If you’re craving a warm, comforting meal that feels like a hug in a bowl, then this Crockpot Olive Garden Pasta Fagioli Recipe is going to be your new best friend. Packed with tender ground beef, hearty beans, tender vegetables, and that classic Italian flavor combo, this dish simmers slowly in your crockpot, filling your kitchen with incredible aromas and your family’s hearts with joy. It’s an easy, hands-off recipe that delivers the rich, savory broth and perfectly cooked pasta you love from Olive Garden’s beloved soup — but with the convenience of your slow cooker.
Ingredients You’ll Need
Getting started with this Crockpot Olive Garden Pasta Fagioli Recipe is a breeze, thanks to simple, wholesome ingredients you likely already have on hand. Each one plays a crucial role, whether it’s building flavor, adding texture, or providing that comforting richness that makes this soup unforgettable.
- Olive oil: This adds a subtle fruitiness and helps brown the beef perfectly.
- Lean ground beef: Gives the soup heartiness and a savory depth.
- Yellow onion: Adds sweetness and a lovely aromatic base when sautéed.
- Carrots: Bring a tender, natural sweetness and vibrant color.
- Celery: Adds a fresh crunch and classic soup flavor balance.
- Garlic: Infuses the broth with a fragrant, mouthwatering warmth.
- Low-sodium beef broth: Forms the rich, savory foundation of the soup.
- Tomato sauce: Gives the soup its comforting body and tangy tomato flavor.
- Diced tomatoes (undrained): Adds texture and bursts of juicy tomato goodness.
- Red kidney beans: Provide creaminess and protein.
- Cannellini beans: Offer a smooth, buttery bite that pairs beautifully with the other beans.
- Italian seasoning: A blend of herbs that bring that unmistakable Italian flair.
- Dried oregano, basil, thyme: These herbs layer in complexity and brighten up the soup.
- Crushed red pepper flakes: Bring just a gentle kick to keep things interesting.
- Kosher salt and black pepper: Essential seasonings to balance and enhance all flavors.
- Bay leaf: Releases subtle earthy notes as it simmers.
- Parmesan rind (optional): Adds hidden umami and depth to the broth.
- Ditalini pasta: The perfect petite pasta that holds up well in soup without overpowering.
- Grated Parmesan cheese and fresh parsley: Fresh garnishes that brighten and finish each bowl beautifully.
How to Make Crockpot Olive Garden Pasta Fagioli Recipe
Step 1: Brown the Beef and Vegetables
Start by heating olive oil in a skillet over medium-high heat. Brown the ground beef until there’s no pink left, seasoning with half the salt and pepper. This step locks in flavors and creates a savory base. Then toss in diced onion, carrots, and celery, sautéing until the veggies soften and start to sweeten. Incorporate the garlic last for just 30 seconds to awaken its aroma without burning.
Step 2: Combine Ingredients in the Slow Cooker
Transfer your beautifully browned beef and softened veggies into the slow cooker. Pour in the beef broth, tomato sauce, and diced tomatoes along with all their juices to capture every bit of flavor. Add in both beans and sprinkle the Italian seasoning, oregano, basil, thyme, crushed red pepper flakes, along with the remaining salt and pepper. Stir everything together with care so the herbs and spices have a chance to shine evenly.
Step 3: Add Bay Leaf and Parmesan Rind
Tuck the bay leaf and Parmesan rind neatly into the soup—yes, the rind works magic by infusing the broth with a rich, subtle umami punch as it cooks down. Pop the lid on your slow cooker to trap in all those savory, melding flavors.
Step 4: Slow Cook to Perfection
Set your slow cooker on LOW for 6 to 8 hours or HIGH for 3 to 4 hours. The slow simmer lets the vegetables become tender, and all those robust flavors harmonize wonderfully. Your kitchen will smell incredible as the soup thickens and deepens.
Step 5: Cook the Pasta Separately
About 20 minutes before serving, boil a large pot of salted water and cook the ditalini pasta until just al dente. Drain it thoroughly. This prevents the pasta from getting soggy in the soup and keeps its delightful bite.
Step 6: Final Touches Before Serving
Remove the bay leaf and Parmesan rind from the crockpot, then give the soup a good stir. Taste and adjust seasoning if necessary. Ladle some hot soup over a spoonful of the cooked pasta in each bowl to create a balanced and texturally perfect presentation.
How to Serve Crockpot Olive Garden Pasta Fagioli Recipe
Garnishes
Topping each bowl with a generous sprinkle of grated Parmesan cheese and freshly chopped parsley adds brightness and a flawless finishing touch. The cheese melts slightly into the hot soup, creating little pockets of rich flavor, while parsley brings a fresh herbal pop that brightens every bite.
Side Dishes
This pasta fagioli pairs beautifully with crunchy, crusty bread that soaks up the luscious broth. A crisp side salad with a zesty vinaigrette also complements the richness perfectly, adding balance to your meal.
Creative Ways to Present
For a cozy dinner party, serve the soup in warm, rustic bowls with mini breadsticks on the side. Or transform leftovers into a hearty pasta bake by mixing soup with extra pasta and mozzarella, then baking until bubbly and golden on top—comfort food elevated.
