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Crockpot Pasta e Fagioli Soup Recipe

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4.1 from 53 reviews

This hearty Crockpot Pasta e Fagioli Soup is a comforting Italian-inspired dish featuring lean ground beef, nutritious beans, vegetables, and tender ditalini pasta slow-cooked to perfection. Rich in flavor with herbs and spices, it’s an easy one-pot meal ideal for busy days or cozy family dinners.

  • Total Time: 6 hours 15 minutes to 8 hours 15 minutes
  • Yield: 6 servings

Ingredients

Meat and Aromatics

  • 1 lb lean ground beef
  • 1 onion, diced
  • 4 garlic cloves, minced

Vegetables and Beans

  • 3 carrots, diced
  • 3 ribs celery, diced
  • 15.5 oz can red kidney beans, rinsed and drained
  • 15.8 oz can great northern beans, rinsed and drained
  • 14.5 oz can diced tomatoes with liquid
  • 14.5 oz can tomato sauce

Liquids and Seasonings

  • 4 cups chicken broth
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon dried parsley
  • ¼ teaspoon red pepper flakes
  • Salt and pepper to taste

Pasta and Garnish

  • 1 cup dry ditalini pasta
  • Fresh chopped parsley for topping (optional)
  • Grated Parmesan cheese (optional)

Instructions

  1. Brown the Beef and Onions: Heat a large skillet over medium-high heat. Add the ground beef and diced onion, cooking until the beef is browned and the onions are softened. Break the meat apart as it cooks. Add the minced garlic and cook for about 30 seconds until fragrant. Drain excess grease and transfer meat mixture to the Crockpot.
  2. Add Vegetables and Beans: To the Crockpot, add diced carrots, celery, drained kidney beans, and drained Great Northern beans. Pour in the diced tomatoes with their liquid and the tomato sauce.
  3. Pour in Broth and Seasonings: Add the chicken broth along with dried basil, oregano, thyme, parsley, red pepper flakes, salt, and pepper. Stir thoroughly to combine all ingredients.
  4. Cook the Soup: Cover and cook on LOW for 6 to 8 hours or on HIGH for 4 to 6 hours until vegetables are tender and flavors meld together.
  5. Add Pasta: During the last 30 minutes of cooking, stir in dry ditalini pasta. Increase slow cooker to HIGH, cover, and cook until pasta is tender. Stir every 10 minutes to prevent sticking. Adjust time as needed depending on slow cooker.
  6. Garnish and Serve: Give the soup a final stir and adjust seasoning if needed. Serve hot garnished with fresh chopped parsley and optional grated Parmesan cheese or extra red pepper flakes for added spice.

Notes

  • Stir pasta frequently during the last half hour to prevent clumping and ensure even cooking.
  • Use lean ground beef to reduce fat content and excess grease.
  • For a vegetarian version, omit beef and use vegetable broth instead of chicken broth.
  • Leftovers store well in the refrigerator for up to 3 days and can be frozen for up to 3 months.
  • If you prefer, use canned beans without rinsing for a thicker, more savory broth.
  • Adjust red pepper flakes to your spice preference or omit for a milder soup.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 6-8 hours (LOW) or 4-6 hours (HIGH)
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: Italian

Find it online: https://allyumcooks.com/crockpot-pasta-e-fagioli-soup-recipe/