This Pasta e Fagioli Soup is one of our family’s most favorite cold weather meals. It reminds me of fall leaves, football season, sweaters and cozy fires. It’s my top choice at Olive Garden every time we go there to eat, so I decided to find a way to make it at home. This copycat recipe tastes exactly like the popular restaurant dish!
Equipment
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Crockpot Slow Cooker
Ingredients
- 2 pounds ground beef
- 1 onion chopped
- 3 carrots shredded
- 1 cup celery chopped
- 28 ounces diced tomatoes undrained
- 16 ounces red kidney beans drained
- 16 ounces white kidney beans drained
- 4 cups beef stock
- 3 teaspoons oregano
- 2 teaspoons salt
- 2 teaspoons pepper
- 5 teaspoons parsley
- 1 teaspoons tabasco sauce
- 20 ounces Prego traditional spaghetti sauce
- 8 ounces Ditalini pasta
Instructions
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Brown ground beef in large skillet. Drain fat.
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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.
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Before serving, cook pasta according to package directions. Drain and add to soup.
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Serve in bowls topped with parmesan cheese and parsley if desired. Also, we love to serve this soup with crusty bread, breadsticks, or cornbread.
Nutrition
Calories: 243kcal | Carbohydrates: 24g | Protein: 15g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 32mg | Sodium: 295mg | Potassium: 645mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1726IU | Vitamin C: 7mg | Calcium: 57mg | Iron: 3mg
