Pasta Fagioli, a classic Italian soup, brings back memories of cozy family dinners and hearty meals shared with loved ones. This recipe, inspired by the beloved dish served at Olive Garden, is the epitome of comfort food. Its rich, savory flavors and satisfying textures make it a perennial favorite, perfect for chilly evenings or any time you crave a bowl of something warm and nourishing.
The beauty of Pasta Fagioli lies in its simplicity and versatility. Originating from Italian peasant cuisine, this dish was traditionally made with inexpensive ingredients that were readily available. The name “Pasta e Fagioli” literally translates to “pasta and beans,” highlighting its main components. Over time, this humble soup has evolved, with each family adding their unique twist to the recipe.
For me, this dish is a reminder of Sunday afternoons spent in the kitchen with my grandmother, chopping vegetables and stirring the pot while she shared stories from her childhood in Italy. The aroma of simmering tomatoes and garlic would fill the house, drawing everyone to the kitchen in anticipation. Even today, the scent of Pasta Fagioli brings back those cherished memories and the warmth of family gatherings.
Ingredients and Their Roles
Main Ingredients:
1 pound extra lean ground beef, browned and drained: Provides a rich, savory base and protein for the soup.
1 cup chopped onion: Adds a subtle sweetness and depth of flavor.
1 cup chopped carrots: Brings a natural sweetness and color to the dish.
½ cup chopped celery: Adds a slight bitterness that balances the sweetness of the carrots.
1 can (14 to 15 ounces) diced tomatoes with juice: Gives the soup its robust tomato base.
1 can (14 to 15 ounces) kidney beans, rinsed and drained: Adds heartiness and texture.
1 can (14 to 15 ounces) white beans, rinsed and drained: Provides additional protein and a creamy texture.
4 cups beef broth: Enhances the soup’s depth of flavor.
1 jar (24 to 26 ounces) tomato-basil marinara or pasta sauce: Infuses the soup with a rich, tomatoey flavor and herbs.
1-1/2 teaspoons oregano: Adds an earthy, aromatic quality.
¾ teaspoon hot pepper sauce (such as Tabasco): Gives the soup a subtle kick.
½ teaspoon salt: Enhances all the flavors.
½ teaspoon black pepper: Adds a mild spiciness.
Additional Ingredients for Serving:
1-1/4 cups dry pasta (fusilli, shells, or ditalini), cooked separately: Adds bulk and texture to the soup.
¼ cup chopped fresh parsley (optional): Adds a fresh, bright finish.
Grated Parmesan (optional): Provides a salty, umami flavor that complements the soup.
Step-by-Step Instructions
Preparation:
Brown the Ground Beef: Start by browning 1 pound of extra lean ground beef in a large skillet over medium heat. Break the meat into small pieces as it cooks. Once browned, drain any excess fat and transfer the beef to a 6 to 7-quart slow cooker.
Chop the Vegetables: While the beef is browning, chop 1 cup of onion, 1 cup of carrots, and ½ cup of celery. These vegetables will add a delightful mix of flavors and textures to your soup.
Combine Ingredients in the Slow Cooker:
Add the chopped onions, carrots, and celery to the slow cooker with the browned beef.
Pour in 1 can of diced tomatoes with juice, 1 can of rinsed and drained kidney beans, and 1 can of rinsed and drained white beans.
Add 4 cups of beef broth and 1 jar of tomato-basil marinara or pasta sauce.
Sprinkle in 1-1/2 teaspoons of oregano, ¾ teaspoon of hot pepper sauce, ½ teaspoon of salt, and ½ teaspoon of black pepper.
Cooking:
Set the Slow Cooker: Stir all the ingredients together in the slow cooker until well combined. Cover the slow cooker and set it to LOW. Allow the soup to cook for 5 to 7 hours, or until the vegetables are tender and the flavors have melded together.
Prepare the Pasta:
About 15 to 20 minutes before the soup is done, cook 1-1/4 cups of dry pasta according to the package directions. Fusilli, shells, or ditalini work well for this recipe. Drain the pasta and set it aside.
