Slow Cooker Pasta e Fagioli Soup

Slow Cooker Pasta e Fagioli Soup is loaded with pasta bites, vegetables, beans and lean ground beef making this a rich and hearty Italian soup. A perfect, comforting soup for Fall!

Italians know just the way to my heart! If you love a good Italian soup, try this Creamy Zuppa Toscana, Creamy Chicken Gnocchi Soup (Olive Garden Copycat) or Classic Italian Wedding Soup.


Slow Cooker Pasta e Fagioli

Today I am sharing one of my favorite soups: Pasta e Fagioli.

This is comfort food at it’s best. Super hearty, meaty, thick Italian soup loaded with veggies, meat and beans.

Best of all this soup is made in a slow cooker. That means little to no prep time and lots of flavor.

This soup simmers low and slow for 8 hours!

Let the slow cooker do all the work while you relax and enjoy the aroma in your home.

Serve the soup with a side saladNo Knead Bread and dig in!

What you need to make pasta e fagioli

So many ingredients but so much flavor in all of them!

You will love the combination of vegetables to beans and pasta.

This is a thick, rich and hearty soup that is loved by all.

Every bite is loaded with lean meat, vegetables, beans and pasta.

You can’t go wrong enjoying this soup during the fall season.

  • Extra virgin olive oil: adds a hint of seasoning and liquid in the mix.
  • Ground beef: the leaner the better.
  • Carrots: freshly peeled and sliced. Can carrots are little too mushy when simmering for a long period of time.
  • Celery stalks: sliced and diced to your preference.
  • Onion: I like to dice these up a little smaller for kids.
  • Crushed tomatoes: canned are best and some cans have extra seasonings which adds more flavor.
  • Beef broth: flavor that is in the liquid.
  • Bay leaves: always a fun seasoning to add into soups.
  • Oregano: brings more aromatic seasoning to the soup.
  • Dried basil: a little peppery but has a strong and sweet smell and taste.
  • Dried thyme: subtle and a little dry.
  • Salt and pepper: to taste (I added 1 tsp salt and 1/4 teaspoon pepper)
  • Cannelloni beans: drained and rinsed
  • Red kidney beans: drained and rinsed
  • Ditalini pasta: uncooked pasta that is added at the end.

Ground beef being cooked

How to make pasta e fagioli

This soup takes just a bit of prep time and is super easy to throw together.

I like to brown the meat for extra flavor and throw it into the slow cooker with the rest of the ingredients.

I like to add in the pasta and beans about 30 minutes before serving. This ensures they are tender but not soggy.

Serve it with a hot, fresh perfect soft and buttery roll for a great dinner meal!

  • Brown Ground Beef: Add olive oil to a large skillet and add in ground beef. Cook until browned and no longer pink.
  • Combine all Ingredients: Place the beef in a slow cooker along with the rest of the ingredients except for the beans and pasta.
  • Cook on Low: Cook on low for 7-8 hours or high for 3-4 hours. 30 minutes before serving stir in beans and pasta.
  • Ready to serve: Season with salt and pepper to taste. Discard bay leaves before serving.
  • It is best if it is hot: Serve immediately while hot.

What to serve with pasta e fagioli

Soup can be made into so many meals.

Before your main dish, as your main dish or a side to your main dish!

So many options. With all these options a classic side salad and breadsticks are always a MUST.

We love to dip our breadsticks in the soup and enjoy the broth just as much as we love the vegetables and combined ingredients.

pasta e fagioli soup ingredients

The difference between Minestrone soup and Pasta e Fagioli soup

The main difference between minestrone soup and pasta e Fagioli soup is the meat and the thickness.

Minestrone leaves out ground beef and has a thiner consistency.

They each have the same vegetables but pasta e fagioli has a few more and different variety. More beans are added in and not added into the minestrone soup.

Minestrone soup has a thinner consistency where as the pasta e fagioli has a thicker, richer flavoring.

slow cooker pasta e fagioli soup


Slow cooker pasta fagioli soup


Here are more soup recipes to try

Slow Cooker Pasta e Fagioli Soup

5 from 1 vote
Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes
Author Alyssa Rivers
Servings 10 people

Slow Cooker Pasta e Fagioli Soup is a rich, hearty and loaded with veggies and meat. A perfect, comforting soup for Fall!

