Slow Cooker Pasta e Fagioli Soup Recipe

There’s something downright magical about Slow Cooker Pasta e Fagioli Soup—a dish that feels like a warm hug in a bowl! This Italian-inspired classic blends tender ditalini pasta, creamy beans, savory ground beef, and a medley of vibrant vegetables, all simmered low and slow for hours. The result is layers of flavor so rich and aromatic, it never fails to earn rave reviews at our table. I adore how this recipe can turn a regular weeknight into an occasion and, with one whiff from the slow cooker, suddenly everyone’s drifting into the kitchen, bowls in hand and smiles on their faces.

Ingredients You’ll Need

Every great soup begins with quality basics, and the beauty of Slow Cooker Pasta e Fagioli Soup is its blend of simple staples, each adding a special touch to the mix. These easy-to-find ingredients are the foundation of authentic flavor and hearty texture, and together they create a symphony of comfort.

• Extra virgin olive oil: Adds richness and helps brown the meat for deeper flavor.
• Lean ground beef: Brings savory, meaty goodness without excess grease.
• Carrots: Dice them small for sweet pops of color and flavor throughout.
• Celery: Gives a lovely aromatic crunch and classic soup heartiness.
• Onion: Essential for savory depth that perfumes the whole dish.
• Crushed tomatoes (28 oz can): Forms the tomatoey, gently tangy backbone of the broth.
• Beef broth (2 x 14.5 oz cans): Infuses the soup with robust, well-rounded flavor.
• Italian seasoning: A beautiful medley of herbs that gives signature Mediterranean flair.
• Bay leaves: Just two, but they quietly work wonders on the overall aroma.
• Salt and pepper: Essential, so don’t be shy about tasting for balance.
• Cannellini beans (15 oz can, drained and rinsed): Creamy and mild, they absorb all the savory goodness.
• Red kidney beans (15 oz can, drained and rinsed): Bring color, body, and a toothsome bite.
• Ditalini pasta (1 cup, uncooked): Those tiny tubes are traditional, but any small pasta works in a pinch.

How to Make Slow Cooker Pasta e Fagioli Soup

Step 1: Brown the Beef

Begin by heating the olive oil in a large skillet set over medium heat. Add the ground beef, and cook while breaking it apart with a spoon. You’ll want to keep cooking until it’s beautifully browned and no longer pink. This step is key—the caramelization locks in deep flavor and keeps your soup from feeling greasy later on.

Step 2: Prep the Slow Cooker

Transfer all that sizzling, aromatic beef straight into your slow cooker. Now gather your chopped carrots, celery, and onion, and add those in, too. Pour in the crushed tomatoes and beef broth, then sprinkle in the Italian seasoning, nestle in the bay leaves, and season everything with salt and pepper. Give it all a gentle stir—already, it’s starting to look and smell incredible!

Step 3: Long and Low Simmering

Put the lid on the slow cooker and set it to cook on low for 7 to 8 hours, or if you’re a bit crunched for time, on high for 3 to 4 hours. While the kitchen fills with savory scents, go ahead and daydream about that first spoonful—it’s worth the anticipation!

Step 4: Add Beans and Pasta

About 30 minutes before you’re ready to serve, stir in the rinsed cannellini beans, red kidney beans, and uncooked ditalini pasta. This timing ensures your beans stay intact and your pasta is perfectly chewy—not mushy. Let it bubble away until the pasta is just tender.

Step 5: Season and Serve

Fish out the bay leaves and give the soup a final taste test for salt and pepper—sometimes a simple extra pinch is just what the flavors need to shine. Serve immediately while it’s piping hot, and watch as everyone’s faces light up with that first bite of Slow Cooker Pasta e Fagioli Soup!

How to Serve Slow Cooker Pasta e Fagioli Soup

Garnishes

A well-chosen garnish can turn your pot of Slow Cooker Pasta e Fagioli Soup into a restaurant-worthy centerpiece. Try a generous sprinkle of freshly grated Parmesan cheese, a scatter of chopped parsley or basil, or even a swirl of fruity olive oil to add extra aroma and richness to each bowl.

Side Dishes

This soup makes a meal on its own, but I love pairing it with crusty Italian bread for dipping, a crisp Caesar salad, or a platter of roasted vegetables. These sides balance the heartiness of the soup, making every spoonful feel special and complete.

Creative Ways to Present

Serve Slow Cooker Pasta e Fagioli Soup in rustic earthenware bowls for cozy, homespun charm, or pour it into tall mugs for a casual, handheld dinner by the fire. For a fun party spin, offer a “soup bar” with toppings like croutons, spicy red pepper flakes, or dollops of ricotta cheese for everyone to customize their own bowls.

Make Ahead and Storage

Storing Leftovers

Let the soup cool fully, then ladle leftovers into airtight containers. It’ll keep in the fridge for 3 to 4 days, making lunch or a quick dinner a total breeze. An overnight stay often deepens flavors, so don’t be surprised if Slow Cooker Pasta e Fagioli Soup tastes even better the next day!

Freezing

To save some for later, portion the completely cooled soup into freezer-safe bags or containers. I recommend freezing without the pasta so it doesn’t get mushy; just add freshly cooked pasta when you reheat. Frozen soup keeps beautifully for up to 3 months.

Reheating

Reheat thawed or refrigerated Slow Cooker Pasta e Fagioli Soup over medium heat on the stove, stirring gently to prevent sticking. Add a splash of broth or water if it has thickened overnight. Warm it through until piping hot—you’ll be amazed how the flavors just keep getting better.

FAQs

Can I make Slow Cooker Pasta e Fagioli Soup vegetarian?

Absolutely! Skip the ground beef and use vegetable broth instead of beef. The beans and veggies still create a wonderfully hearty and satisfying base you’ll love.

Is it possible to use different types of beans?

Of course. While cannellini and kidney beans are traditional, feel free to swap in great northern beans or even black beans depending on what you have in your pantry.

Can I cook the pasta separately?

Yes, and it’s a smart move if you plan on having leftovers. Stir cooked pasta into each serving to avoid mushy noodles the next day.

How spicy is this soup?

This recipe isn’t spicy at all, but you can add a pinch of red pepper flakes or a dash of hot sauce if you want to bring a bit of heat to your Slow Cooker Pasta e Fagioli Soup.

What’s the best way to transport this soup for a potluck?

If you’re bringing Slow Cooker Pasta e Fagioli Soup to share, keep it in the slow cooker with the lid tight and the heat set to “warm.” Pack garnishes and fresh pasta separately for an ultra-fresh presentation at your destination.

Final Thoughts

If you’re craving warmth, nostalgia, and unbeatable flavor, Slow Cooker Pasta e Fagioli Soup is ready to become your new favorite comfort food. It’s a shining example of how simple ingredients can transform into something truly special with a little time and love. I can’t wait for you to try it and share a big bowl with the people you love most!

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