Step-by-step instructions
- Brown the meat: In a skillet over medium heat, cook the ground beef (or sausage) until no longer pink. Drain any excess fat.
- Prepare the slow cooker: Transfer the browned meat to the slow cooker. Add the chopped onion, minced garlic, diced tomatoes, kidney beans, white beans, carrots, celery, beef broth, tomato sauce, and water.
- Add the spices: Stir in the oregano, basil, thyme, and crushed red pepper flakes if desired. Season with salt and pepper. Mix everything well.
- Cooking time: Cover and cook on low for 6-7 hours or high for 3-4 hours, until the vegetables are tender.
- Add the pasta: About 30 minutes before serving, stir in the pasta. If needed, add more water or broth to ensure the pasta cooks properly. Cook until the pasta is tender.
- Final touches: Taste and adjust the seasoning before serving. Ladle into bowls, topped with grated Parmesan cheese and fresh parsley if desired.
Best ways to enjoy it
Serving your Slow Cooker Olive Garden Pasta and Beans can be as simple or as elaborate as you like! Here are a few ideas:
- Top it off: Consider adding a dollop of sour cream or a sprinkle of extra herbs for freshness.
- Side dishes: Pair it with crusty bread or a light salad for a balanced meal.
- Garnish: A drizzle of olive oil or a squeeze of lemon right before serving can brighten up the flavors.
Storage and reheating tips
To keep your leftover Slow Cooker Olive Garden Pasta and Beans fresh, follow these storage tips:
- In the fridge: Store in an airtight container for up to 4 days.
- Freezing: Allow to cool completely before transferring to freezer-safe containers. It can last up to 3 months in the freezer.
- Reheating: Thaw in the fridge overnight if frozen. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if it thickens too much.
Helpful cooking tips
Here are a few pro tips to ensure your dish turns out perfectly:
- Beef options: Don’t hesitate to use Italian sausage for a spicier punch!
- Prep ahead: Chop your veggies the night before or in bulk to save time.
- Low and slow: If possible, cook on low to let the flavors deepen and develop.
Creative twists
If you want to mix things up with your Slow Cooker Olive Garden Pasta and Beans, consider these variations:
- Swap the beans: Try black beans or pinto beans instead for a new flavor profile.
- Add greens: Stir in fresh spinach or kale towards the end of cooking for added nutrition.
- Make it creamy: Add a splash of cream or dollop of cream cheese for a richer soup.
Common questions
How long does it take to prepare this dish?
The preparation time is fairly quick, around 15 minutes, but the slow cooker does the heavy lifting, allowing you to set it and forget it for several hours.
Can I use frozen vegetables?
Absolutely! Frozen vegetables can work well in this recipe. Just add them in during the last few hours of cooking.
Is this dish freezer-friendly?
Yes, it freezes beautifully. Just be mindful that the pasta may absorb some liquid upon thawing; you might need to add a bit of broth when reheating.
Your kitchen is in for a treat with this Slow Cooker Olive Garden Pasta and Beans – it’s sure to become a family favorite! Enjoy the comforting flavors and easy preparation, and don’t forget to share the love with friends and family. 
