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Olive Garden Slow Cooker Pasta Fagioli: Comfort in Every Spoonful

This Slow Cooker Pasta Fagioli is a hearty and comforting soup inspired by Olive Garden’s classic dish. Packed with ground beef, vegetables, beans, and pasta, it’s a perfect one-pot meal for busy weeknights or cozy weekends.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Course Comfort Food, Main Course, Soup
Cuisine American, Italian
Servings 6 bowls
Calories 380 kcal

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 and 160°F, 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.

Notes

Serve with crusty bread or a side salad. Refrigerate leftovers within 2 hours and eat within 3 to 4 days; store the pasta separately if you can, and reheat gently to 165°F.

Nutrition

Serving: 1bowlsCalories: 380kcalCarbohydrates: 50gProtein: 24.2gFat: 8gSaturated Fat: 2.5gTrans Fat: 0.1gCholesterol: 46mgSodium: 1250mgFiber: 6.3gSugar: 7.5g
Keyword easy dinner, hearty soup, Olive Garden soup, Pasta Fagioli, slow cooker recipe