best ever crock pot pasta fagioli
Been trying to clone a local favorite for ages...by George, I think this one's a keeper!
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yield
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Ingredients
- 1½ pounds sweet italian sausage
- 1 tablespoon fennel seeds
- ½ large red onion, chopped
- 1 cup carrots, chopped
- 2 sticks celery, sliced
- 2 14.5-oz. cans petite diced tomatoes, and their juice
- 1 15-oz.. cans light red kidney beans, drained and rinsed
- 1 15-oz.. cans great northern beans, drained and rinsed
- 4-6 cups beef broth (to a consistency you like)
- 1 26-oz. jars pasta sauce
- 2 teaspoons oregano
- 1 tablespoon frank's red hot sauce
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup dry spring-like pasta (added late in process)
- - optional garnish:
- - croutons
- - grated parmesan cheese
How To Make best ever crock pot pasta fagioli
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Step 1With clean hands, mix fennel seeds evenly into sausage; brown on stove-top; drain well.
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Step 2In 6-quart or larger crock-pot, combine browned meat and remaining ingredients, EXCEPT pasta. Cover; cook on low 10 hours, or high 5 hours.
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Step 3One hour before end of cooking time, stir in dry pasta. Cover and continue cooking 1 more hour on high, until pasta is tender.
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Step 4Serve 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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