Slow Cooker Olive Garden Pasta Fagioli
I have been making this slow cooker version of my favorite Olive Garden Pasta Fagioli, and I am still amazed at how this comes out perfectly every time! To make this delicious pasta dish, all you need are basic ingredients. You probably already have most of these in your kitchen.
Back-to-school season is filled with so much excitement. But our calendars also suddenly spiral into a never-ending list of soccer practices, study sessions, play rehearsals and more. Finding time to get a decent and delicious meal on the table can feel impossible.
The slow cooker is a busy family’s best friend when it comes to meal prep during this busy time. And, with cooler weather on the way, we love the idea of a yummy bowl of soup. Passionate Penny Pincher’s copycat recipe for Olive Garden’s Pasta Fagioli Soup might be the perfect solution to an easy meal with minimal preparation that’s ready to eat when you get home.
- 1 pound extra lean ground beef, browned and drained
- 1 cup chopped onion
- 1 cup chopped carrots
- ½ cup chopped celery
- 1 can (14 to 15 ounces) diced tomatoes with juice
- 1 can (14 to 15 ounces) kidney beans, rinsed and drained
- 1 can (14 to 15 ounces) white beans, rinsed and drained
- 4 cups beef broth
- 1 jar (24 to 26 ounces) tomato-basil marinara or pasta sauce
- 1-1/2 teaspoons oregano
- ¾ teaspoon hot pepper sauce (such as Tabasco)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1-1/4 cups dry pasta (I used fusilli, but shells or ditalini would work well), cooked separately according to the package directions.
- ¼ cup chopped fresh parsley, optional for serving
- Grated Parmesan, optional for serving
