Description
Olive Garden Slow Cooker Pasta Fagioli is the ultimate comfort food, offering rich flavors and heartiness in every spoonful. This flavorful soup combines ground beef, fresh vegetables, beans, and pasta for a satisfying meal that’s ideal for busy weeknights or laid-back weekends. With the convenience of a slow cooker, you can let this delicious dish simmer to perfection while you take care of other tasks. Whether you’re serving it to your family or enjoying it as leftovers, each bowl promises warmth and satisfaction. Best of all, it’s easy to customize with your favorite veggies or spice levels.
Ingredients
Scale
- 1 pound extra lean ground beef
- 1 cup chopped onion
- 1 cup chopped carrots
- 1/2 cup chopped celery
- 1 can diced tomatoes (14–16 oz)
- 1 can kidney beans (14–15 oz)
- 1 can white beans (14–15 oz)
- 4 cups beef broth
- 1 jar tomato-basil marinara sauce (24–26 oz)
- 1 1/4 cups dry pasta (cooked separately)
Instructions
- In a skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat and transfer to a slow cooker.
- Add chopped onion, carrots, and celery to the slow cooker with the browned beef.
- Stir in diced tomatoes (with juice), kidney beans, white beans, beef broth, and marinara sauce. Season with oregano, hot pepper sauce (if desired), salt, and black pepper.
- Cover and cook on LOW for 5-7 hours or until vegetables are tender.
- About 15-20 minutes before serving, cook the dry pasta according to package instructions. Drain.
- Mix the cooked pasta into the soup just before serving, adjust seasoning if needed, and serve hot.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 350
- Sugar: 7g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 25g
- Cholesterol: 65mg