OLIVE GARDEN PASTA E FAGIOLI SOUP

This Crock Pot Olive Garden Pasta e Fagioli soup is the best recipe! Full of ground beef, pasta, veggies all in a flavorful Italian soup!
I will be the first to admit that the first time I ever heard of or tasted this soup was at Olive Garden. I know it existed in Italy long before Olive Garden was ever around but it was Olive Garden that introduced me to this seriously yummy and hearty soup.

OLIVE GARDEN PASTA E FAGIOLI SOUP

INGREDIENTS:

  • 1 pound ground beef
  • 2 tsp dried parsley
  • 2 stalks celery, finely diced
  • 1 (15 oz) can diced tomatoes, undrained
  • 1 (15 oz) can dark red kidney beans, drained and rinsed
  • 1 (15 oz) can cannellini beans, drained and rinsed
  • 1 tsp ground black pepper
  • 1 small onion, finely diced
  • 2 carrots, finely diced
  • 1 (26 oz) container beef stock (or 3 cups)
  • 1 (25 oz) jar jar spaghetti sauce
  • 2 tsp dried oregano
  • 1/2 tbsp salt
  • 1 cup ditalini pasta (or your favorite pasta shape)

OLIVE GARDEN PASTA E FAGIOLI SOUP

INSTRUCTIONS:

  1. Brown and crumble ground beef.
  2. Drain excess grease.
  3. Add all the other ingredients to the slow cooker (except for pasta) and stir.
  4. Set slow cooker on low for 6-8 hours or on high for 4-5 hours
  5. During the last 30 minutes or so of cooking, add in the pasta and stir.

Notes:
Pasta likes to absorb a lot of the liquid so if you like your soup a bit more soupy, be prepared to have an extra can of beef broth handy. You can add it in towards the end.

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