Description
This Crockpot Olive Garden Pasta Fagioli is a hearty and comforting Italian-inspired soup made with lean ground beef, fresh vegetables, beans, and tender ditalini pasta simmered to perfection in a slow cooker. Rich in flavor and easy to prepare, it’s perfect for a cozy family meal.
Ingredients
Scale
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
Broth and Tomatoes
- 4 cups low-sodium beef broth
- 1 can (15 ounces) tomato sauce
- 1 can (14.5 ounces) diced tomatoes, undrained
Beans and Seasonings
- 1 can (15 ounces) red kidney beans, drained and rinsed
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 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
- 1 Parmesan rind (about 2 inches), optional
Pasta and Garnishes
- 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
- 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 while it browns.
- 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 begin to soften. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Transfer to slow cooker: Move the cooked beef and vegetables to a 6-quart or larger slow cooker. Pour in the beef broth, tomato sauce, and diced tomatoes with their juices.
- Add beans and seasonings: Add the red kidney beans and cannellini beans. Sprinkle in Italian seasoning, dried oregano, dried basil, dried thyme, crushed red pepper flakes, remaining 1 teaspoon kosher salt, and remaining 1/2 teaspoon black pepper. Stir well to combine.
- Insert flavor enhancers: Tuck the bay leaf and Parmesan rind (if using) into the soup so they are submerged.
- Cook soup: Cover the slow cooker and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until vegetables are tender and flavors meld.
- Cook pasta: About 20 minutes before serving, boil a large pot of salted water. Add the ditalini pasta and cook according to package directions until just al dente. Drain well.
- Finish soup: Remove the bay leaf and Parmesan rind from the slow cooker and discard. Stir the soup and taste, adjusting seasoning if desired.
- Assemble bowls: Spoon cooked ditalini pasta into each serving bowl. Ladle the hot Pasta Fagioli over the pasta.
- Garnish and serve: Top each bowl with about 1 tablespoon grated Parmesan cheese and a sprinkle of fresh chopped parsley. Serve immediately, optionally with crusty bread or a side salad.
Notes
- Using lean ground beef keeps the soup lower in fat but flavorful.
- The Parmesan rind adds depth to the broth but can be skipped if unavailable.
- Adjust crushed red pepper flakes to make the soup more or less spicy.
- Cook pasta just before serving to keep it from becoming mushy.
- Leftover soup can be stored in the fridge for up to 3 days; reheat gently.
