Pasta e Fagioli Soup in Crock Pot

Texas Round Pen

Super Easy Slow Cooker Pasta e Fagioli Soup. Rich, hearty and loaded with veggies and meat. A perfect, comforting soup for Fall!

Hi guys! It’s Kelley back from Chef Savvy! Today I am sharing one of my favorite soups: Pasta e Fagioli. This is comfort food at it’s best. Super hearty, meaty, thick Italian soup loaded with veggies, meat and beans.

Best of all this soup is made in a slow cooker. That means little to no prep time and lots of flavor. This soup simmers low and slow for 8 hours!

This soup takes just a bit of prep time and is super easy to throw together. I like to brown the meat for extra flavor and throw it into the slow cooker with the rest of the ingredients. I like to add in the pasta and beans about 30 minutes before serving. This ensures they are tender but not soggy.

Serve the soup with a side salad, crusty bread and dig in!

Pasta e Fagioli Soup

Author: Alyssa Serves: 8 Ingredients

• 1 tablespoon extra virgin olive oil

• 1 pound lean ground beef

• 2 whole carrots, diced

• 4 celery stalks, diced

• 1 medium onion, diced

• 28 ounce can crushed tomatoes

• 2 cans (14.5 ounces each) beef broth

• 2 whole bay leaves

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• ½ teaspoon dried thyme

• salt and pepper to taste (I added 1 tsp salt and ¼ teaspoon pepper)

• 1 can (15 ounces) cannellini beans, drained and rinsed

• 1 can (15 ounces) red kidney beans, drained and rinsed

• 1 cup ditalini pasta, uncooked

Instructions

1. Add olive oil to a large skillet and add in ground beef. Cook until browned and no longer pink.

2. Place the beef in a slow cooker along with the rest of the ingredients except for the beans and pasta.

3. Cook on low for 7-8 hours or high for 3-4 hours. 30 minutes before serving stir in beans and pasta.

4. Season with salt and pepper to taste. Discard bay leaves before serving.

5. Serve immediately while hot.

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