Olive Garden Slow Cooker Pasta Fagioli
Indulge in the warm embrace of Olive Garden Slow Cooker Pasta Fagioli, a heartwarming and hearty soup that brings the delightful flavors of Italian cuisine right to your home. This comforting dish features tender ground beef, nutritious beans, and vibrant vegetables simmered to perfection in a rich broth. Perfect for busy weeknights or cozy gatherings, this easy-to-make recipe requires minimal prep time and delivers maximum flavor. Just set your slow cooker, and let it work its magic while you focus on other tasks. Serve it with crusty bread or a fresh salad for a complete meal that will satisfy everyone at the table.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Total Time: 5 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 can kidney beans (14–15 oz)
- 1 can white beans (14–15 oz)
- 1 cup chopped onion
- 1 cup chopped carrots
- 1/2 cup chopped celery
- 4 cups beef broth
- 1 jar tomato-basil marinara sauce (24–26 oz)
- 1 1/4 cups dry pasta (cooked separately)
Instructions
- In a skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat and transfer to slow cooker.
- Add chopped onion, carrots, and celery to the slow cooker.
- Pour in diced tomatoes (with juice), rinsed kidney and white beans, beef broth, and marinara sauce. Stir in oregano, salt, pepper, and optional hot pepper sauce.
- Cover and cook on LOW for 5-7 hours or until vegetables are tender.
- About 15 minutes before serving, cook pasta according to package instructions; drain.
- Stir cooked pasta into the soup just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 22g
- Cholesterol: 70mg