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
Scale
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
