Description
A hearty and comforting Slow Cooker Pasta e Fagioli Soup featuring tender ground beef, vegetables, beans, and ditalini pasta all simmered to perfection with Italian seasoning and crushed tomatoes. Perfect for an easy, make-ahead meal that satisfies with classic Italian flavors.
Ingredients
Meat and Oil
- 1 tablespoon extra virgin olive oil
- 1 pound lean ground beef
Vegetables
- 2 whole carrots, diced
- 4 celery stalks, diced
- 1 medium onion, diced
Liquids and Seasonings
- 1 (28 ounce) can crushed tomatoes
- 2 (14.5 ounce) cans beef broth
- 1 tablespoon Italian seasoning
- 2 whole bay leaves
- Salt and pepper to taste (1 teaspoon salt and 1/4 teaspoon black pepper recommended)
Beans and Pasta
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 1 (15 ounce) can red kidney beans, drained and rinsed
- 1 cup ditalini pasta, uncooked
Instructions
- Brown the beef: Heat the olive oil in a large skillet over medium heat. Add the lean ground beef and cook, stirring frequently, until browned and no longer pink inside. This step enhances the flavor of the meat and removes excess fat.
- Combine ingredients in slow cooker: Transfer the browned beef to the slow cooker. Add diced carrots, celery, onion, crushed tomatoes, beef broth, Italian seasoning, and bay leaves. Stir well to combine all ingredients evenly.
- Cook soup: Cover and cook on low heat for 7-8 hours or on high for 3-4 hours. This gentle simmer allows flavors to meld and vegetables to soften beautifully.
- Add beans and pasta: About 30 minutes before serving, stir in the drained and rinsed cannellini beans, red kidney beans, and the uncooked ditalini pasta. Continue cooking until the pasta is tender but still firm.
- Season and serve: Remove the bay leaves and season the soup with salt and pepper to taste. Serve immediately while hot to enjoy the comforting flavors at their best.
Notes
- For a vegetarian version, omit the ground beef and use vegetable broth instead of beef broth.
- Cooking times may vary depending on your slow cooker model.
- Adding the beans and pasta later helps prevent the pasta from getting mushy and the beans from overcooking.
- This soup stores well in the fridge and can be reheated; pasta may absorb more broth when stored.
- Feel free to garnish with fresh parsley or grated Parmesan cheese if desired.
