Name: Olive Garden Pasta E Fagioli Soup in a Crock Pot (Copycat)
Prep time: 15 min
Cook time: 7 h
Total time: 7 h 15 min
Yield: 12-14 serving(s)
Ingredients: 2 lbs ground beef; 1 onion, chopped; 3 carrots, chopped; 4 stalks celery, chopped; 2 (28 ounce) cans diced tomatoes, undrained; 1 (16 ounce) can red kidney beans, drained; 1 (16 ounce) can white kidney beans, drained; 3 (10 ounce) cans beef stock; 3 teaspoons oregano; 2 teaspoons pepper; 5 teaspoons parsley; 1 teaspoon Tabasco sauce (optional); 1 (20 ounce) jar spaghetti sauce; 8 ounces pasta

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Recipe by ravensmith

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

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

Ready In:: 7hrs 15mins
Serves:
Units:

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ingredients

2 lbs ground beef
1 onion, chopped
3 carrots, chopped
4 stalks celery, chopped
2 (28 ounce) cans diced tomatoes, undrained
1 (16 ounce) can red kidney beans, drained
1 (16 ounce) can white kidney beans, drained
3 (10 ounce) cans beef stock
3 teaspoons oregano
2 teaspoons pepper
5 teaspoons parsley
1 teaspoon Tabasco sauce (optional)
1 (20 ounce) jar spaghetti sauce
8 ounces pasta

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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review by Holly M.

10/20/2021

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!

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review by collwaltman2003

10/4/2020

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!

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question by dwhitehurst54

8/26/2020

Does everybody use 4 stalks sounds like a lot. Is this what everybody uses?

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review by cuppycakes

2/10/2020

This makes a lot of food. But I agree w/ others that the pasta get mushy when it sits or when reheated.

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review by Lark M.

12/15/2019

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.

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