Easy and Flavorful Slow Cooker Olive Garden Pasta Fagioli Recipe

Slow Cooker Olive Garden Pasta Fagioli Recipe

When I cooked Olive Garden Slow Cooker Pasta Fagioli, everyone loved it!



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

1½ tsp oregano

4 c. beef broth

1¼ 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


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.


I found that one can of chopped tomatoes was unnecessary. In addition, I reduced the amount of spicy pepper sauce to mere three-quarters of a teaspoon.

In addition, I prepared the spaghetti separately and mixed it in right before serving. When you add uncooked dry pasta to soups, it expands and absorbs a lot of liquid.

How To Make it Gluten free

Use beef broth that is explicitly labeled as gluten-free such as Swanson Beef Broth, and always check the ingredients.

Use gluten-free pasta like Fusilli Gluten Free from Barilla.


Keywords: Olive Garden Pasta Fagioli