Olive Garden Slow Cooker Pasta Fagioli

Ingredients :
  • 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
Preparation:
Step1: Stir together the cooked and drained ground beef, onion, carrots, celery, tomatoes, beans, broth, pasta sauce, oregano, hot pepper sauce, salt and pepper in a 6 to 7-quart slow cooker.
Step2: Cover and cook on LOW for 5 to 7 hours, or until the vegetables are as tender as you like them.
Step3: When ready to serve, stir the cooked pasta into the soup. Taste the soup and adjust the salt and herbs to suit your tastes.
Step4: Serve with grated parmesan and a sprinkling of fresh parsley if desired.

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