Description

Indulge in the rich, comforting flavors of Olive Garden Slow Cooker Pasta Fagioli: Comfort in Every Spoonful. This hearty soup is a delightful fusion of ground beef, fresh vegetables, and beans simmered to perfection in a savory broth. Ideal for busy weeknights or cozy weekends, this one-pot meal provides warmth and satisfaction with every spoonful. With its effortless slow-cooker preparation, you’ll love how easy it is to create a dish that your entire family will enjoy. Dive into this bowl of goodness that’s not just nutritious but also bursting with flavor!

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 (cooked)

Instructions

In a skillet, brown the ground beef over medium heat; drain excess fat and transfer to a slow cooker.
Add chopped onion, carrots, celery, diced tomatoes with juice, kidney beans, white beans, beef broth, and marinara sauce to the slow cooker.
Stir in oregano, optional hot pepper sauce, salt, and black pepper until well combined.
Cover and cook on LOW for 5-7 hours or until vegetables are tender.
Cook the pasta separately according to package instructions about 15 minutes before serving.
Stir cooked pasta into the soup just before serving and enjoy!

Prep Time: 15 minutes
Cook Time: 5 hours
Category: Soup
Method: Slow Cooking
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 355
Sugar: 6g
Sodium: 770mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 12g
Protein: 21g
Cholesterol: 55mg

Keywords: For added depth of flavor, consider using homemade or high-quality store-bought broth. Feel free to customize your vegetable choices based on seasonal availability. To make it vegetarian-friendly, substitute ground beef with lentils or plant-based meat alternatives.