Crockpot Pasta Fagioli Soup

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This Crockpot Pasta Fagioli Soup is everything you want in a cozy dinner: warm, hearty, easy to make, and full of flavor. It’s packed with ground beef, beans, pasta, and veggies. And the best part? Your slow cooker does most of the work.

It’s the kind of meal you can throw together in the morning and come home to a house that smells amazing. Just add some crusty bread or a side salad and dinner’s done.

What Is Pasta e Fagioli?

Pasta e Fagioli means “pasta and beans” in Italian. It’s a simple, rustic soup that started as a peasant dish but is now loved all over, especially at places like Olive Garden. This version is just as comforting, and maybe even better, because it’s homemade.

Why You’ll Love This Recipe

Fast prep: Just brown the meat, chop a few veggies, and toss everything in the slow cooker
Hearty and filling: Protein, fiber, and carbs all in one bowl
Great for leftovers: It stores well and tastes even better the next day
Budget-friendly: Uses affordable ingredients you probably already have at home

Prep and Cook Time

Prep Time: 15 minutes
Cook Time: 7 to 8 hours on low or 4 to 5 hours on high
Total Time: Up to 8 hours
Servings: 6

Ingredients

• 1 tablespoon olive oil
• 1 pound ground beef (or turkey or Italian sausage)
• 1 cup diced carrots
• 1 medium onion, diced
• 1 cup diced celery
• 2 tablespoons minced garlic
• 1 (28 oz) can crushed tomatoes
• 1 (14.5 oz) can diced tomatoes
• 2 (15 oz) cans red kidney beans, drained and rinsed
• 2 (15 oz) cans cannellini beans, drained and rinsed
• 4 cups beef broth
• 2 tablespoons Italian seasoning
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 bay leaves
• 1 cup ditalini pasta (or elbow macaroni)

How to Make It

1. Heat olive oil in a skillet over medium heat. Add the ground meat and cook until fully browned, breaking it up as it cooks. Drain any grease.
2. Transfer the cooked meat to your crockpot.
3. Add in the carrots, onion, celery, garlic, crushed and diced tomatoes, both types of beans, beef broth, Italian seasoning, salt, pepper, and bay leaves. Stir to combine.
4. Cover and cook on low for 7 to 8 hours or high for 4 to 5 hours.
5. About 30 minutes before serving, remove the bay leaves and stir in the pasta. Turn the crockpot to high and cover. Let the pasta cook until tender.
6. Serve warm and enjoy.

Tips for Success

Use lean meat to keep the broth from getting greasy
Chop veggies and brown the meat the night before for a faster morning
If you’re planning leftovers, cook the pasta separately to keep it from soaking up the broth

What to Serve With It

This soup is filling on its own, but also pairs well with:

• Crusty bread or garlic toast
• Grilled cheese or panini
• A fresh green or Italian-style salad

Storing and Reheating

Let the soup cool, then store in an airtight container in the fridge for up to 4 days. Add a splash of broth or water when reheating if it thickens too much. Reheat on the stove or in the microwave.

Can You Freeze It?

Yes, this soup freezes well. For best results, freeze it without the pasta so the noodles don’t get mushy. Store cooled soup in a freezer-safe container or bag for up to 3 months. Add freshly cooked pasta when reheating.

Nutrition Info (Estimated)

Each serving has about 423 calories, 33 grams of protein, 35 grams of carbs, 17 grams of fat, 8 grams of fiber, and 5 grams of sugar. These numbers are estimates and may vary depending on ingredients used.

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.