Description
This Crockpot Olive Garden Pasta Fagioli is a hearty and comforting Italian-inspired soup featuring lean ground beef, two types of beans, fresh vegetables, and tender ditalini pasta simmered in a savory tomato and beef broth with Italian herbs. Slow-cooked to meld the flavors perfectly, it makes a delicious, easy-to-make meal that serves 8 and is perfect for cozy dinners.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- 4 cups low-sodium beef broth
- 1 can (15 ounces) tomato sauce
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (15 ounces) red kidney beans, drained and rinsed
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 1/2 cups (6 ounces) dry ditalini pasta
Seasonings and Garnishes
- 2 teaspoons Italian seasoning
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes
- 1 1/2 teaspoons kosher salt, divided
- 1 teaspoon black pepper, divided
- 1 bay leaf
- 1 Parmesan rind (about 2 inches), optional
- 1/2 cup grated Parmesan cheese, for serving
- 2 tablespoons chopped fresh parsley, for serving
Instructions
- Brown the Ground Beef: Heat the olive oil in a large skillet over medium-high heat. Add the lean ground beef and cook, breaking it into crumbles, until no pink remains. Season the beef with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper as it browns.
- Sauté Vegetables: Add the diced onion, carrots, and celery to the skillet with the browned beef. Cook for 4 to 5 minutes, stirring often, until the vegetables begin to soften. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Transfer to Slow Cooker: Move the cooked beef and vegetables to the bowl of a 6-quart or larger slow cooker. Pour in the beef broth, tomato sauce, and diced tomatoes with their juices.
- Add Beans and Seasonings: Add the red kidney beans and cannellini beans to the slow cooker. Sprinkle in Italian seasoning, dried oregano, dried basil, dried thyme, crushed red pepper flakes, remaining 1 teaspoon kosher salt, and remaining 1/2 teaspoon black pepper. Stir well to combine.
- Add Bay Leaf and Parmesan Rind: Tuck the bay leaf and Parmesan rind, if using, into the soup so they are submerged in the liquid. Cover the slow cooker with the lid.
- Cook the Soup: Cook the soup on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours until the vegetables are tender and the flavors have melded into a rich, savory broth.
- Cook Pasta: About 20 minutes before serving, bring a large pot of salted water to a boil. Add the ditalini pasta and cook according to package directions until just al dente. Drain the pasta well.
- Final Soup Preparation: Remove the bay leaf and Parmesan rind from the slow cooker and discard. Stir the soup and taste; adjust seasoning as desired.
- Serve: To serve, add a spoonful of cooked ditalini pasta to each bowl. Ladle the hot Pasta Fagioli soup over the pasta.
- Garnish and Enjoy: Top each bowl with about 1 tablespoon grated Parmesan cheese and a sprinkle of chopped fresh parsley. Serve immediately, optionally with crusty bread or a side salad.
Notes
- Using lean ground beef keeps the soup lower in fat without sacrificing flavor.
- The Parmesan rind adds a rich, umami depth; it can be skipped if unavailable.
- Adjust crushed red pepper flakes to control the soup’s spiciness.
- Cook pasta just until al dente so it doesn’t become mushy when combined with the soup.
- For a vegetarian version, omit ground beef and use vegetable broth, adding sautéed mushrooms for richness.
