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!
Guys, it’s snowing. No joke. It has been snowing two days straight in the midwest. And yes, Cartman has his winter beanie ready to go.
That being said, you can find me by the fireplace, chunky sweaters and all, with this Olive Garden favorite.
A quick and easy copycat recipe, you can throw this all in the crockpot. Extra bonus points if you have one of those saute features in your slow cooker, making this a one pot meal from start to finish.
Serve with the crustiest bread and extra shaved Parmesan on top that melts right into the warm, cozy goodness.
Slow Cooker Olive Garden Pasta e Fagioli
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
Instructions
- Heat olive oil in a large 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.
Did you make this recipe?
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Just wondering does this recipe freeze well? I am looking for some make ahead recipes to freeze and have after a day at work.
It freezes beautifully! I’ve made it a few times and frozen it, no issues.
I’m constantly looking for delicious and easy recipes to make when I’m working. This was absolutely delicious! The only thing I changed was using hot Italian Sausage and added shredded mozzarella while it was cooking. Everyone loved it, will definitely make again!
My kids will devour anything with parmesan on it, but I really enjoyed it too
We used ground beef and it was absolutely delicious! And so easy. This has become one of our favorite slow cooker recipes ever.
This was excellent. I did a vegetarian version without sausage and using veggie stock. Super yummy soup, especially for a cold winter day! I also used protein pasta made from chickpeas that seemed to hold up better for the second day and not go mushy.
It’s rain/snowing here in chilly MN and this soup is guaranteed to hit the spot. I added one more can of cannellini beans and some extra chicken broth to feed more mouths. Extra credit for being a crock pot prep that can cook on it’s own and be ready when we all get home from work. Thank you
This smelled so fantastic that we couldn’t wait to eat it. I did one thing different with the pasta however. This makes enough that there are leftovers. I do not care for the texture of pasta after it’s been sitting in broth in the fridge. I cooked a pound of pasta and dressed it with a little olive oil and then let everyone add pasta to their preference. Some folks like a few pieces, some folks fill the bowl half with pasta before adding the soup. The leftover pasta and soup go into the fridge separately, and anyone warming a bowl for lunch or a snack can add as much pasta as they like.
Thank you for the idea!!! Genius
we did this as well, it made alot and all disappeared within a few days. gonna double batch it this week 🙂
really wish your star system went to 10…..5 just wasn’t good enough for this delicious soup.
I was craving pasta and beans, but since its been hot here in Boston I didn’t feel like standing over the stove. I was scrolling for recipes and came across this. Well, I made it and its fabulous! The only change I made was using ground beef because that’s what I had. Next time I’ll use the sausage. Your recipes never disappoint!
I love pasta e fagioli from the Olive Garden, and this recipe was fantastic! Thank you so much! I used half sweet sausage and half hot sausage- super tasty! Plus, it was so easy to make! I will definitely be sharing this recipe with others and making it again for my family!
This soup is simple to make and so so good! Perfect for a cold day with fresh bread. Love the parmesan on top- don’t skip this step!
So easy to make. I served it crusty French bread. Another winner, thank you for a great recipe.
Wonderful recipe.
Followed recipe exactly and it turned out great! Served with salad and pepperoni/cheese bread.
As per usual, this was delicious. Literally everything on this site is amazing.
Another delicious recipe. Amazing flavor. My family loved it!! Thanks again for sharing!!
Absolutely delicious as written, many thanks!
So delicious and perfect on this blustery day!
Dead simple and super delicious. Will make again and again…
Greg
Denver
I made a mistake when I made this and used an entire box of ditalini instead of just 3/4 cup, so there was too much pasta and my end result was more of a pasta dish than a soup but it was delicious! Next time I will follow instructions more carefully so I get a soup but the flavors are spot on and this really did smell amazing while cooking all day! I used two cans of cannelloni beans instead of one can of kidney and one can of cannelloni, but that’s just my personal preference in beans.