When that chill hits the air and you’re craving something warm and satisfying, nothing beats a big bowl of pasta e fagioli. This Crock-Pot version is inspired by the beloved Olive Garden classic, and it’s even easier than you think! The best part? This recipe is perfect for busy weeknights, as it simmers away in your slow cooker, filling your home with delicious aromas.
My family adores this easy Crock-Pot Olive Garden Pasta e Fagioli—it’s become a weekly staple in our house. The rich, savory broth combined with tender pasta and hearty beans is utterly irresistible, especially with some crusty bread for dipping. This is pure comfort food, redefined for the modern home cook.
Fan-Favorite Reasons
- Flavorful: This soup is bursting with rich, savory flavors thanks to the combination of beef, beans, tomatoes, and Italian herbs.
- Easy: It’s a true set-it-and-forget-it recipe, perfect for busy weeknights.
- Hearty and Filling: The beans and pasta make this soup incredibly satisfying and perfect for a chilly evening.
- Budget-Friendly: This recipe uses affordable ingredients, making it a great value for your money.
- Versatile: You can easily customize it with your favorite vegetables or spices.
CROCK POT OLIVE GARDEN PASTA E FAGIOLI
- Total Time: 6-8 hours 20 mins
- Yield: 6-8 servings
Description
This Crock-Pot Olive Garden Pasta e Fagioli is a hearty and flavorful soup perfect for busy weeknights. Inspired by the Olive Garden classic, this easy recipe simmers away in your slow cooker, filling your home with delicious aromas. It’s a comforting and satisfying meal for any chilly evening.
Ingredients
- 1 pound ground beef
- 1 small onion (finely diced)
- 2 carrots (finely diced)
- 2 stalks celery (finely diced)
- One 15-ounce can diced tomatoes (undrained)
- One 15-ounce can dark red kidney beans (drained and rinsed)
- One 15-ounce can cannellini beans (drained and rinsed)
- 26-ounce container beef stock (or 3 cups)
- One 25-ounce jar spaghetti sauce
- 2 teaspoons dried oregano
- 2 teaspoons dried parsley
- 1 teaspoon ground black pepper
- ½ tablespoon salt
- 1 cup ditalini pasta (or your favorite small pasta)
Instructions
- Brown and crumble the ground beef in a skillet. Drain excess grease.
- Transfer beef to slow cooker. Add onion, carrots, celery, tomatoes, kidney beans, cannellini beans, beef stock, spaghetti sauce, oregano, parsley, pepper, and salt. Stir.
- Cook on low for 6-8 hours, or on high for 4-5 hours.
- Stir in ditalini pasta 30 minutes before serving. Cook until tender.
- Ladle into bowls and serve. Garnish with fresh parsley (optional).
Notes
This recipe is easily adaptable to your preferences. For a vegetarian version, substitute the ground beef with plant-based crumbles. You can also add other vegetables like spinach or zucchini during the last hour of cooking. If you prefer a thicker soup, reduce the amount of beef broth or simmer uncovered for the last 30 minutes.
- Prep Time: 20 mins
- Cook Time: 6-8 hours
- Category: Soups
- Method: Slow Cooker
- Cuisine: Italian-American
What You’ll Need
This hearty soup comes together with simple ingredients, many of which you probably already have in your pantry!
- For the Soup Base: 1 pound ground beef, 1 small onion (finely diced), 2 carrots (finely diced), 2 stalks celery (finely diced), one 15-ounce can diced tomatoes (undrained), one 15-ounce can dark red kidney beans (drained and rinsed), one 15-ounce can cannellini beans (drained and rinsed), 26-ounce container beef stock (or 3 cups), one 25-ounce jar spaghetti sauce
- Seasoning: 2 teaspoons dried oregano, 2 teaspoons dried parsley, 1 teaspoon ground black pepper, ½ tablespoon salt
- Pasta: 1 cup ditalini pasta (or your favorite small pasta)
Having all your ingredients prepped and ready to go before you begin will make the cooking process even smoother. Let’s get started!
From Start to Finish
Step 1: Brown the Beef
In a large skillet over medium-high heat, brown and crumble the ground beef. Drain off any excess grease.
Step 2: Combine Ingredients in Slow Cooker
Transfer the browned ground beef to your slow cooker. Add the diced onion, carrots, celery, undrained diced tomatoes, drained and rinsed kidney beans and cannellini beans, beef stock, spaghetti sauce, oregano, parsley, black pepper, and salt. Stir well to combine.
Step 3: Slow Cook
Cover and cook on low for 6-8 hours, or on high for 4-5 hours.
Step 4: Cook the Pasta
About 30 minutes before serving, stir in the ditalini pasta. Continue cooking until the pasta is tender but not mushy.
Step 5: Serve
Ladle the hot soup into bowls and serve immediately. Garnish with fresh parsley, if desired.
Better-Than-Grandma Tips
- For an even richer flavor, brown the ground beef with a bit of minced garlic before adding it to the slow cooker.
- Don’t overcook the pasta! Add it during the last 30 minutes of cooking time to prevent it from becoming mushy. Check our Pasta Recipes for more tips.
- If your soup becomes too thick, add more beef broth as needed to reach your desired consistency.
Flavor Twists
- Spicy: Add a pinch of red pepper flakes or a dash of hot sauce for a kick.
- Meaty: Include some chopped Italian sausage or pancetta along with the ground beef.
- Veggie Boost: Add other vegetables like chopped zucchini, spinach, or bell peppers during the last hour of cooking. For a lighter take, you can use turkey mince instead of beef. Take a look at our Ground Turkey Recipes for other turkey mince recipes.
- Herby: Experiment with fresh herbs like basil or rosemary for a fragrant twist.
Can I freeze this soup?
Yes, you can freeze leftover Pasta e Fagioli. Allow it to cool completely before storing in an airtight container for up to 3 months.
Can I make this recipe vegetarian?
Absolutely! For a vegetarian version, omit the ground beef and use vegetable broth instead of beef broth. You can also add more vegetables like zucchini or spinach for added nutrients.
Can I use a different type of pasta?
Ditalini is traditionally used, but you can substitute other small pasta shapes like elbow macaroni, mini shells, or even orzo.
Can I use dried beans instead of canned?
While canned beans are convenient, you can certainly use dried beans. Just be sure to soak and cook them according to package directions before adding them to the slow cooker.
How to Serve
This Crock-Pot Olive Garden Pasta e Fagioli is delicious on its own, but a few simple sides can complete the meal. Serve it with warm, crusty breadsticks or garlic bread for dipping. A fresh green salad, such as our Summer Corn Salad, adds a light and refreshing contrast. For a heartier meal, pair it with a simple grilled cheese sandwich.
That’s a Wrap
This Crock-Pot Olive Garden Pasta e Fagioli copycat recipe brings all the cozy, comforting flavors of Olive Garden right to your kitchen. It’s simple to make, feeds a crowd, and is perfect for those busy weeknights when you crave a warm and hearty meal. Don’t forget the breadsticks for dipping! Be sure to share your culinary creations with us over on our Facebook Page
Check out some of our other delicious dinner recipes for more weeknight inspiration. Let us know what you think by leaving a comment below – we’d love to hear from you! Find us on Instagram and Pinterest for more recipe ideas and inspiration.
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