Olive Garden Slow Cooker Pasta Fagioli

Origin and Region:
The Pasta e Fagioli, meaning “pasta and beans” in Italian, is a traditional Italian dish that originated in the rural regions of Italy. It is particularly associated with the central and southern parts of the country, where it has been enjoyed for generations. While it’s a staple in Italian cuisine, it has gained popularity worldwide and is often found on the menu of Italian restaurants, including Olive Garden in the United States.

Olive Garden’s Slow Cooker Pasta e Fagioli is a hearty and comforting soup that combines pasta, beans, vegetables, and Italian flavors. Made with simple ingredients and cooked slowly in a crockpot, this dish is perfect for busy weeknights or lazy weekends. It’s a satisfying meal that the whole family will love.


  • 1 lb ground beef or Italian sausage
  • 1 onion, chopped
  • 3 carrots, chopped
  • 4 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 can (15 oz) diced tomatoes
  • 1 can (15 oz) red kidney beans, drained and rinsed
  • 1 can (15 oz) white beans, drained and rinsed
  • 4 cups beef broth
  • 1 jar (24 oz) marinara sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 1 cup ditalini or other small pasta
  • Grated Parmesan cheese for serving

Optional Toppings:

  • Freshly chopped parsley
  • Crushed red pepper flakes
  • Extra grated Parmesan cheese
  • Crusty bread or garlic bread for dipping


  • For a vegetarian version, you can omit the ground beef or Italian sausage and use vegetable broth instead of beef broth.
  • Feel free to add other vegetables like zucchini, bell peppers, or spinach to the soup for extra flavor and nutrition.
  • Adjust the seasoning according to your taste preferences. You can add more herbs or spices for extra flavor.


  1. In a large skillet, cook the ground beef or Italian sausage over medium heat until browned. Drain off any excess fat.
  2. Transfer the cooked meat to the slow cooker. Add the chopped onion, carrots, celery, minced garlic, diced tomatoes, red kidney beans, white beans, beef broth, marinara sauce, dried oregano, dried basil, salt, and pepper to the slow cooker. Stir to combine.
  3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the vegetables are tender.
  4. About 30 minutes before serving, stir in the uncooked pasta. Cover and continue cooking until the pasta is tender.
  5. Taste and adjust the seasoning if needed. If the soup is too thick, you can add more broth or water to reach the desired consistency.
  6. Serve hot, garnished with grated Parmesan cheese and any optional toppings of your choice.

Olive Garden’s Slow Cooker Pasta e Fagioli is a classic Italian soup that is hearty, flavorful, and comforting. Made with simple ingredients and cooked slowly to allow the flavors to meld together, this soup is perfect for warming up on a cold day or enjoying as a satisfying meal any time of the year. The combination of pasta, beans, vegetables, and savory broth makes it a favorite among both kids and adults alike.

Nutritional Information:

  • Serving Size: 1 cup
  • Calories: 250
  • Total Fat: 8g
  • Saturated Fat: 3g
  • Cholesterol: 25mg
  • Sodium: 800mg
  • Total Carbohydrates: 30g
  • Dietary Fiber: 7g
  • Sugars: 5g
  • Protein: 15g

(Nutritional information is approximate and may vary based on ingredients used and serving size.)

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