If there’s one thing that makes my busy evenings feel calmer, it’s knowing a pot of Olive Garden Slow Cooker Pasta Fagioli is quietly working its magic on the counter. This soup has all the comfort of your favorite restaurant meal—ground beef, beans, tender pasta, and a tomato-rich broth—without the fuss of waiting for a table. It’s hearty, homey, and perfect for those nights when you want a warm hug in a bowl.
I still remember the first time I tried Olive Garden’s Pasta Fagioli years ago—I practically licked the bowl clean. These days, with three kids and a whirlwind schedule, I’m grateful for slow cooker versions of classics like this. You get all the flavor, but with your time back (and no side-eye from the waiter for asking for a third breadstick basket).
Table of Contents
Why You’ll Love This Olive Garden Slow Cooker Pasta Fagioli
- One-pot wonder: The slow cooker does the heavy lifting while you live your life.
- Restaurant-inspired at home: Enjoy the flavors you crave without stepping outside.
- Family-friendly: Even picky eaters go back for seconds.
- Budget-smart: Pantry staples like beans and pasta stretch this into a filling meal.
If you’ve loved making dishes like Crock Pot Taco Soup or Lentil Minestrone, this one will become a regular in your lineup too.
What Does Olive Garden Slow Cooker Pasta Fagioli Taste Like?
Think of it as a cozy mix between chili and minestrone. The tomato-basil marinara gives a smooth, herby base while the oregano and optional hot sauce add just the right kick. Every spoonful is packed with tender beef, soft beans, and pasta that soaks up all that rich broth. It’s the kind of soup that makes your kitchen smell so good, the neighbors might “just happen” to stop by.
Ingredients You’ll Need for Olive Garden Slow Cooker Pasta Fagioli
One of the reasons I adore this Olive Garden Slow Cooker Pasta Fagioli recipe is that it uses simple, affordable ingredients you probably already have at home. Each item plays a special role in building layers of flavor, making the soup hearty enough for dinner but comforting enough for a cozy weekend lunch. Let’s walk through them:
- Ground Beef (1 pound, extra lean)
This forms the backbone of the soup, adding richness and protein. I like to brown mine first for that extra depth of flavor. If you’ve enjoyed my Ground Beef Stovetop Chili, you know how beef makes a dish both filling and satisfying. - Chopped Onion (1 cup)
Onion is the base note here—it sweetens as it cooks low and slow, blending seamlessly into the broth. - Carrots (1 cup, chopped)
Carrots add color, a subtle sweetness, and a pop of vibrancy. They also balance the acidity of the tomatoes beautifully. - Celery (½ cup, chopped)
A humble vegetable, but oh-so-important. Celery brings that earthy backbone to soups, much like in my Slow Cooker Chicken Stew. - Canned Diced Tomatoes (14–16 oz, with juice)
These create the tangy tomato base that makes this recipe so similar to Olive Garden’s classic. Keeping the juice is key—it enriches the broth. - Kidney Beans (14–15 oz can, rinsed and drained)
They add a hearty bite and are packed with fiber, which helps make this soup a true one-bowl meal. - White Beans (14–15 oz can, rinsed and drained)
Creamy, mild, and soft, these balance the stronger kidney beans. The mix of the two gives this soup its signature texture. - Beef Broth (4 cups)
This deepens the flavor and ties everything together. A good broth makes all the difference. - Tomato-Basil Marinara Sauce (24–26 oz jar)
Instead of just using plain tomato sauce, this shortcut brings basil and seasoning right into the mix. It’s what makes this version taste “restaurant quality” without any extra effort. - Seasonings: Oregano, Hot Pepper Sauce (optional), Salt, and Black Pepper
Classic Italian herbs and spices that make the flavors sing. Add a little hot sauce if you like heat—it gives a subtle warmth without overpowering the soup. - Dry Pasta (1¼ cups fusilli, shells, or ditalini)
Pasta is the star alongside the beans. I recommend cooking it separately so it holds its shape and doesn’t soak up too much broth. Ditalini is the most traditional, but small shells work beautifully too. If you’re a pasta lover, you’ll also want to check out my Creamy Garlic Parmesan Chicken Pasta. - Fresh Parsley (¼ cup, chopped, optional)
A sprinkle of green just before serving brings brightness and freshness to the dish. - Grated Parmesan (optional, for garnish)
It’s not exactly Olive Garden without a generous dusting of Parmesan, is it?
Every spoonful of this Olive Garden Slow Cooker Pasta Fagioli is built on these humble yet powerful ingredients. When they simmer together, the result is a bowl that feels like a warm hug—especially with some crusty bread on the side.
How to Make Olive Garden Slow Cooker Pasta Fagioli (Step by Step)
Cooking Olive Garden Slow Cooker Pasta Fagioli at home is easier than you might think. It’s a recipe that looks impressive but is honestly foolproof—your slow cooker does most of the heavy lifting while you go about your day. Here’s a clear, step-by-step guide:
Step 1: Brown the Beef
Start by heating a large skillet over medium heat. Add your pound of extra lean ground beef and let it cook until browned, breaking it apart with a wooden spoon as it cooks. Browning the beef first is important because it builds that deep, savory flavor base that makes this soup so hearty. Once it’s fully cooked, drain off any excess fat to keep the soup lighter. Transfer the beef into your 6–7 quart slow cooker.
(If you love slow cooker beef-based meals, you’ll also enjoy my Crockpot Beef and Noodles for another comforting option.)
Step 2: Chop and Add Vegetables
While the beef is cooking, chop up your onion, carrots, and celery. Don’t worry about getting them perfect—since the soup simmers for hours, they’ll soften beautifully. Add the vegetables directly into the slow cooker. These aromatic veggies give your Olive Garden Slow Cooker Pasta Fagioli its depth of flavor, much like the base in a traditional Slow Cooker Chicken Noodle Soup.
