Description
Indulge in the warmth of this Olive Garden Slow Cooker Pasta Fagioli Recipe, a comforting and hearty Italian-inspired soup perfect for chilly evenings or family gatherings. This flavorful dish features tender pasta, protein-packed beans, and vibrant vegetables simmered in a rich tomato broth. With minimal prep time and the convenience of a slow cooker, it’s an effortless meal that allows you to savor authentic Italian flavors without spending hours in the kitchen. Customize it with your favorite veggies and enjoy leftovers that taste even better the next day!
Ingredients
Scale
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cans kidney beans, drained and rinsed
- 1 can great northern beans, drained and rinsed
- 1 can diced tomatoes (14.5 oz)
- 2 cups beef broth
- 1 cup carrots, diced
- 2 celery stalks, chopped
- 1 ½ cups uncooked small pasta (like ditalini)
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper, to taste
Instructions
- In a large skillet over medium-high heat, brown the ground beef until fully cooked. Drain excess fat and transfer to a slow cooker.
- Add chopped onion, garlic, carrots, celery, kidney beans, and great northern beans to the slow cooker.
- Pour in beef broth and diced tomatoes with juices. Sprinkle with dried herbs and seasonings; mix well.
- 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, adjust seasonings as needed before serving.
- Prep Time: 15 minutes
- Cook Time: 6 hours on low
- Category: Main
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 320
- Sugar: 4g
- Sodium: 580mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 50mg