Description

Get ready for the ultimate cozy dinner with this hearty Crockpot Olive Garden Pasta Fagioli. It’s a warm, Italian-style soup loaded with ground beef, tender vegetables, two types of beans, ditalini pasta, and flavorful herbs simmered to perfection in a savory tomato broth. Perfect for a quick dinner, healthy meal prep, or anyone craving easy comfort food. It’s one of those simple food ideas that becomes a family favorite fast. Ideal for anyone looking for easy dinner recipes, soup ideas, or a satisfying crockpot meal!

Ingredients

1 pound lean ground beef

1 small yellow onion, diced

2 carrots, peeled and chopped

2 celery stalks, chopped

3 cloves garlic, minced

1 can (15 ounces) diced tomatoes

1 can (15 ounces) tomato sauce

4 cups beef broth

1 can (15 ounces) red kidney beans, drained and rinsed

1 can (15 ounces) cannellini beans, drained and rinsed

1 cup ditalini pasta (uncooked)

1 tablespoon Italian seasoning

1 teaspoon salt

1/2 teaspoon black pepper

1 bay leaf

Fresh parsley, chopped (optional, for garnish)

Parmesan cheese, grated (optional, for garnish)

Instructions

1. In a large skillet over medium heat, brown the ground beef until no longer pink. Drain excess grease and transfer to the crockpot.

2. In the same skillet, sauté the onion, carrots, celery, and garlic for 4–5 minutes until slightly softened. Add to the crockpot.

3. Add diced tomatoes, tomato sauce, beef broth, kidney beans, cannellini beans, Italian seasoning, salt, pepper, and bay leaf to the crockpot.

4. Stir to combine, cover, and cook on low for 6–8 hours or high for 3–4 hours.

5. About 30 minutes before serving, stir in the uncooked ditalini pasta and cook until the pasta is tender.

6. Remove bay leaf. Ladle soup into bowls and top with parsley and Parmesan if desired. Serve with crusty bread or garlic toast.

Notes

For best flavor, don’t skip sautéing the vegetables before slow cooking.

To avoid mushy pasta in leftovers, cook pasta separately and add just before serving.

Garnish with extra Parmesan and a drizzle of olive oil for an elevated touch.

Prep Time: 15 minutes
Cook Time: 6–8 hours (low) or 3–4 hours (high)
Category: Soup
Method: Slow Cooker
Cuisine: Italian-American

Nutrition

Serving Size: 1.5 cups (approx.)
Calories: 390
Sugar: 6g
Sodium: 860mg
Fat: 11g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 9g
Protein: 26g
Cholesterol: 45mg

Keywords: Crockpot soup, pasta fagioli, Olive Garden soup, easy dinner, family meal