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
Scale
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.
