Slow Cooker Pasta e Fagioli
Pasta e Fagioli is a classic Italian soup made with pasta, beans, vegetables, and a savory tomato-based broth. Cooking it in a slow cooker makes it easy, hearty, and full of flavor.
Ingredients
- 1 lb ground beef or Italian sausage (optional)
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 1 can (15 oz) red or cannellini beans, drained and rinsed
- 4 cups beef or chicken broth
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- 1 cup small pasta (like ditalini)
- Grated Parmesan cheese (for serving)
- Fresh parsley (optional)
Instructions
- Brown the meat (if using)
- In a skillet, brown the ground beef or sausage, then drain excess fat.
- Combine in slow cooker
- Add meat, onion, garlic, carrots, celery, tomatoes, tomato sauce, beans, broth, oregano, basil, salt, and pepper.
- Cook
- Cover and cook on low for 6–8 hours or high for 3–4 hours.
- Add pasta
- About 20–30 minutes before serving, stir in pasta and cook until tender.
- Serve
- Ladle into bowls, sprinkle with Parmesan cheese, and garnish with fresh parsley if desired.
Tips
- Use small pasta shapes like ditalini or elbow macaroni so it cooks evenly in the soup.
- For a vegetarian version, skip the meat and use vegetable broth.
- Leftovers taste even better the next day as the flavors meld together.
🍲 Serving Idea: Serve with crusty bread or garlic toast for a comforting Italian meal.
I can also give you a quick 30-minute stovetop version if you want it even faster.
