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Olive Garden Copycat Pasta E Fagioli Slow Cooker Soup Recipe

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4.3 from 14 reviews

This Olive Garden Copycat Pasta E Fagioli is a hearty and comforting slow cooker soup featuring ground beef, cannellini and kidney beans, vegetables, ditalini pasta, and a flavorful blend of herbs and spices simmered in a rich tomato and beef broth base. Perfect for an easy weeknight meal, it captures the classic Italian-American flavors in a convenient slow cooker recipe.

Ingredients

Meat

  • 1 pound ground beef

Beans

  • 15 oz can cannellini beans, drained
  • 15 oz can dark red kidney beans, drained

Vegetables

  • 1 onion, chopped
  • 2 carrots, cubed
  • 2 stalks celery, chopped
  • 2 cloves garlic, chopped

Liquids and Canned Goods

  • 32 oz beef broth
  • 28 oz crushed tomatoes

Herbs and Seasonings

  • 2 bay leaves
  • 1 tsp oregano
  • 1 tsp basil
  • 1 tsp thyme

Pasta

  • 1 cup ditalini pasta

Instructions

  1. Brown the Ground Beef: In a skillet over medium heat, brown the ground beef until fully cooked, breaking it apart as it cooks. Drain off any excess fat to keep the soup light.
  2. Transfer to Slow Cooker: Add the browned ground beef to your slow cooker, spreading it evenly across the bottom.
  3. Add Tomatoes and Seasonings: Pour in the crushed tomatoes. Add oregano, basil, thyme, and chopped garlic to infuse the soup with rich Italian flavors.
  4. Include Vegetables: Add the chopped onions, cubed carrots, and chopped celery to the slow cooker to build a flavorful vegetable base.
  5. Add Beans: Drain and rinse the cannellini and dark red kidney beans, then add them to the slow cooker mixture.
  6. Pour Beef Broth: Pour the 32 ounces of beef broth over the mixture to provide the soup’s liquid base and depth of flavor.
  7. Add Bay Leaves: Place the bay leaves on top for an aromatic touch that will infuse during cooking.
  8. Cook Soup: Stir the ingredients gently to combine. Cover and cook on low for 4 hours or on high for 2 hours to meld flavors and soften ingredients.
  9. Add Pasta: Remove the lid and stir in the ditalini pasta. This timing ensures the pasta cooks to the perfect al dente texture without becoming mushy.
  10. Cook Pasta: Cover and cook for an additional 30 minutes on low until the pasta is tender.
  11. Serve: Remove bay leaves, ladle the hot soup into bowls, and serve immediately for a warm, comforting meal.

Notes

  • For a vegetarian version, omit the ground beef and use vegetable broth instead.
  • To enhance flavor, you can sauté the garlic and onions before adding them to the slow cooker.
  • Adjust seasoning with salt and pepper to taste before serving.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
  • If you prefer a thicker soup, mash some beans against the side of the pot before adding the pasta.

Find it online: https://cookedbygrace.com/olive-garden-copycat-pasta-e-fagioli-slow-cooker-soup-recipe/