Slow Cooker Olive Garden Pasta e Fagioli
9h·Italian
Slow Cooker Olive Garden Pasta e Fagioli
Ingredients
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 celery ribs, diced
- 3 cloves garlic, minced
- 1 ½ teaspoons dried basil
- 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
Instructions
4 steps
- 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
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.
30 min - 4
Serve immediately with Parmesan, garnished with parsley, if desired.
Progress
0 / 4 steps
