Olive Garden Pasta E Fagioli Soup in a Crock Pot (Copycat)

Olive Garden Pasta E Fagioli Soup in a Crock Pot (Copycat) created by Ashley Cuoco

This tastes exactly like the pasta e fagioli soup at the Olive Garden. Wonderful! Husband loves it!

Ready In:
7hrs 15mins
Serves:
Units:

ingredients

directions

  • Brown beef in a skillet.
  • Drain fat from beef and add to crock pot with everything except pasta.
  • Cook on low 7-8 hours or high 4-5 hours.
  • During last 30 min on high or 1 hour on low, add pasta.
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RECIPE MADE WITH LOVE BY

@ravensmith
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@ravensmith
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"This tastes exactly like the pasta e fagioli soup at the Olive Garden. Wonderful! Husband loves it!"
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  1. Holly M.
    First off it’s a good recipe but save the cooked noodles and add to each bowl as you serve! This allows you to freeze some soup for later and they don’t get mushy! I do add extra garlic and half spicy sausage/half lean beef. I also add a bit extra broth. I have an 8 qt crock and it’s full! My family’s fav soup!
    Reply
  2. collwaltman2003
    I LOVE this soup and have made it a number of times. I cook the pasta separate and only add it as I eat the soup. I also diced a bit of broccoli left over from a veggie tray. Added more color but didn't really affect the flavor. My cold weather "go to" and makes the house smell so good!
    Reply
  3. dwhitehurst54
    Does everybody use 4 stalks sounds like a lot. Is this what everybody uses?
    Replies 2
  4. cuppycakes
    This makes a lot of food. But I agree w/ others that the pasta get mushy when it sits or when reheated.
    Reply
  5. Lark M.
    My family loves this soup - I make the whole recipe on the stove because my crockpot is too small - and freeze half for another time. I sauté the aromatic vegetables, along with some about 3 cloves of minced garlic, then remove from the stockpot, then I cook the ground beef (sometimes I use a pound of ground beef plus a pound of chicken Italian sausage) until cooked through, and drain. Then I add the veg and everything else but the pasta (I use Penzey's Tuscan Sunset seasoning rather than just oregano and parsley), and simmer it for about 1 1/2 to 2 hours. I make the ditalini separately, about 3/4 oz per serving, and ladle the soup over the pasta. We top it with freshly grated Parmesan, and it's a meal all by itself. Thank you so much for this recipe - it's a winter staple for us.
    Reply
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