Description
This Slow Cooker Olive Garden Pasta e Fagioli is a warm, hearty Italian-inspired soup combining tender cannellini beans, savory vegetables, and perfectly cooked small pasta shapes, infused with rich herbs and garlic. Easy to prepare by slow cooking, it delivers deep, comforting flavors reminiscent of your favorite Olive Garden dish. Ideal for busy weeknights or cozy weekends, this soup can be customized to suit dietary preferences and offers satisfying nourishment with minimal effort.
Ingredients
Scale
Beans and Vegetables
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 medium onion, diced
- 3 cloves garlic, minced
Liquids and Seasonings
- 4 cups vegetable or chicken broth
- 1 tablespoon Italian seasoning blend (oregano, basil, thyme)
- 2 tablespoons olive oil
- Salt and pepper to taste
Pasta and Garnish
- 1 cup small pasta shapes (ditalini, mini shells, or elbow macaroni)
- Freshly grated Parmesan cheese, for serving
Instructions
- Sauté the Vegetables: Heat olive oil in a skillet over medium heat. Add diced onion, minced garlic, diced celery, and diced carrots. Cook, stirring occasionally, until softened and fragrant, about 5-7 minutes. This step enhances the soup’s depth of flavor.
- Add Ingredients to Slow Cooker: Transfer the sautéed veggies to the slow cooker. Add diced tomatoes with juices, drained cannellini beans, broth, and Italian seasoning. Stir gently to combine all ingredients evenly.
- Cook on Low: Cover and cook the mixture on low heat for 6 to 8 hours, allowing all flavors to meld and develop a rich, savory base.
- Add Pasta: Approximately 30 minutes before serving, stir in 1 cup of small pasta shapes. Cover and continue cooking until the pasta is tender but al dente, about 20 to 30 minutes.
- Serve and Garnish: Stir the soup well, taste, and season with additional salt and pepper if needed. Serve hot, topped with a generous sprinkle of freshly grated Parmesan cheese and accompanied by crusty Italian bread or garlic breadsticks.
Notes
- Prep veggies ahead by chopping onions, carrots, and celery the night before to save time.
- Use small pasta shapes like ditalini or mini shells to prevent mushiness.
- Add pasta only in the last 20-30 minutes to maintain texture.
- Always sauté the veggies first to release deeper flavors.
- If soup is too thick after cooking, add extra broth or water to reach desired consistency.
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours (slow cooker) plus 30 minutes for pasta
- Category: Soups
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 280
- Sugar: 4g
- Sodium: 700mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 5mg