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Pasta Fagioli Soup taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.0 --raw

Pasta e Fagioli Soup {Better than Olive Garden’s}

A hearty, Italian-style pasta and bean soup made easy in the pressure cooker with ground beef, tender veggies, and a rich tomato-herb broth. Comfort in one bowl!
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 people
Cuisine: Italian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Main ingredients
  • 2 Tbsp Olive oil divided for sauteing and cooking
  • 1 lb Lean ground beef 80% lean or substitute half Italian sausage
  • 1 1/2 cups Chopped yellow onion
  • 1 cup Diced carrots
  • 1 cup Diced celery
  • 3 cloves Garlic minced, about 1 Tbsp
  • 3 8 oz cans Tomato sauce
  • 1 15 oz can Diced tomatoes
  • 2 14.5 oz cans Low-sodium chicken broth
  • 1/2 cup Water
  • 1 cup Dry ditalini pasta macaroni or orzo also work
  • 1 15 oz can Dark red kidney beans drained and rinsed
  • 1 15 oz can Great northern beans drained and rinsed
  • 1 tsp Basil dried
  • 1 tsp Oregano dried
  • 1/2 tsp Thyme dried
  • 1/2 tsp Marjoram dried
  • 1 tsp Granulated sugar
  • 2 Tbsp Fresh parsley chopped, for garnish
  • 1/4 cup Shredded Romano or Parmesan cheese for serving

Equipment

  • 1 Pressure cooker
  • 1 Wooden spoon or spatula
  • 1 Ladle

Method
 

Instructions
  1. 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.
  2. Drain fat and remove beef. Add remaining Tbsp olive oil and sauté onion, carrot, celery, and garlic until tender, about 5-7 minutes.
  3. Add tomato sauce, diced tomatoes, broth, water, both beans, sugar, and herbs. Season with salt and pepper. Stir well.
  4. Lock lid and pressure cook on high for 10 minutes. Let pressure release naturally or carefully use quick release.
  5. Meanwhile, cook pasta separately. Stir into soup after pressure release along with parsley. Top with cheese and serve.

Notes

Make ahead and store in the fridge 3-4 days or freeze for future comfort. Cook pasta separately for best texture.