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Learn how to make a rich and hearty Slow Cooker Pasta e Fagioli. This easy dump-and-go recipe features savory ground beef, tender beans, and ditalini pasta in a perfectly seasoned tomato broth.
Ingredients
The Meat & Base:
- 1 lb Ground beef (lean 90/10 is best)
- 1 Yellow onion, finely diced
- 3 Cloves garlic, minced
- 2 Medium carrots, sliced into rounds
- 2 Stalks celery, chopped
The Broth & Beans: - 28 oz Diced tomatoes (with juice)
- 15 oz Tomato sauce
- 15 oz Dark red kidney beans (drained and rinsed)
- 15 oz Great Northern beans or Cannellini beans (drained and rinsed)
- 4 cups Beef broth (low sodium preferred)
The Seasonings: - 1 ½ tsp Dried Italian seasoning
- 1 tsp Dried basil
- Salt and black pepper to taste
- Optional: ½ tsp red pepper flakes for a tiny kick
The Pasta & Garnish: - 1 cup Ditalini pasta (uncooked)
- Fresh parsley, chopped
- Grated Parmesan cheese
Instructions (Step by Step)
- Brown the Beef: In a large skillet over medium-high heat, brown the ground beef until no longer pink. Drain the excess grease.
- Pro-tip: Sauté the onions and garlic with the beef for the last 2 minutes for extra depth of flavor.
- Combine Ingredients: Transfer the cooked beef to your 6-quart slow cooker. Add the carrots, celery, diced tomatoes, tomato sauce, both types of beans, beef broth, and all the dried seasonings.
- Slow Cook: Cover and cook on Low for 7–8 hours or High for 3–4 hours. You want the vegetables to be perfectly tender.
- Cook the Pasta: About 30 minutes before serving, cook the ditalini pasta on the stovetop in a separate pot of boiling salted water until al dente.
- Note: I recommend cooking the pasta separately so it doesn’t soak up all the broth and get mushy in the slow cooker!
- Finish: Stir the cooked pasta into the slow cooker. Taste and adjust salt or pepper as needed.
- Garnish: Ladle into bowls and top generously with fresh parsley and grated Parmesan.
Service Suggestions
- Bread: Serve with warm, buttery garlic breadsticks or a crusty loaf of sourdough to soak up the broth.
- Salad: A crisp Italian side salad with vinaigrette balances the richness of the soup.
- Wine: Pairs beautifully with a medium-bodied red like a Chianti or Merlot.
Storage Tips
- Fridge: Store in an airtight container for up to 4 days.
- Freezing: This soup freezes well without the pasta. If you plan to freeze it, wait to add the noodles until you reheat it. It will last up to 3 months in the freezer.
- Reheating: If the soup has thickened too much (the pasta loves to drink the broth!), just add a splash of water or beef broth when reheating.
FAQs
Can I cook the pasta directly in the slow cooker?
You can, but be careful. If you add it 30 minutes before the end, it will cook, but it often becomes very soft and absorbs a lot of the liquid. For the best texture, stovetop is the way to go.
Can I use ground turkey instead?
Absolutely! Ground turkey or even Italian sausage works great if you want to switch up the protein.
Is this soup gluten-free?
It can be! Just swap the ditalini for your favorite gluten-free short pasta.
Conclusion
This Slow Cooker Pasta e Fagioli is a quintessential “hug in a bowl.” It’s packed with protein, fiber, and nostalgic flavors that make it a guaranteed crowd-pleaser for busy weeknights or cold rainy days. Enjoy!