Slow Cooker Pasta e Fagioli Soup Recipe
Slow cooker Pasta e Fagioli soup is a rich and hearty Italian soup loaded with pasta, vegetables, beans, and lean ground beef. It’s hearty, comforting, and oh so delicious!
- Prep Time: 10 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 10 minutes
- Yield: 10 servings
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian American
- Diet: Gluten Free
Ingredients
For the Soup:
- 1 tablespoon extra virgin olive oil
- 1 pound lean ground beef
- 2 whole carrots, diced
- 4 celery stalks, diced
- 1 medium onion, diced
- 1 (28 ounce can) crushed tomatoes
- 2 (14.5 ounce can) beef broth
- 1 Tablespoon Italian seasoning
- 2 whole bay leaves
- Salt and pepper to taste (approximately 1 tsp salt and 1/4 teaspoon pepper)
- 1 (15 ounce can) cannellini beans, drained and rinsed
- 1 (15 ounce can) red kidney beans, drained and rinsed
- 1 cup ditalini pasta, uncooked
Instructions
- Cook Ground Beef: Add olive oil to a large skillet and cook the ground beef until browned and no longer pink.
- Combine Ingredients in Slow Cooker: Place the cooked beef in a slow cooker along with all the remaining ingredients except for the beans and pasta.
- Cook in Slow Cooker: Cook on low for 7-8 hours or high for 3-4 hours. Thirty minutes before serving, stir in the beans and uncooked pasta.
- Season and Serve: Season with salt and pepper to taste. Discard bay leaves before serving. Serve hot.
Notes
- Updated on January 27, 2022
- Original Post on October 23, 2015
Nutrition
- Serving Size: 1 cup
- Calories: 177 kcal
- Sugar: 5g
- Sodium: 146mg
- Fat: 5g
- Saturated Fat: 1g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 28mg
