Pasta e Fagioli (meaning “pasta and beans”) is a hearty Italian soup made with pasta, beans, vegetables, and often ground meat. Making it in a slow cooker makes it very easy and flavorful. 🍲
Slow Cooker Pasta e Fagioli
Ingredients
- 1 lb ground beef (or Italian sausage)
- 1 small onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) cannellini beans, drained
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 4 cups beef broth
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp thyme
- Salt and pepper to taste
- 1 cup small pasta (like ditalini or elbow)
- 1 cup fresh spinach (optional)
Instructions
- Brown the meat in a skillet over medium heat. Drain excess fat.
- Add to slow cooker: meat, onion, carrots, celery, garlic, beans, diced tomatoes, tomato sauce, broth, and spices.
- Cook on LOW for 6–7 hours or HIGH for 3–4 hours.
- Add pasta during the last 20–30 minutes of cooking so it doesn’t get too soft.
- Stir in spinach if using and cook a few more minutes until wilted.
- Serve hot.
Optional Toppings
- Grated Parmesan cheese 🧀
- Fresh parsley
- A drizzle of olive oil
✅ Tip: If the soup gets too thick, add a little extra broth before serving.
If you’d like, I can also share:
- Olive Garden–style Pasta e Fagioli recipe
- Vegetarian slow cooker Pasta e Fagioli
- Instant Pot / stovetop version.
