Description
Olive Garden’s slow cooker pasta fagioli warms hearts with hearty Italian comfort. Simmering ground beef, beans, and vegetables create a rich, soul-satisfying soup you’ll crave on chilly evenings.
Ingredients
Scale
Proteins:
- 1 pound extra lean ground beef (browned and drained)
- 4 cups beef broth
Vegetables and Beans:
- 1 cup chopped onion
- 1 cup chopped carrots
- ½ cup chopped celery
- 1 can diced tomatoes (14–16 ounces, with juice)
- 1 can kidney beans (14–15 ounces, rinsed and drained)
- 1 can white beans (14–15 ounces, rinsed and drained)
Seasonings and Additional Ingredients:
- 1 jar tomato-basil marinara sauce (24–26 ounces)
- 1 ½ teaspoons oregano
- ¾ teaspoon hot pepper sauce (optional)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 ¼ cups dry pasta (fusilli, shells, or ditalini, cooked separately)
- ¼ cup chopped fresh parsley (optional)
- grated Parmesan (optional, for garnish)
Instructions
- Sizzle ground beef in a skillet over medium heat until thoroughly browned, carefully draining any excess fat. Transfer the meat into a spacious slow cooker.
- Dice onions, carrots, and celery with precision, incorporating them directly into the slow cooker alongside the seasoned meat.
- Pour in diced tomatoes with their juices, kidney beans, white beans, savory beef broth, and rich marinara sauce. Sprinkle oregano, introduce a hint of hot pepper sauce, and season with salt and black pepper. Thoroughly blend all ingredients.
- Secure the slow cooker lid and allow the mixture to simmer on LOW temperature for 5-7 hours, ensuring vegetables become tender and flavors meld harmoniously.
- Approximately 20 minutes before serving, prepare pasta separately according to package guidelines. Drain pasta completely and set aside.
- Gently fold cooked pasta into the hearty soup, ensuring even distribution. Taste and refine seasonings with additional salt, pepper, or hot sauce as desired.
- Ladle the aromatic soup into serving bowls. Optional: Garnish with freshly chopped parsley and a sprinkle of grated Parmesan cheese. Serve piping hot and enjoy.
Notes
- Prep time is crucial: Brown beef thoroughly to develop rich flavor and drain excess fat for a healthier dish.
- Bean selection matters: Use fresh, well-drained kidney and white beans for authentic texture and protein boost.
- Slow cooking magic: Extended cooking time allows vegetables to soften and ingredients to blend deliciously.
- Pasta timing is key: Add pasta near the end to prevent overcooking and maintain perfect al dente texture.
- Flexibility friendly: Customize heat levels with optional hot pepper sauce and adjust seasonings to personal taste.
- Storage smart: Refrigerate leftovers in airtight container for up to 3-4 days, reheating gently to preserve soup’s integrity.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Dinner, Lunch, Appetizer
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 350
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 25 g
- Cholesterol: 70 mg