Here are the steps to prepare your Olive Garden Slow Cooker Pasta Fagioli with ease:

1. Brown the Meat: In a large skillet, cook the ground beef or turkey over medium heat until browned. Drain excess fat.
2. Add Veggies: Stir in the diced onion, garlic, carrot, and celery. Cook until vegetables are softened, about 5 minutes.
3. Combine Ingredients: Transfer the meat and veggie mixture to the slow cooker.
4. Add Canned Goods: Pour in the diced tomatoes (with juices), kidney beans, cannellini beans, and beef broth.
5. Spice It Up: Sprinkle in the Italian seasoning, salt, and pepper. Stir well to combine.
6. Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
7. Cook the Pasta: About 20-30 minutes before serving, add the ditalini pasta to the slow cooker. If using, add the chopped spinach or kale during the last 10 minutes of cooking.
8. Check Consistency: If the soup is too thick, add more beef broth until your desired consistency is achieved.
9. Serve: Allow the soup to cool slightly before serving. Ladle into bowls and top with grated Parmesan cheese if desired.

By following these simple steps, you’ll have a delicious pot of Olive Garden Slow Cooker Pasta Fagioli ready for your enjoyment.