This hearty Italian-style slow cooker soup is everything I want on a cool evening—savory ground beef, tender beans, vegetables, and pasta all simmered together in a rich tomato and broth base. It’s inspired by classic pasta e fagioli, with a comforting twist that makes it a filling main dish.

Why You’ll Love This Recipe

I love how simple this soup is to prepare—most of the work is in the beginning, then the slow cooker takes over. It’s ideal for feeding a crowd or making ahead for easy meals throughout the week. The flavors deepen beautifully as it cooks, and the combination of pasta, beans, and vegetables makes it both hearty and nutritious. I also like how flexible it is—perfect for customizing with whatever pasta or veggies I have on hand.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb (≈ 450 g) lean ground beef
1 medium onion, chopped
2 medium carrots, diced
2 stalks celery, diced
2 (15-oz) cans kidney beans, drained & rinsed
1 (15-oz) can cannellini (white) beans, drained & rinsed
2 (14.5-oz) cans diced tomatoes (undrained)
1 jar (≈ 24–28 oz) spaghetti sauce
32 oz (≈ 4 cups) beef broth
2 tbsp Italian seasoning
1 tsp salt
½ tsp black pepper
1 cup ditalini pasta (or other small pasta)
Freshly grated Parmesan cheese (for serving, optional)
Fresh parsley, chopped (for garnish, optional)

directions

I start by browning the ground beef in a skillet over medium heat, breaking it into crumbles. Once it’s fully cooked, I drain any excess fat.
I transfer the browned meat into the slow cooker.
Then I add the onion, carrots, celery, diced tomatoes, both types of beans, spaghetti sauce, beef broth, Italian seasoning, salt, and pepper into the slow cooker.
I cover and cook everything on LOW for 6–8 hours (or HIGH for 4–5 hours).
About 30 minutes before it’s time to eat, I stir in the uncooked pasta, cover the slow cooker again, and let it cook until the pasta is tender.
I give the soup a quick taste and adjust the salt and pepper if needed.
Finally, I ladle the soup into bowls and top with Parmesan and chopped parsley, if I want a little extra flair.

Servings and timing

This recipe makes about 12 generous servings.
Prep Time: 20 minutes
Cook Time: 6 to 8 hours on LOW or 4 to 5 hours on HIGH
Total Time: 6 hours 20 minutes to 8 hours 20 minutes

Variations

I sometimes swap out the beef for ground turkey or Italian sausage for a flavor twist. If I’m craving extra greens, I’ll stir in some fresh spinach or zucchini during the last 20 minutes of cooking. When I want a more brothy soup, I add more beef broth near the end—especially since the pasta tends to soak up a lot of liquid. And if I know I’ll have leftovers, I cook the pasta separately and add it per serving so it doesn’t get too soft later.

storage/reheating

I always store the soup and pasta separately when I plan to reheat leftovers. This keeps the pasta from becoming soggy. The soup stays fresh in the fridge for up to 4 days. To reheat, I warm the soup gently on the stovetop or in the microwave, then stir in freshly heated pasta just before serving. It also freezes well—just leave out the pasta until I’m ready to eat.

FAQs

How can I prevent the pasta from getting mushy in leftovers?

I like to cook the pasta separately and store it in a different container. That way, I can add just the right amount to each bowl and keep the texture perfect.

Can I make this vegetarian?

Yes, I can easily skip the beef and use vegetable broth instead. Adding an extra can of beans or some sautéed mushrooms gives it a nice meaty texture without the meat.

What kind of pasta works best for this soup?

I usually go with ditalini, but small shells, elbows, or even broken spaghetti work great too—whatever I have in the pantry.

Can I cook this on the stovetop instead of a slow cooker?

Absolutely. I just simmer everything in a large pot on low heat for about 1.5 to 2 hours, then stir in the pasta and cook until tender.

Is it okay to freeze this soup?

Yes, it freezes beautifully—just leave out the pasta and add freshly cooked pasta when I’m ready to serve it. That keeps the texture just right.

Conclusion

This Italian-style slow cooker pasta and bean soup has become one of my go-to comfort meals. It’s simple, satisfying, and incredibly flexible, making it perfect for busy weeks or cozy weekend dinners. Whether I serve it for a big family meal or portion it out for the week, it always hits the spot.