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Warm Your Soul with Olive Garden's Slow Cooker Pasta Fagioli Recipe

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.
Prep Time 15 minutes
Cook Time 4 hours
Course Dinner, Main Course
Cuisine American
Servings 6
Calories 230 kcal

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.