Description
This Crockpot Pasta Fagioli is a comforting, hearty Italian soup made with pasta, beans, ground beef, and a rich tomato-based broth. It’s perfect for busy days when you want a warm and filling meal ready to serve with minimal effort. Simply toss everything in the slow cooker, and let it work its magic!
Ingredients
Scale
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 (14.5 oz) cans diced tomatoes
- 1 (15 oz) can red kidney beans, drained and rinsed
- 1 (15 oz) can white beans (cannellini or great northern), drained and rinsed
- 4 cups beef broth
- 1 1/2 cups uncooked small pasta (like ditalini, elbow macaroni, or rotini)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley or basil for garnish (optional)
- Grated Parmesan cheese (optional, for serving)
Instructions
- Brown the ground beef: In a large skillet, heat olive oil over medium heat. Add the ground beef, cooking and breaking it up with a spoon until browned. Drain any excess fat and transfer the beef to the slow cooker.
- Sauté the vegetables: In the same skillet, sauté the diced onion for 2-3 minutes until softened. Add minced garlic and cook for an additional 30 seconds until fragrant. Transfer the onion and garlic mixture to the slow cooker.
- Add the remaining ingredients: To the slow cooker, add the diced tomatoes (with their juices), red kidney beans, white beans, beef broth, Italian seasoning, basil, oregano, salt, and pepper. Stir to combine.
- Cook the soup: Cover the slow cooker and cook on low for 6-7 hours, or on high for 3-4 hours.
- Add the pasta: About 20-30 minutes before serving, stir in the uncooked pasta. Cook the soup for an additional 20-30 minutes, or until the pasta is tender.
- Serve: Ladle the soup into bowls and garnish with fresh parsley or basil and grated Parmesan cheese, if desired. Serve hot.
Notes
- Pasta options: You can use any small pasta, such as ditalini, rotini, or elbow macaroni. If you prefer gluten-free, opt for gluten-free pasta.
- Make it vegetarian: Skip the ground beef and use vegetable broth instead of beef broth to make this soup vegetarian.
- Freeze the soup: This soup freezes well. To freeze, let the soup cool completely, then store it in an airtight container for up to 3 months. When reheating, add a little extra broth if needed.
- For extra flavor: Add a dash of red pepper flakes for some heat or a sprinkle of grated Parmesan cheese for more richness.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 20g
- Cholesterol: 30mg