Description

Indulge in the warmth of a bowl of Olive Garden Copycat Pasta E Fagioli Slow Cooker Soup, a delightful dish that brings comfort and flavor to your dining table. This hearty soup features tender ground beef, nutritious beans, and pasta simmered in a rich broth infused with aromatic herbs. Perfect for chilly evenings or family gatherings, this slow cooker recipe minimizes effort while maximizing taste. With customizable ingredients, you can easily adjust flavors to suit your preferences, ensuring every bowl is a hit among both kids and adults alike. Enjoy the ease of a comforting meal that’s ready when you are!

Ingredients

Scale

1 pound ground beef
15 oz can cannellini beans
15 oz can dark red kidney beans
1 onion (chopped)
2 carrots (cubed)
2 stalks celery (chopped)
1 cup ditalini pasta
32 oz beef broth
28 oz crushed tomatoes
2 bay leaves
1 tsp oregano
1 tsp basil
1 tsp thyme
2 cloves garlic (chopped)

Instructions

Brown the ground beef in a skillet over medium heat. Drain excess fat and transfer to the slow cooker.
Add crushed tomatoes, oregano, basil, thyme, and bay leaves to the slow cooker with the beef.
Chop and add onion, carrots, and celery to the mixture.
Pour in cannellini beans and dark red kidney beans followed by beef broth to cover all ingredients.
Stir well and cook on low for 4 hours or high for 2 hours until veggies are tender.
Remove the lid and stir in ditalini pasta; cook an additional 30 minutes until pasta is tender.
Serve warm in bowls.

Prep Time: 20 minutes
Cook Time: 4 hours on low or 2 hours on high
Category: Main
Method: Slow Cooking
Cuisine: Italian

Nutrition

Serving Size: 1 cup (240g)
Calories: 290
Sugar: 3g
Sodium: 800mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 8g
Protein: 18g
Cholesterol: 60mg

Keywords: For added nutrition and color, consider stirring in fresh spinach during the last cooking phase. Customize your soup by adding other vegetables like bell peppers or zucchini based on what you have available.