Description
A hearty slow cooker pasta fagioli inspired by Olive Garden, packed with beans, pasta, and vegetables.
Ingredients
Scale
- 1 lb ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannelini beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 4 cups beef broth
- 1 cup small pasta (like ditalini)
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions
- In a skillet, brown the ground beef with onion and garlic.
- Transfer the beef mixture to the slow cooker.
- Add kidney beans, cannelini beans, diced tomatoes, beef broth, and Italian seasoning.
- Cover and cook on low for 6 to 8 hours.
- In the last 30 minutes, add the pasta.
- Season with salt and pepper to taste before serving.
- Serve with grated Parmesan cheese on top.
Notes
- Feel free to add more vegetables like carrots or celery.
- This dish freezes well for future meals.
- Adjust the amount of pasta based on your preference.
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 50mg
Keywords: Olive Garden Slow Cooker Pasta Fagioli, pasta fagioli recipe, slow cooker soup