Course Appetizer, Dinner, Main Course, Side Dish, Soup
Cuisine American, Italian, Italian American


  • 1 tablespoon extra virgin olive oil
  • 1 pound lean ground beef
  • 2 whole carrots diced
  • 4 celery stalks diced
  • 1 medium onion diced
  • 28 ounce can crushed tomatoes
  • 2 cans 14.5 ounces each beef broth
  • 2 whole bay leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • salt and pepper to taste I added 1 tsp salt and 1/4 teaspoon pepper
  • 1 can 15 ounces cannellini beans, drained and rinsed
  • 1 can 15 ounces red kidney beans, drained and rinsed
  • 1 cup ditalini pasta uncooked


  1. Add olive oil to a large skillet and add in ground beef. Cook until browned and no longer pink.

  2. Place the beef in a slow cooker along with the rest of the ingredients except for the beans and pasta.

  3. Cook on low for 7-8 hours or high for 3-4 hours. 30 minutes before serving stir in beans and pasta.
  4. Season with salt and pepper to taste. Discard bay leaves before serving.
  5. Serve immediately while hot.

Recipe Notes

Updated on October 22, 2019
Original Post on October 23, 2015

Nutrition Facts
Slow Cooker Pasta e Fagioli Soup
Amount Per Serving
Calories 177 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g5%
Cholesterol 28mg9%
Sodium 146mg6%
Potassium 486mg14%
Carbohydrates 21g7%
Fiber 3g12%
Sugar 5g6%
Protein 14g28%
Vitamin A 2216IU44%
Vitamin C 9mg11%
Calcium 47mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.




Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

Read More Posts by Alyssa

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      1. Exactly, more broth needed. Also I used half Italian sausage and 1/2 ground beef. Also added garlic. Pretty darn good soup with these additions.

  1. I hope that Mc Cormick recipes will come in my e-mail. I was looking for the slow cooker Thigh chicken and trio veggies recipe but can’t find it… Can you send it to me? Thank you so much.

  2. I made this soup the other night and it came out more like a chili than a soup. I cooked on high for 4 hours instead of low for 8. What did I do wrong and what can I do to make it soupier?

    Other things I did differently is that I prepared the ground beef a few nights in advance and refrigerated it until I was ready to make the soup. Also had chopped the veggies in advance and refrigerated, too. I threw all ingredients in the slow cooker as directed – adding the pasta and beans at about 3 1/2 hours into the cooking time.

  3. There is clearly an omission of garlic. This soup is very bland and, after looking at other recipes for this dish, I realized the garlic was missing!

    1. I made it with ground turkey and used quinoa instead of pasta. It needed a lot more seasonings than stated. Garlic would have been a good add, as mentioned previously

  4. If I read this right, you add the cup of pasta and cook on “high” for 30 minutes. Or, you can add the pasta and cook on “low” for 30 minutes. Right?

    1. Walter, the pasta only needs 30 min to cook at the end of the time even at low temp. Most pasta takes 20 min in boiling water for al dente. Longer than 30 min (at low or hi temp) would make it absorb more liquid & be mushy.

  5. We thought this soup was very yummy. I’m not sure I know enough about what Fagioli soup should taste like to compare to a true Fagioli, but as a soup it was delicious! My husband made several comments about making it again, which means he really like it. I will add an extra can of beef broth next time to make it soupier, or at least keep one on hand to add to the leftovers. The pasta soaks up a lot of the broth. All in all tasty and I’m making it again.

  6. I have looked for a recipe for Pasta e Fagioli Soup for quite some time. I have tried several recipes. This one is by far the best. We thoroughly enjoyed it. The only change that I made was substituting spicy Italian sausage for the ground beef. Yum.

    1. Yes, Italian sausage is a must, and garlic. I hate kidney beans, so I would just add two cans of cannolinni beans.

  7. i know olive garden has a soup called pasta fagiole similar to this and it looks yummy no doubt…but true pasta fagiole is just that..pasta and beans in a tomato based broth…this is more like minestrone…still good just not the traditional recipe 🙂 and i should nonna made it all the time…there are variations but ours was meatless and basic peasant food 🙂

    1. My Nonna made pasta fagiole they way your Nonna made it. This is interesting but I make a faster easier soup called 7-can soup. 1 lb ground beef crumbled and browned, drain. Add to large pot with 2 undrained can Minestrone Soup (I like Progresso), 2 cans pinto beans (I use Ranch Style Beans), 2 cans Stewed Tomatoes and 1 Can Rotel Original. Heat together and season with salt and pepper to taste… Yummy and fast!!!

  8. I have make this soup a couple times and my husband LOVE IT!!! I do too….the only thing that I don’t make it in the slow cooker I make it in the regular pot (stove top) is ready in about an hour and comes out really good.

