Crockpot Pasta Fagioli

There’s something magical about letting dinner simmer all day long, filling your home with delicious aromas, and knowing you’ve got a comforting, hearty meal waiting for you at the end of the day. Crockpot Pasta Fagioli is one of those dishes that does all that and more. It’s like a big, warm hug in a bowl—perfect for chilly days when you need something satisfying, nutritious, and, let’s be honest, just downright cozy. This Italian-inspired soup is packed with tender pasta, beans, vegetables, and savory seasonings, all slow-cooked to perfection. Trust me, the smell alone will have everyone gathered around the table in no time.

Not only is it incredibly easy to make, but it also has that “restaurant-quality” flavor that will have everyone asking for the recipe. The best part? You toss everything in the crockpot, set it, and forget it. That’s right—dinner practically makes itself.

Why You’ll Love Crockpot Pasta Fagioli

Effortless:

Once you’ve got everything prepped, you just let the crockpot do its magic. It’s perfect for busy days when you want a hearty dinner but don’t have the time to stand over a stove.

Flavor Packed:

All the ingredients have plenty of time to meld together, creating a deep, rich flavor that’s almost impossible to replicate with quicker cooking methods. The beans, pasta, and vegetables soak up all the savory goodness, and the broth is perfectly seasoned.

Comfort Food at Its Best:

This dish hits all the right notes—it’s comforting, warm, and filling. It’s the kind of food that makes you feel like you’re being cared for.

Makes a Lot:

This recipe yields a generous amount of soup, so it’s ideal for feeding a family, hosting a gathering, or even saving some for delicious leftovers.

Customizable:

Feel free to adjust the ingredients to your liking. Don’t have a certain veggie on hand? Swap it out for one you do. Prefer a thicker soup or more broth? It’s all up to you.

Ingredients

Here’s everything you need for your Crockpot Pasta Fagioli. The beauty of this dish is that it uses simple ingredients, but the results are extraordinary.

Ground Beef:

Ground beef gives the soup a meaty base that makes it filling and hearty. You can also use ground turkey or sausage if you prefer a leaner or spicier option.

White Beans:

Cannellini beans or Great Northern beans work best for this dish. They provide that creamy texture and a little bit of starch that thickens the broth as the soup cooks.

Carrots, Celery, and Onion:

These classic aromatics form the base of the soup, adding a mild sweetness and depth of flavor that balances out the richness of the beef.

Garlic:

A couple of cloves of garlic give this soup that irresistible, savory fragrance that makes everyone’s mouth water.

Diced Tomatoes:

Diced tomatoes bring in a bit of acidity and sweetness, adding a bright contrast to the savory elements of the dish.

Beef Broth:

The broth creates a rich, flavorful base for the soup and helps all the ingredients come together in the crockpot. You can also use vegetable broth if you prefer.

Italian Seasoning:

A blend of herbs like basil, oregano, and thyme adds that classic Italian flavor we all crave in a comforting bowl of soup.

Small Pasta:

Traditionally, pasta fagioli uses small pasta like ditalini, elbow macaroni, or small shells. It soaks up the broth and adds texture to the soup.

Parmesan Cheese:

For serving, a little freshly grated Parmesan on top gives this soup a salty, cheesy finish that completes the dish perfectly.

(Note: Full ingredient measurements are provided in the recipe card directly below.)

Instructions

Here’s how you can make this easy and delicious Crockpot Pasta Fagioli:

1. Brown the Ground Beef:

In a large skillet over medium heat, brown the ground beef until it’s fully cooked, breaking it apart as it cooks. Drain any excess fat and transfer the beef to your crockpot.

2. Prepare the Vegetables:

Chop the carrots, celery, and onion into small pieces. Add them to the crockpot with the cooked beef, along with the minced garlic.

3. Add the Beans and Tomatoes:

Stir in the white beans and diced tomatoes (with their juices) to the crockpot.

4. Add Broth and Seasonings:

Pour in the beef broth and add the Italian seasoning. Stir everything together to combine.

5. Cook on Low:

Cover the crockpot and cook on low for 6-7 hours, or until the vegetables are tender and the flavors have had time to develop.

6. Cook the Pasta:

About 30 minutes before serving, add the small pasta to the soup and stir to combine. Let it cook on high for the remaining time until the pasta is al dente.

