Description
Discover the comforting warmth of Olive Garden Slow Cooker Pasta Fagioli, a delightful soup that brings together hearty ground beef, nutritious beans, and a medley of fresh vegetables. Perfect for busy weeknights or family gatherings, this easy recipe requires minimal prep time; simply toss the ingredients into your slow cooker and let it work its magic. The result is a savory bowl of goodness that not only satisfies your hunger but also warms your soul with every spoonful. Whether enjoyed on its own or paired with crusty bread, this dish is sure to become a staple in your home.
Ingredients
Scale
- 1 pound extra lean ground beef
- 1 cup chopped onion
- 1 cup chopped carrots
- 1/2 cup chopped celery
- 1 can diced tomatoes (14–16 oz)
- 1 can kidney beans (14–15 oz)
- 1 can white beans (14–15 oz)
- 4 cups beef broth
- 1 jar tomato-basil marinara sauce (24–26 oz)
- 1 1/4 cups dry pasta (fusilli, shells, or ditalini)
- 1 1/2 tsp oregano
- 3/4 tsp hot pepper sauce (optional)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped fresh parsley (optional)
Instructions
- In a skillet over medium heat, brown the ground beef; drain excess fat and transfer to a slow cooker.
- Add chopped onion, carrots, and celery to the slow cooker.
- Stir in diced tomatoes (with juice), kidney beans, white beans, beef broth, marinara sauce, oregano, hot pepper sauce (if using), salt, and black pepper.
- Cover and cook on LOW for 5-7 hours until vegetables are tender.
- About 15 minutes before serving, cook pasta according to package instructions; drain and set aside.
- Stir cooked pasta into the soup just before serving.
- Prep Time: 15 minutes
- Cook Time: 5 to 7 hours
- Category: Main
- Method: Slow cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (300g)
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 25g
- Cholesterol: 80mg