Slow Cooker Pasta e Fagioli Soup
Ingredients:
1 tablespoon olive oil
1 pound Italian sausage, casings removed
1 large onion, chopped
3 cloves garlic, minced
1 cup carrots, diced
1 cup celery, diced
1 (28 oz) can diced tomatoes
1 (15 oz) can kidney beans, drained and rinsed
1 (15 oz) can cannellini beans, drained and rinsed
4 cups chicken broth
2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes (optional)
1 cup small pasta (such as ditalini or elbow)
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Grated Parmesan cheese (for serving)
Directions:
Heat olive oil in a skillet over medium heat. Add the Italian sausage and cook until browned, breaking it up with a spoon. Transfer the sausage to the slow cooker.
In the same skillet, sauté the onion, garlic, carrots, and celery until softened, about 5 minutes. Add to the slow cooker.
Add the diced tomatoes, kidney beans, cannellini beans, chicken broth, dried basil, dried oregano, and crushed red pepper flakes to the slow cooker. Stir to combine.
Cover and cook on low for 6-7 hours or on high for 3-4 hours.
About 30 minutes before serving, add the pasta to the slow cooker and cook until tender. Season with salt and pepper to taste.
Garnish with fresh parsley and serve hot with grated Parmesan cheese.
Prep Time: 15 minutes | Cooking Time: 6-7 hours (low) or 3-4 hours (high) | Total Time: 6-7 hours 15 minutes (low) or 3-4 hours 15 minutes (high)
Kcal: 350 kcal | Servings: 6 servings