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Olive Garden Slow Cooker Pasta Fagioli

Olive Garden Slow Cooker Pasta Fagioli Recipe
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Warm up your chilly evenings with this comforting Olive Garden Slow Cooker Pasta Fagioli Recipe. This hearty Italian-inspired soup is brimming with tender pasta, protein-packed beans, and vibrant vegetables, all simmered in a rich tomato broth. Perfect for family dinners or gatherings, the slow cooker does the heavy lifting, allowing you to savor a delicious meal with minimal effort. With its satisfying flavors and kid-friendly appeal, this dish is a must-try for any home cook looking to bring warmth and comfort to the table.

Ingredients

Scale
  • 1 lb ground beef
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 cans kidney beans (15 oz each), drained and rinsed
  • 1 can great northern beans (15 oz), drained and rinsed
  • 1 can diced tomatoes (14.5 oz), with juices
  • 2 cups beef broth
  • 1 cup carrots, diced
  • 2 celery stalks, chopped
  • 1½ cups uncooked small pasta (like ditalini)

Instructions

  1. In a large skillet over medium-high heat, brown the ground beef until fully cooked. Drain excess fat and transfer to the slow cooker.
  2. Add the chopped onion, minced garlic, diced carrots, chopped celery, kidney beans, and great northern beans to the slow cooker.
  3. Pour in the beef broth and the diced tomatoes along with their juices. Stir in dried basil, oregano, thyme, salt, and pepper.
  4. Cover and cook on low for 6 hours or high for 3 hours.
  5. About 30 minutes before serving, stir in uncooked pasta and cook until tender.
  6. Optionally add spinach until wilted before serving.

Nutrition

Find it online: https://chefangelina.com/olive-garden-slow-cooker-pasta-fagioli-recipe/