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Slow Cooker Olive Garden Pasta e Fagioli

Slow Cooker Olive Garden Pasta e Fagioli

Warm up your evenings with Slow Cooker Olive Garden Pasta e Fagioli, a cozy dish that marries hearty pasta, tender beans, and vibrant vegetables in a savory broth. Perfect for family dinners or gatherings, this recipe effortlessly delivers comforting flavors that will have everyone returning for seconds. With minimal prep time and the convenience of a slow cooker, you’ll love how easy it is to create this satisfying meal.

  • Total Time: 43 minute
  • Yield: Approximately 6 servings 1x

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
  • 4 cups low-sodium beef broth
  • 3 cloves garlic, minced
  • 2 tbsp olive oil

Instructions

  1. In a skillet over medium heat, warm olive oil and brown the ground beef until no longer pink. Add onions and garlic; cook until fragrant.
  2. Transfer the mixture to a slow cooker. Stir in diced tomatoes, kidney beans, carrots, celery, and beef broth.
  3. Cover and cook on low for 6–8 hours or high for 3–4 hours.
  4. About 30 minutes before serving, add ditalini pasta to the slow cooker.
  5. Serve hot and enjoy!
  • Author: Emmeline
  • Prep Time: 15 minutes
  • Cook Time: 6–8 hours
  • Category: Main
  • Method: Slow Cooking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 cup (240g)
  • Calories: 330
  • Sugar: 5g
  • Sodium: 580mg
  • Fat: 12g
  • Saturated Fat: 5g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 8g
  • Protein: 22g
  • Cholesterol: 65mg

Keywords: For added nutrition, include extra veggies like bell peppers or zucchini. Adjust the broth levels if you prefer a soupier consistency. Feel free to experiment with spices like crushed red pepper flakes for added heat.

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