Can I use ground beef instead of Italian sausage?

Yes! You’ll lose some of that classic Italian-seasoned flavor, but you can add a pinch of extra basil and oregano (and maybe a little red pepper flake) to make up for it.

What if I can’t find ditalini pasta?

No worries—small pasta works best. Try small shells, elbow macaroni, or even mini farfalle . Just keep the cook time similar and watch for tenderness.

How do I store leftovers?

Let it cool, then store in an airtight container in the fridge for 3–4 days . The pasta will soak up broth as it sits, so add a splash of chicken stock when reheating.

You can , but here’s the trick: freeze the soup before adding the pasta for best texture. When you’re ready to eat, thaw, reheat, and cook the pasta fresh in the hot soup.

Can I make it more like Olive Garden’s version?

This Slow Cooker Olive Garden Pasta e Fagioli already hits those cozy, familiar flavors, but extra Parmesan on top and a pinch of red pepper flakes takes it even closer.

Slow Cooker Olive Garden Pasta e Fagioli: Easy 7-Ingredient Win

Description

Slow Cooker Olive Garden Pasta e Fagioli is a cozy copycat soup packed with Italian sausage, beans, veggies, and tender pasta in a rich tomato broth—perfect for busy nights.

Ingredients

Scale

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 ½ teaspoons dried basil
1 teaspoon dried oregano
¾ teaspoon dried thyme
Kosher salt and freshly ground black pepper, to taste
¾ cup ditalini pasta
½ cup shaved Parmesan, for serving
2 tablespoons chopped fresh parsley, for garnish (optional)

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Instructions

Heat olive oil in a large skillet over medium-high heat. Add sausage and onion. Cook 5–7 minutes, crumbling sausage, until browned. Drain excess fat.
Add sausage mixture to a 6-quart slow cooker.
Stir in chicken stock, tomato sauce, diced tomatoes, kidney beans, cannellini beans, carrots, celery, garlic, basil, oregano, and thyme. Season with salt and pepper.
Cover and cook on LOW for 7–8 hours (or HIGH for 5–6 hours).
Stir in ditalini pasta. Cover and cook on HIGH for 30 minutes, or until pasta is tender.
Serve hot topped with shaved Parmesan and parsley, if desired.

Notes

Add the pasta at the end so it doesn’t get mushy.

Soup too thick? Add a splash of chicken stock when reheating.

Leftovers keep well in the fridge 3–4 days. The pasta will soak up broth, so add a little liquid before warming.

For freezing: freeze the soup without pasta, then add fresh pasta when reheating.

Prep Time: 15 minutes
Cook Time: 8 hours 30 minutes
Category: Soup
Method: Slow Cooker
Cuisine: Italian-American (Copycat)

Nutrition

Serving Size: 1 Serving
Calories: 390 kcal
Sugar: 6 g
Sodium: 1200 mg
Fat: 18 g
Saturated Fat: 7 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 7 g
Protein: 20 g
Cholesterol: 45 mg