Slow cooker pasta e fagioli soup is a comforting, hearty, and delicious meal that brings the flavors of this beloved Olive Garden classic to your own kitchen. This Crock Pot version of the popular soup is packed with tender pasta, creamy beans, and savory beef, all in a rich tomato broth.
Olive Garden is my daughter’s favorite restaurant, and pasta e fagioli is always a must-order. The warm, satisfying soup never fails to comfort and delight us. With this easy slow cooker recipe, I can recreate those memories and enjoy the same fantastic flavors at home.
What sets this recipe apart is the convenience of using a slow cooker. There is no need to hover over the stove, stirring constantly. Simply toss the ingredients into your Crock Pot, set it, and forget it. And did I mention it makes enough to feed a crowd or provide plenty of leftovers for the week ahead?
If you’re worried that a homemade version won’t live up to the restaurant favorite, fear not. This copycat recipe perfectly captures the essence of Olive Garden’s pasta e fagioli. The key is the combination of flavorful ingredients and the slow cooking method, which brings out the best in each component.
As the soup simmers, your kitchen will fill with the aroma of Italian herbs, simmering tomatoes, and savory broth. The result is a bowl of pure comfort – tender pasta, creamy beans, and a broth that will make you feel like you’re sitting in your favorite booth at Olive Garden eating way too many unlimited breadsticks!
In this post, I’ll walk you through the simple steps to create this Olive Garden-inspired slow cooker pasta e fagioli soup, along with some expert tips and serving suggestions to take it over the top. With minimal effort and maximum flavor, this recipe will surely be a family favorite.
Love a warm bowl of comforting soup? Try my recipes for slow cooker French onion soup, avgolemono soup, or classic minestrone soup.
🥘Ingredient Notes
For exact amounts needed see the recipe card below
- Ground beef: I like to use lean ground beef to keep this soup on the lighter side, but feel free to use whatever you have on hand. You could swap it out for Italian sausage if you want to mix things up.
- Beans: Cannellini and kidney beans are the traditional choices for pasta e fagioli, but you could use any beans you like. Chickpeas or great northern beans would be tasty, too.
- Pasta: Ditalini is the classic pasta shape for this soup, but if you can’t find it, any small pasta shape will work. Orzo or small shells are great substitutes.
- Veggies: I keep it simple with carrots, celery, and onion.
- Tomatoes
- Beef broth
- Italian seasoning
🥣How to Make Slow Cooker Pasta E Fagioli
- Start by browning your ground beef in a skillet over medium-high heat. Once it’s cooked through, drain any excess fat and add it to your slow cooker.
- Next, prep your veggies. Peel and dice your carrots, slice your celery, and dice your onion. Add them all to the slow cooker with the ground beef.
- Pour the crushed tomatoes and beef broth, then stir in the Italian seasoning. Give everything a good mix.
- Drain and rinse your cannellini and kidney beans, then add them to the slow cooker. Stir to combine.
- Put the lid on your slow cooker and cook on low for 6 hours or high for 4 hours.
- About 30 minutes before serving, stir in the uncooked ditalini pasta. Put the lid back on and let it cook for another 30 minutes or until the pasta is tender.
- Taste the soup and add salt and pepper to taste.
🍴Serving Ideas
Now that you’ve made a big batch of delicious Pasta E Fagioli, it’s time to serve it. Here are a few ideas to make this comforting soup an amazing dinner.
- Top it off: Sprinkle some freshly grated Parmesan cheese or chopped parsley on each bowl for a pop of flavor and color.
- Add a side: Serve the soup with some crusty bread, garlic bread, or breadsticks for dipping. A simple side salad would also be a great way to round out the meal.
- Make it a feast: If you’re feeling fancy, you could serve the soup as part of an Italian-inspired feast. Pair it with a caprese salad, some roasted vegetables, and a glass of red wine for a restaurant-worthy dinner at home.
- Pack it up: This soup makes a great lunch option too! Just pack it up in a thermos or microwave-safe container and bring it to work or school for a satisfying midday meal.
