Description
This Crockpot Olive Garden Pasta Fagioli recipe is a hearty and comforting Italian soup featuring lean ground beef, a medley of vegetables, beans, and tender ditalini pasta all slow-cooked to perfection. Infused with Italian herbs and Parmesan rind for rich flavor, this soup delivers a satisfying blend of textures and a savory broth perfect for a cozy meal.
Ingredients
Scale
Meat and Vegetables
- 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
Liquids and Canned Goods
- 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
Herbs and Seasonings
- 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
Additional Ingredients
- 1 Parmesan rind (about 2 inches), optional
- 1 1/2 cups (6 ounces) dry ditalini pasta
- 1/2 cup grated Parmesan cheese, for serving
- 2 tablespoons chopped fresh parsley, for serving
Instructions
- Brown the 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 while it browns.
- Sauté the 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.
- Combine Ingredients in Slow Cooker: Transfer 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 along with their juices.
- Add Beans and Seasonings: Add the red kidney beans and cannellini beans to the slow cooker. Sprinkle in the 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.
- Slow 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 the 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.
- Finish the Soup: Remove the bay leaf and Parmesan rind from the slow cooker and discard. Stir the soup and taste, adjusting the seasoning slightly if desired.
- Serve the Pasta and Soup: To serve, add a spoonful of the cooked ditalini pasta to each bowl. Ladle the hot Pasta Fagioli 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 with crusty bread or a side salad if desired.
Notes
- Using lean ground beef keeps the soup lower in fat while adding rich flavor.
- The Parmesan rind adds depth to the broth but can be omitted if unavailable.
- You can substitute the ditalini pasta with small elbow macaroni or other small pasta shapes.
- Adjust the red pepper flakes to control the spiciness of the soup.
- For a vegetarian version, omit the ground beef and substitute vegetable broth.
- Be careful not to overcook the pasta in the boiling water, as it will be reheated slightly in the soup before serving.
- Leftovers can be stored in the fridge for up to 4 days and reheated gently on the stovetop.