Make Ahead and Storage
Storing Leftovers
Store any leftover Crockpot Olive Garden Pasta Fagioli Recipe in airtight containers in the refrigerator for up to 4 days. Since the pasta is cooked separately, it keeps better without becoming mushy. You can store the soup broth and solids separately from the pasta for maximum freshness.
Freezing
This soup freezes beautifully. Transfer cooled soup (without pasta) to freezer-safe containers or bags, leaving some headspace for expansion. Frozen, it will keep well for up to 3 months. Just remember to cook fresh pasta when reheating to preserve texture.
Reheating
Reheat the soup gently on the stovetop over medium heat, stirring occasionally until warmed through. Then add your freshly cooked pasta to enjoy that perfect, al dente bite. Avoid microwaving with pasta already mixed in to prevent a mushy outcome.
FAQs
Can I make this vegetarian?
Absolutely! Swap the ground beef for extra beans or lentils and use vegetable broth instead of beef broth. You’ll still have that hearty, comforting texture and flavor without the meat.
Why cook the pasta separately?
Cooking the pasta separately keeps it from absorbing too much liquid and becoming mushy. Adding it just before serving allows the perfect chewy texture that’s essential in a great pasta fagioli.
Can I use canned beans without rinsing?
It’s best to drain and rinse canned beans to reduce excess sodium and remove the canning liquid, which can sometimes alter the soup’s flavor and texture.
Is the Parmesan rind necessary?
Not necessary, but highly recommended! It enhances the broth’s umami depth and adds a richness that’s hard to achieve with just spices alone.
Can I make this recipe in an Instant Pot?
Yes! Use the sauté function for browning, then pressure cook on high for about 20 minutes, finishing with the pasta cooked separately as usual for best texture.
Final Thoughts
This Crockpot Olive Garden Pasta Fagioli Recipe is one of those timeless dishes that comforts and delights no matter the season. It’s simple to prepare yet deeply satisfying, perfect for busy days when you want a homemade meal with minimal fuss. Trust me, once you try this recipe, it will become a beloved staple in your kitchen. So get your slow cooker ready, and dive into that rich, hearty bowl of cozy deliciousness!
Print
Crockpot Olive Garden Pasta Fagioli Recipe
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 20 minutes
- Yield: 8 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian
Description
This Crockpot Olive Garden Pasta Fagioli is a hearty and comforting Italian soup made with lean ground beef, vegetables, beans, tomatoes, and pasta, all slow-cooked to perfection. Rich in flavor and easy to prepare, it recreates the classic Olive Garden taste right at home, perfect for a cozy family meal.
Ingredients
Meat and Vegetables
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
Liquids and Canned Goods
- 4 cups low-sodium beef broth
- 1 can (15 ounces) tomato sauce
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (15 ounces) red kidney beans, drained and rinsed
- 1 can (15 ounces) cannellini beans, drained and rinsed
Herbs and Seasoning
- 2 teaspoons Italian seasoning
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes
- 1 1/2 teaspoons kosher salt, divided
- 1 teaspoon black pepper, divided
- 1 bay leaf
Extras
- 1 Parmesan rind (about 2 inches), optional
- 1 1/2 cups (6 ounces) dry ditalini pasta
- 1/2 cup grated Parmesan cheese, for serving
- 2 tablespoons chopped fresh parsley, for serving
Instructions
- Brown the Ground Beef: Heat olive oil in a large skillet over medium-high heat. Add the ground beef, breaking it apart, and cook until no pink remains. Season with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper as it browns.
- Sauté Vegetables: Add diced onion, carrots, and celery to the skillet with the beef. Cook, stirring often, for 4 to 5 minutes until vegetables soften. Stir in minced garlic and cook for 30 seconds until fragrant.
- Transfer to Slow Cooker: Move the beef and vegetables to a 6-quart or larger slow cooker. Pour in beef broth, tomato sauce, and diced tomatoes with juices.
- Add Beans and Seasonings: Add kidney beans, cannellini beans, Italian seasoning, oregano, basil, thyme, red pepper flakes, remaining kosher salt, and black pepper. Stir well to combine.
- Add Bay Leaf and Parmesan Rind: Tuck in the bay leaf and Parmesan rind, submerging them in the soup. Cover the slow cooker.
- Cook the Soup: Cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours until vegetables are tender and flavors meld.
- Cook Pasta: About 20 minutes before serving, boil salted water in a large pot. Add ditalini pasta and cook until just al dente. Drain well.
- Finish Soup: Remove bay leaf and Parmesan rind from the slow cooker and discard. Stir soup and adjust seasoning to taste.
- Serve: Place a spoonful of cooked pasta into each bowl. Ladle hot Pasta Fagioli over the pasta.
- Garnish and Enjoy: Top each serving with about 1 tablespoon grated Parmesan cheese and sprinkle with chopped fresh parsley. Serve immediately with crusty bread or a side salad if desired.
Notes
- Using low-sodium broth helps control the salt level in the soup.
- The Parmesan rind adds depth of flavor but is optional.
- The soup can be made a day ahead; flavors improve overnight.
- For a vegetarian version, omit the ground beef and use vegetable broth.
- Do not overcook the pasta; add it just before serving to keep the texture firm.
