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Slow Cooker Olive Garden Pasta e Fagioli

Slow Cooker Olive Garden Pasta e Fagioli

Yield: 8 servings
Prep: 20 minutes
Cook: 8 hours 40 minutes
Total: 9 hours
Everyone’s FAVORITE Olive Garden soup made so easily in the crockpot! Just set it and forget it!
5 stars (55 ratings)

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 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.