How To make Pasta E Fagiole Soup For Crockpot No. 2

Slow Cooker Olive Garden Chicken Pasta {Fun and new recipe to try!}

SLOW COOKER OLIVE GARDEN CHICKEN PASTA

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Such an easy pasta dinner! We love this with breadsticks and olive garden style salad.

RECIPE:

INGREDIENTS:
1.5 lbs. boneless skinless chicken breast (1.5-2 pounds works fine)
16 oz. Olive Garden Italian dressing (or any Italian dressing you like)
1/4 cup grated parmesan cheese
8 oz. cream cheese

¼ tsp. black pepper
Add these items after cooking time is up:
16 oz. penne pasta (cooked according to package directions and drain well)
¼ cup parmesan cheese


SLOW COOKER SIZE:
6-quart or larger

INSTRUCTIONS:
Add the chicken breasts to the slow cooker.
Pour over the Olive Garden Italian dressing and sprinkle over the parmesan cheese.
Place the cream cheese on top.
Place the lid on the slow cooker. Cook on HIGH for 4 hours or LOW for 5-6 hours.
When the cooking time is almost done, start cooking the pasta on the stovetop as directed on the package.
Shred the chicken with 2 forks. Drain the pasta and add to the chicken and sauce. Stir. Sprinkle over the remaining parmesan cheese.
Serve and enjoy!

PRINTABLE RECIPE AND NUTRITIONAL INFO:

FAN MAIL:
The Magical Slow Cooker
Sarah Olson
PO BOX 70586
Springfield, OR 97475

Recipe: Olive Garden's Pasta e Fagioli

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Try out this copy cat recipe of Olive Garden's Pasta e Fagioli! Hit thumbs up and subscribe if you liked this video.

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Ingredients:
1 lb of Italian sweet pork sausage (ground and cooked)
4 cups chicken stock
1 15 oz can of diced tomatoes (italian style)
1 15 oz can of tomato sauce
1 tbsp oregano
1 tsp thyme
1/4 cup olive oil
1 cup chopped carrots
1 cup chopped celery
1 cup chopped onions
4 cloves of minced garlic
1 15 oz can of dark red kidney beans
1 15 oz can of light red kidney beans
1 15 oz can of great northern beans
2 cups of slightly undercooked ditalini pasta

Directions:
Add chicken stock, tomato sauce, diced tomatoes, ground pork sausage, oregano, and thyme to pot. Turn heat to medium and stir. Sauté carrots, celery, onion, and garlic in 1/4 cup olive oil on medium heat for about 5 minutes, or until onion is translucent. Add vegetables to pot of soup. Cover pot and simmer for 15-20 minutes, or until the celery is tender. After 15-20 minutes, add cans of beans (rinsed and drained) and the slightly undercooked ditalini pasta to soup pot. Stir, turn off heat, and serve.

My Italian friend gave me a recipe for Easy Bean Soup! So delicious you'll want more!

My Italian friend gave me a recipe for easy bean soup! So delicious you want more!
This is a very simple and light Italian bean soup that is quick and easy to prepare. This easy bean soup is so tasty that you will definitely want more.
Recipe:
2 carrots
2 small onions
1 large onion
2 garlic cloves
1.5 liters (6 glasses) water
3 black peppercorns
olive oil
1 celery stalk
1 can of chopped tomatoes
2 cans of white beans
100 g spinach
2 teaspoons dried basil
1 teaspoon dried oregano
salt to taste
pepper to taste
100 g spinach
Parmesan


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Pasta e Fagioli - Best recipe for Pasta Fagioli- Cook in less than 45 minutes.

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Ingredients:
2x 15.5 ounces can of Pinto Beans (31 oz)(880 gr) not rinsed
1 small onion chopped
2 cloves garlic minced
2 small celery stalks chopped
2 small carrots chopped
6 tablespoons or more chopped tomatoes or 4 plum tomatoes chopped about 1/2 cup
1/2 tsp hot pepper flakes or 1 dried hot red pepper
3 tablespoons extra virgin olive
Few sprigs fresh parsley
Salt to taste
1/3 cup ditalini pasta per person (45 gr)
3 cups boiling water
1 small red onion (optional)


Directions:
Step#1- In a pot bring 3 cups of water to a boil lower the heat and keep it on the side.
Step#2- In a pot on medium heat add the extra virgin olive oil and onion. Once it starts sautéing add garlic, carrots, celery and hot pepper, cooking until nicely sautéed.
Step#3- Add the tomatoes and cook for a few minutes. Add the beans and hot water. Water should be an inch above the beans.
Step#4- Cover and let it cook for 15 minutes. Using the wooden spoon (cocchiarella) push the beans against the side of the pot to break up some of the beans. This will create total creaminess. Adjust your salt.
Step#5- Add the pasta and parsley. If it’s drying up add a little water but don’t over do it. This is a very important step because you want to achieve that perfect creaminess. Cook until tender. Let it sit a few minutes before serving.
Step#6- Serve with olio Santo (recipe on my channel) and sliced red onion just like my nonno Mazzetto did.

Buon appetito!

Slow Cooker Spicy Pinto Beans {The BEST Mexican side dish}

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I often make these beans instead of refried beans along with enchiladas or taco night. These beans have quite the spicy kick to them!

RECIPE:

INGREDIENTS:
1 lb. dried pinto beans no need to presoak
1 cup diced yellow onion
1-2 jalapenos sliced
2 tsp. chili powder
½ tsp. onion powder
½ tsp. garlic powder
¼ tsp. pepper
32 oz. container chicken broth
2 cups water

Add at the end:
¼ tsp. salt or more to taste.

SLOW COOKER SIZE:
5-quart or larger

INSTRUCTIONS:
Rinse and drain the beans, discard any dirt clumps or rocks. Add to the slow cooker.
Add the onion, jalapenos, chili powder, onion powder, garlic powder, pepper, chicken broth and water to the slow cooker with the beans. Wait to add the salt.
Cover and cook on HIGH 7-8 hours. Do not open the lid while they cook, or they will not get tender.
When the cooking time is done mash about 1/4 of the beans with a potato masher right in the slow cooker. Or you can put a scoop in a bowl and mash with a fork and add back to the slow cooker. This will make the beans creamy, which the slow cooker can't do since the simmer is so low. Add salt to taste, I usually use 1/4 tsp.
Serve as a side dish or as a main with tortillas or cornbread. Enjoy!

PRINTABLE RECIPE AND NUTRITIONAL INFO:

FAN MAIL:
The Magical Slow Cooker
Sarah Olson
PO BOX 70586
Springfield, OR 97475

Minestrone Soup | Slow Cooker Meals

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Vegetable Minestrone Recipe

1 yellow onion, finely diced
2 ribs celery, finely diced
2 large carrots, diced
1 small zucchini, diced
3 cloves garlic, minced
1 can cannellini beans, drained and rinsed
1 large can diced tomatoes
4-6 cups vegetable broth
1 tbsp Italian seasoning
salt and pepper
1 cup cooked quinoa
parmesan, freshly grated for serving (optional)

In a slow cooker combine onion, celery, carrot, zucchini, garlic, beans, diced tomatoes, broth, Italian seasoning, salt and pepper.
Stir well.
Cook on low for 6-8 hours.
Add cooked quinoa 20 minutes before serving.
Serve immediately with freshly grated parmesan.
Refrigerate for 4 days or freeze for up to 6 months.
Enjoy!

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