Slow Cooker

Pasta e Fagioli Soup (Slow Cooker)

Source: Found on Pinterest

Ingredients

  • 1 Tbls. extra virgin olive oil
  • 1 lb. hot Italian sausage or hot Italian turkey sausage
  • 2 whole carrots, diced
  • 4 celery stalks, diced
  • medium onion, diced
  • 28 oz. can crushed tomatoes
  • 32 oz. beef broth
  • 2 whole bay leaves
  • 1 t. dried oregano
  • 1 t. dried basil
  • ½ t. dried thyme
  • 1 t. salt and ¼ t. black pepper, or to taste
  • 15 oz. can cannellini beans, drained and rinsed
  • 15 oz. red kidney beans, drained and rinsed
  • 3/4 c. dry ditalini pasta, uncooked (see note below)

Instructions

Add olive oil to a large skillet and add sausage. Cook until browned and no longer pink. Drain grease.

Place sausage in a slow cooker along with carrots, celery, onion, crushed tomatoes, beef broth, and seasonings.

Cook on low for 7-8 hours (or high 3-4 hours). 30 minutes before serving, stir in beans and pasta (see note below).

Discard bay leaves before serving. Add additional salt and pepper, if desired.

NOTE: You can also cook pasta separately according to package directions and stir in just before serving.