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Olive Garden Pasta Fagioli Recipe Copycat Crock Pot

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Crock pot pasta fagioli soup Copy cat Olive Garden pasta fagioli soup
Crock pot pasta fagioli soup Copy cat Olive Garden pasta fagioli soup from www.eatingonadime.com

Description

Olive Garden’s Pasta Fagioli is a delicious and comforting soup that’s full of flavor and perfect for cold weather. This copycat recipe is slow cooked in a crock pot, giving it a deep and robust flavor. It’s made with a combination of various beans, ground beef, and a rich tomato broth. It’s topped off with ditalini pasta, creating a hearty and filling soup for any night of the week.

Prep Time:

This recipe doesn’t take much preparation time. All it requires is some chopping and measuring. You’ll need to dice the onion and carrots, mince the garlic, and measure out the other ingredients. This should only take about 10 minutes.

Cook Time:

This recipe takes about 6-8 hours in the crock pot. The slow cooking time gives the soup time to develop its flavor. When it’s done, the vegetables and beans should be tender and the broth should be thick and rich.

Ingredients:

  • 1 onion, diced
  • 2 carrots, diced
  • 3 cloves garlic, minced
  • 1 pound ground beef
  • 1 can (14.5 ounces) diced tomatoes
  • 1 can (15 ounces) red kidney beans, drained and rinsed
  • 1 can (15 ounces) cannellini beans, drained and rinsed
  • 1 can (10 ounces) tomato sauce
  • 4 cups beef broth
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1 teaspoon thyme
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 1/2 cup ditalini pasta
  • Grated parmesan cheese, for serving

Instructions:

1. Place the onion and carrots in the crock pot. Add the garlic, ground beef, and diced tomatoes.
2. Drain and rinse the beans and add them to the crock pot. Add the tomato sauce and beef broth.
3. Add the oregano, basil, thyme, garlic powder, onion powder, salt and pepper. Stir to combine.
4. Cover and cook on low for 6-8 hours.
5. About 30 minutes before serving, add the ditalini pasta to the soup. Cover and continue cooking.
6. When the pasta is cooked, ladle into bowls and garnish with grated parmesan cheese.

Equipment:

You’ll need a crock pot for this recipe. You’ll also need a cutting board, chef’s knife, measuring cups and spoons, and a ladle.

Notes:

This soup can easily be made vegetarian by omitting the ground beef and using vegetable broth instead of beef broth. You can also use any type of small pasta in place of the ditalini. If you don’t have any of the herbs listed, you can use Italian seasoning instead.

Nutrition: Per Serving

  • Calories: 344
  • Fat: 8g
  • Carbohydrates: 46g
  • Protein: 19g
  • Fiber: 10g
  • Sugar: 6g

Recipe Tips:

This soup tastes even better the next day, so it’s great for making ahead. You can also freeze it for up to 2 months. To reheat, thaw in the refrigerator overnight, then reheat on the stovetop or in the microwave. Serve with a side of crusty bread for a complete meal.


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