If you’re craving a hearty, comforting meal that feels like a warm hug in a bowl, this Crockpot Pasta Fagioli Recipe is exactly what you need. It’s a classic Italian-inspired soup packed with tender ground beef, two kinds of beans, flavorful tomatoes, and perfectly cooked pasta all simmered slowly to meld the flavors together beautifully. The ease of tossing everything into the slow cooker and letting it work its magic makes this dish a total weeknight win, especially when you want something satisfying without standing over the stove. Whether you’re cooking for family or prepping a cozy meal ahead of busy days, this recipe is a timeless favorite that delivers on taste and convenience every time.
Ingredients You’ll Need
These ingredients are simple staples that come together to create an unbeatable combination of flavors, texture, and color in your Crockpot Pasta Fagioli Recipe. Each plays a crucial role—from the ground beef adding richness to the beans providing creamy heartiness and the Italian herbs bringing aromatic depth.
- 1 lb ground beef: Adds savory, meaty richness to the soup that anchors all other flavors.
- 1 medium onion, diced: Offers a sweet and aromatic base when sautéed.
- 2 cloves garlic, minced: Brings a fragrant bite that enhances the savory profile.
- 2 (14.5 oz) cans diced tomatoes: Provide bright acidity and juicy texture to balance the soup.
- 1 (15 oz) can red kidney beans, drained and rinsed: Adds deep color and hearty flavor.
- 1 (15 oz) can white beans (cannellini or great northern), drained and rinsed: Contributes creaminess and a gentle, nutty taste.
- 4 cups beef broth: Creates a rich, flavorful liquid base that ties the ingredients together.
- 1 1/2 cups uncooked small pasta (ditalini, elbow macaroni, or rotini): Offers satisfying chewiness and soaks up the delicious broth.
- 1 teaspoon Italian seasoning: Classic herb blend that infuses the soup with Mediterranean warmth.
- 1/2 teaspoon dried basil: Adds subtle sweetness and fragrance.
- 1/2 teaspoon dried oregano: Provides earthy tones essential to traditional Italian dishes.
- Salt and pepper to taste: Essential seasonings to brighten and balance flavors.
- 2 tablespoons olive oil: Used for sautéing to develop flavor and texture.
- Fresh parsley or basil for garnish (optional): Adds fresh green notes and visual appeal.
- Grated Parmesan cheese (optional, for serving): Brings a salty, nutty finish that makes every spoonful indulgent.
How to Make Crockpot Pasta Fagioli Recipe
Step 1: Brown the Ground Beef
Start by heating olive oil in a large skillet over medium heat. Add the ground beef and cook it thoroughly, breaking it up with a spoon until it’s browned and deliciously caramelized. This step is crucial—it develops deep, savory flavor and ensures the meat is perfectly cooked before it joins the slow cooker. Once browned, drain any excess fat to keep the soup from becoming greasy, then transfer the meat to your crockpot.
Step 2: Sauté the Vegetables
In the same skillet, use the remaining oil and browned bits to sauté the diced onion. Cook it gently for 2 to 3 minutes until it turns soft and translucent, releasing its natural sweetness. Then add minced garlic, cooking for just 30 seconds more so it becomes fragrant without burning. This quick step layers in sweetness and aroma that elevate the entire soup. Transfer this wonderful onion and garlic mixture to the crockpot with the beef.
Step 3: Add the Remaining Ingredients
Now it’s time to build the soup base. Toss the diced tomatoes (juice and all), both kinds of beans, beef broth, and herbs including Italian seasoning, basil, and oregano into the slow cooker. Season with salt and pepper to your liking, and give everything a good stir so the flavors start mingling right away. This vibrant mixture is what makes the Crockpot Pasta Fagioli Recipe so satisfyingly rich and hearty.
Step 4: Let It Cook Low and Slow
Cover your slow cooker and set it on low for 6 to 7 hours, or if your schedule is tight, use the high setting for 3 to 4 hours. This slow simmer is what develops those deep, comforting flavors—allowing every ingredient to soak up the broth and herbs perfectly. You’ll come back to a beautifully melded soup base just waiting for one last step.
Step 5: Add the Pasta
About 20 to 30 minutes before you’re ready to eat, stir in your chosen uncooked small pasta. Let it cook in the hot soup until tender, absorbing all those delicious juices. This timing ensures the pasta doesn’t overcook and become mushy but has just the right bite to complement the creamy beans and savory broth.
Step 6: Serve and Enjoy
Ladle your Crockpot Pasta Fagioli Recipe into bowls and top with fresh parsley or basil for a burst of color and freshness. Sprinkle grated Parmesan cheese on top if you want to add that salty, nutty touch that turns simple soup into a cozy Italian feast. Serve while it’s piping hot and savor every comforting spoonful.
How to Serve Crockpot Pasta Fagioli Recipe
Garnishes
Fresh herbs like parsley or basil make a perfect garnish, adding a lively pop of color and a subtle brightness that livens up the soup. Don’t skip a generous sprinkle of grated Parmesan cheese, which melts slightly upon contact and brings a lovely, savory creaminess to every bite. A drizzle of good olive oil on top can also add an elegant finish with extra richness.
