Olive Garden Slow Cooker Pasta Fagioli

Olive Garden Slow Cooker Pasta Fagioli: The Ultimate Crockpot Pasta Soup 🍝🍲✨

1. Introduction

If you’re searching for a comforting, hearty, and easy-to-make Slow Cooker Pasta Fagioli recipe, look no further! This Crockpot Pasta Soup is a fan-favorite among soup slow cooker recipes enthusiasts and a perfect choice for cozy family dinners. Inspired by the famous Olive Garden copycat soup, this crock pot soups recipe combines tender pasta, rich beans, and savory vegetables, all slow-cooked to perfection. Whether you’re planning Thanksgiving soup ideas or a quick weeknight meal, this easy soup recipe will become a staple in your recipe collection.

2. Ingredients for Delicious Olive Garden Slow Cooker Pasta Fagioli

• 1 pound ground beef or Italian sausage (optional for a meatless version)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 1 can (28 oz) petite diced tomatoes
• 1 cup small pasta (ditalini or elbow macaroni)
• 4 cups beef or vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

3. Preparing the Perfect Crockpot Pasta Soup

**Step 1: Brown the Meat (Optional)**

If using ground beef or Italian sausage, in a skillet over medium heat, cook until browned. Drain excess fat and set aside. This step enhances the flavor of your pasta fagioli crockpot but can be skipped for a vegetarian version.

**Step 2: Sauté Aromatics**

In a skillet, sauté diced onions and minced garlic until fragrant and translucent. This adds depth to your slow cooker pasta fagioli.

**Step 3: Assemble in the Slow Cooker**

Combine the cooked meat (if using), sautéed onions and garlic, cannellini beans, diced tomatoes, broth, oregano, basil, red pepper flakes, salt, and pepper in your crockpot. Stir well.

**Step 4: Cook Low & Slow**

Set your slow cooker on low for 6-8 hours or high for 3-4 hours. During the last 30 minutes, add the small pasta to ensure it doesn’t overcook and become mushy.

**Step 5: Serve & Garnish**

Once cooked, give the soup a gentle stir. Ladle into bowls, garnish with freshly chopped parsley, and serve hot. For an extra cheesy touch, sprinkle grated Parmesan or Romano cheese on top. Check out more easy soup recipes for inspiration.

4. Storage Tips & Best Practices

Leftover Olive Garden Slow Cooker Pasta Fagioli can be stored in airtight containers in the refrigerator for up to 3 days. For longer storage, freeze in portions for up to 3 months. To reheat, microwave or warm on the stove over low heat, adding a splash of broth or water to loosen the soup if necessary.

5. Serving Suggestions & Pairings

This Crockpot Pasta Soup is versatile and pairs perfectly with crusty bread or garlic breadsticks. Serve with a fresh side salad for a complete meal. For a touch of indulgence, consider serving alongside a glass of red wine or sparkling water with lemon.

6. Why Choose This Slow Cooker Pasta Fagioli Recipe?

This easy soup recipe offers the convenience of hands-off cooking while delivering rich flavors and satisfying textures. It’s ideal for busy weeknights, meal prep, or entertaining guests. Plus, the creamy Tuscan bean dishes and other creamy soups on our site complement this hearty pasta fagioli perfectly.

7. Variations & Dietary Tips

• For a **gluten-free** version, substitute the pasta with gluten-free options.
• Make it vegetarian by omitting the meat or adding extra vegetables like spinach or zucchini.
• Adjust spice levels with red pepper flakes according to your taste.

8. Frequently Asked Questions (FAQs)

Can I make Olive Garden Pasta Fagioli in the Instant Pot?

Yes! Use the sauté function to cook the aromatics and meat, then pressure cook the remaining ingredients for about 10 minutes. Check out our instant pot pasta soup recipes for detailed guides.

How long does Pasta Fagioli last in the fridge?

Stored properly, this soup will last up to 3 days. To maintain freshness, reheat thoroughly before serving.

Can I freeze Pasta Fagioli?

Absolutely! Freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat on the stove or microwave.

9. Conclusion

This Olive Garden Slow Cooker Pasta Fagioli recipe is a delicious, easy-to-make comfort food that perfectly balances hearty beans, pasta, and savory flavors. Its convenience makes it an ideal crockpot soup for busy families, and its similarities to crock pot soups ensure a cozy, satisfying meal every time. Make this soup your go-to recipe, and enjoy warm, comforting bowls of Pasta Fagioli whenever you crave a taste of Italy at home!

Olive Garden Slow Cooker Pasta Fagioli

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• Author: Maria
• Total Time: 16-18 hours (low) or 3-4 hours (high)
• Yield: 6–8 servings 1x
• Diet: Mainly Meat, Vegetarian (if meatless)

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Description

Olive Garden Slow Cooker Pasta Fagioli is a hearty and comforting Italian-inspired soup that’s easy to make in your crockpot. This delicious pasta and bean soup combines tender pasta, flavorful beans, and savory vegetables, creating a satisfying meal perfect for cozy family dinners or meal prep. Inspired by the famous Olive Garden copycat, this slow cooker recipe offers rich flavors with minimal effort, making it an ideal choice for busy weeknights and entertaining guests.

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Ingredients

Scale 1x2x3x

• 1 pound ground beef or Italian sausage (optional for a meatless version)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 1 can (28 oz) petite diced tomatoes
• 1 cup small pasta (ditalini or elbow macaroni)
• 4 cups beef or vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

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Instructions

1. Brown the ground beef or Italian sausage in a skillet over medium heat if using. Drain excess fat and set aside.
2. Sauté diced onions and minced garlic in the skillet until fragrant and translucent.
3. Combine cooked meat (if using), sautéed onions and garlic, cannellini beans, diced tomatoes, broth, oregano, basil, red pepper flakes, salt, and pepper in the slow cooker. Stir well.
4. Set the slow cooker on low for 6-8 hours or high for 3-4 hours. During the last 30 minutes, add the small pasta to prevent overcooking.
5. Once cooked, stir the soup gently. Ladle into bowls, garnish with chopped parsley, and serve hot. Optional: sprinkle grated Parmesan or Romano cheese on top.

Notes

• For a vegetarian version, omit the meat or replace it with extra vegetables like spinach or zucchini.
• Use gluten-free pasta if needed for gluten-free diets.
• Adjust spice levels to your preference with red pepper flakes.

• Prep Time: 10 minutes
• Cook Time: 6-8 hours (low) or 3-4 hours (high)
• Category: Soup
• Method: Slow Cooker
• Cuisine: Italian

Nutrition

• Serving Size: 1 bowl (about 1.5 cups)
• Calories: 320 Kcal
• Sugar: 7g
• Sodium: 950mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 9g
• Protein: 18g
• Cholesterol: 45mg