If you’ve ever craved that heartwarming, authentic taste of Olive Garden’s famous soup, then you are absolutely going to love this Crockpot Olive Garden Pasta Fagioli Recipe. It’s everything you adore about the restaurant classic, but made effortlessly in your slow cooker. Imagine tender ground beef, a medley of fresh vegetables, perfectly seasoned beans, and tender ditalini pasta all swimming in a rich, savory tomato broth. This recipe brings cozy comfort and Italian charm right to your kitchen without any fuss. Trust me, it’s a game-changer for weeknight dinners and cozy weekend meals alike.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the key to making this recipe shine. Each item plays a vital role in building its deep, layered flavors and hearty texture, guaranteeing every spoonful bursts with authentic taste and satisfying goodness.
- Olive oil: Essential for browning the beef and adding a subtle fruitiness to the base of the soup.
- Lean ground beef: Provides savory richness and a satisfying protein element.
- Yellow onion: Adds sweetness and depth when sautéed with the beef.
- Carrots: Incorporate a gentle earthiness and lovely color contrast.
- Celery: Offers that classic aromatic crunch, balancing the soup’s flavors.
- Garlic cloves: Infuse the broth with unmistakable aromatic warmth.
- Low-sodium beef broth: Creates a hearty, meaty foundation without overpowering saltiness.
- Tomato sauce: Gives body and a rich tomato base for that iconic flavor.
- Diced tomatoes: Bring fresh brightness and textured chunks to the mix.
- Red kidney beans: Add creaminess and protein, enhancing the soup’s heartiness.
- Cannellini beans: Soften the bite with their delicate creaminess.
- Italian seasoning: A fragrant blend of herbs that ties everything together beautifully.
- Dried oregano, basil, thyme: Classic Italian herbs for depth and complexity.
- Crushed red pepper flakes: Just a touch for gentle heat that wakes up your taste buds.
- Kosher salt and black pepper: For balanced seasoning throughout the cooking process.
- Bay leaf: Adds subtle herbal notes simmered into the broth.
- Parmesan rind (optional): A secret ingredient that takes the broth’s umami to another level.
- Ditalini pasta: Small, tubular pasta that perfectly soaks up the soup’s luscious broth.
- Grated Parmesan cheese: For topping each bowl with a salty, cheesy finish.
- Fresh parsley: Adds a pop of color and fresh herbal brightness at serving time.
How to Make Crockpot Olive Garden Pasta Fagioli Recipe
Step 1: Brown the beef and sauté the vegetables
Start by heating olive oil in a large skillet over medium-high heat. Add your lean ground beef and cook it until browned, breaking it up so there are no large clumps left. Season the beef with half of your salt and pepper to build flavor right from the start. Then, toss in the diced onion, carrots, and celery. Cook them together until the vegetables soften slightly and become fragrant. Finally, stir in the garlic for just a quick 30 seconds to release its essence without burning.
Step 2: Combine ingredients in the Crockpot
Transfer the delicious beef and vegetable mixture straight into your slow cooker. Pour in the beef broth, tomato sauce, and diced tomatoes with their juice. Add both types of beans, sprinkling in the Italian seasoning along with oregano, basil, thyme, crushed red pepper, and the rest of your salt and pepper. Give it a good stir so everything is nicely mixed. Nestle in the bay leaf and Parmesan rind, if using, to infuse wonderful herbal and cheesy richness.
Step 3: Let the flavors marry
Cover your Crockpot and set it to cook on low for 6 to 8 hours, or if you’re pressed for time, on high for 3 to 4 hours. During this time, the vegetables will become perfectly tender, the beef deeply savory, and the herbs and spices will meld together into a luscious, comforting broth that tastes like it’s been simmering all day.
Step 4: Cook the ditalini pasta
About 20 minutes before serving, bring a large pot of salted water to a boil. Cook the ditalini pasta according to the package instructions until just al dente — not mushy, but tender enough to soak up the broth. Drain it well so it doesn’t water down your soup when mixed in or served beneath.
Step 5: Final touches before serving
Remove the bay leaf and Parmesan rind from the slow cooker and discard. Give the soup a good stir, tasting and adjusting seasoning if needed. To serve, place a spoonful of the pasta into each bowl, then ladle the hot, flavorful Pasta Fagioli over it. Finish with fresh parsley and a generous sprinkle of grated Parmesan for that signature touch.
How to Serve Crockpot Olive Garden Pasta Fagioli Recipe
Garnishes
A light sprinkle of chopped fresh parsley adds a vibrant burst of color and freshness that balances the soup’s savory richness. Don’t forget that final handful of grated Parmesan cheese; it melts beautifully into the hot soup, offering just the right hint of salty, nutty flavor that makes every bite special.
Side Dishes
Crispy, crusty bread is nearly essential for soaking up every last drop of that heavenly broth. A simple green salad dressed with lemon vinaigrette complements the Pasta Fagioli well, adding crispness and a refreshing contrast to the hearty soup.
Creative Ways to Present
For a fun twist, serve the soup in small, hollowed-out bread bowls for an elegant and rustic presentation. You can also layer a bit of pasta at the bottom of each bowl before ladling the soup over it, making every spoonful perfectly balanced between pasta and broth. A drizzle of good-quality extra virgin olive oil on top right before serving lends a touch of silkiness and depth.
Make Ahead and Storage
Storing Leftovers
After enjoying this comforting Crockpot Olive Garden Pasta Fagioli Recipe, store any leftovers in airtight containers in the refrigerator. It keeps well for 3 to 4 days, allowing the flavors to develop even further as it rests.
Freezing
This soup freezes beautifully. Just make sure it has completely cooled before portioning it into freezer-safe containers. For best texture, freeze the soup without the pasta; add freshly cooked ditalini when reheating later to avoid mushiness.
