Slow Cooker Olive Garden Pasta e Fagioli
Warm up your evenings with this delightful Slow Cooker Olive Garden Pasta e Fagioli, a comforting Italian-inspired dish that blends tender beans, hearty ground beef, and vibrant vegetables in a rich broth. Perfect for family gatherings or cozy dinners, this recipe is straightforward to prepare, allowing you to enjoy bold flavors without the stress. Simply toss your ingredients into the slow cooker and let it work its magic. Your loved ones will be reaching for seconds!
- Prep Time: 15 minutes
- Cook Time: 6–8 hours
- Total Time: 0 hours
- Yield: Serves approximately 6
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Italian
Ingredients
Scale
- 1 lb lean ground beef
- 1 can (15 oz) low-sodium kidney beans, rinsed and drained
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups beef broth (low-sodium preferred)
- 1 cup ditalini pasta
- 1 tsp Italian seasoning
- 2 tbsp olive oil
Instructions
- Brown the ground beef in a skillet with olive oil over medium heat until no longer pink. Stir in onions and garlic; cook until soft.
- Transfer the meat mixture to a slow cooker and add tomatoes, kidney beans, carrots, celery, Italian seasoning, and beef broth. Mix well.
- Cover and cook on low for 6–8 hours or high for 3–4 hours.
- About 30 minutes before serving, stir in ditalini pasta and cook until al dente.
- Serve hot with optional grated Parmesan cheese on top.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 60mg