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
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 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
