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Olive Garden Pasta E Fagioli Soup in a Crock-Pot

Olive Garden Pasta E Fagioli Soup in a Crock-Pot
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This Easy Olive Garden Pasta E Fagioli Soup in a Crock-Pot brings the hearty, comforting flavors of the classic Italian soup right to your home with minimal effort. Slow-cooked to perfection, it features creamy cannellini beans, tender pasta, savory Italian sausage (optional), and a rich tomato-herb broth, making it a warm, family-friendly meal perfect for chilly evenings or anytime you crave authentic Italian comfort food.

Ingredients

Scale

Main Ingredients

  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 pound Italian sausage (optional, for non-vegetarian version)
  • 1 cup small pasta (ditalini or elbow macaroni)
  • 1 can (14.5 oz) diced tomatoes with juice
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cups chicken or vegetable broth
  • 2 tablespoons olive oil
  • 1 tablespoon Italian seasoning (blend of rosemary, basil, thyme, oregano)

Optional Garnishes and Additions

  • Fresh parsley or basil, chopped
  • Grated Parmesan cheese
  • Red pepper flakes (for a spicy kick)
  • Zucchini or spinach (added near end of cooking for extra veggies)

Instructions

  1. Prepare the Base: Heat olive oil in a skillet over medium heat. Add diced onions, carrots, and celery, sautéing for about 5 minutes until soft and fragrant. Add minced garlic and cook for another minute until aromatic.
  2. Brown the Sausage (Optional): If using Italian sausage, crumble it into the skillet with the vegetables and cook until browned and no longer pink, enhancing the soup base’s flavor.
  3. Transfer to Crock-Pot: Move the sautéed vegetables and sausage to the Crock-Pot. Add drained cannellini beans, diced tomatoes with juice, chicken or vegetable broth, and Italian seasoning. Stir to combine thoroughly.
  4. Slow Cook for Flavor Development: Set the Crock-Pot to low and cook for 6-8 hours, or on high for 3-4 hours, allowing the flavors to meld deeply.
  5. Add Pasta Late: About 30 minutes before serving, stir in the small pasta. Continue cooking until the pasta is tender but still firm, ensuring it doesn’t become mushy.
  6. Final Seasoning and Serve: Taste the soup and season with salt, pepper, and additional herbs if desired. Serve hot, garnished with fresh parsley and shaved Parmesan cheese for a flavorful finish.

Notes

  • Sauté ingredients first: Cooking vegetables and sausage before slow cooking enhances the soup’s depth of flavor.
  • Add pasta late: Adding pasta near the end of cooking prevents it from becoming overly soft and mushy.
  • Use quality broth: High-quality or homemade broth greatly improves the flavor of the soup.
  • Don’t overcook beans: If using canned beans, warm them through but avoid excessive cooking to maintain their texture.
  • Fresh herbs count: Adding fresh parsley or basil just before serving brightens and freshens the soup’s overall taste.

Nutrition

Keywords: Olive Garden, Pasta E Fagioli, Crock-Pot, Slow Cooker, Italian Soup, Cannellini Beans, Comfort Food, Easy Soup Recipe

Find it online: https://cherrycooks.com/olive-garden-pasta-e-fagioli-soup-in-a-crock-pot/