Name: Slow Cooker Olive Garden Pasta e Fagioli Recipe
Prep time: 20 min
Cook time: 8 h 40 min
Total time: 9 h
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 pound Italian sausage, casing removed; 1 medium sweet onion, diced; 2 carrots, peeled and diced; 2 celery ribs, diced; 3 cloves garlic, minced; 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; 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 cheese; 2 tablespoons chopped fresh parsley leaves

Jump to Recipe· 3.9 from 12 reviews

I absolutely adore this Slow Cooker Olive Garden Pasta e Fagioli Recipe because it brings the warm, comforting flavors of a classic Italian soup right into my kitchen with minimal effort on my part. It’s one of those dishes that makes my home feel cozy and inviting the moment it’s simmering away in the slow cooker. The rich tomato base, hearty beans, tender pasta, and savory sausage blend together into a satisfying bowl of pure comfort that never fails to impress family and friends alike.

Why You’ll Love This Slow Cooker Olive Garden Pasta e Fagioli Recipe

What really captivates me about this Slow Cooker Olive Garden Pasta e Fagioli Recipe is the incredible depth of flavor it develops over hours of slow cooking. The Italian sausage browns with onions to create a savory base, while herbs like basil, oregano, and thyme mingle with garlic and tomatoes to offer that classic Italian soul. I love how the beans and vegetables add hearty texture and nutrition, making every spoonful feel substantial and nourishing. It’s truly like having Olive Garden’s famous soup at home, with an authentic taste that only slow cooking seems to bring out so well.

Besides the amazing taste, one of my favorite things is how easy this recipe is to prepare. I just brown the sausage and onions, then dump everything into the slow cooker and let it do its magic while I go about my day. This makes it perfect for busy weeknights, cozy weekends, or even for entertaining when I want to serve a comforting dish without fuss. Whenever I want a meal that feels special, filling, and fuss-free, this pasta e fagioli recipe is my go-to. And because it’s made in the slow cooker, it’s a one-pot wonder that leaves my kitchen mess surprisingly minimal.

Ingredients You’ll Need

The image shows a collection of cooking ingredients arranged on a white marbled surface. There are four raw sausages with a marbled pink and white texture placed in the bottom right on a brown tray. Above them, a white bowl holds crushed red tomatoes with a bright red color and chunky texture. Next to it, a clear measuring cup contains a light brown broth. In the middle, a white bowl with white beans is placed beside a bowl of bright red kidney beans. There is a clear bowl with dried mixed green herbs near the center. A whole yellow onion rests on a light wooden cutting board along with a bowl of smooth red tomato sauce. The bottom left has a pile of fresh vegetables including bright orange carrots, green celery sticks, and a bunch of fresh green parsley. A large piece of pale yellow hard cheese is also on the cutting board near a head of garlic with white papery skin. photo taken with an iphone --ar 4:5 --v 7

The ingredients for this recipe are wonderfully simple but each one is essential in creating the soup’s signature balance of flavors and textures. From the Italian sausage, which adds savory richness, to the blend of beans that provide hearty creaminess, every component plays a part in making the dish both nourishing and comforting.

Pro Tip ✨

Check out the full list of ingredients and measurements in the recipe card below.

Olive oil: Helps brown the sausage and onions for a rich, flavorful base.
Italian sausage: Adds savory depth and a bit of spice characteristic of traditional pasta e fagioli.
Sweet onion: Brings natural sweetness and aromatic warmth.
Chicken stock: Creates a flavorful broth that ties everything together.
Tomato sauce and diced tomatoes: Provide a bright, tangy tomato backbone full of freshness and acidity.
Red kidney beans and cannellini beans: Offer creaminess and hearty texture.
Carrots and celery: Add crunch and subtle sweetness while building complexity.
Garlic: Infuses bold Italian flavor throughout the soup.
Dried herbs (basil, oregano, thyme): Essential for that classic Mediterranean herbiness.
Kosher salt and black pepper: Season to taste and enhance all flavors.
Ditalini pasta: A small, tubular pasta that perfectly complements the soup’s consistency.
Shaved Parmesan: Garnishes and adds a luscious, salty finish.
Fresh parsley: Brings a pop of color and fresh herbal brightness.