Step 3: Build the Broth
Now comes the part where your soup really starts to take shape. Pour in the diced tomatoes with their juice, kidney beans, white beans, beef broth, and marinara sauce. Give everything a good stir so the seasonings distribute evenly. Add oregano, salt, pepper, and a dash of hot pepper sauce if you like a little spice. The mixture should look colorful and smell amazing even before the cooking begins.
Step 4: Let the Slow Cooker Work Its Magic
Cover your slow cooker and set it to LOW for 5–7 hours. During this time, the flavors will meld together into a rich, hearty broth. This is my favorite part—walking back into the kitchen hours later and being greeted by that warm, savory aroma. It’s the same joy I get from recipes like Slow Cooker Buffalo Chicken Chili, where the waiting is part of the reward.
Step 5: Cook the Pasta Separately
About 15–20 minutes before the soup is ready, bring a pot of water to a boil and cook your pasta of choice—ditalini, small shells, or fusilli—according to the package directions. Drain it well. Cooking the pasta separately may seem like an extra step, but it keeps your soup from turning too starchy or gummy.
Step 6: Combine and Adjust
When the pasta is ready, stir it into the slow cooker with the rest of the soup. Give it a taste and adjust the seasoning if needed—sometimes a pinch more salt, pepper, or even a splash of hot sauce makes it just right.
Step 7: Garnish and Serve
Ladle the hot soup into bowls, sprinkle with fresh parsley, and finish with a generous grating of Parmesan cheese. Serve it alongside crusty bread or even homemade garlic toast if you want the full restaurant-at-home experience.
And just like that, you’ve made your very own Olive Garden Slow Cooker Pasta Fagioli! It’s the kind of meal that feels cozy and nourishing, whether you’re serving it on a chilly evening or for a family dinner where you want everyone to feel cared for.
Tips and Tricks for Perfect Olive Garden Slow Cooker Pasta Fagioli
- Cook pasta separately: Adding uncooked pasta into the slow cooker can turn your soup starchy and gummy. Trust me, it’s worth the extra pot.
- Make it spicy: Add crushed red pepper or swap the marinara for arrabbiata sauce.
- Veggie swap: Spinach or zucchini can be stirred in during the last 15 minutes.
- Save time: Use pre-chopped mirepoix mix from the grocery store.
- Freezer-friendly? Yes! Freeze the soup base without pasta. Add fresh pasta when reheating.
Storage
Leftovers will keep in the refrigerator for up to 3 days. For best results, store the pasta separately so it doesn’t soak up too much broth. Reheat gently on the stovetop or in the microwave.
FAQs
Can I use ground turkey instead of beef?
Absolutely—it’s lighter but still delicious.
What pasta works best?
Ditalini is traditional, but shells and fusilli hold the broth just as well.
Can I make this vegetarian?
Yes! Skip the beef, use vegetable broth, and maybe add extra beans for protein.
Does it taste exactly like Olive Garden’s version?
Close enough that your family will swear it does—and you don’t have to tip anyone.
Conclusion
This Olive Garden Slow Cooker Pasta Fagioli is proof that comfort food doesn’t need to be complicated. With just a little prep and your trusty slow cooker, you’ll have a soul-warming, restaurant-worthy meal waiting at dinnertime. Give it a try this week—you might just find yourself making it on repeat all fall and winter.
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Olive Garden Slow Cooker Pasta Fagioli: Quick Comfort Food
- Total Time: 7 hours 15 minutes
- Yield: 6 bowls 1x
Description
This Slow Cooker Pasta Fagioli is a hearty and comforting soup inspired by Olive Garden’s classic dish. Packed with ground beef, vegetables, beans, and pasta, it’s a perfect one-pot meal for busy weeknights or cozy weekends.
Ingredients
- 1 pound extra lean ground beef, browned and drained
- 1 cup chopped onion
- 1 cup chopped carrots
- 1/2 cup chopped celery
- 1 can diced tomatoes (14–16 oz), with juice
- 1 can kidney beans (14–15 oz), rinsed and drained
- 1 can white beans (14–15 oz), rinsed and drained
- 4 cups beef broth
- 1 jar tomato-basil marinara sauce (24–26 oz)
- 1 1/2 teaspoons oregano
- 3/4 teaspoon hot pepper sauce (optional)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/4 cups dry pasta (fusilli, shells, or ditalini), cooked separately
- 1/4 cup chopped fresh parsley (optional)
- Grated Parmesan (optional, for garnish)
Instructions
1. Heat a skillet over medium heat. Cook the ground beef until browned, then drain excess fat and transfer to a 6–7 quart slow cooker. Finely chop the onion, carrots, and celery, and add them to the slow cooker.
2. Add the diced tomatoes with juice, kidney beans, white beans, beef broth, and marinara sauce to the slow cooker. Stir in oregano, hot pepper sauce (if using), salt, and black pepper. Mix well.
3. Cover the slow cooker and cook on LOW for 5–7 hours, or until the vegetables are tender.
4. About 15–20 minutes before the soup is finished, cook the dry pasta according to package instructions. Drain and set aside.
5. Stir the cooked pasta into the soup. Adjust seasoning with additional salt, pepper, or hot sauce as needed. Ladle the soup into bowls and garnish with chopped parsley and grated Parmesan if desired. Serve hot.
Notes
For added flavor, consider serving with crusty bread or a side salad.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American, Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 850mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 20g
- Cholesterol: 35mg
Keywords: Pasta Fagioli, Olive Garden soup, slow cooker recipe, hearty soup, easy dinner
