Slow Cooker Pasta e Fagioli Soup
This Slow Cooker Pasta e Fagioli Soup is the kind of cozy, filling dinner that your whole family will love. Loaded with ground beef, tender vegetables, two kinds of beans and a rich tomato broth, it brings all the flavors of the classic Italian soup right to your dinner table. The best part is that your slow cooker does all the heavy lifting while you go about your day. Just toss everything in, let it cook low and slow, and come home to a kitchen that smells incredible. Serve it up with a sprinkle of fresh parmesan on top and watch everyone come back for seconds.
Yes! Brown the beef, then add all the other ingredients (except the pasta) to a large pot. Bring to a boil, reduce heat and simmer for about 45 minutes to an hour. Cook the pasta separately and add it in before serving.
Small shapes like ditalini, small shells or elbow macaroni are traditional and work great. You can also break spaghetti or linguine into small pieces if that is what you have on hand.
Absolutely. Ground turkey is a lighter option that still gives you plenty of protein. You may want to add a little extra seasoning since turkey is milder in flavor.
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Yes, but freeze the soup without the pasta. The noodles will get soggy when reheated. Cook fresh pasta and stir it in when you are ready to serve.
Ingredient Notes
- Onion: Brings a sweet, savory base to the broth.
- Ground Beef: Adds hearty protein and rich flavor to the soup
- Garlic: Adds bold, aromatic depth to every spoonful.
- Carrots: Shredded carrots add natural sweetness and color.
- Celery: Brings a mild, fresh crunch to the veggie mix.
- Diced Tomatoes: Gives the broth a chunky tomato texture.
- Crushed Tomatoes: Creates a smooth, thick tomato base for the soup.
- Red Kidney Beans: Adds a creamy, hearty bite with great protein.
- White Kidney Beans: Brings a mild, buttery flavor to the soup.
- Beef Broth: Forms the savory liquid base of the soup.
- Dried Oregano: Adds warm, earthy Italian seasoning to the broth.
- Pepper: Adds a touch of heat and seasoning throughout.
- Dried Parsley: Brings a light, fresh herbal note to the soup.
- Dried Basil: Adds a sweet, peppery layer to the seasoning.
- Bay Leaves: Infuses the broth with subtle, woodsy flavor.
- Spaghetti Sauce: Adds extra body and seasoning to the tomato base.
- pasta: Turns this soup into a filling, complete meal.
- Fresh Parmesan Cheese: A salty, nutty topping that finishes the bowl.
Slow Cooker Pasta e Fagioli Soup
- Brown ground beef in large skillet and drain excess fat.
- Add beef and all ingredients except the pasta into a 6qt crock pot.
- Cook on low for 7-8 hours or high for 4-5 hours. Before serving, cook pasta according to package directions. Remove bay leaves and add noodles to soup.
Slow Cooker Pasta e Fagioli Soup
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Ingredients
- 1.5 lbs. ground beef
- 1 onion chopped
- 2 cloves minced garlic
- 3 carrots shredded
- 1/2 cup celery chopped
- 14.5 oz diced tomatoes undrained
- 28 oz can of crushed tomatoes
- 16 oz red kidney beans drained
- 16 oz white kidney beans drained
- 4 cups beef broth
- 2 tsp dried oregano
- 2 tsp pepper
- 2 TB dried parsley
- 1 TB dried basil
- 2 bay leaves
- 1 20 oz traditional spaghetti sauce
- 8 oz pasta pasta
- Topping: Fresh grated parmesan cheese
Instructions
- Brown ground beef in large skillet and drain excess fat.
- Add beef and all ingredients except the pasta into a 6qt crock pot.
- Cook on low for 7-8 hours or high for 4-5 hours.
- Before serving, cook pasta according to package directions. Remove bay leaves and add noodles to soup.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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