  9. This was yummy!!!! I doubled the meat and the broth to make it more like soup and less like chili, will for sure make this again!!! 🙂

  10. My family came from Bari, Italy. PASTA E FAGIOLE, simply translated , PASTA AND BEANS. Grandma made this a lot. Great northern beans, ditalini, onion, celery, chopped bacon, salt and pepper. That was the recipe she brought from home in Italy. I don’t know where the recipe came from with beef in it.

    1. To make it vegan, replace: beef stock with vegetable stock and ground beef with ground soy product. Also, make sure you use vegan (no egg/dairy) pasta. All other ingredients looked vegan to me. My daughter-in-law is vegan and this is how I would make it for her.

  11. Looks yummy! I am going to try it. I as a rule don’t put pasta in the crock pot but cook and keep it separately until serving. This prevents the pasta from getting mushy.

  12. Just tried this today and it came out really good. I try to make a different home made soup every Friday for my friends and family and this one is now my go to soup.

  13. I just made this tonight and it was a huge hit. Even my picky 6 year old loved it! I did use extra broth as other comments suggested. I will be adding this to my list of favorites 🙂

  14. I make a similar knock-off recipe from Olive Garden on the stove and it’s SO time consuming, so I can’t wait to try this one! Why do you have to brown the ground beef first before adding it to the crock pot? Won’t it cook fully in the crock pot? Or does it compromise the recipe somehow? I know when I make chili in the crock pot, the throw the ground beef in with everything else. Thanks!

  15. I love Olive Garden’s Pasta e Fagoli. It reminds me of chili with the taste and when they serve it with less broth. I will give this a try. Since the beef is put in cooked, why does it take so long to cook?

  16. Okay, i grew up having Pasta Fagiole during Lent, my mother was Italian and we never had meat, only ditalini and beans in a tomato sauce with fresh garlic and Basil, i now make it since my husband and i are both Italian with cannellini beans, &,red beans salt to taste, i add a few red pepper flakes for taste and a bay leaf or two. I cook my pasta separate drain and add just before serving. If making other then during lent i will brown some italian sausage for my husband and add.
    I have never had it from the Olive Garden, i like the color the carrots give but they also add a little sweet, which may be good 🙂

  17. I am Italian, I call it delicious!!!. I used corn instead of carrots because my family doesn’t like carrots, used veal, pork, and beef, because that’s all I had, and put a little red wine in it, well, red wine goes well with everything! It was incredible! This and bread, we ate it all weekend long. I had Olive Garden’s soup, this was better.

  18. Good but too much like a stew than a soup. Also I think the basil was a bit heavy. Probably cut it down to 1/2 tsp next time.

  19. I was in a rush, so I cooked it on the stove. I had to add water, and I doubled the meat. I took your suggestion to leave the beans and pasta for last. It was so delicious! Thanks!

  20. Made this tonight for my sick fiancé, and she loved it! Super easy and very tasty, this will be going onto the “keeper” rotation. Thx!

  21. Just went to a local Italian restaurant and had this soup for lunch. Their version was minus the meat and kidney beans but otherwise I could pretty much pick out the same ingredients as this recipe. It was delicious that way if you are a non-meat eater!

  22. With limited food in the pantry, I was looking for an easy slow-cooker recipe to use what I had on hand. I made the ‘Slow cooker Pasta and Fagioli soup’. Delicious!

  23. I served this soup at a family party; it was a HUGE hit with everyone. I did make a couple of substitutions to accommodate people who don’t eat beef. I used chicken broth and turkey Italian sausage.

  24. I made this yesterday and it is delicious! I did add 3 cloves of garlic and some extra beef broth. Then, while cooking I had to improvise: I found the crushed tomatoes I bought earlier in the week were either a figment of my imagination, or they didn’t make it home from the store. I ended up using 2 cans of diced tomatoes, a can of tomato sauce, and a small can of V8 juice. The pasta did soak up a lot of the liquid so I think in the future I will use more broth yet to keep it a soup.

    Regardless of any specific authenticity, it is wonderful and it will become one of my regular winter soups!

  25. I am making your pasta fagioli soup, could you please tell me what the name of the noodles are? I looked for the ones in the recipe and couldn’t find them, could they go by another name?
    Thanks you so much!

  26. DELICIOUS! It was a little too thick to be considered soup for my family so I would recommend doubling the broth. Other than that, this recipe is a keeper!! Thank you

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