Olive Garden Slow Cooker Pasta Fagioli Recipe
Indulge in the heartwarming essence of Italian cuisine with our Olive Garden Slow Cooker Pasta Fagioli Recipe. This delightful soup combines tender ground beef, nutritious beans, and vibrant vegetables simmered in a rich tomato broth, making it an ideal dish for cozy family dinners or gatherings with friends. Packed with flavor and easy to prepare, this recipe is perfect for chilly days when you crave comfort food. Simply toss everything into your slow cooker and let it work its magic. Enjoy this wholesome soup alone or paired with crusty bread and a fresh salad for a complete meal that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 6 hours on low / 3 hours on high
- Total Time: 0 hours
- Yield: Approximately 8 servings 1x
- Category: Main
- Method: Slow Cooking
- Cuisine: Italian
Ingredients
Scale
- 1 lb ground beef
- 2 cans kidney beans, drained and rinsed
- 1 can great northern beans, drained and rinsed
- 1 can diced tomatoes (with juices)
- 2 cups beef broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup carrots, diced
- 2 celery stalks, chopped
- Uncooked small pasta (like ditalini)
- Spinach (optional)
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 chopped onion, minced garlic, diced carrots, chopped celery, kidney beans, and great northern beans into the slow cooker.
- Pour in beef broth and diced tomatoes (with juices). Sprinkle dried herbs (basil, oregano, thyme) and season with 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.
- If using spinach, add it just before serving until wilted.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 4g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 20g
- Cholesterol: 60mg