Side Dishes
This soup pairs wonderfully with crusty Italian bread or garlic bread to soak up every last drop of broth. A simple green salad tossed with a light vinaigrette provides a refreshing contrast in texture and flavor. For a heartier meal, roasted vegetables or a charcuterie plate with olives and cheese make fantastic complements.
Creative Ways to Present
For a fun twist, serve the pasta fagioli in mini bread bowls for an impressive presentation. You might also try layering the soup in clear mugs for a casual but festive look at gatherings. Adding a dollop of ricotta or a swirl of pesto on top can add unexpected flavor notes and brighten up the dish visually.
Make Ahead and Storage
Storing Leftovers
This Crockpot Pasta Fagioli Recipe keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to preserve freshness—and because the flavors continue to develop and deepen overnight, leftovers often taste even better the next day.
Freezing
If you want to save some for a later date, freeze the soup without pasta to prevent mushiness. Keep it in a freezer-safe container for up to 3 months. When ready to enjoy, thaw overnight in the fridge and add fresh pasta during reheating for the best texture.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of broth or water if the soup has thickened too much. Add uncooked pasta during reheating and cook until tender, just as you would originally. This method breathes life back into your leftovers for an easy, satisfying meal.
FAQs
Can I use turkey or chicken instead of ground beef?
Absolutely! Ground turkey or chicken are great lean alternatives. Just brown them the same way before adding to the slow cooker. They’ll provide a lighter flavor while keeping the heartiness of the soup intact.
What pasta works best for this recipe?
Small pasta shapes like ditalini, elbow macaroni, or rotini work beautifully because they fit well on a spoon and cook evenly in the soup. Avoid long pasta like spaghetti as it can become mushy and is harder to serve in soup form.
Can I make this Crockpot Pasta Fagioli Recipe vegetarian?
Yes! Skip the ground beef and use vegetable broth instead of beef broth. You can add extra beans or hearty vegetables like mushrooms to maintain a satisfying texture and depth of flavor.
Why add pasta near the end of cooking?
Adding pasta too early can cause it to overcook and become mushy. By stirring it in the final 20-30 minutes, the pasta cooks perfectly and remains pleasantly al dente.
Can I prepare everything in advance?
You can prep the meat and sauté the onions and garlic a day ahead then refrigerate. Combine everything in the crockpot and cook the next day to save time without losing any flavor.
Final Thoughts
Once you try this Crockpot Pasta Fagioli Recipe, it’s bound to become one of your go-to comfort dishes that you’ll reach for repeatedly. Its inviting aroma, hearty ingredients, and effortless slow cooker prep make it a total winner for busy days and cozy meals alike. So grab your crockpot, gather these wholesome ingredients, and get ready to enjoy a soul-satisfying bowl of pure comfort!
Print
Crockpot Pasta Fagioli Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian-American
Description
Hearty and comforting Crockpot Pasta Fagioli is a classic Italian-American soup featuring ground beef, beans, tomatoes, and tender pasta all slow-cooked to perfection. This easy-to-make recipe combines savory flavors and wholesome ingredients, making it a perfect meal for chilly days or a satisfying family dinner.
Ingredients
Main Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 (14.5 oz) cans diced tomatoes
- 1 (15 oz) can red kidney beans, drained and rinsed
- 1 (15 oz) can white beans (cannellini or great northern), drained and rinsed
- 4 cups beef broth
- 1 1/2 cups uncooked small pasta (ditalini, elbow macaroni, or rotini)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons olive oil
Optional Garnishes
- Fresh parsley or basil for garnish
- Grated Parmesan cheese for serving
Instructions
- Brown the ground beef: Heat olive oil in a large skillet over medium heat. Add the ground beef and cook it while breaking it up with a spoon until browned. Drain any excess fat and transfer the cooked beef to the slow cooker.
- Sauté the vegetables: In the same skillet, add the diced onion and cook for 2-3 minutes until softened. Add minced garlic and sauté for another 30 seconds until fragrant. Transfer the onion and garlic mixture to the slow cooker.
- Add the remaining ingredients: To the slow cooker, add diced tomatoes with their juices, red kidney beans, white beans, beef broth, Italian seasoning, basil, oregano, salt, and pepper. Stir well to combine all ingredients.
- Cook the soup: Cover the slow cooker and cook on low for 6 to 7 hours or on high for 3 to 4 hours, allowing flavors to meld and ingredients to cook through.
- Add the pasta: Approximately 20 to 30 minutes before serving, stir in the uncooked pasta. Continue cooking until the pasta is tender, about 20 to 30 minutes more.
- Serve: Ladle the pasta fagioli into bowls, garnish with fresh parsley or basil, and sprinkle with grated Parmesan cheese if desired. Serve hot and enjoy a warm, comforting meal.
Notes
- For a vegetarian version, omit the ground beef and use vegetable broth instead of beef broth.
- If you prefer thicker soup, reduce the amount of broth slightly.
- Make sure to add the pasta near the end to prevent it from becoming overly soft.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Stir occasionally during slow cooking if possible, to prevent sticking.
