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
Scale
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.
