If you’re looking for a comfort food classic that’s as easy as it is flavorful, Crockpot Pasta Fagioli is about to become your new weeknight favorite. This slow-cooked Italian gem combines tender pasta, an irresistible tomato broth, hearty beans, and a medley of vegetables for a soul-warming bowl that will have everyone asking for seconds. Whether you’re feeding a hungry crowd or just want something cozy simmering away all day, this dish brings genuine Italian heartiness to your table with almost effortless prep.
Ingredients You’ll Need
The beauty of Crockpot Pasta Fagioli lies in its approachable ingredients. Each one helps build the dish’s signature flavor, texture, and comforting appearance, resulting in a soup that’s much more than the sum of its parts.
- Olive oil: Adds a subtle richness and helps brown the meat for extra flavor.
- Ground beef or Italian sausage: Provides a savory, meaty backbone—feel free to use your personal favorite!
- Onion: Gives a sweet and aromatic base that melds into the broth.
- Carrots: Bring a gentle sweetness and pop of color.
- Celery stalks: Classic soup essential for depth and crunch.
- Garlic: Adds that signature Italian aroma and bite.
- Kidney beans: Their creamy texture and bold color stand out in every spoonful.
- Cannellini beans: Mild, buttery beans that absorb all the flavors.
- Crushed tomatoes: The heart of your broth—rich, tangy, and thick.
- Tomato sauce: Gives the soup a silky finish without overpowering the veggies.
- Low-sodium beef broth: A savory base allowing you to season things to your taste.
- Dried oregano: Brings unmistakable Italian herb flavor.
- Dried basil: Adds a sweet, peppery lift.
- Dried thyme: Offers subtle earthiness that marries everything together.
- Crushed red pepper flakes (optional): For a gentle heat if you love a little kick.
- Salt: Essential for drawing out all those deep flavors.
- Black pepper: Balances and brightens the soup’s taste.
- Ditalini pasta: These tiny tubes hold up beautifully and are fun to eat.
- Freshly grated Parmesan cheese: Melts in for creaminess and a salty savory finish.
- Chopped fresh parsley (optional): For a burst of color and freshness at the end.
How to Make Crockpot Pasta Fagioli
Step 1: Brown the Meat
Heat up the olive oil in a skillet over medium heat. Then, add your ground beef or Italian sausage, breaking it up as it cooks. Once it’s browned and fully cooked with no pink left, drain off any excess fat. This quick step boosts the flavor and prevents greasiness in your finished soup.
Step 2: Build the Base
Transfer the cooked meat straight into your slow cooker. Toss in the diced onion, carrots, celery, minced garlic, both types of beans, crushed tomatoes, tomato sauce, and beef broth. Mix everything together so those colorful ingredients start to mingle—that’s when the magic begins.
Step 3: Season Generously
Sprinkle in the oregano, basil, thyme, salt, black pepper, and those optional red pepper flakes if you’re in the mood. Stir to combine everything well. These dried herbs infuse Crockpot Pasta Fagioli with bold, comforting Italian flavor as it simmers.
Step 4: Let It Simmer
Pop the lid on, set your slow cooker to low for 7 to 8 hours (or high for 4 to 5 hours), and walk away! The slow and steady cook melds the flavors and softens the veggies while the beans get irresistibly tender. Your kitchen will smell absolutely heavenly.
Step 5: Add the Pasta
About 30 minutes before serving, stir in the dry ditalini pasta. Cover the slow cooker again, and let the pasta cook right in the bubbling soup until it’s perfectly tender. This keeps the pasta toothsome and lets it soak up all that rich broth.
Step 6: Stir in Cheese and Finish
Just before serving, stir in the Parmesan cheese until it melts and thickens the soup slightly. It’s the secret for a creamy, luxurious finish! Ladle into bowls, and if you’d like, shower each serving with a sprinkle of fresh parsley for a pop of green.
How to Serve Crockpot Pasta Fagioli
Garnishes
A final flourish of freshly grated Parmesan adds both flavor and an inviting, melty finish. Chopped parsley not only brightens the look of each bowl, but also balances the soup’s richness. For a little heat, a whisper of extra red pepper flakes can really make this Crockpot Pasta Fagioli sing.
Side Dishes
Crusty Italian bread or garlicky focaccia is a classic companion, perfect for dipping and soaking up all that savory broth. You can round out your meal with a crisp green salad tossed in a tangy vinaigrette to contrast the soup’s heartiness, or serve alongside roasted vegetables for an extra-cozy touch.
