Olive Garden Pasta E Fagioli Soup in a Crock Pot Copycat
Recreate the comforting flavors of Olive Garden at home with this Crock Pot Pasta e Fagioli Soup Copycat recipe—a hearty, slow-cooked dish loaded with tender ground beef, vibrant vegetables, and a medley of beans in a rich tomato broth. Infused with Italian herbs like oregano, basil, and parsley, this soup simmers to perfection in your slow cooker, making it an effortless yet flavorful meal perfect for busy days. Featuring al dente ditalini pasta stirred in just before serving, this easy recipe delivers the perfect balance of textures and nourishment. Ideal for cozy dinners or meal prep, pair it with crusty bread for an irresistible, restaurant-quality experience in your own kitchen.
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Recipe Information
Ingredients
- 1 pound Ground beef (85% lean)
- 1 tablespoon Olive oil
- 1 unit Small yellow onion, diced
- 2 units Carrots, diced
- 2 units Celery stalks, diced
- 3 cloves Garlic, minced
- 1 can (15 ounces) Canned red kidney beans, drained and rinsed
- 1 can (15 ounces) Canned great northern beans, drained and rinsed
- 1 can (14.5 ounces) Canned diced tomatoes (with juice)
- 1 can (15 ounces) Tomato sauce
- 4 cups Beef broth
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Dried parsley
- 1.5 teaspoons Salt
- 0.5 teaspoon Black pepper
- 1 cup Ditalini pasta
- 2 tablespoons Fresh parsley, chopped (for garnish, optional)
Instructions
Heat a large skillet over medium heat. Add the olive oil and ground beef, breaking it up with a wooden spoon. Cook until browned and no longer pink, about 5-7 minutes. Drain any excess fat and transfer the beef to the crock pot.
In the same skillet, sauté the diced onion, carrots, celery, and minced garlic for 2-3 minutes until slightly softened and fragrant. Transfer the vegetable mixture to the crock pot.
Add the kidney beans, great northern beans, diced tomatoes (with juice), tomato sauce, and beef broth to the crock pot.
Sprinkle in the dried oregano, dried basil, dried parsley, salt, and black pepper. Stir everything together to combine.
Cover the crock pot with its lid and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, allowing the flavors to meld and the vegetables to soften.
About 20 minutes before the cooking time is up, cook the ditalini pasta separately according to the package instructions until al dente. Drain and add the cooked pasta to the crock pot, stirring well to combine.
Taste the soup and adjust seasoning with additional salt and black pepper if needed.
Serve hot, garnished with freshly chopped parsley if desired. Pair with a side of crusty bread for the perfect meal!
Nutrition Facts
Calories |
2834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.2 g | 127% | |
| Saturated Fat | 33.5 g | 168% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 305 mg | 102% | |
| Sodium | 10263 mg | 446% | |
| Total Carbohydrate | 336.8 g | 122% | |
| Dietary Fiber | 61.1 g | 218% | |
| Total Sugars | 40.1 g | ||
| Protein | 166.7 g | 333% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 719 mg | 55% | |
| Iron | 31.7 mg | 176% | |
| Potassium | 5916 mg | 126% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
