Pasta Fagioli in the Crockpot

just like Olive Garden

Photo by Diana L.
Adapted from restaurant.food.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from restaurant.food.com

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

Directions

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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