Slow Cooker Olive Garden Style Pasta e Fagioli

Cozy slow cooker Olive Garden style pasta e fagioli made with ground beef, two kinds of beans, veggies, and ditalini in a rich, herby tomato broth. It's easy to make, budget friendly, and perfect for meal prep.

Print Pin

Course: Soup

Cuisine: Italian, American

Keyword: slow cooker pasta e fagioli, Olive Garden copycat, pasta e fagioli soup, crockpot soup, beef and bean soup

Prep Time: 20

Cook Time: 6 30

Total Time: 6 50

Servings: people

Calories: 380kcal

Ingredients

1 lb ground beef
1 large yellow onion diced
3 carrots peeled and diced
3 stalks celery diced
4 cloves garlic minced
15 oz can diced tomatoes undrained
15 oz can tomato sauce
15 oz can red kidney beans drained and rinsed
15 can (15 oz) white beans cannellini or great northern drained and rinsed
4 cups beef broth
1 tablespoon Italian seasoning
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt adjust to taste
½ teaspoon black pepper
1 cup ditalini pasta or small shells

Instructions

Step 1 (Brown the beef): Cook the ground beef in a skillet over medium heat for 6 to 8 minutes, until no longer pink. Drain the excess fat.
Step 2 (Load the slow cooker): Transfer the beef to the slow cooker. Add the onion, carrots, celery, garlic, diced tomatoes, tomato sauce, kidney beans, white beans, and beef broth.
Step 3 (Season): Stir in the Italian seasoning, oregano, basil, salt, and pepper until well combined.
Step 4 (Slow cook): Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the vegetables are tender.
Step 5 (Add the pasta): About 20 to 30 minutes before serving, turn the slow cooker to HIGH. Stir in the ditalini and cook, covered, until al dente.
Step 6 (Serve): Ladle into bowls and top with fresh parsley and grated Parmesan. Serve with warm garlic bread or breadsticks.

Notes

Don't add the pasta too early. It will turn mushy and soak up the broth.
Meal prep tip: Cook the pasta separately and add it to each bowl so leftovers stay perfect.
Storage: Refrigerate in an airtight container for up to 4 days.
Freezing: Freeze the soup without the pasta for up to 3 months. Thaw overnight in the fridge and add freshly cooked pasta when reheating.
Thinning: The soup thickens as it sits, so add a splash of broth or water when reheating.
Substitutions: Use ground turkey or Italian sausage instead of beef. For a vegetarian version, skip the meat, use vegetable broth, and add an extra can of beans.
Flavor boost: Add a Parmesan rind while cooking, and finish with a splash of red wine vinegar.

Nutrition