Olive Garden’s Knock-Off Pasta Fagioli
I found this recipe on Pinterest over a year ago and it’s become a meal that I make in any season and have brought to many different parties and dinners. It makes a huge amount, so make sure you have room in your fridge or freezer for leftovers. In fact, I halve the original recipe and fill my slow cooker to the top! I can’t imagine anyone having a slow cooker big enough that would actually fit the ingredients in the original recipe.
I don’t often go to Olive Garden, but I do remember getting their Pasta Fagioli soup many, many years ago and I have to say, I think this is even better!
- 1 lb. ground beef (or ground turkey)
- 1-2 TBS olive oil
- 1 onion, chopped
- 2 carrots, shredded (I use a half bag of shredded carrots)
- 1/2 c. celery, chopped
- 1 (28 oz.) cans diced tomatoes, undrained
- 1 (16 oz.) can red kidney beans, drained
- 1 (16 oz.) can white kidney beans, drained
- 2 cups beef stock
- 2 tsp. oregano
- 1 tsp. pepper
- 1 TBS. parsley
- 1 tsp. tabasco sauce
- 1 (8-10 oz) jar canned spaghetti or marinara sauce
- 4-6 oz. pasta
Brown the beef or turkey in 1-2 TBS olive oil. Drain the liquid and add the meat to your slow cooker.
Chop your carrots, onion and celery.
Add the remaining ingredients besides the pasta to your slow cooker. Mix well.
Cook on low for 7-8 hours (I’ve never cooked this on high, but I imagine you would cook it for 3-4 hours).
Cook the pasta on the stove top and add to the soup before serving.
*Tip! I like to only add pasta to my bowl rather than putting all of the pasta in the slow cooker. There WILL be leftovers with this recipe unless you’re serving 8 or more people. If the pasta is left in the soup for several days in the fridge, it will soak up a lot of the liquid and get mushy.