Description
Warm up your evenings with Slow Cooker Olive Garden Pasta e Fagioli, a heartwarming dish that brings together tender beans, hearty pasta, and vibrant vegetables in a savory broth. This easy-to-make recipe is perfect for family dinners or cozy nights in. Simply let the slow cooker work its magic while you enjoy your day, resulting in a delicious meal that everyone will love. With rich flavors and customizable options, this comforting Italian-inspired soup is sure to become a favorite at your table.
Ingredients
Scale
- 1 lb lean ground beef
- 1 can (15 oz) low-sodium kidney beans
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1 cup ditalini pasta
- 4 cups low-sodium beef broth
Instructions
- Heat olive oil in a skillet over medium heat. Add ground beef and cook until browned. Stir in onions and garlic; cook until soft.
- Transfer the mixture to a slow cooker. Add tomatoes, kidney beans, carrots, celery, Italian seasoning, and beef broth.
- Cover and cook on low for 6–8 hours or high for 3–4 hours.
- About 30 minutes before serving, stir in ditalini pasta.
- Serve hot with optional grated Parmesan cheese on top.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours
- Category: Main
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 390
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 24g
- Cholesterol: 70mg