Slow Cooker Copycat Olive Garden Pasta e Fagioli Soup
A comforting and hearty slow cooker soup inspired by Olive Garden's Pasta e Fagioli. Made with ground beef, two types of beans, vegetables, crushed tomatoes, and tender ditalini pasta, all simmered to perfection in a richly seasoned broth.
Equipment
- 1 Slow cooker 6-quart preferred
- 1 Skillet For browning beef
Ingredients
Main Ingredients
- 1 lb Ground beef
- Salt and pepper
- 1 Medium yellow or white onion diced
- 3 cloves Garlic minced
- 1 cup Carrots shredded or diced
- 1 cup Celery diced
- 28 oz Crushed tomatoes 1 can
- 16 oz Tomato sauce 2 cans (8 oz each)
- 1 tablespoon Better than bouillon beef base
- 2 cups Water
- 15 oz Light red kidney beans with liquid
- 15 oz Great northern beans with liquid
- 1 teaspoon Salt
- ½ teaspoon Black pepper
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- ½ teaspoon Dried thyme
- ½ cup Apple juice
- 6 oz Ditalini pasta uncooked
- Parmesan cheese for topping
- Parsley for garnish
Instructions
Instructions
- In a large skillet set to medium heat, brown your ground beef. Season with salt and pepper. Drain excess fat.
- Add the cooked beef to your slow cooker. Add in diced onion, minced garlic, shredded carrots, and diced celery. Stir.
- Pour in crushed tomatoes, tomato sauce, beef base, and water. Stir to combine.
- Cover and cook on low for 6–8 hours or on high for 3–4 hours until veggies are tender.
- About 30 minutes before done, stir in uncooked ditalini pasta, kidney beans, and great northern beans.
- Add dried oregano, basil, thyme, salt, pepper, and apple juice. Stir, cover, and continue cooking.
- Serve hot topped with Parmesan cheese and fresh parsley.
Notes
Store in the fridge for up to 4 days or freeze up to 3 months. Reheat gently to preserve pasta texture.