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Olive Garden’s Pasta E Fagioli Soup – Crock Pot

pastaefagioli

Do you love soup as much as I do?  Do you love Olive Garden’s soup??  This recipe is another keeper for our family.  I changed it up a bit, and added the noodles straight to the pot to cook, so it was much thicker than if you had cooked the noodles separately and then added them to the crock pot.  I also added some basil and changed up a few of the ingredients for what I had on hand.  This recipe makes quite a bit of soup, but it says it freezes well.  We just shared some with friends, and enjoyed the leftovers.

Serves 12-16 for about $0.70/serving

INGREDIENTS:

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2 lbs. ground beef – $6.00

1 onion, chopped – $0.33

3 carrots, sliced

1 cup celery, sliced

1 (15 oz.) can diced tomatoes, undrained – $0.48

1 can rotel – $0.98

1 (16 oz.) can red kidney beans, drained – $0.68

1 (16 oz.) can white kidney beans, drained – $0.68

4 cups beef stock

3 tsp. oregano

2 tsp. basil

2 tsp. pepper

5 tsp. parsley

1/4 cup spinach flakes

1 tsp. tabasco sauce

1 (20 oz.) jar pasta sauce – $1.98

8 oz. Ditali pasta, uncooked – $0.49

DIRECTIONS:

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Brown ground beef in large skillet with onion. Drain fat.

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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.

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Add pasta for last 30 minutes of cooking time for a thicker soup.  Or, before serving, cook pasta according to package directions. Drain and add to soup.

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Top with grated Parmesan.

ENJOY!!