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.

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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

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Slow cooker pasta fagioli soup

 

Here are more soup recipes to try

Slow Cooker Pasta e Fagioli Soup

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

Ingredients

  • 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

Instructions

  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.

 

 

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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.

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Categories
Beefcontributor recipesCrockpot/Slow-CookerPasta Dishes

Comments

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  1. I made this today and it turned out perfect, I did add some sweet Italian sausage with the hamburger, I was out of fresh garlic so I added a teaspoon of garlic powder, and 2 teaspoons of white sugar. This recipe makes a huge amount so I will freeze some to enjoy later.

    1. I always cook my pasta separately and al dente. We add it to each bowl as we eat it. Freezes well without the pasta. Then when reheating, cook a fresh batch of pasta in the volume needed, and again, add it to each bowl. Or heat just whatever amount of soup will be eaten at this serving and add pasta just before eating. I also like a few more veggies, so I also saute’ some Bok Choy and Savoy cabbage cut into bite size pieces and added to the onion-celery-carrot mix. Kind of a minestrone with the heartiness of Fagioli.

  2. My granddaughter has diabetes and I have to constantly watch the carbs in her food, so if you could possibly put the nutritional ingredients in your recipes it would help me so much. I love your recipes but can’t fix some of them. Thank you

  3. This recipe turned out excellent! I followed the recipe exactly and it’s so thick and full of flavor. Thanks so much for sharing!

  4. Well, I am sick of eating pizza at work, and since if we have a choice we order out soup, I thought I would give this a try. My friend posted it on my Facebook page. My Nana’s recipe is meatless, but I got some.sausage from our neighborhood butcher to substitute for the ground beef, and it is simmering in my crockpot now. My kitchen.smells SSSOOOOO good, and I can’t wait to take.it to.work tomorrow to try it !!

    1. I am getting nutritional information for each recipe right now while I am updating my old recipes. In the meantime, you are welcome to use myfitnesspal.com to help find the information you are needing.

  5. Would adding one or two red chillies be ok for that extra kick? Not too many because you’ll ruin the flavour completely.

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