If you’re looking for a hearty and comforting dish that’s easy to make, then Olive Garden’s Slow Cooker Pasta Fagioli Recipe is perfect for you. This Italian-inspired soup is packed with flavor and is a great way to warm up on a cold day. With a combination of ground beef, Italian sausage, beans, vegetables, and pasta, this recipe is a crowd-pleaser that the whole family will love.
Whenever my husband comes home from a long day at work, he always asks me to make Olive Garden’s Slow Cooker Pasta Fagioli Recipe. It has become one of our favorite dishes, and we love the way it fills our home with a delicious aroma as it cooks. I remember the first time I made this recipe, my husband was blown away by the flavors and asked me to make it again and again. It has now become a staple in our household, and we love to enjoy it with a fresh baguette and a sprinkle of Parmesan cheese.
“Why This Soup Is a Must-Try for Pasta Lovers”
Olive Garden’s Slow Cooker Pasta Fagioli Recipe is a perfect balance of protein, vegetables, and carbs, making it a well-rounded and satisfying meal. The combination of lean ground beef and Italian sausage adds a rich and savory flavor to the soup, while the vegetables provide a healthy dose of vitamins and minerals. The addition of two types of beans makes this soup a good source of fiber and plant-based protein. The use of a slow cooker also allows for easy preparation and makes this dish perfect for a busy weeknight. Plus, the leftovers can be kept in the fridge for up to 4 days, making it a great option for meal prep.
Ingredients:
- 225 g (½ lb) lean ground beef
- 225 g (½ lb) ground Italian sausage
- 1 tbsp extra-virgin olive oil
- 2 medium carrots, diced
- 1 medium onion, diced
- 1 can (796 ml/28 oz) crushed tomatoes
- 4 celery stalks, diced
- 3 cans (411 g/14.5 oz each) beef broth
- 2 bay leaves
- 1 can (425 g/15 oz) red kidney beans, drained and rinsed
- 1 can (425 g/15 oz) cannellini beans, drained and rinsed
- 1 cup (100 g) uncooked ditalini pasta
- 1 tbsp Italian seasoning
- Shaved Parmesan cheese (optional)
- Salt and pepper to taste
Directions:
- In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and Italian sausage and cook for a few minutes until no longer pink.
- Transfer the meat mixture to a slow cooker. Add the diced carrots, onion, crushed tomatoes, celery, beef broth, bay leaves, and Italian seasoning. Stir to combine.
- Cook on low for 7 to 8 hours or on high for 3 to 4 hours.
- Thirty minutes before serving, stir in the drained and rinsed kidney beans, cannellini beans, and uncooked ditalini pasta. Cover and continue to cook until the pasta is tender.
- Discard the bay leaves and season with salt and pepper to taste.
- Ladle the soup into bowls and sprinkle with shaved Parmesan cheese (if desired). Serve hot with a crusty baguette or breadsticks.
Conclusion:
The Olive Garden Slow Cooker Pasta Fagioli recipe is a delicious and comforting dish that is perfect for any occasion. With its combination of ground beef, Italian sausage, vegetables, and beans, it offers a rich and hearty flavor that is sure to satisfy any appetite. Plus, it’s incredibly easy to make in a slow cooker, making it a great option for busy weeknights or lazy weekends. So why not give this recipe a try and enjoy a warm and tasty bowl of Pasta Fagioli in the comfort of your own home?
Warm Your Soul with Olive Garden's Slow Cooker Pasta Fagioli Recipe
Ingredients
- 225 g ½ lb lean ground beef
- 225 g ½ lb ground Italian sausage
- 1 tbsp extra-virgin olive oil
- 2 medium carrots diced
- 1 medium onion diced
- 1 can 796 ml/28 oz crushed tomatoes
- 4 celery stalks diced
- 3 cans 411 g/14.5 oz each beef broth
- 2 bay leaves
- 1 can 425 g/15 oz red kidney beans, drained and rinsed
- 1 can 425 g/15 oz cannellini beans, drained and rinsed
- 1 cup 100 g uncooked ditalini pasta
- 1 tbsp Italian seasoning
- Shaved Parmesan cheese optional
- Salt and pepper to taste
Instructions
- In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and Italian sausage and cook for a few minutes until no longer pink.
- Transfer the meat mixture to a slow cooker. Add the diced carrots, onion, crushed tomatoes, celery, beef broth, bay leaves, and Italian seasoning. Stir to combine.
- Cook on low for 7 to 8 hours or on high for 3 to 4 hours.
- Thirty minutes before serving, stir in the drained and rinsed kidney beans, cannellini beans, and uncooked ditalini pasta. Cover and continue to cook until the pasta is tender.
- Discard the bay leaves and season with salt and pepper to taste.
- Ladle the soup into bowls and sprinkle with shaved Parmesan cheese (if desired). Serve hot with a crusty baguette or breadsticks.