Crock pot pasta fagioli soup

Crock pot pasta fagioli soup

from eatingonadime.com
410 min
6 servings

Crock pot pasta fagioli soup is a hearty and authentic Italian recipe. Learn how to make this easy Copy cat Olive Garden pasta fagioli soup.

Ingredients

  • 1 lb Ground Beef
  • 1/2 Onion (Diced)
  • 2 Medium Carrots (Diced)
  • 3 Celery Stalks (Diced)
  • 1 Tbsp Minced Garlic
  • 3 cans Tomato Sauce (8 oz.)
  • 1 can Diced Tomatoes (15 oz.)
  • 3 tsp Italian Seasonings
  • 1/2 tsp Dried Thyme
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1 can Dark Red Kidney Beans (15 oz., drained and rinsed)
  • 1 can Great Northern Beans (15 oz., drained and rinsed)
  • 1 cup Dry Ditallini Pasta
  • 6 cups Chicken Broth
  • 1/2 cup Shredded Parmesan Cheese
  • 3 Tbsp Fresh Parsley (chopped)

Directions

  1. 1

    Brown the ground beef and drain the excess grease.  We browned the beef in a multi-cooker slow cooker on the sauté setting but you can brown on the stovetop in a large skillet as well.

  2. 2

    Place the beef, onions, carrots, celery, garlic, tomato sauce, diced tomatoes, beans, Italian Seasoning, thyme, salt, pepper and chicken broth in the crock pot.

  3. 3

    Cover and cook on low for 6-8 hours.

  4. 4

    Stir in the uncooked pasta for the last 30 minutes of the cook time on low.

  5. 5

    Stir in the fresh parsley and serve warm topped with the parmesan cheese.  Enjoy!