Crock pot Pasta Fagioli
Crock pot pasta fagioli soup is a hearty and authentic Italian recipe. Learn how to make this easy Copy cat Olive Garden pasta fagioli soup.
Servings: 6
Ingredients
- 1 lb Ground Beef
- ½ Onion Diced
- 2 Medium Carrots Diced
- 3 Celery Stalks Diced
- 1 Tbsp Minced Garlic
- 3 cans Tomato Sauce 8 oz.
- 1 can Diced Tomatoes 15 oz.
- 3 tsp Italian Seasonings
- ½ tsp Dried Thyme
- ½ tsp Salt
- ½ tsp Pepper
- 1 can Dark Red Kidney Beans 15 oz., drained and rinsed
- 1 can Great Northern Beans 15 oz., drained and rinsed
- 1 cup Dry Ditallini Pasta
- 6 cups Chicken Broth
- ½ cup Shredded Parmesan Cheese
- 3 Tbsp Fresh Parsley chopped
Instructions
- 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.
- Place the beef, onions, carrots, celery, garlic, tomato sauce, diced tomatoes, beans, Italian Seasoning, thyme, salt, pepper and chicken broth in the crock pot.
- 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.
- Stir in the fresh parsley and serve warm topped with the parmesan cheese. Enjoy!
Video
Nutrition
Calories: 530kcal | Carbohydrates: 55g | Protein: 36g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 59mg | Sodium: 1175mg | Potassium: 1625mg | Fiber: 13g | Sugar: 9g | Vitamin A: 4297IU | Vitamin C: 21mg | Calcium: 252mg | Iron: 8mg
