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A white bowl of Olive Garden slow cooker pasta fagioli soup topped with fresh basil and served with a blue spoon.

Olive Garden Slow Cooker Pasta Fagioli Soup

Kitchen Ready Betty
This Olive Garden slow cooker pasta e fagioli recipe lets your recreate the classic restaurant favorite at home with minimal effort. It combines hearty beef, creamy beans, and tender ditalini pasta in a savory tomato broth for a perfect family dinner.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 50 minutes
Course Main Course, Main Dishes, Soups
Cuisine American, Italian
Servings 6
Calories 321 kcal

Equipment

  • 6 quart slow cooker (lined or greased)
  • medium saucepan with lid
  • meat chopper
  • cutting board and chef's knife
  • vegetable peeler
  • garlic press
  • measuring cups and measuring spoons
  • cheese grater
  • stirring spoon and ladle

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Ingredients
  

  • 1 lb extra lean ground beef
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon dried rosemary
  • salt and pepper to taste
  • 3 garlic cloves minced
  • 3 medium carrots peeled and sliced
  • 3 medium celery ribs chopped
  • ½ cup sweet onion diced
  • 15 oz can kidney beans drained and rinsed
  • 15 oz can cannellini beans drained and rinsed
  • 15 oz tomato sauce
  • 1 quart low sodium chicken broth
  • 1 parmesan rind from an 8 oz wedge (optional, but highly recommended)
  • ¾ cup dry ditalini or small shell pasta
  • freshly grated parmesan for garnish
  • fresh basil or parsley for garnish

Instructions
 

  • In a medium saucepan, cook beef over medium/high heat until no longer pink; drain and add to bottom of greased/lined slow cooker.
  • Sprinkle on basil, oregano, rosemary, salt and pepper.
  • Add minced garlic, carrots, celery, and onion. Then add the beans.
  • Pour in the tomato sauce and chicken broth. Add the parmesan rind (if using).
  • Cover and cook on LOW for 6 hours (recommended), or on HIGH for 3 hours.
  • Remove rind and discard (it will be gummy). Add the uncooked ditalini; stir and cover.
  • Cook on HIGH for 30 minutes.
  • Serve warm. Garnish individual servings with freshly grated parmesan and basil/parsley.

Notes

For the best flavor, do not skip the parmesan rind. It adds a rich, salty depth that makes this copycat recipe taste authentic. The rind will turn gummy, making it easy to fish out and discard before you stir in the pasta.
Store leftovers in an airtight container in the fridge for four days. Note that the pasta will absorb broth the longer it sits in the soup. You may need to add a splash of extra broth or water when reheating your leftovers to reach the desired consistency.
For longer storage you can freeze the soup base in freezer safe containers or heavy duty bags for three months. To prevent mushy noodles it is best to freeze the soup without the ditalini pasta included.

Nutrition

Calories: 321kcalCarbohydrates: 41gProtein: 30gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 47mgSodium: 792mgPotassium: 953mgFiber: 10gSugar: 7gVitamin A: 5419IUVitamin C: 9mgCalcium: 114mgIron: 6mg
Keyword copycat recipe, crock pot, crockpot pasta fagioli soup, Italian soup, Olive Garden copycat recipe, Olive Garden Slow Cooker Pasta Fagioli Soup, pasta e fagioli, pasta fagioli, slow cooker, slow cooker pasta fagioli soup, slow cooker soup
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