Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 pound lean ground beef
- 1 medium onion, chopped
- 3 sticks celery, chopped finely
- 2 medium carrots, peeled and chopped finely
- 4 cloves garlic, minced
- 1 (14 fluid ounce) can diced tomatoes with juices
- 1 (14 fluid ounce) can crushed tomatoes
- 1 (14 fluid ounce) can red kidney beans, drained
- 1 (14 fluid ounce) can cannellini beans or great northern beans, drained
- 4 cups chicken broth
- 1/2 tablespoon red wine vinegar
- 1/2 tablespoon sugar
- 1/2 teaspoon Italian seasoning
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes (optional)
- 3/4 cup uncooked ditalini pasta
Directions
- In a large pot or Dutch oven, brown the ground beef over medium-high heat. Add the chopped onion, celery, carrots, and garlic. Cook for 8-10 minutes, stirring occasionally, until the vegetables soften.
- Add the diced and crushed tomatoes, kidney beans, cannellini beans, chicken broth, red wine vinegar, sugar, Italian seasoning, oregano, basil, and red pepper flakes. Stir to combine.
- Bring the mixture to a boil, then lower the heat and let it simmer for about 10 minutes.
- Add the ditalini pasta and continue to simmer until the pasta is tender (around 8-10 minutes). Season with salt and pepper to taste before serving.
Servings and Timing
- Servings: 6
- Prep time: 10 minutes
- Cook time: 30 minutes
- Total time: 40 minutes
Variations
- Use macaroni or another small pasta shape if ditalini is unavailable.
- Substitute tomato sauce for crushed tomatoes if preferred.
- Swap chicken broth for beef broth for a richer flavor.
- Try using Italian sausage instead of ground beef for a different twist.
- Ground turkey can be used, though it’s drier and less flavorful than beef.
Storage/Reheating
- Leftovers can be stored in the fridge for 3-4 days. However, keep in mind the pasta may absorb the liquid, so you may need to add a bit more broth when reheating.
- Reheat on the stove or in the microwave, stirring occasionally over low heat to prevent the soup from drying out.
- For freezing, it’s best to freeze the soup without the pasta. Add pasta when reheating for the best texture.
FAQs
1. Can I use a different type of pasta in this recipe?
Yes! If you can’t find ditalini, feel free to use any small pasta like elbow macaroni.
2. Can I freeze pasta e fagioli?
While you can freeze the soup, it’s better to freeze it without the pasta. Pasta tends to absorb liquid and become mushy when frozen.
3. What can I substitute for ground beef?
Italian sausage is a great alternative to ground beef. For a lighter version, you can use ground turkey, though it won’t be as rich in flavor.
4. Can I make this soup ahead of time?
Yes! Pasta e fagioli tastes even better after sitting for a few hours or overnight, allowing the flavors to meld together.
5. What should I serve with pasta e fagioli?
Pair this soup with a side of garlic bread or a simple salad for a complete meal.
6. Can I use fresh herbs instead of dried?
Yes, if you prefer fresh herbs, you can substitute them for dried herbs, but you’ll need to use more of each (about 3 times the amount of dried herbs).
7. Is there a vegetarian version of pasta e fagioli?
You can easily make this dish vegetarian by omitting the ground beef and using vegetable broth instead of chicken broth.
8. How can I make the soup spicier?
Add more crushed red pepper flakes or a dash of hot sauce to give it an extra kick.
9. Can I add more vegetables to the soup?
Yes, feel free to add other vegetables like zucchini, spinach, or bell peppers to customize it to your taste.
10. How do I store leftover pasta e fagioli?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat with a little added broth to maintain the soup’s texture.
Conclusion
This Olive Garden-inspired pasta e fagioli is the perfect comfort food, bringing rich flavors and a hearty texture to your table. Easy to make, customizable, and perfect for leftovers, it’s sure to become a favorite in your household. Enjoy it on a cold day for a warm, satisfying meal!
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Olive Garden Pasta e Fagioli Recipe
- Total Time: 6-8 hours 30 minutes to 4 hours 30 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
Crock Pot Creamy Chicken Parmesan Soup is a comforting, easy-to-make dish filled with classic Italian flavors. Tender chicken, rich tomato broth, and melted cheeses create a hearty, satisfying meal. Made effortlessly in your slow cooker, this soup is perfect for busy days and offers endless customization options to suit dietary preferences. Serve with a sprinkle of mozzarella and toasted breadcrumbs for a delicious finishing touch!
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 1 tablespoon minced garlic
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 cup heavy whipping cream
- 1 cup freshly grated Parmesan cheese
- 8 oz rotini pasta (uncooked)
- 2 tablespoons butter
- 1/2 cup bread crumbs
- Shredded mozzarella cheese for topping
Instructions
- Combine Base Ingredients: Add chicken breasts, garlic, diced tomatoes, tomato sauce, Italian seasoning, salt, pepper, and chicken broth into the crock pot.
- Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender.
- Shred Chicken: Remove chicken, shred it with two forks, and return it to the pot.
- Add Cream and Pasta: Stir in heavy whipping cream and uncooked rotini pasta. Cook on high for 15-20 minutes until the pasta is al dente.
- Prepare Topping: Melt butter in a skillet, add breadcrumbs, and sauté until golden brown.
- Serve: Ladle the soup into bowls, topping with mozzarella cheese and toasted breadcrumbs.
Notes
- Make Ahead: Prepare this soup in the morning for a flavorful dinner when you get home.
- Vegetable Additions: Feel free to add vegetables like spinach, mushrooms, or bell peppers to enhance the flavor and nutrition.
- Protein Alternatives: You can use boneless chicken thighs or turkey for a variation in taste.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours on low or 3-4 hours on high, plus 15-20 minutes for the pasta.
- Category: Soup, Comfort Food
- Method: Slow Cooker
- Cuisine: Italian
