Hey there! If you’ve ever hungered for a meal that feels like a warm hug, you know there’s nothing quite like pasta fagioli. This Italian classic—rich tomato broth, tender beans, and al dente pasta—has a way of turning an ordinary evening into something memorable.
Here’s the thing: recreating that cozy, Olive Garden vibe right in your kitchen doesn’t require fancy techniques or a long shopping list. Just toss a handful of simple ingredients into your slow cooker, set it, and let gentle heat work its magic over a few hours. The aroma that fills the air? It’s like Sunday dinner with family, minus the rush-to-the-table scramble.
Why You’ll Love It
Imagine coming home after a busy day, kicking off your shoes and breathing in a garlicky, herby tomato scent that feels instantly calming. That’s the kind of welcome this soup offers. Creamy cannellini beans mingle with savory ground beef, while fusilli or shells catch every drop of broth for a chewy burst in each bite. Slow cooking brings out layers of flavor—garlic softens, oregano deepens, and onions and carrots practically dissolve into sweet background notes.
You don’t need to hover over the stove. Pour, stir, and let the cooker set the pace while you get on with life—read a book, binge a new show, or help the kids with homework. It scales up like a charm: feeding a family of six or making enough for weekday lunches. And those leftovers? They taste even better the next day, almost like they’ve had an extra hour of mingling at a dinner party.
Timing and Servings
When you’ve got time to spare, set the slow cooker on low and let it work its magic for 5 to 7 hours. If lunch is looming, switch to high for about 3 to 4 hours—just keep an eye on the veggies so they don’t lose their bite. Prep the chopped onions, carrots, and celery the night before, seal them in a bag, and you’ll be ready for a one-minute dump-and-go in the morning.
Yield: roughly 6 to 8 generous bowls, depending on appetites and whether you’re serving crusty bread alongside. Freeze any extra soup base (without pasta) in freezer-safe containers for up to three months; that way you can pull out a portion whenever the mood for comfort strikes.
Ingredients
• 1 lb lean ground beef, browned and drained
• 1 cup chopped onion
• 1 cup chopped carrot
• ½ cup chopped celery
• 1 (14–15 oz) can diced tomatoes, undrained
• 1 (14–15 oz) can kidney beans, drained and rinsed
• 1 (14–15 oz) can white beans (cannellini), drained and rinsed
• 4 cups beef broth
• 1 (24–26 oz) jar tomato-basil marinara
• 1½ tsp dried oregano
• ¾ tsp hot pepper sauce (adjust to taste)
• ½ tsp salt
• ½ tsp black pepper
• 1¼ cups dry pasta (fusilli, shells or small elbows), cooked separately
• Fresh parsley, chopped, for garnish
• Grated Parmesan, for finishing
Directions
1. In a medium skillet over medium heat, brown the ground beef, breaking it into small pieces. Drain off excess fat.
2. Transfer the beef to your slow cooker. Add onions, carrots, and celery.
3. Pour in diced tomatoes (with juices), both kinds of beans, beef broth, and marinara. Stir gently.
4. Sprinkle oregano, hot pepper sauce, salt, and pepper on top. Give it another quick stir so the seasonings distribute.
5. Cover and cook:
– Low for 5–7 hours
– High for 3–4 hours (watch the veggies)
If you wander by, give it a stir around the halfway point.
6. About 20 minutes before serving, cook pasta according to package directions; drain and set aside.
7. Stir the pasta into the soup just before serving, mix gently so it doesn’t break.
8. Ladle into bowls and top with parsley and Parmesan.
Tip: For a thicker broth, mash a few beans against the side of the cooker with your spoon before you dish it out. It adds natural creaminess without dairy.
Variations
• Vegan twist: skip the beef, use vegetable broth, and stir in cooked lentils for heft.
• Gluten-free swap: choose gluten-free pasta or spiralize zucchini for ribbons.
• Extra heat: up the hot pepper sauce or toss in a pinch of red pepper flakes.
