Slow Cooker Copycat Olive Garden Pasta e Fagioli Soup
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- salt and pepper to taste
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon pepper
- 1/2 cup apple juice
- 16 oz tomato sauce
- 1 small onion finely diced
- 28 oz crushed tomatoes
- 8 oz dry ditalini pasta
- garlic powder oregano, basil to taste
- 1 lb ground beef or ground turkey
- 1 cup carrots shredded, (if you'd rather have chunks or diced that is fine too, i just do shredded for the kids so they don't know it's healthy
- 1 cup celery finely sliced
- 30 oz beef broth
- 15 oz red kidney beans with liquid
- 15 oz great northern beans with liquid
- 1 teaspoon salt plus more, to taste if needed
- parmesan cheese or mozzarella, for serving
- Carbohydrate 22.7702223739064 g
- Cholesterol 25.7035676333333 mg
- Fat 6.49683810174718 g
- Fiber 5.98144157674353 g
- Protein 14.1678993909985 g
- Saturated Fat 2.43729859793803 g
- Serving Size 1 1 Serving (332g)
- Sodium 663.51952733539 mg
- Sugar 16.7887807971629 g
- Trans Fat 0.881556289368316 g
- Calories 201 calories
Brown ground beef in a skillet over medium-high heat until no longer pink, lightly seasoning with salt & pepper. Drain then add to a large slow cooker. Add onions, carrots, celery, garlic, crushed tomatoes, tomato sauce, broth, kidney beans, great northern beans, salt, oregano, basil, thyme and pepper. Cover and cook on LOW for 6-8 hours, or until veggies are tender. Add in apple juice. When the soup has 10 minutes left to cook, cook pasta in salted boiling water until just under al dente. Drain, then add to the soup and let cook for about 5-10 more minutes. (if you add the uncooked pasta straight to the slow cooker it will get really thick so you'll have to add a lot more broth, and then adjust the seasonings. Unfortunately, it's best this time to stick with the stove top to cook the noodles.) Salt and pepper to taste. Then season with garlic powder, oregano and basil, if needed. (*I also added a little more beef broth because, it got too thick) Ladle into serving bowls and top with Parmesan cheese or mozzarella.
