Crock pot Olive Garden pasta soup

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.