If you love the cozy, comforting flavors of Italian cooking, you’re going to absolutely adore this Crockpot Olive Garden Pasta Fagioli Recipe. It’s a hearty, soul-warming soup bursting with tender ground beef, two kinds of beans, perfectly seasoned veggies, and that classic tomato-beef broth that tastes like it’s been simmering for hours. The best part? You get to let your slow cooker do all the work while you go about your day, making it an effortless way to enjoy an authentic Olive Garden favorite right at home. Trust me, once you try this recipe, it’ll be your go-to whenever you crave something deliciously filling and easy.
Ingredients You’ll Need
These ingredients might look simple, but each one plays a crucial role in building the complex flavors and textures that make this soup so special. From the savory ground beef to the twangy Parmesan rind, every item brings something to the table to create a perfectly balanced, satisfying meal.
- Olive oil: Adds a subtle fruity richness and helps brown the beef to deepen flavor.
- Lean ground beef: Provides hearty protein and savory depth for the soup’s base.
- Yellow onion, diced: Gives sweetness and aroma that melts beautifully into the broth.
- Carrots, diced: Adds natural sweetness and a tender bite to complement the savory notes.
- Celery, diced: Brings a subtle earthiness and slight crunch that elevates the texture.
- Garlic, minced: Infuses the dish with classic Italian warmth and bold flavor.
- Low-sodium beef broth: Forms a rich, meaty foundation without overwhelming saltiness.
- Tomato sauce: Provides a smooth, tangy body that ties the flavors together.
- Diced tomatoes, undrained: Adds juicy bursts and rustic texture throughout the soup.
- Red kidney beans, drained and rinsed: Offers creamy, earthy bites and boosts fiber.
- Cannellini beans, drained and rinsed: Soft white beans that mellow out and balance the robust flavors.
- Italian seasoning: A fragrant blend that brings classic herbs like oregano and basil for that authentic taste.
- Dried oregano, basil, thyme: These herbs provide layers of aromatic complexity.
- Crushed red pepper flakes: Adds just a touch of gentle heat to keep things exciting.
- Kosher salt and black pepper: Essential for enhancing all the flavors perfectly.
- Bay leaf: Slowly infuses the broth with a subtle, savory depth.
- Parmesan rind (optional): Melts into the soup, imparting a rich umami goodness.
- Ditalini pasta: Tiny pasta tubes that soak up the broth, giving delightful texture in every spoonful.
- Grated Parmesan cheese: For a salty, cheesy finish that makes the soup sing.
- Fresh parsley, chopped: Adds brightness and a fresh pop of color as a garnish.
How to Make Crockpot Olive Garden Pasta Fagioli Recipe
Step 1: Brown the Beef and Sauté the Veggies
Start by heating your olive oil in a large skillet over medium-high heat. Toss in the lean ground beef, seasoning with half the salt and pepper, and crumble it as it cooks until just browned with no pink left. This browning step adds incredible flavor that sets the foundation for your soup. Once the beef looks good, add the diced onions, carrots, and celery. Cook everything together for about 4 to 5 minutes until the veggies soften and start to release their sweetness. Stir in the garlic last, cooking just 30 seconds until fragrant. This sizzling prep fills your kitchen with the cozy aroma of classic Italian cooking and builds layers of flavor right at the start.
Step 2: Combine Ingredients in the Slow Cooker
Transfer the savory beef and softened vegetables into your slow cooker’s bowl. Pour in the beef broth, tomato sauce, and undrained diced tomatoes all at once for maximum juiciness and depth. Add both drained and rinsed beans—the red kidney beans and cannellini beans—so you get that wonderful variety of textures with every bite. Then sprinkle in the Italian seasoning, oregano, basil, thyme, red pepper flakes, and the remaining salt and pepper. Stir everything gently to bring all those beautiful flavors together perfectly before tucking in the bay leaf and optional Parmesan rind. Cover your slow cooker to trap all those aromas inside while the magic happens.
Step 3: Slow Cook Until Tender and Flavorful
Set your slow cooker to LOW for 6 to 8 hours or HIGH for 3 to 4 hours. This slow, gentle cooking allows the vegetables to become melt-in-your-mouth tender, the beans to soak up the savory broth, and the spices to fully blossom in flavor. By the time it’s ready, your kitchen will be filled with the mouthwatering scent of a traditional Italian feast, and your soup will taste like it’s been crafted by a seasoned chef.
Step 4: Cook the Ditalini Pasta Separately
About 20 minutes before you plan to serve, bring a large pot of salted water to a boil and cook the ditalini pasta until just al dente—firm but tender. Drain the pasta well and keep it warm. Adding the pasta right before serving keeps it from getting mushy and perfectly preserves the chewy bite that makes this soup so delightful.
Step 5: Final Touches and Serving
Remove the bay leaf and Parmesan rind from the slow cooker and give the soup a good stir. Taste and adjust seasoning if needed—sometimes a pinch more salt or pepper can elevate it just right. To serve, start by spooning some cooked ditalini into each bowl. Ladle the hot, flavorful Pasta Fagioli over the pasta and finish with a generous sprinkle of grated Parmesan and fresh parsley. That final touch of cheese and herb adds both rich savoriness and lively freshness to every spoonful.
How to Serve Crockpot Olive Garden Pasta Fagioli Recipe
Garnishes
Turning a simple bowl of soup into something special is all about the toppings. I love to finish with freshly grated Parmesan because it melts into the warm soup, creating little pockets of cheesy goodness. Then a sprinkle of vibrant chopped parsley adds a lovely herbal brightness and color contrast that makes the bowl look as good as it tastes. If you’re feeling indulgent, a drizzle of extra virgin olive oil on top adds just a touch of silkiness.
