1 October, 2015
Slow Cooker Pasta Fagioli
BRRRRRRR!!! It is cold out here in Michigan! I do believe it is here to stay. But that’s okay, because I have TONS of soup recipes that I need to try out. The first one being Olive Garden Slow Cooker Pasta Fagioli from Simple, Nourished, Living. It is full of flavor and Weight Watchers friendly (238 calories and 5 WW points).
This recipe combines ground beef, onion, carrot, celery, diced tomatoes (I use fire roasted), kidney beans, white beans, beef broth, tomato basil marinara, oregano and hot sauce. You can use any kind of smaller pasta, but I went with the authentic Olive Garden choice, ditalini. Don’t forget a sprinkle of parmesan cheese!
Now, the recipe wants you to cook the pasta first, or add it dry in the beginning of cooking. I tried both of these and ended up with mushy pasta. My recommendation is to cook the pasta right before you serve the soup and then add it to the pot.
The flavor of this dish is ridiculous. The veggies are super soft and tender. There is a little bit of a smoky taste from the fire roasted tomatoes. The beef broth really boasts the flavor profile. And the best part…the hot sauce. I used sriracha and it added the teeniest bit of heat to the aftertaste. YUM!
One more thing, this recipe makes soooooo much. Invite a friend or 10 over when you make this!!