Crock pot Olive Garden pasta soup

Ingredients

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 (I like using ditali pasta)

Instructions

Brown ground beef in large skillet. Drain fat. Add beef and all ingredients except the pasta into a large crock pot. Cook on low for 7-8 hours or high for 4-5 hours.

Before serving, cook pasta according to package directions. Drain and add to soup.