Slow Cooker Olive Garden Pasta e Fagioli
Warm up your evenings with Slow Cooker Olive Garden Pasta e Fagioli, a comforting and hearty Italian soup that blends tender ground beef, nutritious beans, and vibrant vegetables in a savory broth. This dish is perfect for family gatherings or cozy dinners, bringing everyone together for seconds with its rich flavors and satisfying textures. Effortlessly prepared in a slow cooker, this recipe is not only delicious but also customizable to suit your family’s tastes. Whether you’re looking for a quick meal prep idea or a flavorful comfort food recipe, this Pasta e Fagioli will surely become a kitchen favorite.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours
- Total Time: 0 hours
- Yield: Serves approximately 6
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Italian
Ingredients
Scale
- 1 lb lean ground beef
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 4 cups low-sodium beef broth
- 1 cup ditalini pasta
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 1 tsp Italian seasoning
- 2 tbsp olive oil
Instructions
- In a skillet over medium heat, heat olive oil and brown the ground beef until no longer pink. Add chopped onions and minced garlic; cook until fragrant.
- Transfer the meat mixture to the slow cooker. Add kidney beans, diced tomatoes, carrots, celery, Italian seasoning, and beef broth. Stir well to combine.
- Cover and set the slow cooker on low for 6–8 hours or high for 3–4 hours.
- About 30 minutes before serving, stir in ditalini pasta and allow it to cook until al dente.
- Serve hot and enjoy!
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 22g
- Cholesterol: 70mg