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Slow Cooker Pasta e Fagioli Soup Recipe

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4 from 1 review

This Slow Cooker Pasta e Fagioli Soup is a hearty and comforting Italian-inspired dish featuring lean ground beef, diced vegetables, beans, and tender ditalini pasta simmered together in a flavorful tomato and beef broth base. Perfect for a cozy meal, it combines ease of preparation with rich, satisfying flavors developed over slow cooking.

  • Total Time: 7 hours 30 minutes
  • Yield: 10 servings

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 Seasonings

  • 1 (28 ounce) can crushed tomatoes
  • 2 (14.5 ounce) cans beef broth
  • 1 tablespoon Italian seasoning
  • 2 whole bay leaves
  • Salt and pepper to taste (about 1 teaspoon salt and 1/4 teaspoon pepper)

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

  1. Brown the Beef: Heat the olive oil in a large skillet over medium heat. Add the lean ground beef and cook, stirring occasionally, until it is browned and no longer pink, about 5-7 minutes. Drain any excess fat if needed.
  2. Combine Ingredients in Slow Cooker: Transfer the cooked ground beef into a slow cooker. Add the diced carrots, celery, onion, crushed tomatoes, beef broth, Italian seasoning, and bay leaves. Stir to combine all the ingredients well.
  3. Slow Cook the Soup: Cover and cook on low for 7-8 hours or on high for 3-4 hours. This allows the flavors to meld, and the vegetables to soften beautifully.
  4. Add Beans and Pasta: About 30 minutes before the end of the cooking time, stir in the drained cannellini beans, red kidney beans, and uncooked ditalini pasta. Cover and continue cooking until the pasta is tender, about 30 minutes.
  5. Season and Serve: Remove and discard the bay leaves. Taste the soup and season with salt and pepper as needed—approximately 1 teaspoon salt and 1/4 teaspoon black pepper were used. Serve immediately while hot for the best flavor and texture.

Notes

  • Drain and rinse the beans well to reduce sodium content and avoid a metallic taste.
  • If you prefer, substitute ground turkey or chicken for a leaner option.
  • Pasta can be substituted with any small shaped pasta, but ditalini is traditional for this dish.
  • For a vegetarian version, omit ground beef and use vegetable broth instead of beef broth.
  • This soup thickens as it sits; add extra beef broth or water when reheating if needed.
  • Author: Maya
  • Prep Time: 20 minutes
  • Cook Time: 7 hours 10 minutes
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: Italian

Find it online: https://recipeteach.com/slow-cooker-pasta-e-fagioli-soup-recipe/