Olive Garden Slow Cooker Pasta Fagioli
This Slow Cooker Pasta Fagioli is a hearty and comforting soup inspired by Olive Garden’s classic dish. Packed with ground beef, vegetables, beans, and pasta, i
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Ingredients
- 1 pound extra lean ground beef (browned and drained)
- 1 cup chopped onion
- 1 cup chopped carrots
- 1/2 cup chopped celery
- 1 can diced tomatoes (14-16 oz, with juice)
- 1 can kidney beans (14-15 oz, rinsed and drained)
- 1 can white beans (14-15 oz, rinsed and drained)
- 4 cups beef broth
- 1 jar tomato-basil marinara sauce (24-26 oz)
- 1 1/2 tsp oregano
- 3/4 tsp hot pepper sauce (optional)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 1/4 cups dry pasta (fusilli, shells, or ditalini, cooked separately)
- 1/4 cup chopped fresh parsley (optional)
- grated Parmesan (optional, for garnish)
Instructions
- Heat a skillet over medium heat. Cook the ground beef until browned and 160°F, then drain excess fat and transfer to a 6-7 quart slow cooker. Finely chop the onion, carrots, and celery, and add them to the slow cooker.
- Add the diced tomatoes with juice, kidney beans, white beans, beef broth, and marinara sauce to the slow cooker. Stir in oregano, hot pepper sauce (if using), salt, and black pepper. Mix well.
- Cover the slow cooker and cook on LOW for 5-7 hours, or until the vegetables are tender.
- About 15-20 minutes before the soup is finished, cook the dry pasta according to package instructions. Drain and set aside.
- Stir the cooked pasta into the soup. Adjust seasoning with additional salt, pepper, or hot sauce as needed. Ladle the soup into bowls and garnish with chopped parsley and grated Parmesan if desired. Serve hot.
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