Olive Garden’s Pasta E Fagioli Soup

2 lbs. ground beef*
1 onion, chopped
3 carrots, shredded
1 c. celery, chopped
2 (28 oz.) cans diced tomatoes, undrained
1 (16 oz.) can red kidney beans, drained*
1 (16 oz.) can white kidney beans, drained
4 cups beef stock
3 tsp. oregano
2 tsp. pepper
5 tsp. parsley
1 tsp. Tabasco sauce
1 (20 oz.) jar Prego traditional spaghetti sauce
8 oz. pasta
Brown meat. Drain fat. Combine all ingredients (other then pasta) in a large crock-pot. Cook on low for 7-8 hours or high for 4-5 hours. Add cooked pasta just before serving.
*I usually make this without meat and it still tastes great!
*I have never had white kidney beans on hand when I have made this so I use another can of red kidney beans.

Source: www.favfamilyrecipes.com