Crockpot Pasta e Fagioli Soup

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Description:
This hearty and comforting Pasta e Fagioli is a cross between a soup and a stew, packed with ground beef, pasta, beans, and vegetables simmered in a flavorful tomato broth. Perfect for weeknights and meal prep — and even better the next day!

Ingredients For Crockpot Pasta e Fagioli Soup

  • 1 lb ground beef (or Italian sausage for a kick)

  • 1 cup diced onions

  • 1 cup diced carrots

  • 1 cup diced celery

  • 3 cloves garlic, minced

  • 1 can (15 oz) diced tomatoes (undrained)

  • 1 can (15 oz) tomato sauce

  • 1 can (15 oz) kidney beans (drained and rinsed)

  • 1 can (15 oz) cannellini beans (drained and rinsed)

  • 4 cups beef broth (or chicken/vegetable broth)

  • 1 tsp dried oregano

  • 1 tsp dried basil

  • ½ tsp thyme

  • Salt & pepper, to taste

  • 1½ cups ditalini pasta (or elbow macaroni)

  • Optional: Fresh parsley, Parmesan cheese for garnish

 Instructions:

  1. Brown the meat:
    In a skillet over medium heat, brown the ground beef until fully cooked. Drain any excess fat.

  2. Transfer to slow cooker:
    Add the browned beef to your slow cooker.

  3. Add vegetables and seasonings:
    Add onions, carrots, celery, garlic, diced tomatoes, tomato sauce, beans, broth, and all the seasonings. Stir to combine.

  4. Cook:

    • Low: 7–8 hours

    • High: 4–5 hours

  5. Add pasta:
    About 30 minutes before serving, stir in the dry pasta. Let it cook until tender (about 20–30 minutes). Add extra broth or water if needed.

  6. Serve:
    Top with fresh parsley and grated Parmesan, if desired.

 Notes & Tips:

  • Make it vegetarian: Omit the meat and use vegetable broth.

  • For al dente pasta: Cook pasta separately and add just before serving to avoid overcooking.

  • Freezer-friendly: Freeze leftovers without the pasta (add freshly cooked pasta when reheating).

  • Spice it up: Add a pinch of red pepper flakes or use spicy Italian sausage.

  • Thicken it: Mash some of the beans before adding for a thicker texture.

 Servings:

  • Serves: 6–8 people

  • Serving Size: ~1.5 cups

 Nutritional Info (Estimated per Serving):

  • Calories: ~350

  • Protein: ~22g

  • Carbs: ~35g

  • Fat: ~15g

  • Fiber: ~8g

  • Sodium: ~700mg (depending on broth and canned goods)

For more accuracy, calculate using your specific brands and ingredients.

 Health Benefits:

  • High fiber from beans and veggies — supports digestion.

  • Lean protein from ground beef or turkey — keeps you full.

  • Lycopene-rich tomatoes — supports heart health.

  • Customizable for different dietary needs (vegetarian, low-sodium, gluten-free).

Q&A

Q: Can I use canned soup or tomato soup instead of diced tomatoes?
A: You can, but it may change the texture and sodium content. Use low-sodium versions if you try it.

Q: What other pasta works well?
A: Small shapes like elbow, mini shells, or orzo are great options.

Q: Can I make this on the stovetop?
A: Yes! Simmer everything for 30–40 minutes, then add pasta and cook until tender.

Q: How long does it last in the fridge?
A: 4–5 days. Reheat gently and add a splash of broth if it thickens.

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