Description
This Crockpot Olive Garden Pasta Fagioli is a hearty and comforting Italian-inspired soup featuring lean ground beef, a medley of beans, fresh vegetables, aromatic herbs, and tender ditalini pasta. Slow-cooked to perfection, this flavorful stew melds rich beef broth with savory tomatoes and classic Italian seasonings, delivering a warm and satisfying meal perfect for any day of the week.
Ingredients
Scale
Meat and Vegetables
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
Liquids and Beans
- 4 cups low-sodium beef broth
- 1 can (15 ounces) tomato sauce
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (15 ounces) red kidney beans, drained and rinsed
- 1 can (15 ounces) cannellini beans, drained and rinsed
Herbs and Seasonings
- 2 teaspoons Italian seasoning
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes
- 1 1/2 teaspoons kosher salt, divided
- 1 teaspoon black pepper, divided
- 1 bay leaf
- 1 Parmesan rind (about 2 inches), optional
Pasta and Garnishes
- 1 1/2 cups (6 ounces) dry ditalini pasta
- 1/2 cup grated Parmesan cheese, for serving
- 2 tablespoons chopped fresh parsley, for serving
Instructions
- Brown the beef: Heat olive oil in a large skillet over medium-high heat. Add the lean ground beef and cook, breaking it into crumbles, until no pink remains. Season with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper while browning.
- Sauté vegetables: Add diced onion, carrots, and celery to the skillet with the beef. Cook for 4 to 5 minutes, stirring frequently, until the vegetables begin to soften. Stir in minced garlic and cook for 30 seconds until fragrant.
- Transfer to slow cooker: Move the cooked beef and vegetables into a 6-quart or larger slow cooker. Pour in beef broth, tomato sauce, and diced tomatoes with their juices.
- Add beans and seasonings: Stir in red kidney beans, cannellini beans, Italian seasoning, oregano, basil, thyme, crushed red pepper flakes, remaining 1 teaspoon kosher salt, and remaining 1/2 teaspoon black pepper. Mix well to combine.
- Add aromatics: Submerge the bay leaf and optional Parmesan rind in the soup. Cover the slow cooker with its lid.
- Slow cook the soup: Cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours until vegetables are tender and flavors are well blended.
- Cook the pasta: About 20 minutes before serving, bring a large pot of salted water to a boil. Add ditalini pasta and cook according to package directions until al dente. Drain thoroughly.
- Finish the soup: Remove bay leaf and Parmesan rind from the slow cooker; discard them. Stir the soup and adjust seasoning to taste if needed.
- Combine pasta and soup: To serve, place a spoonful of cooked pasta in each bowl and ladle the hot soup over the pasta.
- Garnish and serve: Top each bowl with about 1 tablespoon grated Parmesan cheese and a sprinkle of chopped fresh parsley. Serve immediately with crusty bread or a side salad if desired.
Notes
- You can omit the Parmesan rind if unavailable; it adds a subtle depth of flavor but is optional.
- Ditalini pasta is traditional, but you can substitute with small elbow macaroni or another small pasta shape if needed.
- For a vegetarian version, omit the ground beef and use vegetable broth instead of beef broth.
- Leftovers taste even better the next day after flavors have had time to meld.
- Adjust the crushed red pepper flakes to control the spice level according to your preference.
