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Copycat Olive Garden Pasta e Fagioli

This fix it and forget it meal is filling and flavorful. 

Course Dinner, Main Course, Main Dish, Soup
Cuisine Italian
Keyword Dairy-free
Prep Time 20 minutes
Cook Time 4 hours
Author Sonja

Ingredients

  • 1 lb. Ground Beef
  • 1 Medium Onion diced
  • 2 Tablespoons Olive Oil
  • 2 Cloves Garlic minced
  • 3 Stalks Celery diced
  • 1 Large Carrot diced
  • 2 14.5 Ounce Cans Diced Tomato
  • 2 15 Ounce Can Tomato Sauce
  • 1 15 Ounce Can Red Kidney Beans
  • 1 15 Ounce Can Great Northern Beans
  • 4 Cups Broth
  • 1 Teaspoon Dried Basil
  • 1 Teaspoon Dried Oregano
  • 1/2 Teaspoon Dried Thyme
  • Salt and Pepper to Taste
  • 1/2 Cup Dried Ditalini Pasta or pasta of choice
  • Parmesan Cheese or Nutritional Yeast for D-F to Garnish

Instructions

  1. Brown ground beef in a skillet.  Set aside.  

  2. Optional, sauté onions, celery, and carrots in a cast iron skillet until softened. Add garlic in the last 2 minutes.  

  3. Add all the ingredients minus Pasta and Parmesan Cheese into a 6 quart slow cooker.  Cover and cook on high for 4-5 hours or low for 7-8 hours.  

  4. Cook pasta according to package directions, and then stir in cooked pasta to the slow cooker in the last 10-20 minutes of cooking.

  5. Garnish with favorite cheese or nutritional yeast and enjoy!

  6. Refrigerate leftovers.   The flavors meld in the fridge and it's even more flavorful the next day!