Olive Garden Pasta e Fagioli Soup
2 pounds ground beef
1 chopped onion
3 chopped carrots
4 stalks chopped celery
2 (28-ounce) cans undrained diced tomatoes
1 (16-ounce) can drained red kidney beans
1 (16-ounce) can drained white kidney beans
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
Brown the beef in a skillet.
Drain the fat from beef and add to a slow cooker with everything except the pasta.
Cook on low for 7–8 hours, or on high for 4–5 hours.
During last 30 minutes, add the pasta and cook on high.