Olive Garden Pasta e Fagioli Recipe
This Olive Garden Pasta e Fagioli is a hearty and comforting Italian-inspired soup made with ground beef, diced vegetables, beans, savory tomato sauce, and tender ditalini pasta. Slow-cooked to perfection, it combines rich beef stock and classic Italian herbs for a delicious and filling meal perfect for any day of the week.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 45 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian-American
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef
- 1 small onion, finely diced
- 2 carrots, finely diced
- 2 stalks celery, finely diced
Beans and Tomatoes
- 15 ounce can diced tomatoes, undrained
- 15 ounce can dark red kidney beans, drained and rinsed
- 15 ounce can cannellini beans, drained and rinsed
Liquids and Sauces
- 26 ounce container beef stock (or 3 cups)
- 25 ounce jar spaghetti sauce
Seasonings
- 2 teaspoons dried oregano
- 2 teaspoons dried parsley
- 1 teaspoon ground black pepper
- 1/2 tablespoon salt
Pasta
- 1 cup ditalini pasta (or your favorite pasta shape)
Instructions
- Brown the ground beef: In a skillet over medium heat, brown and crumble the ground beef until it is fully cooked. Drain any excess grease to prevent the soup from being greasy. Transfer the browned beef to the slow cooker.
- Add vegetables, beans, and liquids: To the slow cooker with ground beef, add the finely diced onion, carrots, celery, diced tomatoes (with juice), kidney beans, cannellini beans, beef stock, and spaghetti sauce. Stir to combine all ingredients well.
- Season the soup: Sprinkle in the dried oregano, dried parsley, ground black pepper, and salt. Stir again to distribute the herbs and seasoning evenly throughout the mixture.
- Slow cook the soup: Cover the slow cooker and cook on low for 6 to 8 hours or on high for 4 to 5 hours. This slow cooking allows flavors to develop and ingredients to meld together beautifully.
- Add the pasta near the end: About 30 minutes before serving, stir in the ditalini pasta to the slow cooker. Continue cooking until the pasta is al dente—tender but still firm to the bite.
- Serve: Once the pasta is cooked, give the soup a final stir and serve hot. It pairs deliciously with warm breadsticks for a complete meal experience.
Notes
- You can substitute ground turkey or chicken for a leaner version.
- If you prefer a vegetarian option, omit the meat and use vegetable broth.
- Adjust salt according to taste and dietary needs.
- For thicker soup, cook uncovered during the last 30 minutes.
- Fresh herbs can be used instead of dried, doubling the quantity for stronger flavor.
- Ditalini pasta is traditional, but any small pasta shape will work.
Keywords: Olive Garden pasta e fagioli, pasta and bean soup, slow cooker soup, Italian soup recipe, ditalini pasta soup, hearty beef soup
Find it online: https://kitchenbyrita.com/olive-garden-pasta-e-fagioli-recipe/
