This Olive Garden copycat Instant Pot Pasta e Fagioli Soup is perfectly savory and comforting. Full of beans, Italian flavors, and pasta, this is the best soup to make during cold winter days.
Instant Pot Pasta e Fagioli Soup (pasta and bean soup) is one of the most hearty, comforting, and savory soups you’ll have the pleasure of eating. It’s packed with delicious Italian flavors and is a breeze to make in the Instant Pot or on the stove!
Just like my Vegan Zuppa Toscana, this pasta e fagioli is my vegan take on a classic Olive Garden recipe. The original is made with ham hock and white beans, and has the texture of both soup and chili in one delicious dish. My vegan pasta e fagioli soup is just as delicious but made with extra vegetables, vegan-friendly broth, and two types of beans.
There’s something for everyone in this big bowl of comfort! The soup is:
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- Hearty, savory, and warming
- Full of healthy vegetables and beans
- Freezer-friendly and delicious as leftovers
- Even better than the meat-filled original
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Vegan pasta e fagioli ingredients
- Vegetables - You need your typical soup vegetables, like onion, carrots, celery, garlic, and diced tomatoes.
- Beans - Beans are a must in every pasta e fagioli soup. For this recipe, I used both red and white kidney beans but you could use great Northern beans, black beans, chickpeas, or any other bean you love. Use canned beans to make the cooking process as quick and easy as possible.
- Pasta - Ditalini pasta preferably, or another small pasta like elbow macaroni, shells, or orzo. Gluten free if needed.
- Seasonings - You’ll need dried Italian seasonings, like oregano, thyme, ground fennel, and celery salt and fresh parsley
- Vegan chicken broth - Like no chicken bouillon. If you can’t find vegan chicken broth, you can use vegetable broth instead.
- Dry white wine - For a pop of brightness. To make this soup without alcohol, replace the wine with more broth.
How to make pasta e fagioli in the Instant Pot
I made this recipe in my 6 quart Instant Pot but it can also be done on the stove top! Keep scrolling for the stove top instructions.
Here’s how to make pasta e fagioli in the Instant Pot:
Saute the vegetables: With your Instant Pot on Saute mode, saute the onions, carrots, and celery in olive oil until soft and tender. Add the garlic and cook for 1 minute before adding the wine.
- Cook the soup: Cancel Saute mode and add the pasta and the rest of the soup ingredients. Seal the lid and pressure cook on High for 4 minutes. When it’s done, quick release the pressure until the pin has dropped.
- Adjust the flavors: Stir the soup and taste. Season with salt, pepper, and vinegar or lemon juice if needed.
- Serve and enjoy: Serve the bowls of soup with vegan parmesan cheese on top and enjoy! For full ingredients and instructions see printable recipe card below
Pasta e fagioli add ins
Any of these add ins will give your Italian soup extra savoriness and texture:
- Nutritional yeast
- Vegan ground beef
- Liquid smoke
- Vegan hot Italian sausages
- Leftover vegan chicken
- Kale
- Fresh herbs
Frequently asked questions
A traditional pasta e fagioli recipe is made with ham hock, parmesan rind, and beans. This gives it a much heartier, savory flavor than vegetable-forward minestrone soup. The two definitely have their similarities, as both recipes are Italian and made with beans, noodles, tomatoes, and vegetables.
Saute the onions, carrots, and celery in a large pot with oil over medium heat. When they’re soft, add the garlic and cook for 1 minute. Add the wine and let it simmer until it reduces slightly.
Add the rest of the ingredients to the pot (except the pasta and beans), cover, and simmer for 15 minutes. Afterward, stir in the pasta and beans and cook until it’s al dente. Adjust the flavors when the soup is ready, then serve and enjoy!
What goes well with pasta e fagioli?
This is a hearty soup that’s best served with vegan parmesan cheese on top and crusty bread or focaccia on the side. If you want to make it a meal, serve a bowl next to a side salad and club sandwich.
Storing and freezing pasta e fagioli
To store, transfer the cooled soup to an airtight container and keep it in the fridge for 4 to 5 days.
To freeze, leave the noodles out of the soup or else they’ll soak in too much broth and become mushy when thawed. You can freeze the noodle-less soup in an airtight container or freezer-safe bag for up to 3 months.
Hungry for more hearty soup recipes?
Enjoy everyone! Happy Day! Please feel free to comment below and give this recipe a rating. Your feedback is greatly appreciated!
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Instant Pot Pasta e Fagioli Soup
- Total Time: 30 minutes
- Yield: 6-8 Servings
- Diet: Vegan
Description
This Olive Garden copycat Instant Pot Pasta e Fagioli Soup is perfectly savory and comforting. Full of beans, Italian flavors, and pasta, this is the best soup to make during cold winter days.
