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Olive Garden Slow Cooker Pasta Fagioli Recipe

Olive Garden Slow Cooker Pasta Fagioli Recipe
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Indulge in the comforting warmth of this Olive Garden Slow Cooker Pasta Fagioli Recipe, a delicious blend of tender pasta, nutritious beans, and vibrant vegetables simmered in a savory tomato broth. Perfect for chilly nights or family gatherings, this hearty soup is not only easy to prepare but also loaded with flavors that will have everyone coming back for seconds. With the slow cooker doing all the work, you can enjoy a stress-free meal without compromising on taste or nutrition.

Ingredients

Scale
  • 1 lb ground beef
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 cans (15 oz each) kidney beans, drained and rinsed
  • 1 can (15 oz) great northern beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes (with juices)
  • 2 cups beef broth
  • 1 cup carrots, diced
  • 2 celery stalks, chopped
  • 1 ½ cups uncooked small pasta (like ditalini or elbow macaroni)
  • 2 cups spinach (optional, for added color and nutrition)

Instructions

  1. In a large skillet over medium-high heat, brown the ground beef until fully cooked. Drain excess fat and transfer to the slow cooker.
  2. Add chopped onion, minced garlic, diced carrots, chopped celery, kidney beans, and great northern beans to the slow cooker.
  3. Pour in beef broth and diced tomatoes with their juices. Stir in dried basil, oregano, thyme, bay leaf, salt, and pepper.
  4. Cover and cook on low for 6 hours or high for 3 hours.
  5. About 30 minutes before serving, stir in uncooked pasta and cook until tender.
  6. If desired, stir in spinach just before serving for added color and nutrition.

Nutrition

Find it online: https://tastebykylie.com/olive-garden-slow-cooker-pasta-fagioli-recipe/

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