Directions

Step 1: Heat olive oil in a large cast iron skillet over medium-high heat. Add the Italian sausage and diced onion, cooking and stirring frequently until the sausage is nicely browned and the onion is soft, about 5 to 7 minutes. Be sure to crumble the sausage as it cooks for an even texture. Drain any excess fat before moving on.

Step 2: Transfer the sausage and onion mixture into the slow cooker. Pour in the chicken stock, tomato sauce, and diced tomatoes. Add the red kidney beans and cannellini beans (making sure they’ve been drained and rinsed), along with the diced carrots, celery, and minced garlic. Sprinkle in the dried basil, oregano, and thyme. Season everything with kosher salt and freshly ground black pepper to your taste, then stir gently to combine all the ingredients well.

Step 3: Cover the slow cooker and cook on low heat for 7 to 8 hours or on high heat for 5 to 6 hours. This slow simmer develops the flavors beautifully and allows the vegetables to soften perfectly.

Step 4: When you’re close to serving, uncover the slow cooker and stir in the ditalini pasta. Cover again and cook on high heat for an additional 30 minutes, or until the pasta is tender but still holds its shape. Keep an eye on it to prevent overcooking.

Step 5: Once the pasta is cooked, serve the soup immediately. Top each bowl with shaved Parmesan and sprinkle with fresh parsley for a lovely garnish. I find these little finishing touches really elevate the dish and bring that homemade Italian warmth to the table.

Servings and Timing

This recipe makes about 8 generous servings, perfect for family dinners or meal prepping for the week. The prep time is quick, around 20 minutes, mostly spent browning the sausage and chopping vegetables. The slow cooker does the heavy lifting with a cook time of 7 to 8 hours on low or 5 to 6 hours on high. After that, you add just 30 minutes more to cook the pasta. Overall, the total time from start to finish is roughly 9 hours. Resting isn’t necessary, but allowing it to sit for a few minutes after cooking can help flavors meld even deeper.

How to Serve This Slow Cooker Olive Garden Pasta e Fagioli Recipe

The image shows a close-up of a ladle filled with a colorful soup, hovering above the same soup in a pot. The soup has several visible layers, including orange carrot chunks, pale yellow pasta rings, green celery pieces, red kidney beans, small chunks of ground meat, and some red tomato pieces, all in a rich brownish-red broth. Small green herb pieces are sprinkled throughout for added texture and color. The ladle has a metallic look with a wooden handle, and the background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

When it comes to serving this Slow Cooker Olive Garden Pasta e Fagioli Recipe, I love pairing it with a crisp green salad dressed with a light vinaigrette to balance out the hearty richness of the soup. Garlic bread or crusty Italian bread is another staple on my table—it’s perfect for dipping and soaking up the flavorful broth. For a bit of freshness and texture contrast, I sometimes like adding a side of roasted Brussels sprouts or sautéed greens with a squeeze of lemon.

For presentation, I garnish each bowl with a generous handful of shaved Parmesan and a sprinkle of chopped fresh parsley. The cheese melts beautifully into the hot soup, adding a luscious creaminess and an extra layer of flavor. I serve it steaming hot straight from the slow cooker — nothing beats the warmth of this dish on a chilly evening.

As for beverages, I enjoy a dry Italian red wine like Chianti or Montepulciano alongside this meal to complement the savory sausage and tomato flavors. If I’m sticking to non-alcoholic options, sparkling water with a twist of lemon or an herbal iced tea works well to refresh the palate. This soup is incredibly versatile and ideal for family dinners, cozy weekend lunches, or even casual dinner parties where everyone can serve themselves and enjoy the comforting vibes.

