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

"This tastes exactly like the pasta e fagioli soup at the Olive Garden. Wonderful! Husband loves it!"
photo by Ashley Cuoco photo by Ashley Cuoco
photo by Ashley Cuoco
photo by Christy M photo by Christy M
photo by cr8tvmrt photo by cr8tvmrt
photo by Anonymous photo by Anonymous
photo by Wanda D. photo by Wanda D.
Ready In:
7hrs 15mins




  • 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.

Questions & Replies

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  1. dwhitehurst54
    Does everybody use 4 stalks sounds like a lot. Is this what everybody uses?
  2. mlcspouse
    What kind of ground beef was used, 80/20, 80/15, or a fattier mix of beef?
  3. mlcspouse
    Does the calorie info include the noodles?


  1. Zoesmama
    Excellent recipe! It tastes just like Olive Garden's version! I used a 26 oz jar of Prego Traditional Sauce and 20 oz of Swanson beef stock. I added some water, too at the end as there was almost no liquid. Be forewarned that my 6qt crockpot was the bare minimum size for this recipe. Don't forget the grated Parm or Romano on top before serving. Update: Because this makes so much, I had to freeze a good bit of it. I may leave out the pasta next time. That way, when I reheat it, I can just add in the cooked pasta and it won't be mushy when I reheat it. Thanks for sharing it!
  2. jboise2
    I'm kind of upset I really have no reason to go back to Olive Garden...oh wait, the breadsticks :) Scratch that! This soup is Delicious though! I cut the recipe in half (only 2 of us), and used ground turkey instead of beef. I also followed other people's suggestions to cook the pasta separately -- my first time I semi-cooked it then added, second time making it I didn't combine the soup and pasta at all until it was in my bowl :) I liked the second method better because the pasta realllly soaks up the juices when added, and I like my soup to be soupy! This is a must try recipe for sure.
  3. BrittyK17
    This was delicious!! My fiance absolutely loved it. I changed the recipe around a little bit because I decided to make this at about 5pm at night so I didnt have time to use a crock pot. I sauteed onion, garlic, carrots, and celery for about 10 min then added the ground beef and cooked until brown. Then added one can of kidney beans, one can of great northern beans (both drained and rinsed), two cans of diced tomatoes(undrained), jar spaghetti sauce, can beef stock, 1 T oregano, 1 1/2 T parsley, 1 t pepper, 1 t salt, and a pinch of ground red pepper. Mixed that all together and let simmer for almost an hour. I then added noodles that had been semi cooked. The noodles will finish cooking in the soup. My fiance is a huge fan of Olive gardens soup and he said this tasted just like it!!
  4. thatchman1
    A great recipe, I made a couple changes...<br/><br/>-Added 1/3 cup of fresh diced parsley as indicated by some other recipes<br/>-Used ground turkey instead, and browned it in the same stock pot, in 2TBSP olive oil<br/>-Used Beef bouillon instead of stock (small difference) <br/>-Instead of crock pot, I brought it to a boil and simmered for 1 hour. <br/>-Skipped the pasta and the hot sauce. I hear the hot sauce is really important so may try it next time! <br/><br/>These changes weren't really because I found anything wrong with the recipe, but out of necessity and preference, and I wanted to let you know everything came out great as such.
  5. Zachsmommy25
    This was amazing!! I am a big Olive Garden fan and was a bit hesitant to try this copycat recipe, but i am sure glad i did!! It tastes EXACTLY like the restaurant serves! The only thing i didn't realize was that this recipe makes a large amount (serves 12-14). But hubby brought in the leftovers to work today and all the guys said it was awesome and some even want the recipe!! I will definitely make this again!!!! Thank you so much!!


  1. Annie N.
    I have a 4qt. slow cooker, so i halved the recipe. Nope. Still too small. For only half the recipe, you need at least a 6qt. slow cooker to have no overflow. HALF RECIPE = AT LEAST 6QT. SLOW COOKER!!!!!!
  2. John B.
    I've made this several times in a 8qt Instant Pot. (6qt is too small) Here's my tweaks: Substitute 24 baby carrots for 3 regular carrots. Substitute 1Tbs Italian seasoning for oregano and parsley. Reduce pepper to 1tsp. If you like using the frozen chopped onions, 1/2 bag is the right amount. Use a 1qt container of beef stock instead of (3) 10oz cans. First I brown the ground beef in the Instant Pot, and I don't bother draining the fat. This is just a personal preference, as including the fat adds flavor. I cook everything, except the pasta, on high pressure for 30 minutes. I use 16oz of Ditalini pasta, but I boil the pasta separately, drain, then add to the rest of the soup after it's done cooking. Total prep and cook time is roughly 1 hour.
  3. cookin4theboys
    Beefy to vegetarian!
  4. jennycide
    I made mine vegetarian. Instead of the ground beef I just added extra noodles and used vegetable stock instead of beef. It was awesome! Thanks for the recipe!
  5. Mary M.
    My family loves this. I used ground turkey last night and substituted turkey stock for the beef broth. I also cook 1 pound of pasta separately to be added to the bowl at the table. This keeps the pasta from sucking up the broth in the leftover soup and some of the family likes almost as much pasta as soup in their bowl


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