Olive Garden Copycat Pasta E Fagioli Slow Cooker Soup Recipe

Introduction

Pasta e Fagioli is a classic Italian soup that’s hearty, flavorful, and perfect for cozy family meals. This slow cooker version captures the beloved Olive Garden taste with tender ground beef, beans, vegetables, and pasta simmered to perfection.

Ingredients

• 1 pound ground beef
• 15 oz can cannellini beans
• 1 15 oz can dark red kidney beans
• 1 onion, chopped
• 2 carrots, cubed
• 2 stalks celery, chopped
• 1 cup ditalini pasta
• 32 oz beef broth
• 28 oz crushed tomatoes
• 2 bay leaves
• 1 tsp oregano
• 1 tsp basil
• 1 tsp thyme
• 2 cloves garlic, chopped

Instructions

1. Step 1: Brown the ground beef in a skillet over medium heat until fully cooked. Drain excess fat.
2. Step 2: Transfer the browned beef to your slow cooker.
3. Step 3: Add crushed tomatoes, oregano, basil, thyme, and chopped garlic into the slow cooker with the beef.
4. Step 4: Stir in chopped onions, cubed carrots, and chopped celery.
5. Step 5: Rinse and drain both cans of beans, then add them to the slow cooker.
6. Step 6: Pour beef broth over all the ingredients.
7. Step 7: Add the bay leaves on top.
8. Step 8: Stir everything to combine, cover, and cook on low for 4 hours or on high for 2 hours.
9. Step 9: Remove the lid and add the ditalini pasta to the slow cooker.
10. Step 10: Cook uncovered for an additional 30 minutes, or until the pasta is tender.
11. Step 11: Remove bay leaves, stir, and serve warm.

Tips & Variations

• Use chicken or vegetable broth instead of beef broth for a lighter variation.
• For extra flavor, sauté the garlic and onions before adding them to the slow cooker.
• Add a handful of fresh spinach or kale during the last 10 minutes of cooking for added greens.
• Substitute ditalini with small elbow macaroni or other short pasta shapes if needed.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it thickens too much. Pasta may absorb liquid over time, so adjusting consistency when reheating helps maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this soup without a slow cooker?

Yes, you can make this soup on the stovetop by simmering all ingredients except the pasta for about 45 minutes, then adding the pasta and cooking until tender.

Can I freeze Pasta e Fagioli soup?

It’s best to freeze the soup without the pasta to avoid mushiness. Add cooked pasta when reheating after thawing.

Olive Garden Copycat Pasta E Fagioli Slow Cooker Soup Recipe

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★★★★★

4.8 from 93 reviews

This Olive Garden Copycat Pasta E Fagioli Slow Cooker Soup is a hearty and comforting Italian-inspired dish featuring tender ground beef, cannellini and kidney beans, vegetables, and ditalini pasta simmered in a savory tomato and beef broth. Perfect for a cozy meal, this recipe uses a slow cooker for easy preparation and rich flavor development.

• Author: Lily
• Prep Time: 15 minutes
• Cook Time: 4 hours 30 minutes
• Total Time: 4 hours 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Meat

• 1 pound ground beef

Beans

• 15 oz can cannellini beans, drained and rinsed
• 15 oz can dark red kidney beans, drained and rinsed

Vegetables

• 1 onion, chopped
• 2 carrots, cubed
• 2 stalks celery, chopped
• 2 cloves garlic, chopped

Pasta

• 1 cup ditalini pasta

Liquids & Broth

• 32 oz beef broth
• 28 oz crushed tomatoes

Seasonings

• 2 bay leaves
• 1 tsp oregano
• 1 tsp basil
• 1 tsp thyme

Instructions

1. Brown the Beef: In a skillet over medium-high heat, brown the ground beef until fully cooked, breaking it up with a spoon as it cooks. Drain excess fat to keep the soup lighter.
2. Transfer Beef to Slow Cooker: Place the browned ground beef into your slow cooker to serve as the soup’s protein base.
3. Add Tomatoes and Seasonings: Pour in the crushed tomatoes and sprinkle in oregano, basil, and thyme to build the soup’s rich Italian flavor profile.
4. Add Vegetables: Add the chopped onion, cubed carrots, chopped celery, and chopped garlic to the slow cooker, distributing evenly for balanced flavor.
5. Add Beans: Drain and rinse the cannellini and kidney beans, then add them to the slow cooker for hearty texture and protein.
6. Pour in Broth: Pour the beef broth over all the ingredients to provide the soup liquid and depth of taste.
7. Add Bay Leaves: Place the bay leaves in the slow cooker to infuse subtle herbal notes during cooking.
8. Cook Soup: Stir all ingredients gently to combine. Cover the slow cooker and cook on low for 4 hours or high for 2 hours to allow flavors to meld.
9. Add Pasta: Remove the lid from the slow cooker and add the ditalini pasta, stirring it in carefully.
10. Continue Cooking: Replace the lid and cook for an additional 30 minutes until the pasta is tender but not mushy.
11. Serve: Remove bay leaves. Ladle the soup into bowls and serve hot, ideally with crusty bread or a sprinkle of Parmesan cheese if desired.

Notes

• For a vegetarian version, omit ground beef and use vegetable broth.
• Rinsing canned beans reduces sodium content.
• Do not overcook the pasta—adding it towards the end prevents it from getting too soft.
• Leftovers store well refrigerated for up to 4 days and freeze nicely.
• Add a pinch of red pepper flakes for extra heat if desired.

Keywords: Pasta e Fagioli, Olive Garden copycat, slow cooker soup, Italian soup, beef and bean soup, hearty pasta soup