Gluten Free Pasta Fagioli – Copycat Olive Garden

DSCN4011A friend posted a copycat recipe for Olive Garden’s Pasta Fagioli for the crockpot a few weeks ago.  Today I cooked it up with some changes.

The major changes I made were cutting the recipe in half, using my own canned chicken stock instead of beef broth and using gluten free pasta.

2 1 lb ground beef –  organic
1 1/2 onion, chopped
3 carrots, chopped – organic
4 2 stalks celery, chopped – organic
2 1 (14 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 15 oz of my own canned chicken broth
1 1/2 teaspoons oregano
2 1 teaspoon pepper
5 2 1/2 teaspoons parsley – out of my garden
1 teaspoon Tabasco sauce (optional)
1 1/2 (20 ounce) jar spaghetti sauce
8 ounces pasta – Tinkyada gluten free

The original recipe said to cook on high for 4-5 hours but I only had to cook mine for around 3 hours.  The last 1/2 hour you add the pasta.  I did not cut my pasta in half and will even add a bit more next time.

This turned out to be the BEST soup I have ever eaten.  Thanks to Food.com for the amazing recipe and my friend for posting.

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