Crockpot Pasta e Fagioli Soup (Olive Garden Copycat)

 

Crockpot pasta e fagioli soup is a hearty Italian-American inspired soup made with ground beef, beans, vegetables, tomatoes, broth, and pasta. This easy slow cooker version is similar to the Olive Garden favorite with a rich tomato-based broth, two kinds of beans, and small pasta added at the end. This comforting soup is filling enough to serve as a full meal. The crockpot does most of the work making this a great recipe for busy weeknights, meal prep, or soup season.

Ingredients For Crockpot Pasta e Fagioli Soup

• Ground Beef: Brown and drain the beef before adding it to the slow cooker so the soup does not become greasy. Lean ground beef works well.
• Onion: A yellow or white onion works best.
• Carrots: Dice them small so they cook evenly in the slow cooker.
• Celery: Celery adds classic soup flavor and pairs well with the carrots, onion, garlic, tomatoes, and beans.
• Garlic: Minced garlic is best because it distributes evenly throughout the soup.
• Diced Tomatoes: Use the tomatoes with their juices.
• Tomato Sauce: Tomato sauce helps create the rich, tomato-based broth that gives this soup its Olive Garden copycat-style flavor.
• Beef Broth: Low-sodium broth is recommended so you can better control the salt.
• Kidney Beans: Drain and rinse them before adding them to the soup.
• White Beans: Great northern beans or cannellini beans works well. Drain and rinse them before adding.
• Ditalini Pasta: It should be added near the end of cooking so it does not get mushy. Small shells or elbow macaroni can also be used.
• Italian Seasoning: Most blends include herbs like basil, oregano, thyme, rosemary, and marjoram.
• Bay Leaf: Remove it before serving.
• Salt & Pepper: Since broth, canned tomatoes, and beans can vary in saltiness, taste and adjust at the end.
• 
  

1. Add the ground beef to a medium-size skillet medium-high heat. Cook until the beef is browned, approximately 3 to 5 minutes. Crumble the beef as it cooks. Drain the grease and add ground beef to the slow cooker.
2. Add all remaining ingredients EXCEPT for the ditalini pasta into the slow cooker. Stir gently.
3. Cook on HIGH for 3 to 4 hours or LOW 6 to 8.
4. Add ditalini pasta and cook on for an additional 15 to 20 minutes or until noodles are soft.

Instant Pot

1. Turn on the Instant Pot and select sauté. Once hot, add the beef. Cook until beef is browned, approximately 3 to 5 minutes. Drain excess grease if needed. 
2. Add all remaining ingredients EXCEPT for the ditalini pasta into the Instant Pot. Stir gently. 
3. Close the lid and seal the valve. Set high pressure and cook for 25 minutes.
4. When cooking time is complete, quick release the pressure.
5. Open lid & stir in the ditalini pasta. You can either turn off the Instant Pot, close the lid, and let it sit for 5 to 10 minutes OR you can turn the Instant Pot to the warm setting (or low sauté) and let it cook with the lid off.

before

after

Why You Will Love This Recipe

• Easy slow cooker recipe: Once the ground beef is browned, the crockpot does the rest of the work.
• Hearty and filling: Ground beef, beans, vegetables, and pasta make this soup satisfying enough for a full meal.
• Olive Garden copycat-style: This version has the same cozy, tomato-rich flavor people love from the restaurant soup.
• Made with pantry staples: Canned tomatoes, beans, broth, pasta, and dried seasonings keep this recipe simple.
• Great for leftovers: The soup reheats well, making it a good option for meal prep.
• Family-friendly: The flavors are savory, mild, and comforting.
• Easy to customize: Use different beans, change the pasta, make it meatless, or add extra vegetables.

FAQs & Tips

What Is Pasta e Fagioli?

Pasta e fagioli means “pasta and beans” in Italian. It is a classic Italian soup made with pasta, beans, vegetables, broth, and seasonings. Depending on the version, it can be brothy, thick, vegetarian, or made with meat. This slow cooker version is inspired by the popular Olive Garden-style pasta e fagioli. It is hearty, tomato-based, and made with ground beef, beans, vegetables, and ditalini pasta. It is similar to a cross between vegetable beef soup, minestrone, and a pasta and bean stew.

What kind of pasta should you use?

Ditalini pasta is the classic choice for pasta e fagioli. Small shells, elbow macaroni, or another small pasta shape can also be used.

Can you add the pasta at the beginning?

I do not recommend it. Pasta can become very soft or mushy if it cooks for several hours in the slow cooker. Add it near the end for the best texture.

Can you make this vegan/vegetarian?

You can! Simply omit the ground beef. You can also substitute vegan ‘meat’ crumbles. Be sure to use vegetable broth instead of beef broth.  

Can you use ground turkey?

Yes. Ground turkey can be used in place of ground beef for a lighter version. Brown and drain it before adding it to the slow cooker.

Can you  use different beans?

Yes. Kidney beans, cannellini beans, great northern beans, navy beans, or pinto beans can be used. A combination of one red bean and one white bean is what you will need.

Why did your soup get too thick?

The pasta continues to absorb broth as it sits.  The diced tomatoes and tomato sauce add extra liquid to the soup. For a brothier soup, or if the soup thickens too much after adding the pasta, stir in an additional 1 cup of broth. 

How do you store leftovers?

Store leftover crockpot pasta e fagioli soup in the refrigerator for up to 4 days. 

What size slow cooker did you use?

I use a  6-quart slow cooker or Instant Pot for this recipe.