Ingredients
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1- 2 tablespoons olive oil
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1 medium yellow onion, diced
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2 medium carrots, diced small
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2 celery ribs, diced
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4- 5 cloves garlic, chopped small (minced)
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1/2 cup dry white wine
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6 cups vegan chicken broth (6 cups water + 2 tablespoons no chicken bouillon)*
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1- 14 oz can diced tomatoes*
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3 tablespoons tomato paste
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1- 15 oz can red kidney beans
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1- 15 oz can white kidney beans or cannellini beans*
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1/4 cup fresh chopped parsley, packed
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1 and 1/2 teaspoons dried oregano*
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1/2 teaspoon dried thyme*
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1/2 teaspoon ground fennel
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1/4 teaspoon celery salt
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1/2 teaspoon salt
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1 cup dry ditalini pasta, or similar small pasta
Optional add ins:
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2- 4 vegan spicy hot italian sausages, chopped (I use beyond sausage)
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OR 1 package of vegan ground beef ( I like impossible or beyond)
See notes section for more add ins and substitutions:
Instructions
Instant Pot:
- Set a 6 quart instant pot to saute. Add in the oil, onions, carrots, and celery with a pinch of salt and pepper. Saute for 5 minutes. Stir in the garlic and cook for 1 minute. Add the wine and simmer for 2 minutes to reduce it a bit. (if using vegan ‘sausage meat’ or ground ‘beef’ see notes section*)
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Press cancel and stir in the rest of the ingredients including uncooked pasta. Close and lock the lid and set the valve to ‘sealing’ position. Set pressure cook button to high pressure for 4 minutes.
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When time is up, turn the valve to the ‘venting’ (quick release), use an oven mitt, it will be hot. Once the pin has dropped, remove the lid. Stir the soup.
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Let rest for a minute or two and season with salt and pepper if needed. Add a wee bit of vinegar or a squeeze of lemon juice if you like and/or bring some vegan parmesan to the table (all optional). Serve and enjoy! For step by step photos, suggestions and more see above post
Stovetop:
- In a soup pot or dutch oven add in the oil, onions, carrots, and celery with a pinch of salt and pepper. Saute for 7 minutes. Stir in the garlic and cookie for 1 minute. Add the wine and simmer for 2 minutes to reduce it a bit. (if using vegan ‘sausage meat’ or ground ‘beef’ see notes section*)
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Add in the rest of ingredients -(EXCEPT THE PASTA AND BEANS)- Bring to a boil on high heat. Cover, reduce to a good simmer and cook for 15 minutes.
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Stir in the uncooked pasta and beans, Cover and cook for 10-12 minutes or until pasta is al dente, stirring occasionally.
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Remove from heat, let rest for a couple of minutes. Season with salt and pepper if needed. Add a wee bit of vinegar or a squeeze of lemon juice if you like and/or bring some vegan parmesan to the table (all optional). Serve and enjoy!
Notes
- Beans: Any white beans will work, navy beans, great northern beans, etc,...or legumes such as chickpeas.
- Tomatoes: replace diced tomatoes with tomato sauce, crushed tomatoes or even marinara sauce!
- Add ins: 1/4 cup nutritional yeast (cheesy flavour) and or 1 teaspoon liquid smoke (smoky flavour)
- Pasta e fagioli with vegan sausage or ground 'beef’: If using vegan sausage or ‘ground beef’ add it first either to the instant pot or in a pot for stove top option. Fry it up until cooked well. Remove to a plate and stir back in after wine has reduced.
- Dried herbs: you can substitute the oregano and thyme for 1 tablespoon or so of fresh rosemary, finely chopped. It's equally as delicious!
- Vegetable broth: can use vegetable broth in place of water and bouillon
- Gluten free: use gluten free pasta
- To store and freeze: soup will keep covered in the fridge for 4-5 days. If there will be a lot of leftovers or if freezing. I suggest cooking the noodles separately. Only freeze the soup without the noodles. The noodles tend to get mushy once defrosted and soak up a lot of the broth.
- Prep Time: 15 Minutes
- Cook Time: 15 Minutes
- Category: Soups,
- Method: Instant Pot
- Cuisine: Italian
Keywords: pasta e fagioli, pasta e fagioli soup, pasta and beans soup, pasta fazool
Holly R
I just made this to take to my daughter who has recently moved out on her own with a roommate. I worry about her vegetable intake! Mine turned out a bit too acidic. Could have just been the particular tomatoes I used. So I added 1/2 teaspoon of baking soda and now it's perfect.
Verna
Glad you enjoyed the soup -what a nice Mom you are 🙂 and I really appreciate your feedback Holly!
SeafoamJade
Can I make this in my crockpot? And, if so, how long would I cook it?
Verna
I haven't tested this in my slow Cooker. I would suggest 4-5 hours on high or 6-7 on low, then add pasta cover and cook on high until done. Might need to add more liquid.
Jacki
Oh my goodness!! I just made this!! It’s delicious!! I added the nutritional yeast for a cheesier like taste and used chickpea pasta for some additional protein!! Perfect for a cold winter day!! This will definitely be on repeat!!
★★★★★
Verna
Oh wonderful! Glad you you enjoyed it, thanks for the feedback it's so appreciated Jacki 🙂
Rita
I need to by an instant pot to make your delicious recipes
★★★★★
Verna
Yes I love mine, there is a stovetop version too for this soup