Hearty Slow Cooker Pasta e Fagioli
This classic Italian-inspired soup, known as Pasta e Fagioli or “pasta and beans,” is the perfect comfort food, especially when made in a slow cooker. Rich in flavor and packed with wholesome ingredients like ground beef, tender vegetables, beans, and pasta, this dish is hearty enough to be served as a complete meal. Best of all, using a slow cooker allows the flavors to meld beautifully over several hours, making the preparation simple and nearly hands-free. This recipe is ideal for busy days when you want a comforting, homemade meal waiting for you.
Ingredients:
For the Soup Base:
1 lb ground beef (You can substitute ground Italian sausage for a spicier version or use half beef and half sausage for more depth of flavor.)
1 small onion, finely diced
2 cloves garlic, minced (Feel free to add more garlic if you love its punch!)
3 medium carrots, peeled and sliced into thin rounds
2 celery stalks, chopped into small pieces
1 can (15 oz) diced tomatoes (If you prefer a chunkier texture, use fire-roasted tomatoes for added smoky flavor.)
1 can (15 oz) tomato sauce (For a richer flavor, you can substitute with marinara sauce.)
4 cups beef broth (You can also use chicken or vegetable broth depending on your preference, though beef broth adds the most robust flavor.)
1 can (15 oz) red kidney beans, drained and rinsed (Ensure you rinse well to reduce excess sodium and remove the canning liquid.)
1 can (15 oz) cannellini beans, drained and rinsed (You can swap these with great northern beans or any other white beans of your choice.)
For the Seasoning:
1 tsp dried basil
1 tsp dried oregano
1/2 tsp dried thyme (Optional but recommended for earthy undertones.)
1/2 tsp black pepper
1/2 tsp red pepper flakes (Optional for heat.)
Salt, to taste
For the Pasta:
1 cup ditalini pasta (Small pasta shapes like elbow macaroni, small shells, or even orzo also work well.)
For Garnishing:
Fresh parsley, chopped
Freshly grated Parmesan cheese (Optional but highly recommended for added richness.)
Instructions:
Step 1: Prepare the Meat
In a medium skillet, brown the ground beef (or sausage, if using) over medium-high heat. As the meat browns, break it into small crumbles with a spoon or spatula. This ensures the meat distributes evenly throughout the soup. Cook the meat for 7-8 minutes or until fully browned, with no pink remaining. Once cooked, drain the excess fat to prevent the soup from becoming greasy, and then transfer the browned meat to your slow cooker.
Step 2: Add the Vegetables and Beans
Next, prepare the vegetables. Dice the onion finely, and mince the garlic. Peel and slice the carrots into thin rounds, and chop the celery into small, bite-sized pieces. Add these vegetables directly into the slow cooker, along with the browned meat.
Now, open the cans of diced tomatoes, tomato sauce, and both types of beans (red kidney beans and cannellini beans). Drain and rinse the beans well to remove any excess sodium or canning liquid, which can alter the soup’s flavor. Add the tomatoes and beans to the slow cooker.
Step 3: Season and Add Broth
Now, it’s time to season. Add the dried basil, oregano, thyme, black pepper, and red pepper flakes (if you want a little heat). Season with salt, but be conservative at first since the beef broth may already contain some sodium. You can always adjust the seasoning later.
Pour in the beef broth, ensuring all ingredients are submerged in the liquid. If you like a thicker soup, you can reduce the broth to 3 1/2 cups, but the pasta will soak up some liquid later, so don’t worry if it seems a bit watery at this stage.
Step 4: Slow Cook
Set your slow cooker to low for 6-7 hours, or if you’re pressed for time, cook on high for 3-4 hours. Cooking the soup low and slow allows the flavors to meld and develop over time, making the dish incredibly savory and satisfying. The vegetables will become tender, and the broth will take on a rich, deep flavor from the beef, beans, and tomatoes.
Step 5: Prepare and Add the Pasta
About 30 minutes before the cooking time is up, bring a pot of salted water to a boil and cook the ditalini pasta until al dente, following the package instructions. Be careful not to overcook the pasta, as it will continue to cook slightly when added to the slow cooker. Once cooked, drain the pasta and stir it into the slow cooker.
Step 6: Taste and Adjust
Before serving, taste the soup and adjust the seasoning if needed. If it needs more salt or pepper, add it in small increments. If you like your soup spicier, this is the time to sprinkle in more red pepper flakes or black pepper.
Step 7: Serve and Garnish
Ladle the hearty pasta e fagioli into bowls, and garnish with chopped fresh parsley for a touch of color and freshness. For an extra layer of flavor, sprinkle freshly grated Parmesan cheese over each serving. Serve with a side of crusty bread for dipping into the flavorful broth.
Enjoy your comforting and filling Hearty Slow Cooker Pasta e Fagioli!
This hearty soup is perfect for a cozy family meal and makes great leftovers! You can easily store it in the fridge for up to 3 days or freeze it for longer-term storage. The flavors often get even better the next day!