Introduction

This Easy Slow Cooker Pasta e Fagioli is the ultimate set-and-forget comfort meal. Loaded with beans, pasta, and savory Italian flavors, it simmers all day to perfection with minimal effort. For more effortless crowd-pleasers, try the Lemon Marbled Cheesecake Bars Recipe or the German Chocolate Poke Cake Recipe for dessert.

Ingredients

This hearty Crockpot Pasta Fagioli fills your kitchen with the comforting aroma of Italian herbs and simmering tomatoes, creating a rich, savory broth that perfectly coats the tender pasta and beans.

• 1 pound lean ground beef
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can diced tomatoes, undrained
• 1 (15 ounce) can tomato sauce
• 3 cups beef broth
• 1 (15 ounce) can red kidney beans, drained and rinsed
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 tablespoon Italian seasoning
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 3 cloves garlic, minced
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 3/4 cup ditalini pasta
• Parmesan cheese for topping
• Fresh parsley for garnish

Timing

Prep Time	15 minutes
Cook Time	6 hours
Total Time	6 hours 15 minutes

Context: This Crockpot Pasta Fagioli recipe is about 20% faster than similar recipes thanks to the slow cooker doing most of the work.

Step-by-Step Instructions

Step 1 — Sauté the Aromatics

Heat olive oil in a skillet over medium heat. Add chopped onion, carrots, and celery, cooking until softened, about 5–7 minutes. Stir in minced garlic during the final minute until fragrant.

Tip: Sautéing these vegetables first deepens the flavor base of your Crockpot Pasta Fagioli compared to adding them raw directly to the slow cooker.

Step 2 — Brown the Meat

Add ground beef to the skillet with the vegetables. Cook, breaking it up with a spoon, until no pink remains. Drain any excess fat before transferring the mixture to your slow cooker.

Tip: For a leaner soup, you can substitute ground turkey or use a mix of beef and Italian sausage.

Step 3 — Combine Soup Base in Slow Cooker

To the slow cooker, add canned diced tomatoes, tomato sauce, beef broth, kidney beans, and cannellini beans. Season with dried oregano, basil, and a bay leaf. Stir everything to combine.

Tip: Rinsing the canned beans before adding helps control the sodium level in your final Crockpot Pasta Fagioli.

Step 4 — Slow Cook the Soup

Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours. The soup is ready when the flavors are well-blended and the vegetables are tender.

Tip: Avoid lifting the lid frequently during cooking, as this releases heat and can significantly increase the cooking time.

Step 5 — Cook the Pasta Separately

About 20–30 minutes before serving, cook ditalini or another small pasta separately according to package directions until al dente. Drain well.

Tip: Cooking the pasta separately prevents it from becoming mushy and absorbing too much liquid in the slow cooker.

Step 6 — Combine and Adjust Seasoning

Stir the cooked pasta into the finished soup in the slow cooker. Let it warm through for about 5–10 minutes. Taste and adjust seasoning with salt and black pepper as needed.

Tip: If the Crockpot Pasta Fagioli seems too thick, thin it with a little additional broth or water until it reaches your desired consistency.

Step 7 — Serve and Garnish

Ladle the hot soup into bowls. Top with freshly grated Parmesan cheese and a sprinkle of chopped fresh parsley.

Tip: For extra freshness, add a drizzle of good quality olive oil just before serving.

Nutritional Information

Calories	320
Protein	18g
Carbohydrates	45g
Fat	7g
Fiber	8g
Sodium	680mg

Note: Estimates based on typical ingredients and serving size for Crockpot Pasta Fagioli.

Healthier Alternatives

• Turkey or chicken sausage — Leaner protein option that maintains savory flavor with less fat.
• Lentils instead of ground beef — Plant-based protein alternative that adds heartiness and fiber.
• Zucchini noodles or cauliflower rice — Lower-carb substitutions that keep the dish light and vegetable-forward.
• Gluten-free pasta or quinoa — Perfect alternatives for gluten sensitivities while maintaining texture.
• Nutritional yeast instead of Parmesan — Dairy-free option that provides a cheesy, umami flavor profile.
• Low-sodium broth and canned tomatoes — Reduces sodium content significantly while preserving the soup base.
• Extra vegetables like spinach or kale — Boosts nutrients and fiber without altering the classic Crockpot Pasta Fagioli character.
• Beef broth instead of chicken broth — Deepens the meaty flavor when using plant-based proteins.

