Slow Cooker Olive Garden Pasta e Fagioli

Slow Cooker Olive Garden Pasta e Fagioli

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

Slow Cooker Olive Garden Pasta e Fagioli

Guys, it’s snowing. No joke. It has been snowing two days straight in the midwest. And yes, Cartman has his winter beanie ready to go.

That being said, you can find me by the fireplace, chunky sweaters and all, with this Olive Garden favorite.

Slow Cooker Olive Garden Pasta e Fagioli

A quick and easy copycat recipe, you can throw this all in the crockpot. Extra bonus points if you have one of those saute features in your slow cooker, making this a one pot meal from start to finish.

Serve with the crustiest bread and extra shaved Parmesan on top that melts right into the warm, cozy goodness.

Slow Cooker Olive Garden Pasta e Fagioli






Slow Cooker Olive Garden Pasta e Fagioli

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

Print Recipe

20 minutes8 hours 40 minutes

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 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 1/2 teaspoons dried basil
  • 1 teaspoon dried oregano
  • 3/4 teaspoon dried thyme
  • Kosher salt and freshly ground black pepper, to taste
  • 3/4 cup ditalini pasta
  • 1/2 cup shaved Parmesan
  • 2 tablespoons chopped fresh parsley leaves

Directions:

  1. 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.
  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. 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. Serve immediately with Parmesan, garnished with parsley, if desired.

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