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Olive Garden Slow Cooker Pasta Fagioli

If this is one of your favorite options at Olive Garden, you’re going to love this copycat version. It’s hearty, meaty, and loaded with pasta, veggies, cheese, and beans. This soup is so easy to make and you can use up any kind of veggies and beans in there and enjoy a slightly different outcome every time.
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Prep Time 15 minutes
Cook Time 4 hours
Servings: 8
Course: Chili and Soup
Ingredients Method

Ingredients
  

  • 3 Cans of beef broth
  • ½ lb. Lean ground beef
  • 2 Bay leaves
  • ½ lb. Italian sausage
  • 1 Can Red kidney beans rinsed and drained
  • 1 Tbsp. Olive oil
  • 1 Can of Cannellini beans rinsed and drained
  • 2 Carrots peeled and diced
  • 1 C. Ditalini pasta uncooked
  • 1 Onion chopped
  • 1 Tbsp. Italian seasoning
  • 28 oz. Can of crushed tomatoes
  • Shredded parmesan for garnish
  • 4 Stalks of celery chopped
  • Salt and pepper to taste

Method
 

  1. Heat the olive oil in a skillet over medium high heat.
  2. Saute the ground beef and sausage in the skillet until browned completely. Drain the excess fat.
  3. Transfer the meat to a slow cooker with all of the remaining ingredients except the beans, parmesan and pasta.
  4. Cook on high for 3 ½ hours.
  5. Add the beans and pasta and cook for another 30 minutes on high.
  6. Serve garnished with parmesan cheese if desired.