Description
This Slow Cooker Olive Garden Pasta e Fagioli is a comforting and flavorful Italian-inspired soup, packed with tender cannellini beans, savory Italian seasonings, vegetables, and small pasta. Made effortlessly in a slow cooker, this hearty dish offers rich, authentic flavor with minimal fuss, perfect for family meals or meal prepping.
Ingredients
Scale
Beans and Vegetables
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 2 medium carrots, finely chopped
- 2 celery stalks, finely chopped
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
Meat (Optional)
- 1 lb Italian sausage (optional, can omit for vegetarian version)
Liquids and Seasonings
- 6 cups beef or chicken broth
- 2 teaspoons Italian seasoning
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
Pasta and Garnish
- 1 cup small pasta (ditalini or elbow macaroni)
- Freshly grated Parmesan cheese, for garnish
- Fresh parsley or basil (optional), for garnish
Instructions
- Prepare the Vegetables and Sausage: Chop onions, carrots, and celery finely. In a pan, heat olive oil and brown the Italian sausage until fully cooked and browned. Set aside.
- Combine Ingredients in the Slow Cooker: Add the browned sausage, chopped vegetables, drained and rinsed cannellini beans, diced tomatoes, broth, minced garlic, and Italian seasoning into the slow cooker. Stir to blend the flavors.
- Cook Low and Slow: Cover the slow cooker and cook on low for 6 to 8 hours or on high for 3 to 4 hours, allowing flavors to meld and ingredients to soften perfectly.
- Add Pasta Towards the End: Approximately 20 minutes before serving, stir in the small pasta to cook until al dente without becoming mushy.
- Final Seasoning and Serve: Taste the soup and adjust seasoning with salt and pepper as desired. Serve garnished with freshly grated Parmesan cheese and optional fresh herbs.
Notes
- Browning the sausage and sautéing the vegetables before slow cooking enhances the depth of flavor.
- Using a high-quality broth greatly improves the taste of the soup.
- Add pasta only near the end of cooking to maintain texture and prevent mushiness.
- If the soup is too thick after cooking, thin it with extra broth or water to desired consistency.
- Fresh herbs like parsley or basil stirred in before serving add brightness and freshness.
- For a vegetarian version, omit the sausage and increase beans or add mushrooms for umami.
- For gluten-free, use gluten-free pasta or replace pasta with extra beans and vegetables.
- Leftovers store for up to 3 days refrigerated; freeze soup base without pasta and add fresh pasta when reheating.
- Reheat gently adding broth or water if needed and add freshly cooked pasta for best results.
- Prep Time: 15 minutes
- Cook Time: 6 to 8 hours (low) or 3 to 4 hours (high)
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 320
- Sugar: 5g
- Sodium: 750mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 40mg
Keywords: slow cooker pasta e fagioli, Olive Garden soup, Italian slow cooker recipe, pasta and bean soup, easy slow cooker soup, comforting Italian soup