Reheating
Reheat on the stovetop over medium heat, stirring occasionally until warmed through. Add fresh cooked pasta to each serving as you reheat to maintain the perfect al dente bite and prevent the soup from becoming overly thick or gummy.
FAQs
Can I make this recipe vegetarian?
Absolutely! Simply omit the ground beef and use vegetable broth instead of beef broth. You can add extra beans or sautéed mushrooms for a meaty texture and robust flavor.
What type of pasta works best for Pasta Fagioli?
Ditalini pasta is traditional due to its small, tubular shape that holds the broth perfectly, but you can substitute with small elbow macaroni or mini shells if you prefer.
Is it okay to use canned beans or should I soak dry beans?
Canned beans are perfectly fine and save time for this recipe. Just be sure to drain and rinse them well to reduce excess sodium and improve flavor.
Can I prepare this recipe in advance?
Yes, in fact, making this soup a day ahead allows the flavors to meld beautifully. Just reheat gently and add fresh cooked pasta when ready to serve.
How spicy is this recipe?
It has a gentle warmth from the crushed red pepper flakes that can easily be adjusted up or down to your taste. If you prefer it milder, simply reduce or omit the flakes.
Final Thoughts
This Crockpot Olive Garden Pasta Fagioli Recipe is truly a kitchen treasure — easy to make, bursting with flavor, and incredibly comforting. Whether you’re feeding a crowd or craving a simple weeknight meal, this soup hits all the right notes. I can’t recommend it enough for those moments when you want hearty, homemade warmth with minimal effort. You have to try it and make it your own family favorite!
Print
Crockpot Olive Garden Pasta Fagioli Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours 20 minutes
- Total Time: 6 hours 35 minutes
- Yield: 8 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian-American
Description
This hearty Crockpot Olive Garden Pasta Fagioli is a comforting Italian-inspired soup featuring lean ground beef, two types of beans, diced vegetables, and a rich tomato-beef broth slow-cooked to perfection. The soup is finished with tender ditalini pasta, freshly grated Parmesan cheese, and chopped parsley, providing a balanced meal full of flavors and textures reminiscent of the classic Olive Garden favorite.
Ingredients
Meat and Vegetables
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
Liquids and Tomatoes
- 4 cups low-sodium beef broth
- 1 can (15 ounces) tomato sauce
- 1 can (14.5 ounces) diced tomatoes, undrained
Beans
- 1 can (15 ounces) red kidney beans, drained and rinsed
- 1 can (15 ounces) cannellini beans, drained and rinsed
Herbs and Seasonings
- 2 teaspoons Italian seasoning
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes
- 1 1/2 teaspoons kosher salt, divided
- 1 teaspoon black pepper, divided
- 1 bay leaf
Additional Ingredients
- 1 Parmesan rind (about 2 inches), optional
- 1 1/2 cups (6 ounces) dry ditalini pasta
- 1/2 cup grated Parmesan cheese, for serving
- 2 tablespoons chopped fresh parsley, for serving
Instructions
- Brown the Beef: Heat the olive oil in a large skillet over medium-high heat. Add the lean ground beef and cook, breaking it into crumbles, until no pink remains. Season the beef with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper as it cooks to enhance flavor.
- Sauté Vegetables: Add the diced onion, carrots, and celery to the skillet with the browned beef. Cook for 4 to 5 minutes, stirring often, until the vegetables start to soften. Stir in the minced garlic and cook for 30 seconds until fragrant, taking care not to burn the garlic.
- Prepare Slow Cooker Base: Transfer the cooked beef and vegetables to the bowl of a 6-quart or larger slow cooker. Pour in the beef broth, tomato sauce, and diced tomatoes with their juices for a rich and flavorful base.
- Add Beans and Seasonings: Add the drained kidney beans and cannellini beans to the slow cooker. Sprinkle in the Italian seasoning, dried oregano, dried basil, dried thyme, crushed red pepper flakes, the remaining 1 teaspoon kosher salt, and remaining 1/2 teaspoon black pepper. Stir well to combine all ingredients evenly.
- Add Bay Leaf and Parmesan Rind: Tuck the bay leaf and Parmesan rind (if using) into the soup, ensuring they are submerged in the liquid to infuse deep, savory flavors. Cover the slow cooker with the lid securely.
- Slow Cook the Soup: Cook the soup on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until the vegetables are tender and the flavors have melded beautifully into a rich broth.
- Cook the Pasta: About 20 minutes before serving, bring a large pot of salted water to a boil. Add the ditalini pasta and cook according to package directions until just al dente. Drain the pasta well to prevent overcooking.
- Finish the Soup: Remove the bay leaf and Parmesan rind from the slow cooker and discard. Stir the soup gently and taste, adjusting seasoning if needed to balance flavors.
- Serve: Add a spoonful of the cooked ditalini pasta to each bowl. Ladle the hot Pasta Fagioli soup over the pasta, layering for a pleasing presentation.
- Garnish and Enjoy: Top each bowl with about 1 tablespoon grated Parmesan cheese and a sprinkle of chopped fresh parsley for freshness. Serve immediately, optionally accompanied by crusty bread or a side salad for a complete meal.
Notes
- For a vegetarian version, omit the ground beef and use vegetable broth instead of beef broth.
- Adjust the crushed red pepper flakes to your desired spice level or omit if sensitive to heat.
- If you do not have a Parmesan rind, the soup will still be flavorful, but the rind adds depth and umami.
- Cooking pasta separately prevents it from becoming mushy in the slow cooker and allows better texture control.
- Leftovers keep well refrigerated for up to 4 days and reheat nicely on the stovetop or microwave.
- Adding a splash of balsamic vinegar before serving can brighten the flavors if desired.
