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Close-up of a bowl of pasta e fagioli soup with visible beans and pasta pieces.

Slow Cooker Pasta e Fagioli: Olive Garden Copycat Soup Recipe for Your Crockpot & Instapot

This hearty and comforting Pasta e Fagioli soup is a perfect copycat of Olive Garden's classic, made easily in your slow cooker or Instant Pot.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Soup
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Meat
  • 1 pound ground beef
  • 1 medium onion, diced
  • 2 cloves garlic, minced
Canned Beans
  • 1 can (15 oz) kidney beans, rinsed and drained
  • 1 can (15 oz) cannellini beans, rinsed and drained
Other Cans
  • 1 can (28 oz) crushed tomatoes
  • 4 cups beef broth
  • 2 cups water
Seasonings
  • 1 tablespoon Italian seasoning
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
Pasta & Greens
  • 1 cup small pasta (like ditalini or elbow)
  • 2 cups chopped fresh spinach (optional)
  • Grated Parmesan cheese for serving Grated Parmesan cheese for topping

Method
 

  1. Brown the ground beef in a skillet until no longer pink; drain excess fat.
  2. Sauté diced onion and minced garlic until translucent.
  3. Transfer beef mixture to slow cooker or Instant Pot, add beans, tomatoes, broth, water, seasonings, and black pepper.
  4. Cook on low for 6-8 hours (slow cooker) or high pressure for 15 minutes (Instant Pot), then release pressure.
  5. Stir in pasta and spinach; cook until pasta is tender (additional 15-20 mins for slow cooker or sauté function for Instant Pot).
  6. Serve hot, topped with grated Parmesan cheese.

Notes

This soup is versatile and can be made in either a slow cooker or Instant Pot for convenience.