Olive Garden Pasta e Fagioli Soup

By hyzmom

Ingredients

• 2 lbs. ground beef
• 1 onion, chopped
• 3 carrots, shredded
• 1 c. celery, chopped
• 2 (28 oz.) cans diced tomatoes, undrained
• 1 (16 oz.) can red kidney beans, drained
• 1 (16 oz.) can white kidney beans, drained
• 4 cups beef stock
• 3 tsp. oregano
• 2 tsp. pepper
• 5 tsp. parsley
• 1 (20 oz.) jar Prego traditional spaghetti sauce
• 8 oz. pasta (I like using ditali pasta)

Details

Servings 12
Adapted from favfamilyrecipes.com

Preparation

Step 1

This recipe does make a LOT of soup (approximately 12-15 servings.)  Make sure you use a large crock pot or feel free to cut the recipe in half!  Also freezes well if you want to try that!

Brown ground beef in large skillet. Drain fat. Add beef and all ingredients except the pasta into a large crock pot. Cook on low for 7-8 hours or high for 4-5 hours.

Before serving, cook pasta according to package directions. Drain and add to soup.