💭How to Store
Transfer the cooled soup to an airtight container or containers. I like to use glass containers with tight-fitting lids, but any food-safe container will work. Place the container(s) in the fridge and use the soup within 3-4 days for best quality.
When you’re ready to eat the leftover soup, transfer it to a pot and reheat it on the stove over medium heat until it’s hot and bubbly. If it’s thickened up in the fridge, you may need to add a splash of water or broth to thin it out.
If you need more time to finish the leftovers, you can freeze the soup for up to 3 months. When you’re ready to eat it, thaw the soup in the fridge overnight and reheat it on the stove as directed above.
⭐Tips
Be sure to check out the step by step instructions
- Don’t skip browning the ground beef before adding it to the slow cooker. This helps develop flavor and texture and allows you to drain off any excess fat. You can brown the meat the night before you plan to make the soup and refrigerate it until it is time to add everything to the slow cooker.
- Cut your carrots, celery, and onion into evenly sized-pieces so they cook at the same rate.
- Be sure to drain and rinse your canned beans before adding them to the soup. Rinsing helps remove any excess salt or starchy liquid that can make the soup too thick or salty.
- Stir in the pasta only in the last 30 minutes of cooking so it has a nice al dente texture.
- You can make the recipe your own by adding extra veggies, swapping out the beans, or using a different type of pasta.
- Chicken Piccata is another classic Italian dish you will love.
📝Reader Questions
Absolutely! Just brown the beef in a large pot or Dutch oven, then add the veggies, tomatoes, broth, and seasonings. Bring the soup to a boil, then reduce the heat and let it simmer for about an hour. Add the beans and pasta and cook until the pasta is tender.
Sure! You could use ground turkey, chicken, or Italian sausage instead of beef.
Definitely! You can omit the ground beef and use vegetable broth instead of beef broth. You could also add some extra veggies, like zucchini or squash, to bulk it up.
Any small pasta shape will work in this pasta e fagioli recipe. Orzo, small shells, or elbow macaroni would be great substitutes.
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Slow Cooker Pasta E Fagioli Recipe
Ingredients
- 1 pound lean ground beef browned
- 2 carrots peeled and diced
- 3 celery stalks sliced
- 1 onion diced
- 28 ounces crushed tomatoes
- 2 cans beef broth 14.5-ounce each
- 1 tablespoon Italian seasoning
- 15 ounces white cannellini beans drained
- 15 ounces dark red kidney beans drained
- 1 cup uncooked ditalini pasta
Instructions
- Brown the ground beef and drain off the fat.
- Add the cooked ground beef, carrots, celery, onion, tomatoes, beef broth, seasoning, cannellini beans, and kidney beans to your slow cooker.1 pound lean ground beef, 2 carrots, 3 celery stalks, 1 onion, 28 ounces crushed tomatoes, 2 cans beef broth, 1 tablespoon Italian seasoning, 15 ounces white cannellini beans, 15 ounces dark red kidney beans drained
- Cook on low for 6 hours or high for 4 hours.
- 30 minutes before serving, stir in the uncooked pasta, cover, and cook for 30 minutes or until tender.1 cup uncooked ditalini pasta
- Season with salt and pepper to taste.
Notes
- Don’t skip browning the ground beef before adding it to the slow cooker. You can brown the meat the night before you plan to make the soup and refrigerate it until it is time to add everything to the slow cooker.
- Cut your carrots, celery, and onion into evenly sized-pieces so they cook at the same rate.
- Be sure to drain and rinse your canned beans before adding them to the soup. Rinsing helps remove any excess salt or starchy liquid that can make the soup too thick or salty.
- Stir in the pasta only in the last 30 minutes of cooking so it has a nice al dente texture.
- You can make the recipe your own by adding extra veggies, swapping out the beans, or using a different type of pasta.
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Nutrition Information
Nutrition facts are estimates.
I love your recipes, Anne. And the easy printable recipes are GREAT!