Description
This Crockpot Olive Garden Pasta Fagioli is a comforting, hearty Italian-American soup packed with ground beef, beans, vegetables, and tender ditalini pasta simmered slowly for rich flavor. Perfect for a warming family meal, it combines savory broth, tomato, and Italian herbs, finished with Parmesan cheese and fresh parsley for an authentic taste.
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
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
Optional and Garnishes
- 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, breaking it into crumbles as it cooks, and season with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Cook until no pink remains.
- Sauté Vegetables: Add the diced onion, carrots, and celery to the skillet with the browned beef. Cook for 4 to 5 minutes, stirring frequently until the vegetables soften. Stir in minced garlic and cook for 30 seconds until fragrant.
- Transfer to Slow Cooker: Move the cooked beef and vegetables into 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 Seasoning: Add the drained and rinsed red kidney beans and cannellini beans. Sprinkle in Italian seasoning, oregano, basil, thyme, crushed red pepper flakes, the remaining 1 teaspoon kosher salt, and remaining 1/2 teaspoon black pepper. Stir to combine well.
- Insert Flavor Enhancers: Submerge the bay leaf and optional Parmesan rind into the soup mixture. Cover the slow cooker with its lid.
- Slow Cook the Soup: Cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours until vegetables are tender and flavors meld into a rich broth.
- Cook the Pasta: About 20 minutes before serving, bring a large pot of salted water to a boil. Cook the ditalini pasta until just al dente according to package directions. Drain well.
- Finish the Soup: Remove and discard the bay leaf and Parmesan rind from the slow cooker. Stir the soup and adjust seasoning if desired.
- Assemble and Serve: Place a spoonful of cooked ditalini pasta into each bowl, then ladle the hot Pasta Fagioli soup over it.
- Garnish and Enjoy: Top each serving with about 1 tablespoon grated Parmesan cheese and a sprinkle of fresh chopped parsley. Serve immediately, optionally with crusty bread or a side salad.
Notes
- Using low-sodium beef broth helps control the salt content; adjust additional salt as needed.
- If Parmesan rind is unavailable, you can omit it or add extra grated Parmesan for flavor.
- The soup can be stored in the refrigerator up to 4 days; add pasta just before serving to prevent sogginess.
- For a vegetarian version, omit the ground beef and use vegetable broth.
- The ditalini pasta can be substituted with other small pasta shapes like elbow macaroni.
