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
Print Review

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.