Description
This Olive Garden Pasta E Fagioli Soup in a Crock-Pot is a warm, hearty Italian classic combining tender pasta, creamy cannelini beans, fresh vegetables, and rich vegetable broth. Slow-cooked to enhance authentic flavors, it’s a comforting and nutritious soup perfect for cozy weeknights or casual gatherings, offering effortless preparation and customizable options to suit any diet.
Ingredients
Scale
Main Ingredients
- 1 can (15 oz) cannelini beans, drained and rinsed
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup small pasta (ditalini or elbow macaroni)
- 2 medium carrots, chopped
- 2 celery stalks, chopped
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- 2 cups fresh spinach or kale (optional)
Instructions
- Prepare the Vegetables: Chop onions, carrots, celery, and garlic finely. Sauté them in olive oil over medium heat for a few minutes until softened and aromatic to build a richer flavor base.
- Combine Ingredients in Crock-Pot: Add the sautéed vegetables, drained cannelini beans, diced tomatoes, vegetable broth, and Italian seasoning into your Crock-Pot. Stir well to ensure even flavor distribution.
- Slow Cook: Set the Crock-Pot to low heat and cook the soup for 6 to 8 hours to allow flavors to meld and beans to become tender.
- Add Pasta and Greens: About 30 minutes before serving, stir in the small pasta and fresh spinach or kale if using. This timing ensures that the pasta cooks perfectly without becoming mushy and the greens remain vibrant.
- Season and Serve: Taste the soup and adjust salt, pepper, or additional herbs as needed. Serve hot, finished with a drizzle of olive oil and optionally topped with freshly grated Parmesan cheese.
Notes
- Prep vegetables the night before to save time.
- For creamier soup, use dried beans soaked overnight instead of canned.
- Add pasta late in the cooking process to prevent mushiness.
- Toast Italian seasoning briefly in olive oil before adding broth to deepen the aroma.
- Season gradually to control saltiness based on your broth’s sodium content.
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours
- Category: Soups
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 220
- Sugar: 4g
- Sodium: 650mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg
Keywords: Pasta e Fagioli, Crock-Pot soup, Olive Garden soup, Italian soup, bean soup, slow cooker recipes, comforting soup, hearty pasta soup