Crock pot Olive Garden Pasta Soup

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2 lbs. ground beef

1 onion, chopped

3 carrots, shredded

1 c. 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

4 cups beef stock

3 tsp. oregano

2 tsp. pepper

5 tsp. parsley

1 tsp. tabasco sauce

1 (20 oz.) jar Prego traditional spaghetti sauce

8 oz. pasta


1. Brown ground beef in large skillet.

2. Drain fat.

3. Add beef and all ingredients except the pasta into a large crock pot.

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

5. Before serving, cook pasta according to package directions.

6. Drain and add to soup.

Bon Appetit!

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