CROCK POT OLIVE GARDEN PASTA SOUP
Inspired by Olive Garden's Pasta e Figeoli soup.
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- 2 pound(s) ground beef
- 1 onion chopped
- 3 carrots shredded or chopped
- 1 cup(s) celery chopped
- 2 can(s) (28 oz) diced tomatoes undrained
- 1 can(s) red kidney beans drained
- 1 can(s) cannellini beans drained
- 4 cup(s) beef stock
- 3 teaspoon(s) oregano
- 2 teaspoon(s) black pepper
- 5 teaspoon(s) parsley
- 1 teaspoon(s) Tabasco sauce
- 20 ounce(s) traditional spaghetti sauce
- 8 ounce(s) ditallini pasta
- Brown ground beef in a large skillet. Drain fat. Add beef and all ingredients except the pasta into a large crock pot. Cook on low for 7 - 8 hours or high for 4 - 5 hours. Before serving, cook pasta according to package directions. Drain and add to soup.
This recipe is a personal recipe added by naughtymax and has not been tested or endorsed by MyRecipes.
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CROCK POT OLIVE GARDEN PASTA SOUP Recipe at a Glance
- COURSE: Soups/Stews