This Slow Cooker Pasta e Fagioli is a cozy, Italian-inspired soup packed with pasta, beans, and veggies. It’s perfect for chilly days and tastes just like Olive Garden’s famous version!
📋 Ingredients:
- 1 lb ground beef
- 1 small onion, diced 🧅
- 2 carrots, diced 🥕
- 2 celery stalks, diced 🥬
- 3 cloves garlic, minced 🧄
- 1 (15 oz) can diced tomatoes 🍅
- 1 (15 oz) can tomato sauce 🍅
- 4 cups beef broth 🍲
- 1 (15 oz) can red kidney beans, drained and rinsed 🫘
- 1 (15 oz) can white beans (cannellini or Great Northern), drained and rinsed 🫘
- 1 teaspoon dried basil 🌿
- 1 teaspoon dried oregano 🌿
- 1/2 teaspoon dried thyme 🌿
- Salt and pepper to taste 🧂
- 1 cup ditalini or small pasta 🍝
- Fresh parsley or grated Parmesan (for garnish) 🌿🧀
📝 Instructions:
- Brown the Meat:
- In a skillet over medium heat, cook the ground beef until browned. Drain excess fat and transfer to the slow cooker.
- Combine Ingredients:
- Add diced onion, carrots, celery, garlic, diced tomatoes, tomato sauce, beef broth, kidney beans, white beans, basil, oregano, thyme, salt, and pepper to the slow cooker. Stir everything together.
- Cook the Soup:
- Cover and cook on Low for 6-8 hours or on High for 3-4 hours.
- Add Pasta:
- About 30 minutes before serving, add the ditalini pasta to the slow cooker. Let it cook until tender.
- Serve:
- Ladle the soup into bowls and garnish with fresh parsley or a sprinkle of Parmesan cheese.
🍽️ Tips:
- For al dente pasta: Cook the pasta separately and add it to the soup just before serving.
- For extra flavor: Add a splash of red wine to the soup during cooking.
⏱️ Preparation Time: 15 minutes
⏱️ Cooking Time: 6-8 hours on Low or 3-4 hours on High
🍽️ Servings: 6-8 servings
This Olive Garden Slow Cooker Pasta e Fagioli is rich, hearty, and perfect for a comforting meal at home! 🍲🍝