Description
A hearty and comforting Pasta e Fagioli recipe inspired by Olive Garden, featuring ground beef, cannellini and kidney beans, vegetables, and ditalini pasta slow-cooked to perfection for a rich and flavorful Italian soup.
Ingredients
Scale
Meat
- 1 pound lean ground beef (browned)
Vegetables
- 2 carrots (peeled and diced)
- 3 celery stalks (sliced)
- 1 onion (diced)
Liquids and Canned Goods
- 28 ounces crushed tomatoes
- 2 cans beef broth (14.5 ounces each)
- 15 ounces canned white cannellini beans (drained)
- 15 ounces canned dark red kidney beans (drained)
Pantry
- 1 tablespoon Italian seasoning
- 1 cup uncooked ditalini pasta
Instructions
- Combine Ingredients: Add the cooked browned ground beef, diced carrots, sliced celery, diced onion, crushed tomatoes, beef broth, Italian seasoning, drained cannellini beans, and drained kidney beans into your slow cooker.
- Slow Cook: Set the slow cooker to low and cook for 6 hours, or alternatively cook on high for 4 hours, allowing the flavors to meld and the vegetables to soften.
- Add Pasta: About 30 minutes before serving, stir in the uncooked ditalini pasta, cover the slow cooker, and continue cooking for 30 minutes or until the pasta is tender.
- Season: Taste the soup and season with salt and pepper according to your preference to enhance all the flavors.
- Serve: Ladle the warm Pasta e Fagioli into bowls and serve immediately for a satisfying meal.
Notes
- For a vegetarian version, substitute ground beef with mushrooms or textured vegetable protein and use vegetable broth instead of beef broth.
- You can add freshly grated Parmesan cheese on top before serving for extra flavor.
- If you prefer a thicker soup, mash some of the beans before adding the pasta.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave, adding a bit of water or broth if needed to loosen the soup.
