Olive Garden Pasta E Fagioli Soup in a Crock Pot

src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVv77MLKYntZfVfVaHJlN2UaVVq_nlXj9_j0J6NIfHA4A6nQxHGusxWKcbdRk98HMW2Qkvxlt9QHZd45almTkXOKfF-MfG74ZdgpYG4YS0WfbC1ZA1Y_MQXoygG6eGn5uSWvOwi9OxO7I/s1600/picNi5NSj.jpg">This tastes exactly like the pasta e fagioli soup at the Olive Garden. Wonderful! Husband loves it!

Ingredients:

• 2 lbs ground beef
• 1 onion, chopped
• 3 carrots, chopped
• 4 stalks celery, chopped
• 2 (28 ounce) cans diced tomatoes, undrained
• 1 (16 ounce) can red kidney beans, drained
• 1 (16 ounce) can white kidney beans, drained
• 3 (10 ounce) cans beef stock
• 3 teaspoons oregano
• 2 teaspoons pepper
• 5 teaspoons parsley
• 1 teaspoon Tabasco sauce (optional)
• 1 (20 ounce) jar spaghetti sauce
• 8 ounces pasta

Directions:

1. Brown beef in a skillet.
2. Drain fat from beef and add to crock pot with everything except pasta.
3. Cook on low 7-8 hours or high 4-5 hours.
4. During last 30 min on high or 1 hour on low, add pasta.

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