Description
Warm up your evenings with Slow Cooker Olive Garden Pasta e Fagioli, a comforting Italian soup that brings together tender ground beef, hearty beans, and vibrant vegetables simmered in a savory broth. This flavorful dish is perfect for family gatherings or cozy dinners, offering an effortless way to enjoy a nutritious meal that will have everyone asking for more.
Ingredients
Scale
- 1 lb lean ground beef
- 1 can (15 oz) low-sodium kidney beans, rinsed and drained
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 1 cup ditalini pasta
- 4 cups low-sodium beef broth
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil
Instructions
- Heat olive oil in a skillet over medium heat. Add ground beef and cook until browned. Stir in onions and garlic; cook until softened.
- Transfer the meat mixture to the slow cooker. Add diced tomatoes, kidney beans, carrots, celery, and beef broth. Stir well.
- Cover and cook on low for 6–8 hours or high for 3–4 hours.
- About 30 minutes before serving, stir in the ditalini pasta to cook until al dente.
- Serve hot with optional grated cheese on top.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours
- Category: Main
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 320
- Sugar: 6g
- Sodium: 580mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 23g
- Cholesterol: 70mg
Keywords: Feel free to substitute ground turkey for a leaner option. Rinse kidney beans thoroughly to reduce sodium content. Adjust seasonings to taste before serving for optimal flavor.