Olive Garden Slow Cooker Pasta Fagioli: Comfort in Every Spoonful
Indulge in the warmth and comfort of Olive Garden Slow Cooker Pasta Fagioli: Comfort in Every Spoonful. This hearty soup is perfect for any occasion, whether it’s a cozy family dinner or a quick weeknight meal. Packed with lean ground beef, nutritious beans, and a medley of fresh vegetables, each spoonful delivers rich flavors that will satisfy your cravings. The slow cooker does all the work for you, allowing the ingredients to meld beautifully over hours, making it a go-to recipe for effortless entertaining. Serve it hot with a sprinkle of fresh parsley and grated Parmesan for an extra touch of delight.
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 15 minutes
- Yield: Serves approximately 6 people 1x
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Italian
Ingredients
Scale
- 1 pound extra lean ground beef
- 1 can kidney beans (14–15 oz, rinsed and drained)
- 1 can white beans (14–15 oz, rinsed and drained)
- 1 cup chopped onion
- 1 cup chopped carrots
- 1/2 cup chopped celery
- 1 can diced tomatoes (14–16 oz, with juice)
- 4 cups beef broth
- 1 jar tomato-basil marinara sauce (24–26 oz)
- 1 1/4 cups dry pasta (cooked separately)
Instructions
- Brown the ground beef in a skillet over medium heat; drain excess fat and transfer to a slow cooker.
- Add chopped onions, carrots, and celery into the slow cooker with the beef.
- Stir in diced tomatoes (with juice), kidney beans, white beans, beef broth, marinara sauce, oregano, salt, and pepper.
- Cover and cook on LOW for 5-7 hours until vegetables are tender.
- Cook pasta according to package instructions; drain and add to the soup just before serving.
Nutrition
- Serving Size: 1 bowl (approximately 2 cups)
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 22g
- Cholesterol: 70mg