Serving Suggestions

• Pair with crusty garlic bread or warm focaccia for dipping into the rich broth
• Serve alongside a crisp green salad with Italian vinaigrette to balance the hearty soup
• Perfect for chilly evenings, game day gatherings, or casual family dinners
• Top with freshly grated Parmesan cheese and a sprinkle of fresh parsley before serving
• Offer crusty breadsticks or bread bowls for a fun, interactive meal presentation
• Great for potlucks and meal prep – this Crockpot Pasta Fagioli travels well and reheats beautifully

For an elegant touch, serve your Crockpot Pasta Fagioli in shallow bowls and garnish with a drizzle of quality olive oil and fresh basil leaves.

Common Mistakes to Avoid

• Mistake: Adding pasta too early, causing mushy results. Fix: Stir in dried pasta during the last 20-30 minutes of cooking.
• Mistake: Overcooking beans until they disintegrate. Fix: Use canned beans and add them in the final hour.
• Mistake: Insufficient liquid, leading to a thick, stew-like consistency. Fix: Maintain a 3:1 broth-to-pasta ratio for proper soup texture.
• Mistake: Skipping the sauté step for aromatics like onions and garlic. Fix: Briefly cook these ingredients first to deepen the flavor base.
• Mistake: Using the wrong tomato product, making the soup too acidic or thin. Fix: Opt for canned crushed tomatoes for balanced flavor and body.
• Mistake: Not seasoning in layers, resulting in a bland final dish. Fix: Add salt and herbs at the beginning and adjust before serving.
• Mistake: Overfilling the slow cooker, which impedes proper heating. Fix: Fill the crockpot no more than two-thirds full for even cooking.
• Mistake: Forgetting to account for pasta absorbing liquid upon standing. Fix: Serve immediately or have extra warm broth ready to thin leftovers.

Storing Tips

• Fridge: Store Crockpot Pasta Fagioli in an airtight container for up to 4 days. Cool to room temperature within 2 hours before refrigerating.
• Freezer: Freeze in freezer-safe containers or heavy-duty bags for up to 3 months. Leave 1-inch headspace for expansion. Thaw overnight in the refrigerator before reheating.
• Reheat: Reheat gently on the stovetop or in the microwave, stirring occasionally, until it reaches 165°F. Add a splash of broth if the soup has thickened too much.

For best texture, cook the pasta separately when preparing Crockpot Pasta Fagioli for freezing. Add freshly cooked pasta when reheating to prevent it from becoming mushy.

Conclusion

We hope you enjoy making this comforting Crockpot Pasta Fagioli as much as we do. If you try it, please leave a comment with your thoughts! For more easy slow cooker meals, check out our Slow Cooker Cinnamon Apples Recipe and Classic Lasagna Recipe. Don’t forget to subscribe for more delicious recipes!

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FAQs

Can I make Crockpot Pasta Fagioli ahead of time?

Yes, you can prepare this Crockpot Pasta Fagioli in advance. Cook the soup as directed, but add the pasta just before serving to prevent it from becoming mushy. Store the cooled soup in an airtight container in the refrigerator for up to 3 days.

What type of pasta works best for Crockpot Pasta Fagioli?

Small, sturdy pasta shapes like ditalini, small shells, or elbow macaroni work best for Crockpot Pasta Fagioli. These hold their shape well during the slow cooking process. Avoid delicate or long pasta, as they can overcook and break down.

Can I use dried beans instead of canned in this recipe?

Yes, you can use dried beans for your Crockpot Pasta Fagioli. Soak the dried beans overnight, then drain and rinse them before adding to the slow cooker. You may need to increase the cooking time by an hour or two to ensure the beans become tender.