Sunday, December 2, 2012

Slow Cooker Olive Garden Pasta soup

Seriously this was the best and easiest soup!  I got this off Pinterest and had to try it.  It will definitely be a staple.


2 lbs. ground beef
1 onion, chopped
3 carrots, shredded
2 (28 oz) cans diced tomatoes
1 (16 oz) can white kidney beans, drained
1 (16 oz) can red kidney beans, drained
4 cups beef broth
3 tsp. oregano
2 tsp. pepper
5 tsp. parsley
1 tsp. Tabasco sauce
1 (20 oz) jar Prego traditional spaghetti sauce
8 oz ditali pasta


Brown ground beef in large skillet.  Drain fat.  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.

Before serving, cook pasta according to package.  Drain and add to soup.

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