|2 lbs||Ground beef|
|1 (16 ounce) can||Kidney beans, red|
|1 (16 ounce) can||Kidney beans, white|
|2 (28 ounce) cans||Tomatoes|
|3 (10 ounce) cans||Beef stock|
|1 (20 ounce) jar||Spaghetti sauce|
|1 tsp||Tabasco sauce|
Pasta & Grains
Baking & Spices
Also on these boards
I made this pasta in June since it's a favorite of mine. I left out the beans (my husband hates beans). I cooked it on high for six hours and used 24 oz. spaghetti sauce instead of 10 oz. This was the right choice since, even with the added sauce, the soup wasn't very brothy at all. Overall, delicious. Will do again.
Olive Garden Pasta Fagioli Crock Pot Copycat Recipe: Sausage, beans, basil and pasta make for a flavor-filled bowl every time!