You will love this flavorful copycat Olive Garden pasta fagioli slow cooker soup recipe! It is super flavorful, extra hearty, and loaded with tasty ingredients.
1(15-ounce can)dark red kidney beans(drained and rinsed)
1(15-ounce can)great northern beans(drained and rinsed)
salt and pepper to taste
for serving: shredded parmesan cheese and fresh parsley
Instructions
In a crockpot with a browning function, or a skillet, cook the ground beef, onions, carrots, and celery until beef is no longer pink and the vegetables are tender.
Toss dry ditalini, with olive oil and microwave on 30% power, uncovered, stirring frequently for about 3 to 5 minutes, or until at least half the pasta is blistered.
Add all ingredients to the crock pot, including dry toasted pasta. Stir.
Cover and cook on low for 2 to 3 hours or until the pasta is cooked through. Salt and pepper to taste.
Notes
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VARIATIONS: Pasta can be pre-cooked and added about 5 to 10 minutes before serving. By doing this there is no need to pre-blister the pasta, and the soup can also be cooked on low for a longer period of time.
TIP: Blistering the pasta is a quick and easy step that prevents the pasta from becoming to soggy.
SERVING SUGGESTIONS: Serve with shredded parmesan cheese, fresh basil or parsley and breadsticks.
STORAGE: Let the soup cool, transfer to an airtight container and refrigerate up to 4 days. The pasta will absorb quite a bit of liquid so adjust by adding chicken or beef broth.