I got an email from a reader asking if I could clean up Olive Garden’s Pasta E Fagioli Soup.  Not only did I clean up the recipe but I made the soup in my slow cooker which means all the hard work was done for me!   What’s not to love about coming home to a cooked dinner!

~Sarah

Ingredients:

  • 1/2 pound raw Italian pork sausage (or lean ground turkey, beef or chicken)
  • 1/2 cup carrots, diced
  • 1/4 cup celery, diced
  • 1/2 cups onion, diced
  • 1 clove garlic, minced
  • 2 cans (15 ounces each) no salt added cannellini beans or a mix of white and light kidney beans
  • 1 can (28 ounces) fire roasted no salt added diced tomatoes
  • 2 cups water
  • 4 cups reduced sodium chicken stock
  • 2 1/2 cups whole wheat orzo pasta, cooked (you can also use 1 1/2 cups tubetti, ditalini pasta or a gluten free pasta)
  • 1 tbsp olive oil
  • 1 tsp rosemary
  • 1 tsp thyme
  • 2 tsp oregano
  • 2 tsp parsley
  • 2 bay leaves
  • shredded Parmesan cheese

Preparation:

  1. Heat olive oil in a large skillet over medium high heat.  Add onions and garlic and saute until softened.
  2. Add sausage and cook until browned. Drain.
  3. In your crock pot add sausage mixture, carrot, celery, herbs, tomatoes, water and stock.  Add salt and pepper to taste. Do NOT add the pasta.
  4. Cook for 6 - 8 hours on low or 4 - 6 hours on high.
  5. When ready to serve add the pasta and top with shredded Parmesan cheese.

Nutritional Info:

Makes 10 servings.

Serving size 1 1/2 cups.

Nutrients per serving:  Calories: 214.5, Cal. from Fat: 26, Total Fat: 7.5g, Sat. Fat: 2g, Carbs: 25g, Fiber: 5.5g, Sugars: 3g, Protein: 10.5g, Sodium: 93mg, Chol: 18mg

Notes:

This soup stores really well in the freezer and is a breeze to reheat and serve.  Place any of the unused servings in a freezer safe container and place in the freezer.  You can either add the pasta to the soup before freezing or keep it separate. Thaw before use and reheat in a glass container in the microwave for 2-3 minutes on high.

To make this soup on the stove top follow instructions 1 and 2 then add all of the remaining ingredients (except pasta) to the pot.  Simmer on medium low heat for 45 minutes.  Garnish with pasta and Parmesan cheese and ENJOY!

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2 Comments

 
  1. Gillian Bliss says:

    Made this for dinner a couple nights ago and it was excellent as have been all your recipes I have tried so far.

    • Sarah says:

      That’s great to hear Gillian! I love making this soup with a side of breadsticks. Makes me feel like I’m eating at Olive Garden!

      ~Sarah

 
 

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