Olive Garden Pasta E Fagioli Soup

Step 1

Add 1 tablespoon of olive oil to a large soup pot or dutch oven and heat over medium high heat. Once heated, add the ground beef and cook until browned (about 6-7 minutes) breaking into crumbles as it cooks. Drain the excess fat, transfer to a medium size bowl and set aside.

Step 2

Add the remaining olive oil (1 tablespoon) to the soup pot/dutch oven. Stir in the onions, carrots and celery and cook until tender (about 3-4 minutes). Add the garlic and cook for about 1 minute, until fragrant.

Step 3

Add the chicken broth, tomato sauce, diced tomatoes, Italian seasoning, cooked beef and 1/2 cup water to the pot and stir to combine. Season with salt and pepper, to taste. Bring to a boil then reduce heat to medium low. Cover with lid and simmer until vegetables are tender (about 15-20 minutes).

Step 4

While the soup is simmering, add salted water to a separate large pot and bring to a boil. Cook pasta according to the package instructions for al dente. Drain well.

Step 5

Add the cooked pasta and beans to the pot and heat for 2-3 minutes.

Step 6

Top with parmesan cheese and/or parsley and serve immediately.

Step 7

Add 1 tablespoon of olive oil to a large skillet over medium high heat. Once hot, add the ground beef and cook until browned. Transfer the cooked beef to the slow cooker

Step 8

Add the garlic and onions to the same large skillet and sauté until onions are soft (about 2-3 minutes). Transfer to the slow cooker.

Step 9

Add the rest of the ingredients, EXCEPT the beans and pasta. Season with salt and pepper, to taste.

Step 10

Cook on low for 5-6 hours or high for 3-4 hours.

Step 11

30 minutes before serving, cook the pasta in a separate stock pot according to the package instructions (you want it al dente). Drain and add to the slow cooker along with the beans.

Step 12

Cook for a final 5 minutes until the beans are warm.

Step 13

Top with parmesan cheese and/or parsley and serve immediately.