So, I tried two different knock offs of Olive Garden soups this week….Chicken Gnocchi and Pasta Fagioli.  I was so disappointed when the Chicken Gnocchi did NOT taste like Olive Garden’s and it really didn’t taste good at all.  So bummed.   BUT, the Pasta Fagioli turned out delicious and made an enormous amount.  The recipe completely filled my  crock pot to the top.  That’s way too much soup for our family, so before adding the pasta at the end, I scooped out half of the soup into a freezer bag.   I will freeze that half and add the pasta to it when reheating.  The half that remained in the crock pot got the pasta added the last hour or so.  I hope you enjoy…it was SUPER easy.

PASTA FAGIOLI

(I would give credit, but my mom sent me this recipe & I don’t know where she got it from!)

2 lbs. ground beef

1 onion, chopped

3 carrots, chopped

4 stalks 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

3 (10 oz.) cans beef stock—I used a 32 oz. carton of beef broth

3 tsp. oregano

2 tsp. pepper

5 tsp. parsley

1 (20 oz.) jar spaghetti sauce

8 oz. pasta

-Brown beef in a skillet.  Drain fat and place in crock pot.

-Add all other ingredients, EXCEPT pasta.

-Cook on low 7-8 hours or high 4-5 hours.

**At this point, if you want to freeze half, separate it out.

-During last 30 min on high or 1 hour on low, add pasta.

**We served with Parmesan cheese on top and homemade rolls as a side.

I also think you could assemble all ingredients (except pasta) with the beef already browned and place in a freezer bag.  Freeze.  Then, when you want to make it, thaw overnight and dump in the crock pot the following morning.  Still wait to add the pasta till the last hour or so.

 

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