Slow Cooker Olive Garden Pasta e Fagioli

Slow Cooker Olive Garden Pasta e Fagioli

from damndelicious.net
540 min
8 servings

Everyone’s FAVORITE Olive Garden soup made so easily in the crockpot! Just set it and forget it!

Ingredients

  • 1 tablespoonolive oil
  • 1 pounditalian sausage (casing removed)
  • 1 mediumsweet onion (diced)
  • 4 cupschicken stock
  • 1can tomato sauce
  • 1can diced tomatoes
  • 1can red kidney beans, (drained and rinsed)
  • 1can cannellini beans (drained and rinsed)
  • 2carrots (peeled and diced)
  • 2celery ribs (diced)
  • 3 clovesgarlic (minced)
  • 1 ½ teaspoonsdried basil
  • 1 teaspoondried oregano
  • ¾ teaspoondried thyme
  • kosher salt and freshly ground black pepper (to taste)
  • ¾ cupditalini pasta
  • ½ cupshaved parmesan
  • 2 tablespoonschopped fresh parsley leaves

Directions

  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    Serve immediately with Parmesan, garnished with parsley, if desired.