• Cheesy finish: stir in shredded mozzarella or provolone during the last 10 minutes.
• Briny boost: a splash of red wine vinegar and a few capers give a Mediterranean zing.
• Southwestern vibe: swap oregano for cumin and toss in diced poblano or a handful of corn.
Feel free to mix and match—you might stumble on your signature version.
Storage & Reheating Tips
Store cooled soup base (no pasta) in airtight containers in the fridge for up to 4 days. Keep pasta separate so it doesn’t turn to mush. To reheat, thaw frozen soup overnight in the fridge, then warm gently on the stove over medium-low, stirring now and then. Add freshly cooked pasta or reheat leftover noodles just before serving for that perfect chew.
If you’re zapping a single bowl in the microwave, do 1-minute bursts on medium power, stirring between each. It revives the flavors and heats evenly.
FAQs
**Can I make this recipe vegetarian?**
Absolutely. Skip the beef, swap in an extra can of beans or cooked lentils, and use veggie broth. You’ll still get plenty of protein and that cozy, rich texture.
What pasta holds up best?
Fusilli, shells, or small elbows are top picks—they cradle little pools of broth and don’t go to mush. Just cook them separately.
Is it freezer-friendly?
Yes—freeze the soup base without pasta in freezer bags or plastic containers for up to three months. Thaw overnight before reheating.
How do I avoid soggy pasta?
Store noodles separately. You can also add dry pasta into the slow cooker for the last 30 minutes on high, but keep a close eye so it doesn’t get too soft.
Conclusion
There’s something almost magical about a meal that practically cooks itself, yet feels crafted with love. This Slow Cooker Pasta Fagioli checks all the comfort-food boxes—hearty, warm, and endlessly customizable. It’s the kind of recipe that brings friends and family together around a steaming pot, with laughter and stories shared over crusty bread and grated cheese. Give it a try on a chilly evening or for your next potluck; you’ll find yourself going back for seconds, and maybe even planning an encore. Buon appetito!
Olive Garden Slow Cooker Pasta Fagioli
Ingredients
- 1 pound lean ground beef browned and drained
- 1 cup chopped onions
- 1 cup chopped carrots
- 1/2 cup chopped celery
- 1 can 14-15 oz diced tomatoes with juices
- 1 can 14-15 oz kidney beans, rinsed and drained
- 1 can 14-15 oz white beans, rinsed and drained
- 4 cups beef broth
- 1 jar 24-26 oz tomato-basil marinara or pasta sauce
- 1 1/2 teaspoons dried oregano
- 3/4 teaspoon hot pepper sauce
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/4 cups dry pasta like fusilli or shells, cooked separately
- Fresh parsley chopped (for garnish)
- Grated Parmesan cheese for garnish
Instructions
- Prepare the Ground Beef:
- In a skillet over medium heat, brown the ground beef until fully cooked, breaking it into small crumbles. Drain any excess grease and transfer the beef to the slow cooker.
- Add Vegetables and Beans:
- Add the chopped onions, carrots, celery, diced tomatoes with juices, kidney beans, and white beans to the slow cooker.
- Incorporate Broth and Sauce:
- Pour in the beef broth and marinara sauce. Stir to combine all the ingredients.
- Season the Soup:
- Add the oregano, hot pepper sauce, salt, and black pepper to the slow cooker. Stir well to distribute the seasonings.
- Slow Cook:
- Cover the slow cooker and cook on low for 5 to 7 hours, until the vegetables are tender and flavors have melded.
- Prepare the Pasta:
- About 20 minutes before serving, cook the pasta separately according to the package instructions. Drain and set aside.
- Finish the Soup:
- Just before serving, stir the cooked pasta into the slow cooker. Mix well to combine.
- Serve and Garnish:
- Ladle the soup into bowls and garnish with freshly grated Parmesan cheese and chopped parsley. Serve with crusty bread or a light salad for a complete meal.
