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Olive Garden Pasta E Fagioli Soup in a Crock-Pot

Olive Garden Pasta E Fagioli Soup in a Crock-Pot
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This Olive Garden Pasta E Fagioli Soup made in a Crock-Pot is a hearty, comforting Italian classic featuring tender pasta, creamy cannellini beans, fresh vegetables, and fragrant herbs slow-cooked to develop rich, homemade flavors. Perfect for cozy dinners or easy meal prep, it delivers restaurant-quality comfort and is versatile to fit various dietary needs.

Ingredients

Scale

Main Ingredients

  • 2 cans (15 oz each) cannellini beans, drained and rinsed
  • 4 cups vegetable or chicken broth
  • 3/4 cup ditalini pasta (or gluten-free small pasta)
  • 2 medium carrots, diced
  • 2 celery stalks, diced
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 1 can (14.5 oz) diced tomatoes
  • 2 teaspoons Italian seasoning (a blend of dried basil, oregano, and rosemary)
  • 2 tablespoons olive oil
  • Salt and pepper to taste

For Finishing

  • 1/4 cup freshly grated Parmesan cheese (or vegan alternative)
  • 2 tablespoons chopped fresh parsley or basil

Optional Variations

  • Gluten-free pasta alternative
  • Extra veggies: zucchini, spinach, or kale (added near the end)
  • Crushed red pepper flakes or cayenne pepper for spice
  • Browned Italian sausage or ground beef for added protein

Instructions

  1. Prepare the Aromatics: Heat olive oil in a skillet over medium heat. Sauté the chopped onions, garlic, carrots, and celery until softened and fragrant, about 5-7 minutes. This step enhances sweetness and builds the flavor base of the soup.
  2. Add Ingredients to the Crock-Pot: Transfer the sautéed vegetables to the Crock-Pot. Add drained cannellini beans, diced tomatoes, broth, Italian seasoning, salt, and pepper. Gently stir to combine all the ingredients evenly.
  3. Slow Cook the Soup: Set the Crock-Pot to low and cook for 6 to 8 hours, or on high for 3 to 4 hours. This slow cooking process develops deep flavors and ensures the beans and vegetables become tender but retain their shape.
  4. Cook Pasta Separately: About 10 minutes before serving, cook the ditalini pasta in boiling salted water until al dente. Drain well to prevent sogginess and stir the pasta into the Crock-Pot soup just before serving.
  5. Finish with Cheese and Fresh Herbs: Stir in freshly grated Parmesan cheese and sprinkle chopped parsley or basil on top just before plating to add creamy richness and a fresh burst of flavor.

Notes

  • Cooking the soup low and slow allows flavors to meld deeply.
  • Add pasta separately to prevent it from becoming mushy in the slow cooker.
  • Use fresh herbs at the end to preserve their flavor and color.
  • Sautéing aromatics first unlocks more flavor than adding raw vegetables directly.
  • If the soup gets too thick, add a splash of broth or water before serving.
  • Using canned beans saves time; rinse well to reduce sodium.
  • Freeze soup without pasta to maintain pasta texture; add fresh pasta when reheating.

Nutrition

Keywords: Pasta E Fagioli, Crock-Pot soup, Italian soup, Cannellini beans, Comfort food, Slow cooker recipe, Gluten-free pasta soup

Find it online: https://recipesemilly.com/olive-garden-pasta-e-fagioli-soup-in-a-crock-pot/