Description
This Slow Cooker Olive Garden Pasta e Fagioli is a comforting, hearty Italian soup made effortlessly in a crockpot. Combining Italian sausage, beans, vegetables, and ditalini pasta, it simmers slowly to develop rich flavors, making it perfect for cozy meals. Serve topped with shaved Parmesan and fresh parsley for an authentic taste.
Ingredients
Meat and Oil
- 1 tablespoon olive oil
- 1 pound Italian sausage, casing removed
Vegetables and Aromatics
- 1 medium sweet onion, diced
- 2 carrots, peeled and diced
- 2 celery ribs, diced
- 3 cloves garlic, minced
Liquids and Canned Goods
- 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
Herbs and Seasonings
- 1 ½ teaspoons dried basil
- 1 teaspoon dried oregano
- ¾ teaspoon dried thyme
- Kosher salt and freshly ground black pepper, to taste
Pasta and Garnish
- ¾ cup ditalini pasta
- ½ cup shaved Parmesan cheese
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Brown the Sausage and Onion: Heat olive oil in a large cast iron skillet over medium-high heat. Add the Italian sausage and diced onion, stirring frequently, and crumble the sausage as it cooks. Cook until the sausage is browned and the onion is softened, about 5-7 minutes. Drain any excess fat.
- Combine Ingredients in Slow Cooker: Transfer the browned sausage and onion mixture into a 6-quart slow cooker. Stir in chicken stock, tomato sauce, diced tomatoes, drained and rinsed red kidney beans and cannellini beans, diced carrots, diced celery, minced garlic, dried basil, oregano, and thyme. Season with kosher salt and freshly ground black pepper to taste.
- Slow Cook the Soup: Cover the slow cooker with its lid. Cook on low heat for 7-8 hours or on high heat for 5-6 hours, allowing the flavors to meld and vegetables to become tender.
- Add Pasta and Finish Cooking: Remove the lid and stir in the ditalini pasta. Recover and cook on high heat for an additional 30 minutes or until the pasta is tender but not mushy.
- Serve: Ladle the soup into bowls and top with shaved Parmesan cheese. Garnish with freshly chopped parsley leaves. Serve immediately while hot.
Notes
- For a vegetarian version, omit the sausage and use vegetable broth instead of chicken stock.
- Adjust pasta cooking time based on your preference for firmness.
- To reduce sodium, use low-sodium broth and rinse beans thoroughly.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- Use a 6-quart slow cooker for best results to avoid overflows when adding pasta.
