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A hearty bowl of Pasta Fagioli soup filled with tender pasta, kidney beans, and vegetables, topped with freshly grated Parmesan cheese, served in a rustic white bowl on a wooden table with a spoon alongside; the vibrant colors and steam rising from the warm soup create an inviting scene.

Olive Garden Slow Cooker Pasta Fagioli

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

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.

Ingredients

Scale
  • 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)

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

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Find it online: https://recipeswonders.com/olive-garden-slow-cooker-pasta-fagioli/