Recipe // Olive Garden’s Pasta e Fagioli Soup

OliveGarden-1The first soup of the fall season is officially in the bag bowl and boy is it delicious.

OliveGarden-2Olive Garden’s Pasta e Fagioli Soup (via):

2 lbs. ground beef
1 onion, chopped
3 carrots, shredded
1 c. celery, chopped
2 (28 oz.) cans diced tomatoes, undrained
1 (16 oz.) can red kidney beans, drained
1 (16 oz.) can white kidney beans, drained
4 cups beef stock
3 tsp. oregano
2 tsp. pepper
5 tsp. parsley
1 tsp. tabasco sauce
1 (20 oz.) jar Prego traditional spaghetti sauce
8 oz. pasta (I like using ditali pasta)

Brown the ground beef in a large skillet; drain the fat. Add beef and all ingredients except the pasta into a large crock pot. Cook on low for 7-8 hours or high for 4-5 hours.
Before serving, cook pasta according to package directions, drain and add to soup. Top with shredded cheese and crackers. Good to Know: This recipe makes 12-15 servings! Make sure your slow cooker is big enough with a plan to freeze some for a later date OR simply cut the recipe in half!


10 thoughts on “Recipe // Olive Garden’s Pasta e Fagioli Soup

    • Definitely more cost efficient. It makes so much too even if you cut the recipe in half. My husband and I ate it for five nights for dinner with corncake on the side šŸ™‚


    • The first real cold spell of the season arrived in Memphis today, and I’ve decided this is the perfect meal to make for that occasion! Stopping by the grocery store on my way home to get ingredients, so I can get this in the crock pot tomorrow morning šŸ™‚


  1. Pingback: Pasta Fagioli | Recipes for a Healthy You

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