Crock Pot Olive Garden Pasta Fagioli
There is nothing quite like a bowl of warm, comforting pasta fagioli soup from Olive Garden. It is one of their most popular soups, and it's easy to see why. The creamy tomato and white bean soup is full of flavor, and the pasta and vegetables add texture and substance. Now, you can make this hearty, delicious soup in your crock pot with very little effort! This crock pot olive garden pasta fagioli recipe is perfect for busy weeknights, and it's sure to become a family favorite.
Description
This crock pot olive garden pasta fagioli recipe is a delicious and easy twist on the classic Italian soup. It is made with creamy tomato and white bean soup, and it is full of vegetables, pasta, and flavor. The crock pot does all the work, so you can spend more time with your family. This recipe is sure to become a family favorite.
Prep Time
This recipe does require some prepping, but it doesn't take much time. You will need to chop the carrots, celery, onion, and garlic, and you will also need to open a few cans of beans and tomatoes. You can do this in about 15-20 minutes. After that, the crock pot does the rest of the work.
Cook Time
This crock pot olive garden pasta fagioli recipe will take about 4-6 hours to cook on low, or 2-3 hours to cook on high. The soup will be done when the vegetables are tender and the pasta is cooked.
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1 teaspoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 (14.5 ounce) can diced tomatoes
- 1 (15 ounce) can white beans, drained and rinsed
- 4 cups vegetable broth
- 1/2 cup ditalini pasta
- 1/4 cup freshly grated Parmesan cheese
Instructions
1. Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, carrots, celery, Italian seasoning, salt, and pepper. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
2. Transfer the vegetables to a large crock pot. Add the diced tomatoes, white beans, vegetable broth, and ditalini pasta. Stir to combine.
3. Cover and cook on low for 4-6 hours, or on high for 2-3 hours. The soup is done when the vegetables and pasta are tender.
4. Ladle the soup into bowls and top with freshly grated Parmesan cheese. Enjoy!
Equipment
- Large skillet
- Large crock pot
- Ladle
Notes
This crock pot olive garden pasta fagioli soup is even better the next day, so it's a great make-ahead meal. You can also freeze it for up to 3 months. To reheat, defrost in the refrigerator overnight, then reheat in a pot over medium-low heat until warmed through.
Nutrition: Per Serving
- Calories: 284
- Fat: 8.5g
- Carbohydrates: 34g
- Protein: 12.7g
- Sodium: 1140mg
- Fiber: 6.4g
Recipe Tips
If you want to make this recipe even heartier, you can add a pound of cooked ground beef or Italian sausage. You can also add additional vegetables, such as spinach, kale, or bell peppers. If you like your soup a bit spicier, you can add a pinch of red pepper flakes, or some freshly ground black pepper.
This crock pot olive garden pasta fagioli recipe is a delicious and easy way to make a classic Italian soup. The crock pot does all the work, so you can spend more time with your family. The soup is hearty, flavorful, and sure to become a family favorite. Enjoy!
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