Olive Garden Slow Cooker Pasta Fagioli Recipe

INGREDIENTS

1 lb

extra lean ground beef (browned and drained)

1 cup

chopped onion

1 cup

chopped carrots

1/2 cup

chopped celery

1 can

(14 to 15 ounces diced tomatoes with juice)

1 can

(14 to 15 ounces kidney beans, rinsed and drained)

1 can

(14 to 15 ounces white beans, rinsed and drained)

4 cups

beef broth

jar (24 to 26 ounces tomato-basil marinara or pasta sauce)

1 1/2 tsp

oregano

3/4 tsp

hot pepper sauce (such as Tabasco)

1/2 tsp

salt

1/2 tsp

black pepper

1 1/4 cups

dry pasta (I used fusilli, but shells or ditalini would work well, cooked separately according to the package directions.)

1/4 cup

chopped fresh parsley (optional for serving)

Grated Parmesan (optional for serving)