Description
Slow Cooker Pasta e Fagioli Soup: Hearty Italian dish with pasta, beans, and veggies, cooked to perfection in a slow cooker. Comforting and delicious!
Ingredients
Scale
- 1 pound (450g) ground beef or Italian sausage
- 2 tablespoons olive oil
- 1 large onion, finely diced (about 1½ cups)
- 3 medium carrots, diced (about 1 cup)
- 2 celery stalks, diced (about ¾ cup)
- 4 garlic cloves, minced
- 2 cans (15 oz/425g each) cannellini beans, drained and rinsed
- 1 can (15 oz/425g) red kidney beans, drained and rinsed
- 1 can (28 oz/794g) crushed tomatoes
- 4 cups (950ml) low-sodium chicken or beef broth
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- 2 bay leaves
- 1 cup (105g) ditalini pasta (or small shell pasta)
- Salt and freshly ground black pepper, to taste
- Fresh parsley and grated Parmesan for serving
Instructions
- Step 1: Brown the Meat Heat a large skillet over medium-high heat and add the olive oil. Once hot, add the ground beef or Italian sausage and cook until browned and no longer pink, about 5-7 minutes. Break up the meat into small pieces as it cooks. Transfer the browned meat to your slow cooker, but leave about 1 tablespoon of the drippings in the pan.
- Step 2: Sauté the Vegetables In the same skillet with the reserved drippings, add the diced onion, carrots, and celery. Sauté for about 4-5 minutes until the vegetables begin to soften. Add the minced garlic and cook for another 30 seconds until fragrant. This step builds the aromatic foundation of your Slow Cooker Pasta e Fagioli Soup and is worth the extra few minutes of effort.
- Step 3: Combine Ingredients in Slow Cooker Transfer the sautéed vegetables to your slow cooker. Add the drained and rinsed beans, crushed tomatoes, broth, tomato paste, dried oregano, basil, thyme, and bay leaves. If using, add a Parmesan rind at this point. Stir everything together until well combined, then cover with the lid.
- Step 4: Set Cooking Time Cook on low for 6-7 hours or on high for 3-4 hours. The slow simmer allows all those wonderful flavors to meld together while tenderizing the beans and vegetables to perfection.
- Step 5: Add the Pasta About 30 minutes before serving, stir in the ditalini pasta (or your chosen small pasta shape). Replace the lid and continue cooking until the pasta is al dente. The pasta will absorb some of the liquid, so if the soup becomes too thick, add a little more broth or water to reach your desired consistency.
- Step 6: Final Seasoning Once the pasta is cooked, remove the bay leaves and Parmesan rind if used. Taste your Slow Cooker Pasta e Fagioli Soup and adjust the seasoning with salt and pepper as needed. For an extra flavor boost, stir in a tablespoon of balsamic vinegar.
- Step 7: Serve and Garnish Ladle the hot soup into bowls and garnish with freshly chopped parsley and a generous sprinkle of grated Parmesan cheese. Serve immediately with crusty Italian bread for a complete meal that will transport you straight to Italy.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380 per serving
- Sugar: 6 grams
- Sodium: 800 mg
- Fat: 12 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 40 grams
- Fiber: 8 grams
- Protein: 26 grams
- Cholesterol: 50 mg