Slow Cooker Olive Garden Pasta e Fagioli
Total Time
9 hours
Prep Time
20 minutes
Cook Time
8 hours 40 minutes
Rating
4.95 out of 5 stars
(50)
Ingredients
8 servings
- 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
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Preparation
Step 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.
Step 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.
Step 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.
Step 4
Serve immediately with Parmesan, garnished with parsley, if desired.
Step 5
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Chef's notes
Serve with the crustiest bread and extra shaved Parmesan on top that melts right into the warm, cozy goodness.
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.
