Everyone’s FAVORITE Olive Garden soup made so easily in the crockpot! Just set it and forget it!
4.9 stars (46 ratings)
Ingredients
1tablespoonolive oil
1poundItalian sausage, casing removed
1medium sweet onion, diced
4cupschicken stock
116-ounce can tomato sauce
115-ounce can diced tomatoes
115-ounce can red kidney beans, drained and rinsed
115-ounce can cannellini beans, drained and rinsed
2carrots, peeled and diced
2celery ribs, diced
3clovesgarlic, minced
1 ½teaspoonsdried basil
1teaspoondried oregano
¾teaspoondried thyme
Kosher salt and freshly ground black pepper, to taste
¾cupditalini pasta
½cupshaved Parmesan
2tablespoonschopped fresh parsley leaves
Instructions
Heat olive oil in a large 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.
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.
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.
Serve immediately with Parmesan, garnished with parsley, if desired.