Why make this recipe

Slow Cooker Olive Garden Pasta and Beans is a warm and comforting dish that brings the flavors of Italian cuisine right to your home. It’s perfect for busy days when you want something hearty without spending hours in the kitchen. This recipe is packed with protein, beans, and veggies, making it a satisfying meal for the whole family. Plus, the slow cooker does all the work for you, allowing you to enjoy a delicious home-cooked meal with minimal effort.

How to make Slow Cooker Olive Garden Pasta and Beans

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 1⁄2 teaspoons dried basil
• 1 teaspoon dried oregano
• 3⁄4 teaspoon dried thyme
• Kosher salt and freshly ground black pepper, to taste
• 3⁄4 cup ditalini pasta
• 1/2 cup shaved Parmesan
• 2 tablespoons chopped fresh parsley leaves

Directions

1. Heat the olive oil in a large cast iron skillet over medium-high heat.
2. Add the sausage and onion, cooking and stirring frequently until the sausage is browned, about 5-7 minutes. Make sure to crumble the sausage while it cooks, and drain any excess fat.
3. Transfer the sausage mixture into a 6-quart slow cooker.
4. Stir in the chicken stock, tomato sauce, diced tomatoes, beans, carrots, celery, garlic, basil, oregano, and thyme.
5. Season with salt and pepper to your liking.
6. Cover and let it cook on low for 7-8 hours or high for 5-6 hours.
7. When it’s almost time to eat, uncover the slow cooker and stir in the ditalini pasta.
8. Cover and cook on high for an additional 30 minutes, or until the pasta is tender.
9. Serve it up hot, topped with Parmesan cheese and a sprinkle of fresh parsley if desired. Enjoy your cozy meal!

How to serve Slow Cooker Olive Garden Pasta and Beans

This dish is best served hot. Ladle it into bowls and top with shaved Parmesan cheese and fresh parsley for an extra burst of flavor. It makes a great main dish and pairs well with a fresh salad or some crusty bread on the side.

How to store Slow Cooker Olive Garden Pasta and Beans

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place it in a saucepan over medium heat until warmed through. You can also reheat it in the microwave if you prefer.

Tips to make Slow Cooker Olive Garden Pasta and Beans

• Feel free to use turkey sausage for a leaner option.
• You can add more vegetables like bell peppers or spinach for extra nutrition.
• If you want a thicker broth, reduce the amount of chicken stock.
• Make sure to stir in the pasta towards the end of the cooking time to prevent it from getting mushy.

Variation

For a vegetarian version, skip the sausage and add more beans or some hearty vegetables. You can use vegetable broth instead of chicken stock to keep the flavors rich and delicious.

FAQs

Can I use a different type of pasta?
Yes, you can use any small pasta shape you have on hand. Just adjust the cooking time as needed.

Can I freeze this dish?
Yes! Once cooled, you can freeze the pasta and beans in an airtight container for up to 3 months. Just reheat it gently when you’re ready to enjoy it again.

How long does it take to cook on low?
It takes about 7-8 hours on low or 5-6 hours on high in the slow cooker. Make sure to check the tenderness of the pasta before serving!