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Pasta Fagioli in the Crockpot

By

just like Olive Garden

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Rate this recipe 4.6/5 (21 Votes)

Ingredients

  • 2 lbs ground beef
  • 1 onion, chopped
  • 3 carrots, chopped
  • 4 stalks celery, chopped
  • 2 (28 ounce) cans diced tomatoes, undrained
  • 1 (16 ounce) can red kidney beans, drained
  • 1 (16 ounce) can white kidney beans, drained
  • 3 (10 ounce) cans beef stock
  • 3 teaspoons oregano
  • 2 teaspoons pepper
  • 5 teaspoons parsley
  • 1 teaspoon Tabasco sauce (optional)
  • 1 (20 ounce) jar spaghetti sauce
  • 8 ounces pasta

Details

Adapted from restaurant.food.com

Preparation

Step 1


Brown beef in a skillet.
Drain fat from beef and add to crock pot with everything except pasta.
Cook on low 7-8 hours or high 4-5 hours. Cook enough pasta for the first night 30 minutes before soup is done. Refrigerate or freeze leftovers, cooking pasta fresh each night.

Serve with a nice crisp green salad and some garlic bread!

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