Finish the Soup:
Combine Pasta and Soup: Once the vegetables in the soup are tender, add the cooked pasta to the slow cooker. Stir to combine. Taste the soup and adjust the seasoning with additional salt or herbs if needed.
Serve:
Ladle the soup into bowls. If desired, top each serving with a sprinkle of chopped fresh parsley and a generous helping of grated Parmesan cheese. These additions will add a fresh and savory note to your dish.
Variations and Substitutions
One of the great things about Pasta Fagioli is its flexibility. Here are some variations and substitutions you can try:
- Meat Variations: Instead of ground beef, you can use ground turkey or Italian sausage for a different flavor profile.
- Vegetarian Option: Omit the meat and use vegetable broth instead of beef broth. You can add more beans or some chopped zucchini for added texture and nutrition.
- Spiciness: Adjust the amount of hot pepper sauce to suit your taste. If you prefer a milder soup, reduce the hot pepper sauce or omit it altogether.
- Beans: Feel free to experiment with different types of beans such as black beans or chickpeas.
- Pasta: Any small pasta shape will work well in this soup. Try using elbow macaroni, small shells, or even orzo.
Conclusion
This Olive Garden-inspired Slow Cooker Pasta Fagioli is a delightful, hearty soup that is both easy to make and incredibly satisfying. Its rich, savory flavors and comforting textures make it a perfect dish for any occasion. Whether you’re looking to warm up on a cold day, enjoy a nutritious meal, or bring a taste of Italy to your table, this recipe is sure to become a favorite in your household.
The slow cooker does most of the work, allowing you to enjoy a delicious, homemade meal with minimal effort. Plus, the versatility of the ingredients means you can easily adapt the recipe to suit your preferences or dietary needs. With its combination of tender vegetables, flavorful beef, and satisfying pasta, this Pasta Fagioli is a dish that brings comfort and joy with every bite.
So gather your ingredients, set your slow cooker, and let the enticing aromas fill your kitchen. Share this delightful soup with your family and friends, and create your own memories around the dinner table. Buon appetito!
Olive Garden Slow Cooker Pasta Fagioli
Ingredients
- 1 pound extra lean ground beef browned and drained
- 1 cup chopped onion
- 1 cup chopped carrots
- ½ cup chopped celery
- 1 can 14-15 oz diced tomatoes with juice
- 1 can 14-15 oz kidney beans, rinsed and drained
- 1 can 14-15 oz white beans, rinsed and drained
- 4 cups beef broth
- 1 jar 24-26 oz tomato-basil marinara or pasta sauce
- 1½ teaspoons oregano
- ¾ teaspoon hot pepper sauce optional
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1¼ cups dry pasta fusilli, shells, or ditalini, cooked separately
- ¼ cup chopped fresh parsley optional
- Grated Parmesan optional
Instructions
Prepare the Ingredients:
- Brown 1 pound of extra lean ground beef in a skillet over medium heat. Drain excess fat and transfer to a 6 to 7-quart slow cooker.
- Chop 1 cup of onion, 1 cup of carrots, and ½ cup of celery.
Combine in Slow Cooker:
- Add chopped onions, carrots, celery, 1 can of diced tomatoes with juice, 1 can each of rinsed kidney and white beans, 4 cups of beef broth, and 1 jar of tomato-basil marinara sauce to the slow cooker.
- Stir in 1½ teaspoons of oregano, ¾ teaspoon of hot pepper sauce, ½ teaspoon of salt, and ½ teaspoon of black pepper.
Cook the Soup:
- Stir the ingredients in the slow cooker until well combined. Cover and set to LOW. Cook for 5-7 hours, until vegetables are tender.
Prepare the Pasta:
- About 15-20 minutes before the soup is done, cook 1¼ cups of dry pasta according to package directions. Drain and set aside.
Finish and Serve:
- Once the vegetables are tender, stir the cooked pasta into the soup. Adjust seasoning as needed.
- Ladle into bowls, and garnish with chopped fresh parsley and grated Parmesan, if desired.
