Everyone’s FAVORITE Olive Garden soup made so easily in the crockpot! Just set it and forget it!
5 stars (50 ratings)
Ingredients
1tablespoonolive oil
1poundItalian sausage, casing removed
1medium sweet onion, diced
4cupschicken stock
116-ounce can tomato sauce
115-ounce can diced tomatoes
115-ounce can red kidney beans, drained and rinsed
115-ounce can cannellini beans, drained and rinsed
2carrots, peeled and diced
2celery ribs, diced
3clovesgarlic, minced
1 ½teaspoonsdried basil
1teaspoondried oregano
¾teaspoondried thyme
Kosher salt and freshly ground black pepper, to taste
¾cupditalini pasta
½cupshaved Parmesan
2tablespoonschopped 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.