Slow cooker Pasta e Fagioli soup is a rich and hearty Italian soup loaded with pasta, vegetables, beans, and lean ground beef. It’s hearty, comforting, and oh so delicious!
Italy knows just the way to my heart! If you love a good Italian soup, try this creamy Zuppa Toscana, this chicken gnocchi, or this classic Italian wedding soup .
A Reader’s Review
This is a great simple recipe for a tasty, filling meal! My husband also really enjoyed it… Going to be a regular at our house. Thanks for this winner!!!
Slow Cooker Pasta e Fagioli
Today I’m sharing one of my favorite comfort foods, Pasta e Fagioli! This hearty Italian soup is packed with veggies, meat, and beans, and the best part? It’s made in the slow cooker with minimal prep and tons of flavor. Let it simmer low and slow while you enjoy the delicious aroma filling your home. Love easy slow cooker meals? Don’t miss my Crockpot Million Dollar Pasta too!
While your soup is cooking all day, you have some time to make a few sides to go with it. I love adding a side salad and some breadstick s to dip into this soup. You can also make those recipes ahead of time! Then, when the soup is finished, all you have to do is get it all out, set the table, and dig in! It’s a great meal that your entire family will enjoy.
Ingredients You Need to Make Pasta e Fagioli
This is a thick, rich, and hearty soup that is loved by all. So many ingredients but so much flavor in all of them! If you love the combination of beef and pasta, make my American Goulash or Minestrone Casserole next. See the recipe card at the bottom of the post for exact measurements.
- Extra virgin olive oil: This adds a hint of seasoning and liquid in the mix.
- Ground beef: When I buy ground beef, I try to get it as lean as possible.
- Carrots: They should be freshly peeled and sliced. Canned carrots are a little too mushy when simmering them for a long period of time.
- Celery stalks: Slice and dice them to your preference.
- Onion: I like to dice these up a little smaller for kids.
- Crushed tomatoes: Canned tomatoes are best. Some cans are flavored, which adds more flavor, so get the kind that you prefer.
- Beef broth: This liquid base adds a delicious flavor.
- Bay leaves: This brings in a strong taste that is so familiar in soups.
- Oregano: The oregano brings more aromatic seasoning to the soup.
- Dried basil: Dried basil has a slight pepper taste but is perfectly strong and sweet.
- Dried thyme: Thyme is a subtle flavor, but it is enough for this soup.
- Salt and pepper: Add this to taste (I added 1 tsp salt and 1/4 teaspoon pepper)
- Cannelloni beans and red kidney beans: Make sure that these have been drained and rinsed before adding
- Ditalini pasta: This uncooked pasta will be added in at the end.
How to Make Pasta e Fagioli
This soup takes just a bit of prep time and is super easy to throw together. Serve it with a hot, fresh buttery roll for a great dinner meal!
- Brown the ground beef: Add olive oil to a large skillet and add in ground beef. Cook until browned and no longer pink.
- Combine all ingredients: Place the beef in a slow cooker along with the rest of the ingredients except for the beans and pasta.
- Cook on low: Cook on low for 7-8 hours or high for 3-4 hours. 30 minutes before serving stir in beans and pasta.
- Season: Season with salt and pepper to taste. Discard bay leaves before serving.
- Serve: Serve immediately while hot.
Is Pasta e Fagioli a Main Dish or a Side Dish?
This is a common question, and there is no correct answer! This dish is filling enough and has your meats and veggies all in one, so you can definitely serve it as a main dish! Add in a Caprese salad and some breadsticks , and it can be a meal. Or, you can serve it as an appetizer to the main course ! Either way, it’s going to fill you up!
What’s the Difference BetweenMinestroneSoup and Pasta e Fagioli?
These two soups are often confused with one another! They are both delicious but here are the differences between the two:
- Consistency: The main difference between minestrone soup and pasta e fagioli soup is the meat and the thickness. Minestrone leaves our ground beef and has a thinner consistency.
- Vegetables: They each have vegetables but pasta e fagioli has a few more and a different variety.
How to Store Leftovers
This soup makes fantastic leftovers! It tastes just as good, if not better, the next day!
- In the Refrigerator: Place the soup in an airtight container and put it in your fridge. It will last 3-4 days.
- To Reheat: When you are ready to eat it again then put the soup in a medium sized pot and cook it on medium-high heat on your stove. It will take 5-10 minutes until it’s heated through.
Pin this now to find it later
Equipment
- Crock-Pot
- Cuisinart Stainless Steel Chopper
- Instant Pot
Ingredients1x2x3x
- ▢ 1 tablespoon extra virgin olive oil
- ▢ 1 pound lean ground beef
- ▢ 2 whole carrots diced
- ▢ 4 celery stalks diced
- ▢ 1 medium onion diced
- ▢ 1 (28 ounce can) crushed tomatoes
- ▢ 2 (14.5 ounce can) beef broth
- ▢ 1 Tablespoon Italian seasoning
- ▢ 2 whole bay leaves
- ▢ salt and pepper to taste I added 1 tsp salt and 1/4 teaspoon pepper
- ▢ 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
- Add olive oil to a large skillet and add in ground beef. Cook until browned and no longer pink.
- Place the beef in a slow cooker along with the rest of the ingredients except for the beans and pasta.
- Cook on low for 7-8 hours or high for 3-4 hours. 30 minutes before serving stir in beans and pasta.
- Season with salt and pepper to taste. Discard bay leaves before serving.
- Serve immediately while hot.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
Save
Slow Cooker Pasta e Fagioli Soup
Equipment
- Crock-Pot
- Cuisinart Stainless Steel Chopper
- Instant Pot
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 pound lean ground beef
- 2 whole carrots diced
- 4 celery stalks diced
- 1 medium onion diced
- 1 (28 ounce can) crushed tomatoes
- 2 (14.5 ounce can) beef broth
- 1 Tablespoon Italian seasoning
- 2 whole bay leaves
- salt and pepper to taste I added 1 tsp salt and 1/4 teaspoon pepper
- 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
- Add olive oil to a large skillet and add in ground beef. Cook until browned and no longer pink.
- Place the beef in a slow cooker along with the rest of the ingredients except for the beans and pasta.
- Cook on low for 7-8 hours or high for 3-4 hours. 30 minutes before serving stir in beans and pasta.
- Season with salt and pepper to taste. Discard bay leaves before serving.
- Serve immediately while hot.
Video
Notes
Nutrition
QR code
Scan this QR code with your phone’s camera to view this recipe on your mobile device.
Slow Cooker Pasta e Fagioli Soup https://therecipecritic.com/slow-cooker-pasta-e-fagioli-soup/
