Easily make everyone’s favorite at home with this easy slow cooker Olive Garden Pasta Fagioli recipe. Serve this flavor-packed soup with a crusty baguette or breadsticks and a side of green salad for a filling and comforting meal all year round!
Ingredients
1/2 pound lean ground beef
1 tbsp extra-virgin olive oil
1/2 pound ground Italian sausage
4 celery stalks, diced
2 whole carrots, diced
1 medium onion, diced
3 (14.5 oz. can) beef broth
1 (28 oz. can) crushed tomatoes
1 tbsp Italian seasoning
1 (15 oz. can) red kidney beans, drained and rinsed
1 (15 oz. can) cannellini beans, drained and rinsed
1 c. ditalini pasta, uncooked
1 Shaved Parmesan – optional
2 whole bay leaves
salt and pepper to taste
How to make Olive Garden Slow Cooker Pasta Fagioli
Step 1: In a large skillet, heat the olive oil. Once hot, add the ground beef and sausage and cook until no longer pink.
Step 2: In a slow cooker, transfer the meat mixture and add the remaining ingredients except for the pasta, Parmesan, and beans. Set to cook for 7 to 8 hours on low or 3 to 4 hours on high.
Step 3: Stir in the beans and ditalini thirty minutes before serving. To taste, season with salt and pepper.
Step 4: Remove the bay leaves and discard them.
Step 5: Serve the Pasta Fagioli right away. If desired, sprinkle Parmesan on top and enjoy with a crusty baguette or breadsticks.
Notes:
You can store the soup for up to 4 days in the fridge. Simply keep the soup in an airtight container.
To reheat, place the soup in a medium pot and heat for about 5 to 10 minutes over medium-high heat until completely heated.
You can swap ditalini pasta with Tubettini, macaroni, orzo, conchigliette, and others. Make sure to choose a small-sized pasta.
You can also substitute the beef broth with chicken broth.
For a more authentic flavor and texture, use a combination of beef and sausage. If desired, you can leave out the sausage and just use beef. Or use turkey sausage instead.
Ingredients
- 1/2 pound lean ground beef
- 1 tbsp extra-virgin olive oil
- 1/2 pound ground Italian sausage
- 4 celery stalks, diced
- 2 whole carrots, diced
- 1 medium onion, diced
- 3 (14.5 oz. can) beef broth
- 1 (28 oz. can) crushed tomatoes
- 1 tbsp Italian seasoning
- 1 (15 oz. can) red kidney beans, drained and rinsed
- 1 (15 oz. can) cannellini beans, drained and rinsed
- 1 c. ditalini pasta, uncooked
- 1 Shaved Parmesan – optional
- 2 whole bay leaves
- salt and pepper to taste
Instructions
Step 1: In a large skillet, heat the olive oil. Once hot, add the ground beef and sausage and cook until no longer pink.
Step 2: In a slow cooker, transfer the meat mixture and add the remaining ingredients except for the pasta, Parmesan, and beans. Set to cook for 7 to 8 hours on low or 3 to 4 hours on high.
Step 3: Stir in the beans and ditalini thirty minutes before serving. To taste, season with salt and pepper.
Step 4: Remove the bay leaves and discard them.
Step 5: Serve the Pasta Fagioli right away. If desired, sprinkle Parmesan on top and enjoy with a crusty baguette or breadsticks.
Notes
You can store the soup for up to 4 days in the fridge. Simply keep the soup in an airtight container. To reheat, place the soup in a medium pot and heat for about 5 to 10 minutes over medium-high heat until completely heated. You can swap ditalini pasta with Tubettini, macaroni, orzo, conchigliette, and others. Make sure to choose a small-sized pasta. You can also substitute the beef broth with chicken broth. For a more authentic flavor and texture, use a combination of beef and sausage. If desired, you can leave out the sausage and just use beef. Or use turkey sausage instead.
