Olive Garden Slow Cooker Pasta Fagioli
This Olive Garden Slow Cooker Pasta Fagioli is a comforting, hearty Italian-style soup packed with ground beef, beans, vegetables, pasta, and a rich tomato-basil broth. It’s inspired by the beloved restaurant favorite—but made easily at home in a slow cooker.
Perfect for chilly days or busy weeknights when you need a satisfying and cozy meal.
Why You’ll Love This Recipe
It’s a one-pot, set-it-and-forget-it slow cooker meal
Full of rich Italian flavor with minimal prep time
Comforting, filling, and budget-friendly
Great for feeding a crowd or meal prepping for the week
Customizable with your favorite pasta or protein
Key Ingredients
Ground Beef: Adds richness and protein to the soup
Beans: A mix of kidney and white beans makes the soup hearty and fiber-rich
Vegetables: Onion, carrots, and celery give a classic mirepoix base
Diced Tomatoes & Marinara: For robust tomato flavor with depth
Beef Broth: The liquid base that ties everything together
Pasta: Small shapes like ditalini or shells add fun texture
Oregano, Pepper, Hot Sauce: Flavor-enhancing seasonings
Olive Garden Slow Cooker Pasta Fagioli
Ingredients:
1 pound extra lean ground beef browned and drained
1 cup chopped onion
1 cup chopped carrots
1/2 cup chopped celery
1 can diced tomatoes 14-16 oz, with juice
1 can kidney beans 14-15 oz, rinsed and drained
1 can white beans 14-15 oz, rinsed and drained
4 cups beef broth
1 jar tomato-basil marinara sauce 24-26 oz
1 1/2 tsp oregano
3/4 tsp hot pepper sauce optional
1/2 tsp salt
1/2 tsp black pepper
1 1/4 cups dry pasta fusilli, shells, or ditalini, cooked separately
1/4 cup chopped fresh parsley optional
grated Parmesan optional, for garnish
Instructions:
Cook the Beef:
In a skillet over medium heat, brown the ground beef until fully cooked. Drain off any excess fat and transfer the meat to a 6–7 quart slow cooker.
Add the Vegetables and Beans:
Finely chop the onion, carrots, and celery. Add them to the slow cooker along with the diced tomatoes (with juice), kidney beans, white beans, beef broth, and marinara sauce.
Season the Soup:
Stir in the oregano, salt, black pepper, and hot pepper sauce if using. Mix everything well to combine.
Slow Cook:
Cover and cook the soup on LOW for 5 to 7 hours, or until the vegetables are soft and the flavors have blended beautifully.
Cook the Pasta:
About 15–20 minutes before the soup is done, cook the dry pasta separately according to the package directions. Drain and set aside.
Finish and Serve:
Stir the cooked pasta into the slow cooker just before serving. Taste and adjust seasoning if needed. Ladle the soup into bowls and top with fresh parsley and grated Parmesan, if desired. Serve warm and enjoy!
Recipe Notes for Olive Garden Slow Cooker Pasta Fagioli
Brown the Beef First:
Browning the ground beef before adding it to the slow cooker builds deeper flavor and removes excess grease, which helps prevent the soup from being oily.
Cook Pasta Separately:
Always cook the pasta separately and add it just before serving. Cooking pasta directly in the slow cooker can cause it to become overly soft or mushy.
Use Small Pasta Shapes:
Pasta like ditalini, small shells, or elbow macaroni work best—they hold up well and distribute evenly in each bite.
Add Extra Broth for Thinner Soup:
This soup tends to thicken as it sits, especially after adding pasta. If you prefer a thinner consistency, stir in extra beef broth or water before serving.
Use Low-Sodium Ingredients When Possible:
To better control saltiness, opt for low-sodium beef broth, canned beans, and marinara sauce.
Spice it Up or Down:
The hot pepper sauce is optional. If you like it mild, leave it out. For more heat, add crushed red pepper flakes or extra hot sauce.
Garnish Adds a Fresh Touch:
A sprinkle of fresh parsley or shaved Parmesan on top adds color and flavor—especially if you’re serving this to guests.
Make It Ahead:
This soup is perfect for meal prep. You can make it a day ahead (minus the pasta), store it in the fridge, and add cooked pasta when reheating.
Nutrition Information
(approx. per serving – based on 6 servings)
Calories: 390 | Protein: 24g | Fat: 12g | Carbohydrates: 45g | Fiber: 10g | Sugar: 6g | Sodium: ~850mg
Kitchen Equipment Needed
Large skillet
6–7 quart slow cooker
Knife and cutting board
Stirring spoon
Pot for cooking pasta
Ladle for serving
Recipe Swaps and Variations
Protein Swap: Use ground turkey, chicken, or plant-based meat
Vegetarian: Omit the beef and use vegetable broth
Beans: Substitute black beans, chickpeas, or pinto beans
Spicy: Add extra hot sauce or red pepper flakes
Gluten-Free: Use gluten-free pasta and check your marinara sauce
How to Store Leftovers
Refrigerator: Store in an airtight container for up to 4 days
Freezer: Freeze without pasta for up to 3 months. Add fresh pasta when reheating
Reheat: Gently on the stovetop or in the microwave, adding broth if needed
Food and Drink Pairings
Side: Serve with garlic bread, focaccia, or a Caesar salad
Drink: A glass of Chianti, sparkling water with lemon, or iced tea
Dessert: End with tiramisu, cannoli, or lemon sorbet
Frequently Asked Questions:
Can I use store-bought marinara sauce?
Yes, a jar of tomato-basil marinara adds great flavor and convenience.
Is this soup freezer-friendly?
Yes, but it’s best to freeze without the pasta and add fresh pasta when reheating.
Can I use a different type of pasta?
Absolutely—fusilli, elbow, or rotini work well. Choose a small pasta that holds up in soup.
Is this soup spicy?
Only mildly. The hot pepper sauce is optional and can be adjusted to your taste.
Can I cook this on HIGH instead of LOW?
Yes, cook on HIGH for 3–4 hours instead of LOW for 5–7 hours.
Why cook the pasta separately?
To prevent it from overcooking and becoming mushy in the slow cooker.
Can I add the pasta earlier?
Only if you’ll be serving it right away. For best texture, add it just before serving.
Do I need to sauté the beef first?
Yes, browning the beef adds flavor and helps reduce excess grease in the soup.
Can I double the recipe?
Yes, if your slow cooker is large enough. Great for feeding a crowd or batch cooking.
What can I do if the soup is too thick?
Simply stir in more beef broth or water to thin it to your preferred consistency.