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