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Olive Garden Slow Cooker Pasta Fagioli

This slow cooker version captures all the rich, hearty flavors of the restaurant favorite, but with the ease of letting everything simmer gently at home. It’s warm, satisfying, and packed with tender pasta, savory ground beef, beans, and vegetables in a perfectly seasoned tomato broth.
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Course: Dinner, Lunch, Main Course, Pasta
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 1 tbsp olive oil
  • ½ lb lean ground beef
  • ½ lb Italian sausage
  • 1 onion chopped
  • 2 carrots peeled and diced
  • 4 celery stalks chopped
  • 3 cans beef broth
  • 1 28 oz can crushed tomatoes
  • 1 tbsp Italian seasoning
  • 2 bay leaves
  • 1 can red kidney beans rinsed and drained
  • 1 can cannellini beans rinsed and drained
  • 1 cup ditalini pasta uncooked
  • Salt and pepper to taste
  • Shredded Parmesan for garnish

Method
 

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add ground beef and Italian sausage. Cook until browned and fully cooked. Drain excess grease.
  3. Transfer the cooked meat to a slow cooker.
  4. Add onion, carrots, celery, beef broth, crushed tomatoes, Italian seasoning, bay leaves, salt, and pepper. Stir to combine.
  5. Cover and cook on high for 3½ hours (or low for 6–7 hours).
  6. Stir in the kidney beans, cannellini beans, and uncooked pasta.
  7. Cover and cook on high for an additional 30 minutes, or until pasta is tender.
  8. Remove bay leaves before serving.
  9. Enjoy!