Description
This Crockpot Olive Garden Pasta Fagioli is a hearty, comforting Italian soup made with lean ground beef, diced vegetables, beans, and pasta simmered to perfection in a flavorful tomato and beef broth. Slow-cooked for hours to meld all the savory flavors, this dish offers an easy, set-and-forget meal that’s perfect for family dinners or meal prepping for the week.
Ingredients
Scale
Meat and Vegetables
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
Broth and Tomatoes
- 4 cups low-sodium beef broth
- 1 can (15 ounces) tomato sauce
- 1 can (14.5 ounces) diced tomatoes, undrained
Beans and Seasonings
- 1 can (15 ounces) red kidney beans, drained and rinsed
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 2 teaspoons Italian seasoning
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes
- 1 1/2 teaspoons kosher salt, divided
- 1 teaspoon black pepper, divided
- 1 bay leaf
- 1 Parmesan rind (about 2 inches), optional
Pasta and Garnish
- 1 1/2 cups (6 ounces) dry ditalini pasta
- 1/2 cup grated Parmesan cheese, for serving
- 2 tablespoons chopped fresh parsley, for serving
Instructions
- Brown the Beef: Heat the olive oil in a large skillet over medium-high heat. Add the lean ground beef and cook, breaking it into crumbles, until no pink remains. Season the beef with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper while browning for enhanced flavor.
- Sauté Vegetables: Add the diced onion, carrots, and celery to the skillet with the browned beef. Cook for 4 to 5 minutes, stirring often, until the vegetables begin to soften. Stir in the minced garlic and cook for 30 seconds just until fragrant.
- Combine Ingredients in Slow Cooker: Transfer the cooked beef and vegetables to the bowl of a 6-quart or larger slow cooker. Pour in the beef broth, tomato sauce, and diced tomatoes with their juices to form the base of the soup.
- Add Beans and Seasonings: Add the red kidney and cannellini beans. Sprinkle in the Italian seasoning, dried oregano, dried basil, dried thyme, crushed red pepper flakes, remaining 1 teaspoon kosher salt, and remaining 1/2 teaspoon black pepper. Stir thoroughly to combine all ingredients evenly.
- Add Bay Leaf and Parmesan Rind: Tuck the bay leaf and Parmesan rind, if using, into the soup so they are submerged. Cover the slow cooker with the lid to prepare for cooking.
- Slow Cook the Soup: Cook the soup on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours until vegetables are tender and flavors meld, resulting in a rich, savory broth.
- Cook Pasta Separately: About 20 minutes before serving, bring a large pot of salted water to a boil. Add the ditalini pasta and cook according to package directions until just al dente. Drain thoroughly.
- Finish Soup: Remove the bay leaf and Parmesan rind from the soup and discard. Stir the soup and taste, adjusting seasoning as needed for balance.
- Serve: To each bowl, add a spoonful of cooked ditalini pasta. Ladle hot Pasta Fagioli over the pasta for a perfect portion.
- Garnish and Enjoy: Top each serving with about 1 tablespoon of grated Parmesan cheese and a sprinkle of chopped fresh parsley. Serve immediately, optionally with crusty bread or a fresh side salad.
Notes
- Use low-sodium beef broth to control salt levels more easily.
- Parmesan rind adds depth to the broth but is optional.
- If you prefer a vegetarian version, omit beef and use vegetable broth instead.
- Cooking pasta separately prevents it from becoming mushy in the slow cooker.
- Fresh parsley adds color and a fresh herbal note as garnish.
- Leftovers keep well refrigerated for up to 3 days and can be frozen.
