I'm loving copycat recipes lately and this one does not disappoint. I'm not sure I've ever had Olive Garden's Pasta E Fagioli (pronounced "pasta fazool"), but it absolutely did not matter because this soup is AWESOME! This recipe fed four of us for dinner and I also sent another 3-4 servings with my sister to share with my brother in law. Definitely qualifies as a cook once, eat twice dinner - my kind of meal! The list of ingredients may seem like a lot, but most of them are pantry items so look for a sale. It's well worth it!
Pasta E Fagioli Soup
from The Country Cook
1 lb ground beef, cooked and drained
1/2 cup diced onion (I used frozen)
2 carrots, diced
2 celery stalks, diced
1 can diced tomatoes, undrained
1 can kidney beans, drained and rinsed
1 can great northern beans, drained and rinsed
3 cups beef stock (26oz container)
1 jar spaghetti sauce (25oz)
3/4 cup orzo, **uncooked**
2 tsp oregano
2 tsp parsley
1 tsp black pepper
kosher salt to taste
Add all ingredients except orzo to slow cooker. Cook on low 8 hours or on high 4 hours. Add orzo during the last 30 minutes. Serve with parmesan cheese.
Can't get any easier than that!