Slow Cooker Olive Garden Pasta e Fagioli
User Reviews
5
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Prep Time
20 mins
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Cook Time
8 hrs 40 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
Description
Slow Cooker Olive Garden Pasta e Fagioli combines browned Italian sausage and sautéed onions with chicken stock, tomato sauce, diced tomatoes, two types of beans, carrots, celery, and garlic into a slow cooker. The spices—basil, oregano, and thyme—add classic Italian flavoring throughout the long cooking process.
After cooking low and slow for several hours, small ditalini pasta is added and cooked until tender, absorbing the stew's flavors without becoming mushy. Parmesan cheese shavings and chopped fresh parsley garnish the soup before serving, contributing richness and brightness to the dish.
This pasta e fagioli offers a balanced blend of meat, legumes, and vegetables in a thick broth, suited to a cozy family dinner or meal prep for leftovers. Using the slow cooker method allows flavors to meld deeply and frees hands from constant attention.
Ingredients
- 1 tablespoon olive oil
- 1 pound Italian sausage casing removed
- 1 onion diced, medium sweet
- 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 carrot peeled and diced
- 2 celery diced, ribs
- 3 cloves garlic minced
- 1 ½ teaspoons basil dried
- 1 teaspoon oregano dried
- ¾ teaspoon thyme dried
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- ¾ cup ditalini pasta
- ½ cup Parmesan Cheese shaved
- 2 tablespoons parsley chopped fresh leaves
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.
User Reviews
Overall Rating
5
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