best ever crock pot pasta fagioli

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Been trying to clone a local favorite for ages...by George, I think this one's a keeper!

(1 rating)
yield serving(s)

Ingredients For best ever crock pot pasta fagioli

  • 1½ lb
    sweet italian sausage
  • 1 Tbsp
    fennel seeds
  • ½ lg
    red onion, chopped
  • 1 c
    carrots, chopped
  • 2 stick
    celery, sliced
  • 2 14.5-oz. can
    petite diced tomatoes, and their juice
  • 1 15-oz.. can
    light red kidney beans, drained and rinsed
  • 1 15-oz.. can
    great northern beans, drained and rinsed
  • 4-6 c
    beef broth (to a consistency you like)
  • 1 26-oz. jar
    pasta sauce
  • 2 tsp
    oregano
  • 1 Tbsp
    frank's red hot sauce
  • ½ tsp
    salt
  • ¼ tsp
    black pepper
  • 1 c
    dry spring-like pasta (added late in process)
  • optional garnish:
  • croutons
  • grated parmesan cheese

How To Make best ever crock pot pasta fagioli

  • 1
    With clean hands, mix fennel seeds evenly into sausage; brown on stove-top; drain well.
  • 2
    In 6-quart or larger crock-pot, combine browned meat and remaining ingredients, EXCEPT pasta. Cover; cook on low 10 hours, or high 5 hours.
  • 3
    One hour before end of cooking time, stir in dry pasta. Cover and continue cooking 1 more hour on high, until pasta is tender.
  • 4
    Serve with croutons and Parmesan on top each bowl. Note: 'If' you have any leftovers, you may want an extra can of broth on hand to add when reheating, as the pasta will have absorbed most the initial liquid while in storage.

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