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Slow Cooker Pasta e Fagioli

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A rich and hearty Italian soup loaded with pasta, vegetables, beans, and ground beef. This slow cooker version is easy to make and perfect for a comforting meal.

Ingredients

Scale
  • 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

Instructions

  1. Brown and crumble the ground beef in a skillet over medium-high heat. Drain excess fat.
  2. Add the browned beef to a 6-quart slow cooker.
  3. Add the diced onion, carrots, celery, crushed tomatoes, diced tomatoes with liquid, tomato sauce, beef broth, kidney beans, cannellini beans, garlic, Italian seasoning, oregano, basil, thyme, salt, and pepper to the slow cooker. Stir well to combine.
  4. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours.
  5. During the last 30 minutes of cooking, add the ditalini pasta and stir. Cook until pasta is al dente.
  6. Season with additional salt and pepper to taste.
  7. Serve hot, topped with shaved Parmesan cheese and fresh parsley.

Notes

For extra flavor, add a couple of pieces of Parmesan rind to the slow cooker while cooking. This recipe can be made with Italian sausage instead of ground beef. Add more water if the soup is too thick for your preference.

Nutrition

Find it online: https://www.receipster.com/crockpot-pasta-fagioli-2/

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