Olive Garden Copycat Slow Cooker Pasta Fagioli Recipe
This Olive Garden Slow Cooker Pasta Fagioli recipe got rave reviews when I made it recently.
Servings: 10
Equipment
Ingredients
- 1 pound extra lean ground beef, browned and drained
- 1 cup chopped onion
- 1 cup chopped carrots
- 1/2 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 ar (24 to 26 ounces) tomato-basil marinara or pasta sauce
- 1-1/2 teaspoons oregano
- 3/4 teaspoon hot pepper sauce, such as Tabasco
- 1/2 teaspoon salt
- 1/2 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.)
- 1/4 cup chopped fresh parsley (optional, for serving)
- Grated Parmesan (optional, for serving)
Instructions
- Ideal slow cooker size: 6- to 7-Quart.
- Stir together the cooked and drained ground beef, onion, carrots, celery, tomatoes, beans, broth, pasta sauce, oregano, hot pepper sauce, salt and pepper in your slow cooker.
- Cover and cook on LOW for 5 to 7 hours, or until the vegetables are as tender as you like them.
- When ready to serve, stir the cooked pasta into the soup. Taste the soup and adjust the salt and herbs to suit your tastes.
- Serve with grated parmesan and a sprinkling of fresh parsley, if desired.
Notes
Serving size: 1-1/4 cups
WW Points: 4
Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 5 PointsPlus (Old plan) Because it seemed plenty tomatoey, I eliminated 1 can of diced tomatoes. And I cut back on the hot pepper sauce 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.
(Must be logged into WW on a smartphone or tablet.) 5 PointsPlus (Old plan) Because it seemed plenty tomatoey, I eliminated 1 can of diced tomatoes. And I cut back on the hot pepper sauce 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.
Nutrition
Serving: 1-1/4 cups | Calories: 238kcal | Carbohydrates: 32g | Protein: 22g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 909mg | Potassium: 870mg | Fiber: 9g | Sugar: 5g | Vitamin A: 2507IU | Vitamin C: 11mg | Calcium: 83mg | Iron: 5mg