Description

Warm up your evenings with the comforting flavors of Slow Cooker Olive Garden Pasta e Fagioli. This hearty dish features a delightful mix of tender beans, al dente pasta, and a medley of vibrant vegetables simmered in a savory broth. Perfect for family gatherings or cozy dinners, this effortless recipe is ideal for busy weeknights or special occasions when you want to impress your guests. Easy to prepare and packed with nutrients, it’s sure to become a favorite in your household.

Ingredients

Scale

1 lb lean ground beef
1 can (15 oz) low-sodium kidney beans, rinsed and drained
1 can (14.5 oz) fire-roasted diced tomatoes
2 medium carrots, chopped
2 stalks celery, chopped
1 cup ditalini pasta
1 tsp Italian seasoning
4 cups beef broth (low-sodium preferred)
1 medium onion, chopped
3 cloves garlic, minced
2 tbsp olive oil

Instructions

Heat olive oil in a skillet over medium heat. Add ground beef and cook until browned. Stir in onions and garlic; cook until fragrant.
Transfer the meat mixture to a slow cooker. Add diced tomatoes, kidney beans, carrots, celery, Italian seasoning, and beef broth. Stir to combine.
Cover the slow cooker and set on low heat for 6–8 hours or high heat for 3–4 hours.
About 30 minutes before serving, stir in ditalini pasta to cook until al dente.
Serve hot with grated Parmesan cheese if desired.

Prep Time: 15 minutes
Cook Time: 6–8 hours
Category: Dinner
Method: Slow Cooking
Cuisine: Italian

Nutrition

Serving Size: 1 bowl (about 250g)
Calories: 320
Sugar: 4g
Sodium: 540mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 10g
Protein: 20g
Cholesterol: 60mg

Keywords: For a vegetarian option, substitute ground beef with lentils or mushrooms and use vegetable broth. Enhance the flavor by adding extra vegetables like spinach or kale. Adjust seasoning according to your taste preferences.