Description
Warm up your evenings with the delightful Slow Cooker Olive Garden Pasta e Fagioli. This comforting Italian-inspired dish combines tender ground beef, hearty beans, vibrant vegetables, and ditalini pasta simmered in a savory broth. Perfect for family gatherings or cozy nights in, this recipe is not only easy to prepare but also packed with flavor that will have everyone coming back for seconds. Let your slow cooker do the hard work while you enjoy a warm, satisfying meal that is both nutritious and delicious!
Ingredients
Scale
- 1 lb lean ground beef
- 1 can (15 oz) low-sodium kidney beans, rinsed and drained
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup ditalini pasta
- 4 cups low-sodium beef broth
- 1 tsp Italian seasoning
- 2 tbsp olive oil
Instructions
- Brown the beef: Heat olive oil in a skillet over medium heat. Add ground beef and cook until browned; stir in onions and garlic until soft.
- Combine: Transfer the meat mixture to the slow cooker. Add diced tomatoes, kidney beans, carrots, celery, Italian seasoning, and beef broth.
- Cook: Cover and set on low for 6–8 hours or high for 3–4 hours.
- Add pasta: About 30 minutes before serving, stir in ditalini pasta until al dente.
- Serve: Enjoy hot and consider garnishing with fresh herbs like basil or parsley.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours
- Category: Main
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 560mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 7g
- Protein: 19g
- Cholesterol: 70mg