Olive Garden Slow Cooker Pasta Fagioli Recipe

(Weight Watchers Friendly Crock Pot Cooking, Day #5)

This Olive Garden Slow Cooker Pasta Fagioli Recipe  is just slightly adapted from Stephanie’s A Year of Slow Cooking version. (She adapted it from a recipe for Olive Garden Pasta E Fagioli on Food.com)

It got lots of rave reviews on her website and facebook page, where she posted it recently. As soon as I saw it I knew I wanted to give it a try.

I had Olive Garden’s Pasta Fagioli for the first time a few weeks ago and liked it a lot. So, I was curious to see how this Olive Garden Slow Cooker Pasta Fagioli Recipe would compare.

Slow Cooker Pasta Fagioli

Olive Garden Slow Cooker Pasta Fagioli

I made a few changes. Because it seemed plenty tomatoey, I eliminated 1 can of diced tomatoes. And I cut back on the hot pepper sauce. In Stephanie’s write up, she said the the taste of the Tabasco came through, which didn’t seem like a good thing to me.

I went back to the original recipe on Food.com and discovered that it calls for 1-1/2 teaspoons of Tabasco for twice as much soup as Stephanie’s recipe. She says to use 1 tablespoon. I cut it back to just 3/4 teaspoon.

I also cooked the pasta separately and added it at serving time. I sometimes hate the way dry pasta swells and absorbs so much liquid when you add it, uncooked, directly into soups.

I know this takes a little extra work, but to me it’s worth it, at least when I have the time and energy.

If this seems not worth the effort, during the last half hour of cooking add 1 cup dry pasta right into your slow cooker and cook until tender, 15 to 30 minutes more.

I used my Ninja 3-in-1 Crock Pot Cooking System, to make this Olive Garden Slow Cooker Pasta Fagioli so I could brown the meat and slow cook the soup without dirtying a separate skillet. I love this feature of the Ninja.

This Olive Garden Slow Cooker Pasta Fagioli recipe makes 10 (1-1/4 cup) servings. According to my calculations, each serving has 238 calories and *5 Weight Watchers PointsPlus.

We all loved this hearty and delicious soup. It’s definitely one I will be making again.


5.0 from 1 reviews
Olive Garden Slow Cooker Pasta Fagioli Recipe
Prep time
Cook time
Total time
This Olive Garden Slow Cooker Pasta Fagioli recipe got rave reviews when I made it recently.
Recipe type: Soup
Serves: 10
  • 1 pound extra lean ground beef, browned and drained
  • 1 cup chopped onion
  • 1 cup chopped carrots
  • ½ cup chopped celery
  • 1 can (14 to 15 ounces) diced tomatoes with juice
  • 1 can (14 to 15 ounces) kidney beans, rinsed and drained
  • 1 can (14 to 15 ounces) white beans, rinsed and drained
  • 4 cups beef broth
  • 1 jar (24 to 26 ounces) tomato-basil marinara or pasta sauce
  • 1-1/2 teaspoons oregano
  • ¾ teaspoon hot pepper sauce (such as Tabasco)
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1-1/4 cups dry pasta (I used fusilli, but shells or ditalini would work well), cooked separately according to the package directions.
  • ¼ cup chopped fresh parsley, optional for serving
  • Grated Parmesan, optional for serving
  1. Stir together the cooked and drained ground beef, onion, carrots, celery, tomatoes, beans, broth, pasta sauce, oregano, hot pepper sauce, salt and pepper in a 6 to 7-quart slow cooker.
  2. Cover and cook on LOW for 5 to 7 hours, or until the vegetables are as tender as you like them.
  3. When ready to serve, stir the cooked pasta into the soup. Taste the soup and adjust the salt and herbs to suit your tastes.
  4. Serve with grated parmesan and a sprinkling of fresh parsley if desired.
Martha's Notes
Nutritional Estimates Per Serving (1-1/4 cups): 238 calories, 3 g fat, 32 g carbs, 9 g fiber, 19 g protein and *5 PointsPlus


If you liked this Olive Garden Slow Cooker Pasta Fagioli recipe, you might also like:

Weight Watchers Slow Cooker Chicken Pasta Fagioli
Weight Watchers Italian Beef and Lentil Slow Cooker Stew
Weight Watchers Simply Filling Slow Cooker Bean and Cabbage Soup

*PointsPlus® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.

Linked at Living Well Spending Less

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  1. says

    Made this a few weeks ago on a morning when we were going to be at a community event all day. When we came home, all ready for dinner. I too cooked the pasta separate and added it at the end. I also added some fresh garlic. Only thing I would change next time for my taste is a little less beef and more beans. In fact, I am going to be making this vegetarian for a friend using a 12-ounce bag of veggie crumble and an extra can of beans.

    LOVE reading you!

  2. Susan D says

    Soooooo wonderful! My soup hating husband and son both had seconds! I added 5 cloves of minced garlic and some crushed red peppers in this. I also added my pasta in individual bowls. Will DEFINITELY make again. Great recipe!

  3. Tracy Miller says

    I made this for dinner last night, it was delicious. I did not add the kidney beans ( I don’t like them ) I also added two beef bullion cubes, for more flavor. I also did not add the pasta to the soup as I knew I was going to have leftovers and did not want the pasta to get too soft. I am a weight watchers lifetime member and love that you do the points plus values for each recipe, what a time saver for me. My weight watcher recipe box is growing every day. Thank you so much for all of the great recipes!

    • says

      Hi Tracy,

      Glad you liked the recipe. How smart of you not to add the pasta to the soup since you were going to have leftovers!! So happy to hear that my recipes with Points are helping save you time :-)


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