Side Dishes
Because Pasta Fagioli is already a hearty meal, light and crisp sides work beautifully. A crusty baguette or garlic bread is classic and perfect for mopping up every last drop of that amazing broth. You can also keep it fresh with a simple mixed green salad dressed lightly with lemon and olive oil to add a bright counterpoint to the soup’s richness.
Creative Ways to Present
If you want to dress it up for guests or family dinners, serve the soup in rustic bread bowls for that extra wow factor. Or layer the pasta and soup separately in clear glass bowls so your guests can see the gorgeous beans and vegetables before mixing. Adding a sprinkle of chili flakes on the side lets each person customize their bowl with a little extra kick.
Make Ahead and Storage
Storing Leftovers
This soup actually tastes even better the next day once the flavors have had more time to mingle. Store leftovers in airtight containers in the fridge for up to 3 days. Keep the pasta separate if possible so it doesn’t soak up too much broth and become too soft. When it’s time to eat, just reheat gently on the stove or in the microwave.
Freezing
To enjoy the Crockpot Olive Garden Pasta Fagioli Recipe later, freeze the soup minus the pasta in freezer-safe containers for up to 3 months. Beans hold up wonderfully to freezing, as do the vegetables and broth, so you won’t lose flavor or texture. Once thawed, cook fresh ditalini pasta to serve alongside.
Reheating
Reheat your soup gently on the stovetop over medium heat, stirring occasionally to prevent sticking or scorching. Add a splash of broth or water if it looks too thick. If the pasta was added before storing, it might soften more with reheating, but that’s still delicious comfort food at its finest.
FAQs
Can I use ground turkey instead of ground beef?
Absolutely! Ground turkey will give you a lighter version but still keep all the wonderful flavor. Just brown it the same way and proceed with the recipe as usual.
Is it okay to substitute the beans?
Sure thing. You can swap kidney or cannellini beans for others like navy beans or great northern beans depending on what you have on hand. Just keep the total quantity similar.
What if I don’t have a Parmesan rind?
The rind adds lovely umami depth but it’s optional. If you don’t have one, simply leave it out and maybe boost the Parmesan cheese topping a bit for extra richness.
Can I make this recipe vegetarian-friendly?
Yes! Omit the ground beef and use vegetable broth instead of beef broth. You might want to add a little extra olive oil or mushrooms to keep the depth of flavor.
How long can I leave this soup in the slow cooker?
Cooking it for 6 to 8 hours on LOW is perfect for tender vegetables and developed flavors. You can leave it a bit longer on LOW, but beyond 8 hours some veggies might get too soft.
Final Thoughts
I hope you’re as excited as I am for you to try this Crockpot Olive Garden Pasta Fagioli Recipe. It’s that perfect blend of comforting, hearty, and full of vibrant Italian flavors that feels like a warm hug on a chilly day. Plus, the ease of a slow cooker means less time fussing and more time enjoying your meal with loved ones. Once you make it, I guarantee it’ll become one of your treasured recipes to fall back on again and again.
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Crockpot Olive Garden Pasta Fagioli Recipe
- Total Time: 6 hours 20 minutes
- Yield: 8 servings 1x
Description
This Crockpot Olive Garden Pasta Fagioli recipe offers a hearty and comforting Italian-style soup loaded with ground beef, vegetables, beans, and pasta. Simmered slowly in a slow cooker, it develops rich flavors reminiscent of the classic restaurant dish. This easy slow-cooker meal is perfect for busy days and serves as a satisfying crowd-pleaser with its savory broth, tender ditalini pasta, and delicious Parmesan topping.
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 Beans
- 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
Seasonings and Herbs
- 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
- 1 Parmesan rind (about 2 inches), optional
Final Ingredients
- 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 beef: Heat the olive oil in a large skillet over medium-high heat. Add the lean ground beef and cook, breaking it into crumbles, until no pink remains. Season the beef with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper while browning.
- Sauté vegetables: Add the diced onion, carrots, and celery to the skillet with the browned beef. Cook for 4 to 5 minutes, stirring often, until the vegetables begin to soften. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Combine in slow cooker: Transfer the cooked beef and vegetables to a 6-quart or larger slow cooker. Pour in beef broth, tomato sauce, and diced tomatoes with their juices.
- Add beans and seasonings: Add red kidney beans and cannellini beans to the slow cooker. Sprinkle in Italian seasoning, oregano, basil, thyme, crushed red pepper flakes, remaining 1 teaspoon kosher salt, and remaining 1/2 teaspoon black pepper. Stir well to combine.
- Tuck in bay leaf and Parmesan rind: Submerge the bay leaf and Parmesan rind (if using) into the soup. Cover the slow cooker with the lid.
- 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, bring a large pot of salted water to a boil. Add ditalini pasta and cook according to package directions until just al dente. Drain well.
- Remove bay leaf and rind: Remove bay leaf and Parmesan rind from the soup and discard. Stir soup and adjust seasoning if necessary.
- Serve: Place a spoonful of cooked ditalini pasta into each bowl. Ladle hot soup over the pasta.
- Garnish and enjoy: Top each bowl with about 1 tablespoon grated Parmesan cheese and a sprinkle of chopped fresh parsley. Serve immediately with crusty bread or a side salad if desired.
Notes
- Use low-sodium beef broth to control salt levels.
- Parmesan rind is optional but adds depth to the broth.
- Cooking time can be adjusted between LOW and HIGH settings on the slow cooker.
- Cook pasta separately to prevent it from becoming mushy in the slow cooker.
- Adjust crushed red pepper flakes according to your spice preference.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian
