Olive Garden Slow Cooker Pasta Fagioli
Olive Garden Slow Cooker Pasta Fagioli is a warm, hearty dish that brings comfort with every spoonful. Perfect for busy weeknights or cozy weekends, this flavorful soup combines lean ground beef, nutritious vegetables, and tender beans, making it a satisfying meal the whole family will adore. With its easy preparation in a slow cooker, you’ll have time to relax while it simmers to perfection. Serve it alongside crusty bread or a fresh salad for an inviting dinner that’s sure to impress.
- Prep Time: 20 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 20 minutes
- Yield: Approximately 6 servings 1x
- Category: Main
- Method: Slow Cooking
- Cuisine: Italian
Ingredients
Scale
- 1 pound extra lean ground beef
- 1 cup chopped onion
- 1 cup chopped carrots
- 1/2 cup chopped celery
- 1 can diced tomatoes (14–16 oz)
- 1 can kidney beans (14–15 oz)
- 1 can white beans (14–15 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
- In a skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat and transfer to a slow cooker.
- Chop the onions, carrots, and celery. Add them to the slow cooker along with diced tomatoes, rinsed kidney beans, rinsed white beans, beef broth, and marinara sauce.
- Stir in oregano, hot pepper sauce (if desired), salt, and black pepper. Mix well.
- Cover and cook on LOW for 5-7 hours until vegetables are tender.
- About 20 minutes before serving, cook pasta separately according to package instructions; drain.
- Stir cooked pasta into the soup just before serving and adjust seasoning as needed.
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 320
- Sugar: 6g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 18g
- Cholesterol: 50mg