Slow Cooker Copycat Olive Garden Pasta e Fagioli
Warm and comforting, Slow Cooker Copycat Olive Garden Pasta e Fagioli is the perfect recipe for any occasion. This hearty soup combines lean beef, beans, and a medley of fresh vegetables, creating a satisfying meal that’s ideal for family dinners or cozy nights in. With minimal effort, you can enjoy rich flavors reminiscent of your favorite Italian restaurant right from your home. This dish not only fills the belly but also warms the heart—perfect for gatherings or meal prep throughout the week.
- Prep Time: 20 minutes
- Cook Time: 6–8 hours
- Total Time: 0 hours
- Yield: Serves approximately 12 1x
- Category: Main
- Method: Slow Cooker
- Cuisine: Italian
Ingredients
Scale
- 1 lb ground beef
- 1 onion (diced)
- 1 cup chopped carrots
- 1 cup sliced celery
- 3 cloves minced garlic
- 1 can diced tomatoes
- 3 cups water
- 2 beef bouillon cubes
- 1 can kidney beans
- 1 can northern beans
- 8 oz ditalini pasta
- 1 tsp oregano
- 1 tsp basil
- 1 tsp thyme
- 1/2 cup apple juice
Instructions
- Brown the ground beef in a skillet over medium heat; drain excess fat.
- In a slow cooker, combine browned beef, onion, carrots, celery, garlic, diced tomatoes, water, bouillon cubes, kidney beans, northern beans, oregano, basil, thyme, and apple juice. Stir well.
- Cook on low for 6–8 hours.
- About 15 minutes before serving, boil water and cook ditalini pasta until al dente; drain.
- Add cooked pasta to the soup and let sit for an additional 15 minutes before serving.
Nutrition
- Serving Size: 1.5 cups (360g)
- Calories: 360
- Sugar: 6g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 22g
- Cholesterol: 65mg