Olive Garden Slow Cooker Pasta Fagioli


1 tablespoon extra-virgin olive oil
1/2 lb. lean ground beef
1/2 lb. ground Italian sausage

2 whole carrots diced
4 celery stalks diced
1 medium onion diced

1 (28 ounce can) crushed tomatoes
3 (14.5 ounce can) beef broth
1 Tablespoon Italian seasoning

2 whole bay leaves
salt and pepper to taste
1 (15 ounce can) cannellini beans, drained and rinsed

1 (15 ounce can) red kidney beans drained and rinsed
1 cup ditalini pasta uncooked
1 Shaved parmesan – optional


Add olive oil to a large skillet and add the ground beef and sausage. Cook until browned and no longer pink.

Place the meat mixture in a slow cooker along with the rest of the ingredients except for the beans, pasta, and parmesan.

Cook on low for 7-8 hours or high for 3-4 hours. 30 minutes before serving stir in beans and ditalini.

Season with salt and pepper to taste. Discard bay leaves before serving.

Serve immediately while hot. Sprinkle parmesan on top if desired and serve with breadsticks or a crusty baguette for extra deliciousness!

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