Olive Garden Copycat Pasta E Fagioli Slow Cooker Soup
Experience the comforting flavors of Olive Garden with this delightful Copycat Pasta E Fagioli Slow Cooker Soup. This hearty dish combines tender beans, fresh vegetables, and a rich beef broth, all slow-cooked to perfection in your trusty slow cooker. Perfect for busy weeknights or cozy gatherings, this soup brings warmth and satisfaction without any fuss. The alluring aroma will fill your kitchen, inviting everyone to the table. Plus, it’s freezer-friendly, making it an excellent option for meal prep. Enjoy it as a main dish paired with crusty bread or garnish it with fresh herbs for an extra touch.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Slow Cooker
- Cuisine: Italian
Ingredients
Scale
- 1 pound ground beef
- 15 oz can cannellini beans
- 15 oz can dark red kidney beans
- 1 onion, chopped
- 2 carrots, cubed
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 32 oz beef broth
- 28 oz crushed tomatoes
- 1 cup ditalini pasta
Instructions
- In a skillet over medium heat, brown the ground beef until cooked through; drain excess fat.
- Transfer the browned beef to a slow cooker.
- Add crushed tomatoes, oregano, basil, thyme, and bay leaves.
- Stir in chopped onion, carrots, celery, and both types of beans.
- Pour in the beef broth and mix well.
- Cover and cook on low for 4 hours or high for 2 hours.
- Stir in ditalini pasta during the last 30 minutes of cooking until tender.
- Serve hot and enjoy!
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 4g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 60mg