Olive Garden Copycat Pasta E Fagioli Slow Cooker Soup Recipe

Introduction

This Olive Garden Copycat Pasta E Fagioli Slow Cooker Soup is a comforting and hearty meal, perfect for busy days when you want a warm, satisfying dish waiting for you. Packed with ground beef, beans, vegetables, and tender pasta, it’s an easy way to enjoy Italian flavors at home.

Ingredients

• 1 pound ground beef
• 15 oz can cannellini beans
• 1 15 oz can dark red kidney beans
• 1 onion, chopped
• 2 carrots, cubed
• 2 stalks celery, chopped
• 1 cup ditalini pasta
• 32 oz beef broth
• 28 oz crushed tomatoes
• 2 bay leaves
• 1 tsp oregano
• 1 tsp basil
• 1 tsp thyme
• 2 cloves garlic, chopped

Instructions

1. Step 1: Brown the ground beef in a skillet over medium heat until fully cooked, then drain the excess fat.
2. Step 2: Transfer the browned beef to your slow cooker.
3. Step 3: Add crushed tomatoes and seasonings (oregano, basil, thyme, and chopped garlic) to the slow cooker.
4. Step 4: Add the chopped onions, cubed carrots, and chopped celery.
5. Step 5: Drain and add both cans of beans to the slow cooker.
6. Step 6: Pour in the beef broth.
7. Step 7: Add the bay leaves.
8. Step 8: Stir all ingredients together and cook on low for 4 hours or on high for 2 hours.
9. Step 9: Remove the lid and stir in the ditalini pasta.
10. Step 10: Cover and cook for an additional 30 minutes, or until the pasta is tender.
11. Step 11: Remove bay leaves and serve hot.

Tips & Variations

• For a vegetarian version, omit the ground beef and use vegetable broth instead of beef broth.
• To add more depth, sauté the garlic and onions before adding to the slow cooker.
• Feel free to substitute ditalini pasta with other small pasta shapes like elbow macaroni or small shells.
• Add a handful of fresh spinach in the last 10 minutes of cooking for extra greens.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the soup has thickened. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried beans instead of canned beans?

Yes, but be sure to soak and cook the dried beans fully before adding them to the slow cooker to ensure they become tender and safe to eat.

What can I do if my pasta gets mushy?

To avoid mushy pasta, add it toward the end of the cooking time as instructed. If reheating leftovers with pasta, it may absorb more liquid and soften further; adding fresh pasta during reheating or serving the pasta separately can help maintain texture.

Olive Garden Copycat Pasta E Fagioli Slow Cooker Soup Recipe

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★★★★★

4.8 from 120 reviews

This Olive Garden Copycat Pasta E Fagioli Slow Cooker Soup is a hearty and comforting Italian-inspired dish featuring ground beef, cannellini and kidney beans, diced vegetables, and ditalini pasta simmered in a savory tomato and beef broth base. Perfect for an easy weeknight meal, this soup combines robust flavors and tender pasta cooked to perfection in your slow cooker.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 4 hours 30 minutes
• Total Time: 4 hours 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Meat

• 1 pound ground beef

Beans

• 15 oz can cannellini beans, drained and rinsed
• 1 15 oz can dark red kidney beans, drained and rinsed

Vegetables

• 1 onion, chopped
• 2 carrots, cubed
• 2 stalks celery, chopped
• 2 cloves garlic, chopped

Pasta

• 1 cup ditalini pasta

Liquids & Canned Goods

• 32 oz beef broth
• 28 oz crushed tomatoes

Herbs & Spices

• 2 bay leaves
• 1 tsp oregano
• 1 tsp basil
• 1 tsp thyme

Instructions

1. Brown the ground beef: In a skillet over medium heat, cook the ground beef until fully browned. Drain excess fat thoroughly to keep the soup from being greasy.
2. Add beef to slow cooker: Transfer the browned ground beef into your slow cooker as the base protein for the soup.
3. Add crushed tomatoes and seasonings: Pour in the crushed tomatoes followed by oregano, basil, thyme, and garlic to infuse the soup with rich Italian flavors.
4. Add vegetables: Add the chopped onion, cubed carrots, and chopped celery to the slow cooker, providing depth and texture to the broth.
5. Add beans: Drain and rinse the cannellini and kidney beans before adding them to the slow cooker for a hearty and fiber-rich addition.
6. Pour in beef broth: Add the beef broth, which will create the flavorful base to the soup and help everything cook evenly.
7. Add bay leaves: Place the bay leaves in the slow cooker to impart subtle aromatic flavor while cooking.
8. Cook soup: Stir all ingredients gently to combine. Cover with the slow cooker lid and cook on low for 4 hours or high for 2 hours to meld flavors and cook the vegetables and beans through.
9. Add pasta: Remove the lid and stir in the ditalini pasta. This step adds pasta without overcooking during the initial slow cook.
10. Cook pasta: Cover again and continue cooking on high for an additional 30 minutes to tenderize the pasta perfectly in the hot broth.
11. Serve and enjoy: Remove the bay leaves before serving. Ladle into bowls and enjoy your comforting, homemade Pasta E Fagioli soup.

Notes

• Drain and rinse beans to reduce sodium and prevent the soup from being too thick or starchy.
• Brown the beef well and drain fat to avoid greasy soup texture.
• Adjust pasta cooking time depending on your slow cooker’s heat consistency to prevent mushy pasta.
• For a vegetarian version, omit ground beef and substitute vegetable broth.
• This soup reheats well and thickens as it sits; add extra broth or water when reheating if needed.

Keywords: Pasta E Fagioli, Olive Garden copycat, slow cooker soup, Italian soup, ground beef soup, bean soup, hearty slow cooker recipe