Olive Garden Slow Cooker Pasta Fagioli: Comfort in Every Spoonful
Indulge in the comforting flavors of Olive Garden Slow Cooker Pasta Fagioli, a hearty soup that warms both body and soul. This recipe is perfect for busy weeknights or leisurely weekends, combining lean ground beef, nutritious vegetables, protein-rich beans, and pasta into a satisfying meal. With just 15 minutes of prep time, you can set this dish in motion and let the slow cooker work its magic. Each spoonful is packed with flavor, making it a family favorite that even picky eaters will love. Plus, it’s customizable—feel free to add your favorite veggies or adjust the seasonings to your liking. Enjoy a cozy bowl of this delicious soup any day of the week!
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 15 minutes
- Yield: Approximately 6 servings 1x
- Category: Main
- Method: Slow Cooking
- Cuisine: Italian
Ingredients
Scale
- 1 pound extra lean ground beef
- 1 can kidney beans (14–15 oz)
- 1 can white beans (14–15 oz)
- 1 cup chopped onion
- 1 cup chopped carrots
- 1/2 cup chopped celery
- 1 can diced tomatoes (14–16 oz)
- 4 cups beef broth
- 1 jar tomato-basil marinara sauce (24–26 oz)
- 1 1/4 cups dry pasta (fusilli, shells, or ditalini)
Instructions
- Brown the ground beef in a skillet over medium heat; drain excess fat and transfer to a slow cooker.
- Add chopped onion, carrots, celery, diced tomatoes with juice, kidney beans, white beans, beef broth, marinara sauce, oregano, salt, pepper, and hot pepper sauce if desired.
- Stir well and cover. Cook on LOW for 5-7 hours until vegetables are tender.
- About 15 minutes before serving, cook pasta according to package instructions; drain.
- Stir cooked pasta into the soup before serving.
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 850mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 22g
- Cholesterol: 70mg