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Olive Garden Slow Cooker Pasta Fagioli Recipe

Olive Garden Slow Cooker Pasta Fagioli Recipe
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This Olive Garden Slow Cooker Pasta Fagioli Recipe is the ultimate comfort soup that brings the essence of Italian cuisine right to your kitchen. Filled with tender pasta, hearty beans, and fresh vegetables simmered in a savory tomato broth, this dish is perfect for those chilly evenings or family gatherings.

Ingredients

Scale
  • 1 lb ground beef
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 cans kidney beans (15 oz each), drained and rinsed
  • 1 can great northern beans (15 oz), drained and rinsed
  • 1 can diced tomatoes (14.5 oz)
  • 2 cups beef broth
  • 1 cup carrots, diced
  • 2 celery stalks, chopped
  • 1 ½ cups uncooked small pasta (like ditalini)
  • Spinach (optional)

Instructions

  1. In a large skillet over medium-high heat, brown the ground beef while breaking it apart with a wooden spoon. Drain excess fat and transfer to the slow cooker.
  2. Add chopped onion, garlic, carrots, celery, and both types of beans to the slow cooker.
  3. Pour in beef broth and diced tomatoes with juices. Stir in basil, oregano, thyme, bay leaf, salt, and pepper.
  4. Cover and cook on low for 6 hours or on high for 3 hours.
  5. About 30 minutes before serving, stir in uncooked pasta into the soup broth.
  6. When pasta is tender, add spinach if desired until wilted. Taste to adjust seasoning before serving.

Nutrition

Find it online: https://dailyrecipetime.com/olive-garden-slow-cooker-pasta-fagioli-recipe/