Creative Ways to Present
For fun family dinners or gatherings, try serving Crockpot Pasta Fagioli in large mugs for a cozy, hand-held experience. You could even set up a “soup bar” with bowls of toppings—think extra cheese, chopped herbs, or crumbled bacon—so everyone can customize their own bowl. Plus, this soup looks fantastic ladled into a hollowed crusty bread bowl for a rustic Italian touch!
Make Ahead and Storage
Storing Leftovers
Let any leftover Crockpot Pasta Fagioli cool to room temperature before transferring it to airtight containers. Stored in the fridge, it keeps well for up to four days. The pasta and beans will continue to soak up the broth, making the next day’s soup even more velvety and hearty.
Freezing
For longer storage, ladle the completely cooled soup into freezer-safe containers, leaving a bit of space for expansion. It freezes beautifully for up to three months. Pro tip: If you know you’ll be freezing, consider leaving out the pasta and adding freshly cooked pasta when reheating for best texture.
Reheating
Gently reheat leftover Crockpot Pasta Fagioli on the stovetop over medium heat, stirring occasionally until hot. If the soup has thickened, just add a splash or two of broth or water to reach your desired consistency. Microwave reheating also works in a pinch—just cover loosely and stir halfway through to ensure even warmth.
FAQs
Can I make Crockpot Pasta Fagioli vegetarian?
Absolutely! Simply skip the ground meat and swap in vegetable broth instead of beef broth. You’ll still enjoy all those rich, classic Italian flavors plus all the protein and fiber from the beans.
What if I don’t have ditalini pasta?
No worries—any small pasta shape, like elbow macaroni or small shells, works wonderfully. Choose one that holds up well in soup for the best texture after slow cooking.
How can I prevent the pasta from getting mushy?
For firmer pasta, cook it separately on the stovetop and stir it into the hot soup just before serving. This keeps each bite-perfect and prevents overcooking, especially if you plan to enjoy leftovers.
Is Crockpot Pasta Fagioli spicy?
By default, it’s mild and savory. If you’d like a bit of a kick, just add the red pepper flakes—start small, taste, and build up until it’s just right for your family.
Can I double this recipe in my slow cooker?
Most large slow cookers (at least 6 quarts) can handle a double batch. Just keep an eye on the liquid levels to ensure everything cooks evenly, and you’ll have plenty for a crowd or to freeze for later!
Final Thoughts
This Crockpot Pasta Fagioli brings all the comforts of Italian home cooking right into your kitchen with easy prep and loads of flavor. Whether you’re enjoying a weeknight meal, feeding a hungry family, or treating yourself to a hearty bowl of comfort, I hope you give it a try—your taste buds will thank you!
Print
Crockpot Pasta Fagioli Recipe
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 15 minutes
- Yield: 6 servings
- Category: Main Course, Soup
- Method: Slow Cooker
- Cuisine: Italian
- Diet: Non-Vegetarian
Description
Warm up with a hearty bowl of Crockpot Pasta Fagioli, a delicious and comforting Italian bean soup that is perfect for chilly days. This slow cooker soup is packed with savory flavors and wholesome ingredients.
Ingredients
Meat:
- 1 tablespoon olive oil
- 1 pound ground beef or Italian sausage
Veggies:
- 1 small onion (diced)
- 2 carrots (peeled and diced)
- 2 celery stalks (diced)
- 3 cloves garlic (minced)
Beans and Tomatoes:
- 1 (15 oz) can kidney beans (drained and rinsed)
- 1 (15 oz) can cannellini beans (drained and rinsed)
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
Broth and Seasoning:
- 4 cups low-sodium beef broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Additional:
- 1 cup ditalini pasta (uncooked)
- 1/2 cup freshly grated Parmesan cheese
- Chopped fresh parsley for garnish (optional)
Instructions
- Brown the Meat: In a skillet over medium heat, cook ground beef or sausage until fully browned. Drain excess fat and transfer to slow cooker.
- Add Ingredients: Add onion, carrots, celery, garlic, beans, tomatoes, sauce, and broth to slow cooker. Stir in seasoning.
- Cook: Cover and cook on low for 7–8 hours or high for 4–5 hours.
- Add Pasta: Stir in uncooked pasta 30 minutes before serving. Cook until tender.
- Finish: Stir in Parmesan, garnish with parsley, and serve.
Notes
- For a vegetarian version, omit meat and use vegetable broth.
- Cook pasta separately to prevent overcooking when reheating leftovers.
- Soup thickens when stored; adjust with extra broth when reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 8g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 9g
- Protein: 26g
- Cholesterol: 45mg
