Slow Cooker Olive Garden Pasta e Fagioli
Warm up your evenings with Slow Cooker Olive Garden Pasta e Fagioli, a comforting dish that perfectly blends hearty pasta, tender beans, and vibrant vegetables in a savory broth. This easy recipe is ideal for family gatherings or cozy dinners, delivering a delicious experience that will have everyone coming back for seconds. With minimal prep time and the convenience of a slow cooker, you can relax while this satisfying meal cooks to perfection. Whether you’re serving it on a chilly night or for a casual get-together, this dish is sure to impress.
- Prep Time: 15 minutes
- Cook Time: 6–8 hours
- Total Time: 0 hours
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Slow Cooking
- Cuisine: Italian
Ingredients
Scale
- 1 lb lean ground beef
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 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 tsp Italian seasoning
- 4 cups beef broth (low-sodium preferred)
- 1 cup ditalini pasta
Instructions
- Heat olive oil in a skillet over medium heat. Brown the ground beef until no longer pink; add onions and garlic and sauté until soft.
- Transfer the meat mixture to the slow cooker. Add diced tomatoes, kidney beans, carrots, celery, Italian seasoning, 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 until cooked al dente.
- Serve hot with optional grated Parmesan cheese on top.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 540mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 60mg