Olive Garden Pasta e Fagioli Soup
Olive Garden Pasta e Fagioli Soup copycat recipe tastes just like the original. This hearty, Italian-seasoned soup is easily made in a slow cooker.
Servings: 20 servings
Calories: 243kcal
Equipment
- Crockpot Slow Cooker
Ingredients
- 2 pounds ground beef
- 1 onion, chopped
- 3 shredded carrots
- 1 cup chopped celery
- 1 (28-ounce) can diced tomatoes, undrained
- 1 (16-ounce) can red kidney beans, drained
- 1 (16-ounce) can white kidney beans, drained
- 4 cups beef stock
- 3 teaspoons dried oregano
- 2 teaspoons salt
- 2 teaspoons pepper
- 1 ½ tablespoons dried parsley, plus more for garnish
- 1 teaspoons Tabasco sauce
- 1 (24-ounce) bottle Prego Traditional pasta sauce
- 8 ounces ditalini pasta
- Parmesan cheese, for serving
Instructions
- Brown ground beef in a large skillet. Drain fat.
- Add beef and all ingredients except the pasta and Parmesan cheese into a large slow cooker. Cook on low for 7-8 hours or high for 4-5 hours.
- Before serving, cook pasta according to package directions. Drain and add to soup.
- Serve in bowls topped with Parmesan cheese and parsley if desired.
Video
Notes
I love to serve this soup with crusty bread, breadsticks, or corn bread.
Nutrition
Calories: 243kcal | Carbohydrates: 24g | Protein: 15g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 32mg | Sodium: 295mg | Potassium: 645mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1726IU | Vitamin C: 7mg | Calcium: 57mg | Iron: 3mg