Description
This hearty, Italian-inspired soup features tender pasta, beans, and vegetables in a savory tomato broth. Slow-cooked to perfection, it’s the ultimate comfort food for chilly days, just like the version from Olive Garden!
Ingredients
For the Olive Garden Slow Cooker Pasta Fagioli:
- 1 lb ground beef (or Italian sausage for a different flavor)
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cans (15 oz each) kidney beans, drained and rinsed
- 1 can (15 oz) great northern beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes (with juices)
- 2 cups beef broth
- 1 cup carrots, diced
- 2 celery stalks, chopped
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- 1 ½ cups uncooked small pasta (like ditalini or elbow macaroni)
- 2 cups spinach (optional, for added color and nutrition)
- ¼ cup grated Parmesan cheese (optional, for topping)
Instructions
In a large skillet, brown the ground beef (or sausage) over medium-high heat. Break up the meat with a wooden spoon as it cooks to ensure it’s evenly crumbled. Once the meat is fully browned, drain any excess fat and transfer it to the slow cooker. This step is important for developing flavor and ensuring that the beef is fully cooked before it simmers in the broth.
To the slow cooker, add the chopped onion, garlic, carrots, celery, and both types of beans (kidney beans and great northern beans). The vegetables add texture and depth to the soup, while the beans provide protein and fiber. Make sure everything is evenly distributed in the slow cooker for even cooking.
Pour in the beef broth and diced tomatoes (with their juices) into the slow cooker. Add the dried basil, oregano, thyme, bay leaf, and a pinch of salt and pepper. Stir everything together to combine the ingredients and ensure that the seasonings are well distributed. These herbs and spices are key for achieving that classic Italian flavor in your soup.
Cover the slow cooker with the lid and set it to cook on low for 6 hours or on high for 3 hours. The long, slow simmer allows the flavors to meld together and the vegetables to become tender. If you’re in a rush, the high setting will speed up the cooking process without sacrificing flavor.
About 30 minutes before serving, stir in the uncooked pasta. The pasta will cook right in the broth, absorbing all the rich flavors. Make sure to stir occasionally to prevent the pasta from sticking together. If you prefer a heartier texture, you can add a little extra pasta, but be mindful not to add too much, as the pasta will absorb the broth and thicken the soup.
Once the pasta is tender and fully cooked, stir in the spinach (if using) and allow it to wilt into the soup. This step adds a touch of color and nutrition to your soup. Taste the soup and adjust the seasoning with additional salt, pepper, or herbs if needed.
Ladle the Pasta Fagioli into bowls, and sprinkle with grated Parmesan cheese for an extra burst of flavor. Serve with crusty bread or a simple side salad for a complete meal.
- Prep Time: 10-15 minutes
- Cook Time: 6 hours on low or 3 hours on high
Nutrition
- Calories: 250-300 kcal
- Fat: 9-12g
- Carbohydrates: 30-35g
- Protein: 14-16g