7. Finish and Serve:

Once the soup is ready, taste and adjust the seasoning with salt and pepper if needed. Serve the soup in bowls with a generous sprinkle of freshly grated Parmesan cheese.

Nutrition Facts

Servings: 8
Calories per serving: 350 kcal
Nutritional Breakdown per serving:

• Fat: 10g
• Saturated Fat: 4g
• Cholesterol: 45mg
• Sodium: 800mg
• Carbohydrates: 45g
• Fiber: 10g
• Sugar: 8g
• Protein: 20g

(Note: These values are based on standard ingredients used. Nutritional information will vary depending on specific ingredients and portion sizes.)

Preparation Time

Prep Time: 15 minutes
Cook Time: 7 hours (cooking time in the crockpot)
Total Time: 7 hours 15 minutes

How to Serve Crockpot Pasta Fagioli

With Garlic Bread:

Serve the soup with warm, crusty garlic bread for a truly comforting meal. It’s perfect for dipping and will soak up all that delicious broth.

With a Side Salad:

Pair the soup with a fresh side salad for a well-rounded meal. A simple mixed green salad with a balsamic vinaigrette will complement the flavors of the soup perfectly.

Topped with Fresh Herbs:

If you want to add a fresh pop of color and flavor, garnish the soup with some chopped fresh parsley or basil before serving.

As Leftovers:

This soup is even better the next day as the flavors continue to meld. Reheat it on the stove over low heat, and add a little extra broth if it has thickened too much.

Additional Tips

Use Frozen Veggies:

If you’re short on fresh veggies or in a time crunch, you can use frozen carrots, celery, and onions. They work just as well and save you time on prep!

Make It in the Instant Pot:

You can make this soup in a fraction of the time using an Instant Pot. Set it to pressure cook for about 20 minutes, and you’ll have a quick and flavorful version of this dish.

Add Extra Veggies:

Feel free to toss in some extra veggies like spinach, zucchini, or bell peppers to make the soup even more nutritious.

Make It Spicy:

If you like a little heat, add a pinch of red pepper flakes or a diced jalapeño when cooking the vegetables.

Freezing Leftovers:

This soup freezes beautifully! Store it in an airtight container for up to 3 months. To reheat, simply thaw in the fridge overnight and warm it up on the stove.

FAQ Section

Q1: Can I use a different type of beans?

A1: Yes! You can use any kind of beans, such as kidney beans or pinto beans. Cannellini beans are traditional, but feel free to swap as needed.

Q2: Can I use a different kind of meat?

A2: Absolutely! Ground turkey, chicken, or even sausage would work well as a substitute for the ground beef.

Q3: Can I make this recipe vegetarian?

A3: Yes! Skip the meat and use vegetable broth instead of beef broth. You can also add extra veggies or even some plant-based protein for added texture.

Q4: How can I make this soup thicker?

A4: If you prefer a thicker soup, you can mash a portion of the beans or add more pasta. Alternatively, you can reduce the amount of broth for a denser consistency.

Q5: Can I use fresh tomatoes instead of canned?

A5: Yes, fresh tomatoes work well in this recipe! You’ll need about 4-5 medium tomatoes, diced. Just keep in mind that fresh tomatoes may not have as much liquid as canned.

Q6: How long can I store leftovers?

A6: Leftovers will stay fresh in the fridge for up to 3 days. Reheat it on the stove with a bit of extra broth or water if needed.

Q7: Can I freeze the soup?

A7: Yes! This soup freezes very well. Store it in airtight containers for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat on the stove.

Q8: Can I make this soup ahead of time?

A8: Yes! You can prepare it the night before, store it in the fridge, and cook it the next day. Alternatively, you can cook it fully and store the leftovers for later.

Q9: How do I store the pasta if I have leftovers?

A9: If you have leftover pasta fagioli, store the pasta and soup separately to prevent the pasta from soaking up too much liquid. Combine them when reheating.

Q10: Can I make this soup spicy?

A10: Yes! Add red pepper flakes, hot sauce, or diced jalapeños to spice up this soup and give it a little kick.

Conclusion

There’s just something so comforting about a big bowl of Crockpot Pasta Fagioli—it’s hearty, flavorful, and perfect for cozy nights in. The best part? It’s easy to make and virtually hands-off, so you can relax while the crockpot does all the work. Whether you’re serving it for dinner tonight or saving leftovers for lunch, this soup is bound to be a favorite. Enjoy every spoonful of this delicious, warming bowl of goodness!

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