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Olive Garden Slow Cooker Pasta Fagioli

Hearty Olive Garden Slow Cooker Pasta Fagioli for Cozy Nights

This Olive Garden Slow Cooker Pasta Fagioli is a comforting soup perfect for chilly evenings, combining rich flavors with effortless cooking for a nourishing family meal.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 6 cups
Course: Soups
Cuisine: Italian
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 lb Extra Lean Ground Beef Browns for added flavor.
  • 1 cup Chopped Onion Swap with shallots if desired.
  • 1 cup Chopped Carrots Parsnips can be a unique substitute.
  • 1 cup Chopped Celery Bell peppers can be used instead.
  • 14-16 oz Diced Tomatoes Consider fire-roasted for a smoky flavor.
  • 14-15 oz Kidney Beans Black beans are an alternative.
  • 14-15 oz White Beans Great northern or cannellini are good options.
  • 4 cups Beef Broth Vegetable broth can be a lighter option.
  • 24-26 oz Tomato-Basil Marinara Sauce Homemade sauce can enhance flavor.
  • 1.5 tsp Oregano Italian seasoning can substitute.
  • 3/4 tsp Hot Pepper Sauce Add for spicy kick; optional.
  • Salt To taste.
  • Black Pepper To taste.
For the Pasta
  • 1.25 cups Dry Pasta Cook separately to avoid mushiness.
For Garnish
  • 1/4 cup Chopped Fresh Parsley Optional, swap for basil if desired.
  • Grated Parmesan Optional for a richer topping.

Equipment

  • Slow Cooker
  • Skillet

Method
 

Step-by-Step Instructions
  1. Brown the Beef: Heat a large skillet over medium heat. Add the ground beef and cook until browned, about 5-7 minutes. Drain excess fat and transfer to the slow cooker.
  2. Prepare Vegetables: Finely chop the onion, carrots, and celery. Add to the slow cooker with the browned beef. Stir to combine.
  3. Combine Ingredients: Add the diced tomatoes, kidney beans, white beans, beef broth, marinara sauce, oregano, salt, and black pepper to the slow cooker. Stir in hot pepper sauce if using.
  4. Cook: Cover and set the slow cooker to LOW for 5-7 hours until vegetables are tender.
  5. Cook Pasta: About 15-20 minutes before serving, cook the dry pasta separately according to package instructions. Drain.
  6. Final Mix: Stir in the cooked pasta into the soup, adjust seasoning to taste, and garnish with parsley and Parmesan if desired before serving.

Nutrition

Serving: 1cupCalories: 280kcalCarbohydrates: 30gProtein: 20gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 50mgSodium: 700mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 800IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

For optimal texture, always cook pasta separately and store soup and pasta separately for leftovers. Omit pasta if freezing.

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