...
Go Back
Close-up of a hearty portion of pasta e fagioli with colorful vegetables on a wooden board.

Slow Cooker Olive Garden Pasta e Fagioli: Hearty Olive Garden Pasta with Colorful Vegetables

A comforting and hearty soup combining pasta, beans, and vegetables, inspired by Olive Garden's Pasta e Fagioli, perfect for a cozy meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Soup
Cuisine: Italian-American
Calories: 450
Ingredients Method Notes

Ingredients
  

Meat and Aromatics
  • 1 pound ground beef
  • 1 diced onion
  • 2 cloves garlic minced
Canned Beans and Tomatoes
  • 1 can (15 oz) cannellini beans drained and rinsed
  • 1 can (15 oz) kidney beans drained and rinsed
  • 1 can (28 oz) diced tomatoes
Broth and Vegetables
  • 4 cups vegetable broth
  • 1 cup carrots diced
  • 1 cup celery diced
  • 1 cup bell peppers diced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • to taste Salt and pepper
Pasta and Garnishes
  • 8 ounces ditalini pasta
  • Grated Parmesan cheese for serving
  • Fresh parsley for garnish

Method
 

  1. Brown ground beef with onion and garlic in a skillet; drain excess fat.
  2. Transfer beef mixture to slow cooker, add beans, tomatoes, broth, vegetables, herbs, salt, and pepper; stir to combine.
  3. Cook on low for 6-8 hours or high for 3-4 hours.
  4. Add ditalini pasta in the last 30 minutes; stir and cook until tender.
  5. Serve hot, garnished with Parmesan cheese and parsley.

Notes

For a vegetarian version, substitute the ground beef with additional vegetables or plant-based protein.