Description
This Crockpot Olive Garden Pasta Fagioli is a hearty, slow-cooked Italian soup packed with ground beef, beans, vegetables, and ditalini pasta in a rich tomato broth. An easy Olive Garden copycat recipe perfect for cozy dinners or weekly meal prep.
Ingredients
1 pound ground beef
1 cup chopped onion
1 cup diced carrot
1 cup diced celery
2 cloves garlic, minced
28 ounces crushed tomatoes
15 ounces tomato sauce
3 cups beef broth
15 ounces kidney beans, drained and rinsed
15 ounces Great Northern beans, drained and rinsed
1 cup ditalini pasta
1 tablespoon Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
Instructions
1. Heat olive oil in a skillet and sauté onion, carrot, and celery until soft. Add garlic and cook for 1 minute.
2. Add ground beef and cook until browned. Season with salt and pepper. Drain excess fat.
3. Transfer mixture to the crockpot. Add crushed tomatoes, tomato sauce, beef broth, kidney beans, Great Northern beans, and Italian seasoning. Stir to combine.
4. Cook on low for 6 to 8 hours or on high for 3 to 4 hours.
5. Cook the ditalini pasta separately according to package instructions.
6. Stir the cooked pasta into the crockpot just before serving.
7. Taste and adjust seasoning as needed. Serve hot with grated Parmesan cheese.
Notes
This soup tastes even better the next day as flavors deepen.
Keep pasta separate until serving to avoid soggy noodles.
Add crushed red pepper flakes for a spicy kick.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours
- Category: Soup
- Method: Crockpot
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 7g
- Sodium: 870mg
- Fat: 11g
- Saturated Fat: 3.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 21g
- Cholesterol: 35mg