Slow Cooker Olive Garden Pasta e Fagioli
User Reviews
5.0
168 reviews
Excellent
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Prep Time
20 mins
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Cook Time
8 hrs 20 mins
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Total Time
9 hrs
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Servings
8 servings
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Course
Main Course, Soup
Slow Cooker Olive Garden Pasta e Fagioli
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Everyone’s FAVORITE Olive Garden soup made so easily in the crockpot! Just set it and forget it!
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Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage casing removed
- 1 medium sweet onion diced
- 4 cups chicken stock
- 1 (16-ounce) can tomato sauce
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can red kidney beans, drained and rinsed
- 1 (15-ounce) can cannellini beans drained and rinsed
- 2 carrots peeled and diced
- 2 celery ribs diced
- 3 cloves garlic minced
- 1 ½ teaspoons dried basil
- 1 teaspoon dried oregano
- ¾ teaspoon dried thyme
- Kosher salt and freshly ground black pepper to taste
- ¾ cup ditalini pasta
- ½ cup Shaved parmesan
- 2 tablespoons chopped fresh parsley leaves
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Instructions
- Heat olive oil in a large cast iron skillet over medium high heat. Add sausage and onion, and cook, stirring frequently, until sausage is browned, about 5-7 minutes, making sure to crumble the sausage as it cooks; drain excess fat.
- Place sausage mixture into a 6-qt slow cooker. Stir in chicken stock, tomato sauce, diced tomatoes, beans, carrots, celery, garlic, basil, oregano and thyme; season with salt and pepper, to taste.
- Cover and cook on low heat for 7-8 hours or high heat for 5-6 hours. Uncover and stir in pasta; cover and cook on high heat for an additional 30 minutes, or until tender.
- Serve immediately with Parmesan, garnished with parsley, if desired.
Genuine Reviews
User Reviews
Overall Rating
5.0
168 reviews
Excellent
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