Name: Slow Cooker Olive Garden Pasta e Fagioli recipe
Ingredients: Ground Beef: 1 pound lean ground beef (85/15 is ideal); Aromatics: 1 large yellow onion, diced; 2 medium carrots, peeled and finely diced; 2 large celery stalks, finely diced; Liquids: 1 (28-ounce) can crushed tomatoes; 1 (15-ounce) can tomato sauce; 6 cups low-sodium beef broth; Beans: 1 (15-ounce) can dark red kidney beans, rinsed and drained; 1 (15-ounce) can cannellini beans (or Great Northern beans), rinsed and drained; Seasoning: 4 cloves garlic, minced; 2 teaspoons dried oregano; 1 teaspoon dried basil; ½ teaspoon dried thyme; ½ teaspoon red pepper flakes (optional, for a little warmth); 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; Oil: 1 tablespoon olive oil; Pasta: 1 cup ditalini pasta (or other small pasta like small shells or elbow macaroni); Garnish: Freshly grated Parmesan cheese; fresh parsley, chopped

Ingredients

Ground Beef: 1 pound lean ground beef (85/15 is ideal)

Aromatics: 1 large yellow onion, diced; 2 medium carrots, peeled and finely diced; 2 large celery stalks, finely diced

Liquids: 1 (28-ounce) can crushed tomatoes; 1 (15-ounce) can tomato sauce; 6 cups low-sodium beef broth

Beans: 1 (15-ounce) can dark red kidney beans, rinsed and drained; 1 (15-ounce) can cannellini beans (or Great Northern beans), rinsed and drained

Seasoning: 4 cloves garlic, minced; 2 teaspoons dried oregano; 1 teaspoon dried basil; ½ teaspoon dried thyme; ½ teaspoon red pepper flakes (optional, for a little warmth); 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper

Oil: 1 tablespoon olive oil

For Finishing the Soup:

Pasta: 1 cup ditalini pasta (or other small pasta like small shells or elbow macaroni)

Garnish: Freshly grated Parmesan cheese; fresh parsley, chopped

Cook Mode Prevent your screen from going dark

Instructions

Brown the Beef and Onions: In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and diced onion. Cook, breaking the beef apart with a spoon, until the meat is browned and the onion is softened, about 8-10 minutes. Add the minced garlic and cook for one more minute until fragrant. Drain off any excess grease. This initial browning step is crucial for developing a deep, savory flavor.

Load the Slow Cooker: Transfer the cooked beef and onion mixture to the bottom of a 6-quart or larger slow cooker.

Add Vegetables, Beans, and Liquids: Add the diced carrots, celery, rinsed kidney beans, and rinsed cannellini beans to the slow cooker. Pour in the crushed tomatoes, tomato sauce, and beef broth.

Season the Soup: Stir in the dried oregano, basil, thyme, red pepper flakes (if using), salt, and black pepper. Stir everything together until well combined.

Cook Low and Slow: Cover the slow cooker and cook on the LOW setting for 6-8 hours or on the HIGH setting for 3-4 hours. Do NOT add the pasta at this stage.

Cook the Pasta Separately: About 20 minutes before you plan to serve the soup, bring a separate pot of salted water to a boil. Add the ditalini pasta and cook according to the package directions until it is al dente (firm to the bite). Drain the pasta well. Do not rinse it.

Combine and Serve: Stir the cooked and drained pasta into the finished soup in the slow cooker. Let it sit for a few minutes to absorb some of the broth’s flavor.

Serve Hot: Ladle the hot soup into bowls. Top generously with freshly grated Parmesan cheese and a sprinkle of chopped fresh parsley.

Nutrition

Serving Size: one normal portion
Calories: 350-450 kcal