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A bowl of pasta e fagioli soup topped with grated parmesan and parsley
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5 from 127 votes

Olive Garden Pasta e Fagioli Soup

Olive Garden Pasta e Fagioli Soup copycat recipe tastes just like the original. This hearty, Italian-seasoned soup is easily made in a slow cooker.
Prep Time15 minutes
Cook Time5 hours
Total Time5 hours 15 minutes
Course: Soup
Cuisine: Italian
Keyword: pasta e fagioli
Servings: 20 servings
Calories: 243kcal
Author: Elise Donovan

Equipment

  • Crockpot Slow Cooker

Ingredients

  • 2 pounds ground beef
  • 1 onion, chopped
  • 3 shredded carrots
  • 1 cup chopped celery
  • 1 (28-ounce) can diced tomatoes, undrained
  • 1 (16-ounce) can red kidney beans, drained
  • 1 (16-ounce) can white kidney beans, drained
  • 4 cups beef stock
  • 3 teaspoons dried oregano
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 1 ½ tablespoons dried parsley, plus more for garnish
  • 1 teaspoons Tabasco sauce
  • 1 (24-ounce) bottle Prego Traditional pasta sauce
  • 8 ounces ditalini pasta
  • Parmesan cheese, for serving

Instructions

  • Brown ground beef in a large skillet. Drain fat.  
    Ground beef in a skillet
  • Add beef and all ingredients except the pasta and Parmesan cheese into a large slow cooker. Cook on low for 7-8 hours or high for 4-5 hours.
    pasta e fagioli soup in a crock pot before it is cooked
  • Before serving, cook pasta according to package directions. Drain and add to soup.  
    Pasta E Fagioli soup in crockpot
  • Serve in bowls topped with Parmesan cheese and parsley if desired.
    A bowl of pasta e fagioli soup topped with grated parmesan and parsley

Video

Notes

I love to serve this soup with crusty bread, breadsticks, or corn bread. 

Nutrition

Calories: 243kcal | Carbohydrates: 24g | Protein: 15g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 32mg | Sodium: 295mg | Potassium: 645mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1726IU | Vitamin C: 7mg | Calcium: 57mg | Iron: 3mg