Easy Crock Pot Pasta Fagioli — Copycat Olive Garden

This Crock Pot Pasta Fagioli is made with ground beef, two kinds of beans, vegetables, and ditalini pasta slow cooked in a rich tomato broth. It costs just $2.62 per serving and tastes like the Olive Garden version for a fraction of the price.

Pasta Fagioli is one of my family’s favorite Olive Garden soups, but once I started making it in the slow cooker, we stopped ordering it at the restaurant. The homemade version is hearty, flavorful, and costs just $2.62 per serving. With 8 kids to feed, I love having an easy soup that feeds everyone with very little effort.

Why You’ll Love This Recipe!

Budget Friendly — $15.73 total versus $7–9 per bowl at Olive Garden
Tastes even better the next day
Perfect for fall and winter, weeknights, potlucks and meal prep all season long
Double the batch and freeze half — one cooking session gives you two complete dinners

After 14 years of developing recipes, I know the best copycat soups taste better than the restaurant version and cost less to make at home. This Crock Pot Pasta Fagioli does both. You may also enjoy our Crock Pot Lasagna Soup Recipe, Crockpot Minestrone Soup Recipe, and Crock Pot Italian Meatball Soup.

Looking for more cozy dinners? Check out all of our slow cooker soups.

What is Pasta Fagioli Soup?

Pasta Fagioli soup is very similar to minestrone soup but has more pasta and beans. It is such a hearty, delicious and full of flavor soup with a delicious tomato broth, pasta, veggies and beans.

Ingredients

Ground beef — browned and drained before going into the slow cooker. The browning step develops flavor that slow cooking alone cannot create. Italian sausage works as a bolder substitute
Onion, diced — builds the savory aromatic base. Dice to the same size as the carrots and celery for even cooking
Carrots, diced — adds natural sweetness and texture. Cut to the same size as the celery so everything is tender at the same time
Celery stalks, diced — the classic Italian soffritto base alongside the onion and carrots. Always dice to a consistent size
Minced garlic — adds bold savory depth throughout the broth. Fresh or jarred both work
Tomato sauce — three 8 oz cans give you the rich thick tomato base that defines Pasta Fagioli. Do not substitute with crushed tomatoes which give a thinner result
Diced tomatoes — adds texture and bright tomato flavor throughout. Use undrained — the liquid adds body to the broth
Italian seasoning and dried thyme — the herb backbone of the entire soup. Do not reduce the amount — this is what gives it the authentic Italian flavor
Salt and black pepper — always taste before serving and adjust since the canned ingredients add significant seasoning
Dark red kidney beans — one of two beans that make this soup so hearty and filling. Always drain and rinse thoroughly before adding
Great northern beans — the second bean that gives Pasta Fagioli its signature heartiness. Drain and rinse — these give a creamier softer texture than the kidney beans
Dry ditalini pasta — the classic Pasta Fagioli pasta. Added in the last 30 minutes only — see Carrie’s Tip above. Elbow macaroni or small shells work as substitutes
Chicken broth — the savory liquid base. Low sodium gives you more control over the final saltiness. Beef broth gives a richer deeper result
Shredded parmesan cheese — stirred in or sprinkled over each bowl right before serving. Freshly shredded gives the best melt and flavor
Fresh parsley, chopped — stirred in at the very end for a bright herby finish. Always add after cooking — never during

Variations Ideas

Change Meat – You can easily change the meat to what you prefer. Add in Italian sausage or substitute for the ground beef.
Vegetables – Feel free to change the veggies to what you prefer.
Seasoning – You can change the seasoning by adding in red pepper flakes, oregano, or basil to taste. We usually start with ¼ teaspoon and then add more if needed.
Broth – Change the broth to beef broth for a delicious variation.

How to Make Crock Pot Pasta Fagioli

Step 1 – Brown the ground beef and drain the excess grease. We browned the beef in a multi-cooker slow cooker on the sauté setting but you can brown on the stovetop in a large skillet as well. Learn How to Cook Ground Beef in the Slow Cooker

Step 2 – Next, place the beef, onions, carrots, celery, garlic, tomato sauce, diced tomatoes, beans, Italian Seasoning, thyme, salt, pepper and chicken broth in the crock pot.

Stirring in the pasta into the cooked soup

Step 3 – Cover and cook on low for 6-8 hours or on high for 3-4 hours. Stir in the uncooked pasta for the last 30 minutes of the cook time on low.

Cooked pasta fagioli in the crock pot with a wooden spoon

Step 4 – Stir in the fresh parsley and serve warm topped with the parmesan cheese. Enjoy!

Tips for Success

Always brown the beef first. The browned bits add a depth of flavor to the broth that slow cooking alone cannot replicate — do not skip this step
Add pasta last. Ditalini goes in the last 30 minutes only — earlier and it turns to mush in the hot broth
Dice vegetables the same size. Even cuts mean everything finishes cooking at the same time — no crunchy carrots next to mushy celery
Taste before serving. Canned ingredients add significant salt — always taste at the end and adjust rather than seasoning heavily at the start
Add broth when reheating. The pasta absorbs liquid overnight — always add a splash of chicken broth when reheating leftovers to restore the right consistency

Pasta Fagioli in a bowl topped with shredded parmesan

Serving Suggestions

This soup is delicious with a simple side salad. We also love to serve it with some type of bread to dip into all of that delicious broth.

If you have a few extra minutes, this Easy Homemade Dinner Rolls Recipe is great with the soup. You can also pick up some breadsticks or French bread at the bakery if you don’t have time to bake any.

Storage and Freezer Instructions

Refrigerator

Store in an airtight container for up to 4 days — the pasta continues to absorb liquid so add a splash of chicken broth when reheating and stir well to restore the right consistency

Freezer

Freeze without the pasta for the best result — cool completely and freeze in a freezer-safe container for up to 3 months. Cook fresh pasta when ready to serve. If freezing with the pasta already added the texture will be softer after thawing but still delicious

Reheating

Reheat on the stovetop over medium heat adding a splash of chicken broth and stirring frequently until warmed through — microwave in 60-second intervals stirring between each one also works well for individual portions

Frequently Asked Questions

When do I add the pasta to Pasta Fagioli in the slow cooker?

Always add the dry ditalini pasta in the last 30 minutes of cooking — adding it earlier turns it mushy and starchy in the hot broth.

What makes this taste like Olive Garden Pasta Fagioli?

The combination of two kinds of beans diced tomatoes Italian seasoning and fresh parsley finished with shredded parmesan is what gives this soup its authentic Olive Garden flavor at a fraction of the restaurant price.

Can I use a different pasta?

Yes — elbow macaroni small shells or any small pasta shape work as direct substitutes for ditalini. Always add in the last 30 minutes regardless of which pasta you use.

Can I make this with Italian sausage instead of ground beef?

Yes — Italian sausage gives a bolder more complex flavor. Remove from the casing crumble and brown exactly the same way as the ground beef before adding to the slow cooker.