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Crockpot Pasta Fagioli

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A rich and hearty slow cooker Italian soup loaded with ground beef, beans, vegetables, and pasta, simmered to perfection for a comforting meal.

Ingredients

Scale
  • 1 pound ground beef
  • 1 small onion, finely diced
  • 2 carrots, finely diced
  • 2 stalks celery, finely diced
  • 15 ounce can diced tomatoes, undrained
  • 15 ounce can dark red kidney beans, drained and rinsed
  • 15 ounce can cannellini beans, drained and rinsed
  • 26 ounce container beef stock
  • 25 ounce jar spaghetti sauce
  • 2 teaspoons dried oregano
  • 2 teaspoons dried parsley
  • 1 teaspoon ground black pepper
  • ½ tablespoon salt
  • 1 cup ditalini pasta

Instructions

  1. Brown and crumble ground beef in a skillet; drain excess grease and add to slow cooker.
  2. Add onion, carrots, celery, diced tomatoes, kidney beans, cannellini beans, beef stock, spaghetti sauce, oregano, parsley, black pepper, and salt to slow cooker; stir to combine.
  3. Cover and cook on low for 6-8 hours or on high for 4-5 hours.
  4. About 30 minutes before serving, stir in ditalini pasta and cook until pasta is al dente.
  5. Serve hot, optionally with breadsticks.

Notes

Add pasta toward the end to prevent it becoming mushy. Use fresh parsley for garnish if desired. Adjust salt and pepper to taste before serving.

Nutrition

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

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