Olive Garden’s Pasta E Fagioli Soup

Olive Garden’s Pasta E Fagioli Soup
  • 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 tsp. Tabasco sauce
  • 1 (20 oz.) jar Prego traditional spaghetti sauce
  • 8 oz. pasta 

  •  Brown meat. Drain fat. Combine all ingredients (other then pasta) in a large crock-pot.  Cook on low for 7-8 hours or high for 4-5 hours.  Add cooked pasta just before serving. 
  • *I usually make this without meat and it still tastes great!
  • *I have never had white kidney beans on hand when I have made this so I use another can of red kidney beans.
Source: www.favfamilyrecipes.com

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