This hearty, slow-cooked Pasta Fagioli is inspired by Olive Garden’s beloved recipe. It’s a rich, flavorful medley of ground beef, beans, vegetables, and pasta, simmered to perfection in a savory tomato-basil broth. A comforting bowl of this classic Italian-American soup is perfect for any day of the week!
Serve with a sprinkle of Parmesan and a side of crusty bread to soak up every delicious drop.
Why You’ll Love This Recipe
Pasta Fagioli, a hearty and flavorful Italian soup, gets a slow cooker makeover in this Olive Garden-inspired recipe. Packed with tender ground beef, hearty beans, pasta, and a rich tomato-basil broth, this dish is the epitome of comfort food. It’s perfect for busy weeknights or when you’re craving a cozy, home-cooked meal that practically cooks itself. Serve it with crusty bread or a fresh salad, and you’ll have a restaurant-quality experience right at home!
Key Ingredients
Ground Beef: Extra lean ground beef adds a rich, savory base to the soup without making it greasy.
Vegetables (Onion, Carrots, Celery): These aromatic vegetables provide flavor, texture, and depth to the soup.
Beans (Kidney and White): Rinsed and drained, these beans add protein and a creamy, hearty texture to the dish.
Beef Broth: The liquid foundation of the soup, adding a savory depth to the broth. Opt for low-sodium beef broth to control salt levels.
Tomato-Basil Marinara Sauce: This ready-made sauce infuses the soup with a rich tomato flavor and herbaceous notes, saving time without sacrificing taste.
Dry Pasta: Ditalini, shells, or fusilli are ideal for soaking up the flavors of the soup. Cooking the pasta separately ensures it doesn’t get mushy.
Hot Pepper Sauce (Optional): Adds a subtle kick of heat to balance the richness of the soup. Adjust to taste!
Grated Parmesan Cheese (Optional): Finishing each bowl with Parmesan takes the soup’s flavor to the next level.
Complete list of ingredients with quantities and instructions is located in the recipe card below
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Step-by-Step Instructions
Prepare the Ingredients
Cook the Ground Beef:
Heat a skillet over medium heat.
Add 1 pound of extra lean ground beef and cook until browned.
Drain any excess fat and transfer the cooked beef to a 6 to 7-quart slow cooker.
Chop the Vegetables:
Finely chop 1 cup of onion, 1 cup of carrots, and ½ cup of celery. These vegetables will form the aromatic base for the soup.
Combine in Slow Cooker
Add Ingredients to Slow Cooker:
Add the chopped onions, carrots, and celery to the slow cooker.
Stir in:
1 can (14-16 oz) of diced tomatoes with juice
1 can of rinsed kidney beans
1 can of rinsed white beans
4 cups of beef broth
1 jar (24 oz) of tomato-basil marinara sauce
Season the Soup:
Add 1½ teaspoons of oregano, ¾ teaspoon of hot pepper sauce, ½ teaspoon of salt, and ½ teaspoon of black pepper.
Stir well to combine all the ingredients.
Cook the Soup
Slow Cook:
Cover the slow cooker and set it to LOW.
Cook for 5 to 7 hours, or until the vegetables are tender.
Prepare the Pasta
Cook the Pasta:
About 15-20 minutes before the soup is finished, cook 1¼ cups of dry pasta (such as ditalini or small shells) according to package instructions.
Drain and set aside.
Finish and Serve
Combine Pasta and Soup:
Once the vegetables in the slow cooker are tender, stir the cooked pasta into the soup.
Taste and adjust seasoning with additional salt, pepper, or hot sauce as needed.
Serve:
Ladle the soup into bowls.
Garnish with chopped fresh parsley and grated Parmesan cheese for an extra burst of flavor.
Serve hot and enjoy your hearty, comforting soup!
Serving Suggestions
Classic Pairing: Serve with warm, crusty garlic bread for dipping into the savory broth.
Salad Complement: Pair with a crisp Caesar salad or a simple Italian salad for a well-rounded meal.
Rustic Vibe: Offer bowls of soup with antipasto platters of olives, marinated vegetables, and sliced salami for an Italian-inspired dinner.
Storage and Meal Prep Tips
Storing Leftovers: Transfer the cooled soup (without the pasta) to an airtight container and refrigerate for up to 4 days. Store pasta separately to prevent it from absorbing too much broth.
Reheating: Reheat the soup on the stovetop over medium heat or in the microwave. Stir in the cooked pasta just before serving.
Freezing: Freeze the soup (minus the pasta) for up to 3 months. Thaw overnight in the refrigerator, reheat, and stir in freshly cooked pasta before serving.
Meal Prep: Chop vegetables and cook the ground beef a day ahead for quicker assembly on cooking day.
Variations
Vegetarian Pasta Fagioli: Skip the beef and use vegetable broth for a meat-free version. Add extra beans or diced zucchini for additional texture.
Chicken Twist: Replace ground beef with ground chicken or turkey for a lighter option.
Spicy Kick: Add diced jalapeños or a teaspoon of red pepper flakes for extra heat.
Whole Grain Pasta: Swap regular pasta for whole-grain or gluten-free options to suit dietary needs.
Herb Infusion: Add a bay leaf or a sprig of rosemary to the slow cooker for more herbal flavor.
Conclusion
This Olive Garden-inspired Slow Cooker Pasta Fagioli brings the comforting flavors of an Italian classic straight to your kitchen. With its rich broth, tender beef, and hearty beans, it’s the perfect one-pot meal that everyone will love. Whether you’re serving it for a casual dinner or prepping for a week of flavorful lunches, this soup is as versatile as it is satisfying. Garnish with Parmesan and parsley, grab a slice of garlic bread, and enjoy every comforting, savory spoonful!
Olive Garden Slow Cooker Pasta Fagioli: Comfort in Every Spoonful
Ingredients
- 1 pound extra lean ground beef browned and drained
- 1 cup chopped onion
- 1 cup chopped carrots
- 1/2 cup chopped celery
- 1 can diced tomatoes 14-16 oz, with juice
- 1 can kidney beans 14-15 oz, rinsed and drained
- 1 can white beans 14-15 oz, rinsed and drained
- 4 cups beef broth
- 1 jar tomato-basil marinara sauce 24-26 oz
- 1 1/2 tsp oregano
- 3/4 tsp hot pepper sauce optional
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 1/4 cups dry pasta fusilli, shells, or ditalini, cooked separately
- 1/4 cup chopped fresh parsley optional
- grated Parmesan optional, for garnish
Instructions
- Heat a skillet over medium heat. Cook the ground beef until browned, then drain excess fat and transfer to a 6-7 quart slow cooker. Finely chop the onion, carrots, and celery, and add them to the slow cooker.
- Add the diced tomatoes with juice, kidney beans, white beans, beef broth, and marinara sauce to the slow cooker. Stir in oregano, hot pepper sauce (if using), salt, and black pepper. Mix well.
- Cover the slow cooker and cook on LOW for 5-7 hours, or until the vegetables are tender.
- About 15-20 minutes before the soup is finished, cook the dry pasta according to package instructions. Drain and set aside.
- Stir the cooked pasta into the soup. Adjust seasoning with additional salt, pepper, or hot sauce as needed. Ladle the soup into bowls and garnish with chopped parsley and grated Parmesan if desired. Serve hot.