Crock Pot Olive Garden Pasta e Fagioli soup recipe
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5 from 5 votes


This Crock Pot Olive Garden Pasta e Fagioli soup is the best recipe! Full of ground beef, pasta, veggies all in a flavorful Italian soup!
Prep Time20 mins
Cook Time6 hrs
Total Time6 hrs 15 mins
Course: Main Course
Cuisine: Italian
Keyword: Olive Garden Pasta e Fagioli Soup
Servings: 6
Calories: 331kcal
Author: Brandie @ The Country Cook


  • 1 pound ground beef
  • 1 small onion, finely diced
  • 2 carrots, finely diced
  • 2 stalks celery, finely diced
  • 1 (15 oz) can diced tomatoes, undrained
  • 1 (15 oz) can dark red kidney beans, drained and rinsed
  • 1 (15 oz) can cannellini beans, drained and rinsed
  • 1 (26 oz) container beef stock (or 3 cups)
  • 1 (25 oz) jar jar spaghetti sauce
  • 2 tsp dried oregano
  • 2 tsp dried parsley
  • 1 tsp ground black pepper
  • 1/2 tbsp salt
  • 1 cup ditalini pasta (or your favorite pasta shape)


  • Brown and crumble ground beef.
  • Drain excess grease.
  • Add all the other ingredients to the slow cooker (except for pasta) and stir.
  • Set slow cooker on low for 6-8 hours or on high for 4-5 hours
  • During the last 30 minutes or so of cooking, add in the pasta and stir.


Pasta likes to absorb a lot of the liquid so if you like your soup a bit more soupy, be prepared to have an extra can of beef broth handy. You can add it in towards the end.


Calories: 331kcal | Carbohydrates: 26g | Protein: 19g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 53mg | Sodium: 317mg | Potassium: 615mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3455IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 2.4mg