A 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
3 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.