Variations

One of the things I appreciate most about this Slow Cooker Olive Garden Pasta e Fagioli Recipe is how easy it is to adapt based on what you have or your dietary preferences. For a leaner version, I swap out the Italian sausage for ground turkey or chicken sausage, which gives it a lighter profile without sacrificing flavor. If you want to make it vegetarian or vegan, simply omit the sausage and use vegetable broth instead of chicken stock, then add more beans or even mushrooms for an earthy bite.

For those who need to avoid gluten, I recommend using gluten-free ditalini pasta or any small shape pasta alternative that cooks well in the soup. You can also experiment with different herbs depending on what you love—fresh rosemary or marjoram add lovely nuances. Another variation I enjoy is adding a touch of crushed red pepper flakes during cooking for a subtle kick or swapping the red kidney beans for cannellini beans throughout to make the texture creamier and lighter.

If you’re short on time and don’t have a slow cooker, you can make this on the stovetop by simmering everything together in a large pot. Just brown the sausage and cook all ingredients on low heat for about an hour, then add pasta last and cook until tender. This flexibility makes it a recipe I reach for over and over no matter what kitchen tools I have around.

Storage and Reheating

Storing Leftovers

I like to store any leftover pasta e fagioli in an airtight container in the refrigerator. It keeps wonderfully for about 3 to 4 days, making it perfect for easy lunches or quick dinners during the week. Be sure to cool the soup completely before sealing it to maintain freshness. When you reheat, I recommend stirring occasionally to ensure even warming.

Freezing

This soup freezes well, but I recommend leaving out the pasta if you plan to freeze portions. You can cook fresh pasta when reheating to prevent mushiness. To freeze, cool the soup thoroughly and transfer it into freezer-safe containers or heavy-duty freezer bags, removing as much air as possible. It will keep well for up to 3 months. When ready to use, thaw overnight in the fridge before reheating gently on the stove.

Reheating

To reheat leftovers, I prefer warming the soup slowly on the stove over medium-low heat. This helps maintain the sausage’s texture and lets the flavors gently come back to life. Avoid microwaving for extended periods as it can dry out the sausage and cause pasta to become overly soft. Adding a splash of chicken stock or water while reheating can refresh the broth if it has thickened. If you froze it without pasta, simply cook the pasta separately and add it fresh when serving.

FAQs

Can I make this Slow Cooker Olive Garden Pasta e Fagioli Recipe vegetarian?

Absolutely! You can easily skip the Italian sausage and use vegetable broth instead of chicken stock. Adding extra beans or hearty vegetables like mushrooms will keep the soup filling and flavorful without the meat.

What type of pasta works best in this recipe?

Ditalini is the traditional small tubular pasta used in pasta e fagioli because it holds up well in the soup and cooks evenly. However, you can substitute with other small shapes like elbow macaroni or small shells depending on what you have on hand.

Can I prepare this soup in advance?

Yes! It’s a perfect make-ahead meal because the flavors actually improve as it sits. Prepare it the day before, refrigerate overnight, and reheat gently before serving. Just be sure to add the pasta fresh when reheating if possible to avoid mushiness.

How can I make this recipe gluten-free?

Simply swap the ditalini pasta for a gluten-free alternative. There are many varieties available that work well in soups. Just watch the cooking time as gluten-free pasta can cook faster.

Is it possible to make this recipe spicier?

Definitely! To add a bit of heat, I like tossing in crushed red pepper flakes when adding the herbs or using spicy Italian sausage. You can adjust the spice level according to your preference.

Conclusion

I genuinely hope you give this Slow Cooker Olive Garden Pasta e Fagioli Recipe a try because it’s one of those comforting dishes that feels like a warm hug in a bowl. With little hands-on time and incredible flavor, it fits perfectly into busy lives while still delivering that homemade quality we all crave. It’s a recipe I always come back to, whether for family dinners or when I want to treat myself to something nourishing and delicious. Happy cooking!