Slow Cooker Pasta e Fagioli Soup Recipe
This Slow Cooker Pasta e Fagioli Soup is a hearty and comforting Italian classic made with lean ground beef, vegetables, beans, and ditalini pasta simmered to perfection. Perfect for a cozy meal, it combines robust flavors with the convenience of slow cooking, making it an effortless dish bursting with texture and taste.
- Prep Time: 20 minutes
- Cook Time: 7 hours 10 minutes
- Total Time: 7 hours 30 minutes
- Yield: 10 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian
Ingredients
Meat and Oil
- 1 tablespoon extra virgin olive oil
- 1 pound lean ground beef
Vegetables
- 2 whole carrots (diced)
- 4 celery stalks (diced)
- 1 medium onion (diced)
Liquids and Canned Goods
- 1 (28 ounce) can crushed tomatoes
- 2 (14.5 ounce) cans beef broth
Seasonings
- 1 tablespoon Italian seasoning
- 2 whole bay leaves
- Salt and pepper to taste (1 teaspoon salt and 1/4 teaspoon pepper recommended)
Beans and Pasta
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 1 (15 ounce) can red kidney beans, drained and rinsed
- 1 cup ditalini pasta (uncooked)
Instructions
- Brown the Ground Beef: Heat olive oil in a large skillet over medium heat. Add the lean ground beef and cook, stirring occasionally, until browned and no longer pink, breaking it up with a spatula as it cooks.
- Combine Ingredients in Slow Cooker: Transfer the browned beef into the slow cooker. Add diced carrots, celery, onion, crushed tomatoes, beef broth, Italian seasoning, bay leaves, and season with salt and pepper except for the final seasoning adjustment.
- Slow Cook the Soup: Cover and cook on low for 7 to 8 hours or on high for 3 to 4 hours, allowing all flavors to meld and the vegetables to soften beautifully.
- Add Beans and Pasta: About 30 minutes before serving, stir in the drained and rinsed cannellini beans, red kidney beans, and uncooked ditalini pasta. Cover and continue cooking for the remaining 30 minutes until pasta is tender.
- Final Seasoning and Serve: Remove the bay leaves and taste the soup. Adjust salt and pepper as needed. Serve the soup hot immediately for best flavor and texture.
Notes
- For a vegetarian version, omit the ground beef and use vegetable broth instead of beef broth.
- The pasta can be added just before serving if you prefer it more al dente or cooked longer for softer pasta.
- If you prefer a thicker soup, you can mash some of the beans against the side of the slow cooker before adding the pasta.
- Using lean ground beef reduces the fat content and keeps the soup healthier.
- Feel free to add a sprinkle of grated Parmesan cheese on top when serving for extra richness.
