My homemade recipe for this famous soup is even BETTER than the restaurant version and SO EASY thanks to your Crock-Pot! Complete with ground beef (or sausage), vegetables, spices, and pasta. Hearty comfort food that'll become a family FAVORITE in no time! Stovetop cooking directions also provided.
Prep Time15 minutesmins
Cook Time4 hourshrs
Total Time4 hourshrs15 minutesmins
Course: Soup
Cuisine: Italian
Keyword: Crockpot pasta fagioli, fagioli soup, Olive Garden pasta fagioli soup recipe, pasta e fagioli soup, recipe for pasta fagioli soup, slow cooker pasta fagioli
Servings: 6
Calories: 865kcal
Author: Averie Sunshine
Ingredients
1 to 2tablespoonsolive oilif necessary
1poundlean ground beef OR 1 pound ground Italian sausage*
1medium yellow onionfinely diced
¼cuptomato paste
3 to 4clovesgarlicfinely minced
1teaspoondried oreganoor 2 teaspoons fresh
1teaspoondried basilor 2 teaspoons fresh
1teaspoonsaltor to taste
1teaspoonfreshly ground black pepperor to taste
3stalks celerydiced small
2large carrotspeeled and diced small
one 15-ounce can kidney beansdrained and rinsed (regular red or dark red)
one 15-ounce can cannellini beansdrained and rinsed (Great Northern beans may be substituted)
one 14.5-ounce can tomato sauce
one 14.5-ounce can petite-diced fire-roastedor regular canned tomatoes, do not drain
4cups32 ounces beef or chicken broth (reduced or lower sodium recommended)
8ouncesdry ditalini pastaor another small shaped pasta such as small elbow macaroni
Fresh parsleyoptional for garnishing
Freshly grated Parmesan cheeseoptional for garnishing
Instructions
To a large skillet, add the olive oil if you're using a lower fat ground beef (unlikely you will need the oil if using sausage), the ground beef or ground sausage, onions, and saute over medium-high heat for about 5 to 7 minutes, or until the protein is no longer pink and the onions have softened. Crumble the protein and stir the onions frequently as they saute to ensure even cooking.** (See Notes for Stovetop Instructions)
Transfer the mixture to a large slow cooker, I recommend at least a 6 to 8-quart slow cooker. If you have a mutli-cooker that allows you to saute the protein and onions in it and you don't have to transfer anything, even better.
Add the tomato paste, garlic, oregano, basil, salt, pepper, and stir to combine.
Add the celery, carrots, kidney and cannellini beans (both drained and rinsed), tomato sauce, petite-diced tomatoes (not drained), and pour the broth evenly over the top. Stir to combine.
Cover and slow cook on HIGH for about 4 hours OR on LOW for about 6 hours.
About 30 minutes before serving, add the ditalini pasta, stir to combine, cover, and cook for about 30 minutes, or until the pasta is al dente. Taste the soup and make any necessary flavor adjustments including more salt, pepper, a dash of chili flakes or cayenne pepper for extra spiciness, etc.
Optionally (but recommended), garnish with fresh parsley and/or freshly grated Parmesan cheese and serve immediately. Leftover soup will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months.*** If you are going to freeze it, I suggest freezing it in smaller sized containers or portions so that it thaws faster.
Notes
*You can use either ground beef or ground sausage. Olive Garden uses ground beef in my experience if you want to stay as close to a true copycat recipe as you can. However, ground sweet Italian sausage or spicy/hot Italian sausage are great alternatives. Either buy a 1 pound package without casings, or slip the casings off if you purchase sausage links.You can also use half-and-half with ground beef and sausage if you have a bit of both on hand.Tip: Some fat is good. I don’t like to buy the leanest ground beef out there because fat adds flavor so I aim for about 90% fat. If you’re using ground sausage, you may not need to add olive oil since it’s already a bit fattier than ground beef is.**Stovetop Cooking - I suggest using a large Dutch oven and browning the sausage or beef with the onions over medium-high for about 7 minutes, add all remaining ingredients except the pasta, and simmer for about 20 minutes. Add the pasta and simmer for about 10 minutes more, or until al dente, garnish the soup as desired, and serve.***Broth - Anytime there are noodles or pasta in soup, they will tend to continue to absorb the broth as the soup sits in the fridge. Some brands of pasta and in some soups more so than in others. If you find yourself with very little soup broth after storing the soup, I recommend either of the following:
Add extra chicken or beef broth as desired before serving. You may need to add additional salt and pepper, too.
Or you can also boil the pasta noodles separately in a kettle on the stove like you’d normally boil pasta rather than adding them to the slow cooker. And then add only as much cooked pasta to individual bowls of soup as desired.