Description
This Olive Garden Slow Cooker Pasta Fagioli Recipe is a comforting and hearty dish that brings the authentic flavors of Italy right to your kitchen. With tender pasta, nutritious beans, and vibrant vegetables simmered in a savory tomato broth, this soup is perfect for cozy family dinners or gatherings with friends. The slow cooking process allows the ingredients to meld together beautifully, creating a rich and satisfying meal that’s sure to warm you up on chilly days. Plus, this recipe is easily customizable—add your favorite veggies or swap out the meat for an even more personalized touch.
Ingredients
Scale
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cans (15 oz each) kidney beans, drained and rinsed
- 1 can (15 oz) great northern beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes (with juices)
- 2 cups beef broth
- 1 cup carrots, diced
- 2 celery stalks, chopped
- 1½ cups uncooked small pasta (like ditalini or elbow macaroni)
- Optional: 2 cups spinach and grated Parmesan cheese for serving
Instructions
- In a large skillet over medium-high heat, brown the ground beef until fully cooked. Drain excess fat and transfer to the slow cooker.
- Add onion, garlic, carrots, celery, kidney beans, and great northern beans to the slow cooker. Mix well.
- Pour in beef broth and diced tomatoes. Season with basil, oregano, thyme, bay leaf, salt, and pepper; stir to combine.
- Cover and cook on low for 6 hours or high for 3 hours.
- About 30 minutes before serving, stir in uncooked pasta.
- Once pasta is tender, add spinach if desired. Adjust seasoning as needed before serving.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 300
- Sugar: 6g
- Sodium: 720mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 55mg