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Crockpot Olive Garden Pasta Fagioli Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 128 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 6 hours 20 minutes
  • Total Time: 6 hours 35 minutes
  • Yield: 8 servings
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: Italian-American

Description

This hearty Crockpot Olive Garden Pasta Fagioli is a comforting Italian-inspired soup featuring lean ground beef, two types of beans, diced vegetables, and a rich tomato-beef broth slow-cooked to perfection. The soup is finished with tender ditalini pasta, freshly grated Parmesan cheese, and chopped parsley, providing a balanced meal full of flavors and textures reminiscent of the classic Olive Garden favorite.

Ingredients

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

Liquids and Tomatoes

  • 4 cups low-sodium beef broth
  • 1 can (15 ounces) tomato sauce
  • 1 can (14.5 ounces) diced tomatoes, undrained

Beans

  • 1 can (15 ounces) red kidney beans, drained and rinsed
  • 1 can (15 ounces) cannellini beans, drained and rinsed

Herbs and Seasonings

  • 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

Additional Ingredients

  • 1 Parmesan rind (about 2 inches), optional
  • 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

  1. 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 as it cooks to enhance flavor.
  2. 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 start to soften. Stir in the minced garlic and cook for 30 seconds until fragrant, taking care not to burn the garlic.
  3. Prepare Slow Cooker Base: 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 for a rich and flavorful base.
  4. Add Beans and Seasonings: Add the drained kidney beans and cannellini beans to the slow cooker. Sprinkle in the Italian seasoning, dried oregano, dried basil, dried thyme, crushed red pepper flakes, the remaining 1 teaspoon kosher salt, and remaining 1/2 teaspoon black pepper. Stir well to combine all ingredients evenly.
  5. Add Bay Leaf and Parmesan Rind: Tuck the bay leaf and Parmesan rind (if using) into the soup, ensuring they are submerged in the liquid to infuse deep, savory flavors. Cover the slow cooker with the lid securely.
  6. Slow Cook the Soup: Cook the soup on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the vegetables are tender and the flavors have melded beautifully into a rich broth.
  7. Cook the Pasta: 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 the pasta well to prevent overcooking.
  8. Finish the Soup: Remove the bay leaf and Parmesan rind from the slow cooker and discard. Stir the soup gently and taste, adjusting seasoning if needed to balance flavors.
  9. Serve: Add a spoonful of the cooked ditalini pasta to each bowl. Ladle the hot Pasta Fagioli soup over the pasta, layering for a pleasing presentation.
  10. Garnish and Enjoy: Top each bowl with about 1 tablespoon grated Parmesan cheese and a sprinkle of chopped fresh parsley for freshness. Serve immediately, optionally accompanied by crusty bread or a side salad for a complete meal.

Notes

  • For a vegetarian version, omit the ground beef and use vegetable broth instead of beef broth.
  • Adjust the crushed red pepper flakes to your desired spice level or omit if sensitive to heat.
  • If you do not have a Parmesan rind, the soup will still be flavorful, but the rind adds depth and umami.
  • Cooking pasta separately prevents it from becoming mushy in the slow cooker and allows better texture control.
  • Leftovers keep well refrigerated for up to 4 days and reheat nicely on the stovetop or microwave.
  • Adding a splash of balsamic vinegar before serving can brighten the flavors if desired.

Find it online: https://slsrecipes.com/crockpot-olive-garden-pasta-fagioli-recipe/