v Print

Olive Garden Slow Cooker Pasta Fagioli – Cozy Italian Classic Made Easy

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A slow cooker version of Olive Garden’s beloved Pasta Fagioli soup, featuring ground beef, beans, vegetables, and pasta in a savory tomato broth. Comforting, hearty, and perfect for weeknight dinners or meal prep.

Ingredients

Scale

  • 1 lb lean ground beef

  • 1 small onion, diced

  • 2 carrots, peeled and diced

  • 2 celery stalks, diced

  • 3 cloves garlic, minced

  • 1 (28 oz) can crushed tomatoes

  • 1 (15 oz) can tomato sauce

  • 1 (15 oz) can diced tomatoes, undrained

  • 1 (15 oz) can cannellini beans, drained and rinsed

  • 1 (15 oz) can red kidney beans, drained and rinsed

  • 3½ cups low-sodium beef broth

  • 1 bay leaf

  • 2 tsp Italian seasoning

  • Salt and pepper to taste

  • ¾ cup ditalini pasta (cooked separately)

  • Optional: red pepper flakes, fresh parsley, Parmesan cheese

Instructions

  • Brown ground beef in a skillet. Drain excess fat.

  • Optionally, sauté onion, carrots, celery, and garlic for 3–5 minutes.

  • Add beef, veggies, tomatoes, beans, broth, and seasonings to the slow cooker.

  • Cover and cook on low for 6–7 hours or high for 3–4 hours.

  • Cook pasta separately until al dente.

  • Stir pasta into the soup just before serving.

  • Garnish with Parmesan and parsley if desired.

Notes

  • Store soup and pasta separately for best texture.

  • Can be frozen (without pasta) for up to 3 months.

  • Adjust consistency with extra broth or water if too thick.

Find it online: https://feasttrove.com/olive-garden-slow-cooker-pasta-fagioli-cozy-italian-classic-made-easy/