Olive Garden Slow Cooker Pasta Fagioli Recipe
Warm up your evenings with this Olive Garden Slow Cooker Pasta Fagioli Recipe, a comforting Italian-inspired soup perfect for any cozy night or gathering. This hearty dish features a delightful combination of tender pasta, nutritious beans, and vibrant vegetables simmered in a savory tomato broth. Rich in flavor and easy to prepare, it’s suitable for beginners and impressive enough to please everyone at the table. Plus, with its customizable ingredients, you can easily adapt this recipe to suit your family’s preferences.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: Serves approximately 6
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Italian
Ingredients
Scale
- 1 lb ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 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 cup carrots, diced
- 2 celery stalks, chopped
- 1 ½ cups uncooked small pasta (like ditalini or elbow macaroni)
- 2 cups spinach (optional)
Instructions
- In a large skillet over medium-high heat, brown the ground beef until fully cooked; drain excess fat.
- Transfer the beef to the slow cooker and add chopped onion, garlic, carrots, celery, kidney beans, and great northern beans.
- Pour in the beef broth and diced tomatoes with juices; stir in seasonings (basil, oregano, thyme, bay leaf, salt, pepper).
- Cover and cook on low for about 6 hours or high for 3 hours.
- About 30 minutes before serving, stir in the uncooked pasta and spinach if using.
- Once the pasta is tender, taste and adjust seasoning as necessary before serving hot.
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 320
- Sugar: 5g
- Sodium: 750mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 20g
- Cholesterol: 60mg