Slow Cooker Olive Garden Pasta Fagioli: This pasta dish is always a huge hit with the whole group. Absolutely a dish I will be recreating over and over again!
Slow Cooker Olive Garden Pasta Fagioli
I have been making this slow cooker version of my favorite Olive Garden Pasta Fagioli, and I am still amazed at how this comes out perfectly every time! To make this delicious pasta dish, all you need are basic ingredients. You probably already have most of these in your kitchen.
What you need To Make This Olive Garden Pasta Fagioli:
- Extra-lean ground beef
- Onion
- Carrots
- Celery
- A can of diced tomatoes with juice
- Kidney beans
- White beans Beef broth
- A jar of tomato-basil marinara or pasta sauce
- Oregano
- Hot pepper sauce like Tabasco
- Dry pasta such as fusilli or ditalini
- Parmesan and fresh parsley (optional)
To make this recipe gluten-free (you should use these ingredients instead):
- Be careful when buying beef broth/stock as they may include gluten-contaminating ingredients like wheat. Look for products labeled as gluten-free, like Swanson Beef Broth, and always check the ingredients.
- Use gluten-free pasta like Barilla Fusilli Gluten Free.
Steps To Make Slow Cooker Olive Garden Pasta Fagioli
Step 1: In a slow cooker, combine cooked and drained ground beef, onion, carrots, celery, tomatoes, beans, broth, pasta sauce, oregano, hot pepper sauce, salt, and pepper.
Onion:
Kidney beans:
White beans:
Hot pepper sauce:
Tomatoes:
Want To Save This Recipe?
Pasta Sauce:
Salt, and pepper:
Broth:
Cooked and drained ground beef:
Step 2: Cover and cook on LOW for 5–7 hours until veggies are cooked.
Step 3: Stir spaghetti into the soup before serving. Adjust salt and herbs to suit your taste.
Step 4: If preferred, sprinkle with parmesan and fresh parsley.
Suggested Alternate Ingredients for Olive Garden’s Pasta Fagioli Recipe
- I adjusted a couple of things. I found that one can of chopped tomatoes was unnecessary. And I limited my intake of spicy sauce. So I reduced Tabasco to three-quarters of a teaspoon.
- The spaghetti was prepared separately and tossed in just before serving. When dry pasta is added uncooked to soups, it absorbs a lot of liquid and expands, which can be annoying.
- Whenever I have the time and energy, it’s worth the additional effort in my book, but I recognize that there are times when that’s not the case. If you don’t think it’s worth it, during the final half an hour of cooking time you may add 1 cup of dry pasta to your slow cooker and cook it for another 15 to 30 minutes, until it’s soft.
- For this Olive Garden Slow Cooker Pasta Fagioli recipe, I brown the meat and slow simmer the soup without having to clean two pots and a pan.
Frequently Asked Questions
How Long Does Pasta e Fagioli Last?
This soup, once prepared, keeps well in the refrigerator for up to five days. To minimize space, you may store it in either a big, airtight container or a large zip-top bag. Remember that the noodles will absorb some additional liquid as the soup rests for a longer period.
Can I Freeze Pasta Fagioli Soup?
Yes. It freezes well for up to three months, assuming it is stored in an airtight container (with a headspace of 3/4 inch to accommodate liquid expansion). I normally freeze the soup and the cooked pasta (tossed in olive oil) separately. It’s best to let it defrost in the fridge overnight before reheating.
In this Classic Pasta Fagioli Recipe, how many calories/WW POINTS are there?
You can feed ten people with this slow cooker version of Olive Garden’s Pasta Fagioli. Each dish, by my count, contains 238 calories and 5 SmartPoints (Green plan), 4 SmartPoints (Blue plan), 4 SmartPoints (Purple plan), and 5 PointsPlus (Old plan).
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Easy and Flavorful Slow Cooker Olive Garden Pasta Fagioli Recipe
Ingredients
- 1 c. chopped onion
- 1 lb extra lean ground beef browned and drained
- 1 c. chopped carrots
- ½ c. chopped celery
- 1 can 14 to 15 oz. kidney beans, rinsed and drained
- 1 can 14 to 15 oz. diced tomatoes with juice
- 1 can 14 to 15 oz. white beans, rinsed and drained
- 1 jar 24 to 26 oz. tomato-basil marinara or pasta sauce
- 1-½ tsp oregano
- 4 c. beef broth
- 1-¼ c. dry pasta for this recipe, I used fusilli, but you can use shells or ditalini, too. Make sure to cook the pasta separately following the package directions.
- ¾ tsp hot pepper sauce such as Tabasco
- Grated Parmesan optional, for serving
- ¼ c. chopped fresh parsley optional, for serving
- ½ tsp salt
- ½ tsp black pepper
Instructions
- Six- to seven-quart slow cookers are recommended to make this pasta dish.
- Cooked and drained ground beef, onions, carrots, celery, tomatoes, beans, broth, pasta sauce, oregano, hot pepper sauce, salt, and pepper should all be combined in a slow cooker.
- Cook, covered, on LOW for 5–7 hours, or until veggies are at the desired tenderness.
- Pasta should be added to the soup right before it is served. Adjust the seasonings and flavor of the soup to your liking.
- Garnish with freshly minced parsley and grated parmesan before serving.
Notes
CHECK OUT THESE AWESOME, EASY RECIPES:
- Delicious Brown Sugar Glazed Ham Recipe
- Deliciously Moist Kentucky Butter Cake Recipe
- Raspberry Cream Cheese Coffee Cake
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
