Zucchini Fritters with Yogurt Dip complement this soup beautifully.
Pasta e Fagioli Soup {Better than Olive Garden’s}
Ingredients
Equipment
Method
- Heat 1 Tbsp olive oil in your pressure cooker on medium-high. Crumble in the ground beef and stir occasionally. Cook until browned and no pink remains.
- Drain fat and remove beef. Add remaining Tbsp olive oil and sauté onion, carrot, celery, and garlic until tender, about 5-7 minutes.
- Add tomato sauce, diced tomatoes, broth, water, both beans, sugar, and herbs. Season with salt and pepper. Stir well.
- Lock lid and pressure cook on high for 10 minutes. Let pressure release naturally or carefully use quick release.
- Meanwhile, cook pasta separately. Stir into soup after pressure release along with parsley. Top with cheese and serve.
