Olive Garden Slow Cooker Pasta Fagioli
Olive Garden Slow Cooker Pasta Fagioli is a heartwarming dish that brings comfort in every spoonful. This delightful recipe captures the essence of the beloved classic, making it an ideal choice for busy weeknights or cozy weekends. Infused with rich flavors from ground beef, beans, and a medley of vegetables, this soup not only satisfies your hunger but also nourishes your body. Each bite reveals a harmonious blend of textures and tastes, with the option to customize according to your preferences. Serve it hot with crusty bread or a fresh salad for a complete meal that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Slow Cooking
- Cuisine: Italian
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)
Instructions
- In a skillet over medium heat, brown the ground beef; drain excess fat and transfer to a slow cooker.
- Add chopped onions, carrots, and celery to the slow cooker.
- Stir in diced tomatoes (with juice), kidney beans, white beans, beef broth, and marinara sauce.
- Season with oregano, hot pepper sauce (if desired), salt, and black pepper; mix well.
- Cover and cook on LOW for 5-7 hours until vegetables are tender.
- Cook pasta separately according to package instructions; drain.
- Stir cooked pasta into the soup just before serving.
Nutrition
- Serving Size: 1.5 cups (375g)
- Calories: 367
- Sugar: 6g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 27g
- Cholesterol: 70mg