This turned out really well, so I thought Iâ€™d share. It is quite delicious!!! The only things I did different were add some real onion and the minced garlic to the beef while browning. I still added some onion flakes to the Crockpot as directed, though. Oh, and I used white northern beans with the red kidney beans instead of pinto beans. For the pasta I used Ditalini and I used a jar of the Prego traditional style spaghetti sauce. Iâ€™m not even really fond of pasta fagioli, but I loved this!! Don and Jaime loved it too. I made it in a very large Crockpot and it was FULL, so donâ€™t even try it in a small one; just use a Dutch oven on the stove on low to medium-low for about 4 hrs. using a large pot with a cover. We finished it within 2 days. Yum!
This is really a fantastic soup - good thing because it makes a ton! I was not able to add all of the broth, as my crock was full to the brim. Made wonderful leftovers for lunch today and plenty left for tomorrow as well. I only used 1/2lb ground beef and 1 can of beans (kidney). Thanks for recommending this great recipe loof!
This is one of my all-time favorite soups from Olive Garden. Soooo good. I love it that I can make it myself. Only thing I do differently is I use pinto beans instead of the kidney beans (just a personal preference) and upped the tobasco a wee bit and the black pepper a wee bit. :) We like it spicy! My husband will eat this soup day after day after day until it's all gone. Great recipe! <3
This is a fantastic soup! So hearty and flavorful and it makes a ton! I only made one small change due to timing: I knew I wouldn't be home all day so precooked the macaroni, then added it during the last half hour of cooking. I was surprised about the addition of the Tabasco but it was great. Loved everything about this soup - thanks for sharing the recipe!