Ever have one of those days? The kind where you’re tired, it’s a little chilly, and you just want a hug in a bowl.
This Slow Cooker Pasta e Fagioli soup is exactly that.
It’s an old Italian classic that means “pasta and beans.” It’s simple, hearty, and the slow cooker does almost all the work for you. Let’s make something amazing.
What You’ll Need
- Ground beef or Italian sausage
- A yellow onion, chopped
- A couple of carrots, chopped
- A couple of celery stalks, chopped
- A few cloves of garlic, minced
- Beef or vegetable broth
- A can of diced tomatoes
- A can of tomato sauce
- A can of red kidney beans, rinsed
- A can of cannellini beans (or great northern), rinsed
- Dried oregano, basil, and thyme
- A small type of pasta, like ditalini or small shells
- Salt and pepper to taste
- Fresh parsley and grated Parmesan cheese for serving
Tools You’ll Need
- A 6-quart slow cooker
- A large skillet
- A wooden spoon or spatula
- A separate pot for cooking pasta
- A ladle for serving
How to Make It
Step 1: In a large skillet, brown your ground beef or sausage over medium-high heat. Drain off the extra grease.
Step 2: Add the chopped onion, carrots, and celery to the skillet. Cook for about 5 minutes until they start to get soft.
Step 3: Stir in the minced garlic and cook for just one more minute until you can smell it. Don’t let it burn!
Step 4: Transfer the meat and veggie mixture to your slow cooker.
Step 5: Add the broth, diced tomatoes, tomato sauce, rinsed beans, and dried herbs. Give it all a good stir.
Step 6: Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Step 7: About 30 minutes before you’re ready to eat, cook the pasta in a separate pot of salted water according to the package directions.
Step 8: Drain the pasta well. Add the cooked pasta to the slow cooker and stir it into the soup.
Step 9: Taste the soup and add salt and pepper as needed.
Step 10: Serve hot, topped with fresh parsley and a sprinkle of Parmesan cheese.
Pro Tips
Cooking pasta right in the slow cooker sounds easy, but it turns to mush. It soaks up all the broth and gets gummy. Always cook it separately and add it at the very end.
If you have a leftover rind from a block of Parmesan cheese, throw it into the slow cooker at the beginning. It will melt into the soup and add an amazing, savory flavor you can’t get any other way. Just remember to fish it out before serving.
Don’t skip browning the meat and veggies first. This step builds a deep layer of flavor called a “fond” in the pan. That’s chef-talk for the good stuff. It makes a huge difference in the final taste.
Substitutions and Variations
Sometimes you don’t have exactly what a recipe calls for. No problem. Cooking is all about making things your own.
| Ingredient | Substitution Idea |
|---|---|
| Ground Beef | Ground turkey, sausage |
| Cannellini Beans | Great Northern, pinto |
| Ditalini Pasta | Small shells, elbow |
| Beef Broth | Veggie or chicken broth |
Want to change it up even more? Try adding a dash of red pepper flakes for some heat. A handful of fresh spinach stirred in at the end is also great.
Make-Ahead Tips
You can chop all your veggies (onion, carrots, celery) a day or two ahead. Store them in an airtight container in the fridge.
You can also brown the meat with the veggies ahead of time. Let it cool completely, then store it in the fridge. This turns a little bit of prep into a “dump and go” meal on a busy morning.
Nutrition and Pairings
This soup is a pretty balanced meal on its own. You’ve got protein, veggies, and carbs all in one bowl. To make it a little lighter, you could use ground turkey and low-sodium broth.
| Diet | Simple Swap |
|---|---|
| Gluten-Free | Use your favorite GF pasta |
| Vegetarian | Skip meat, add mushrooms |
| Dairy-Free | Skip the Parmesan cheese |
What goes best with this soup? A big piece of crusty bread for dipping is a must. A simple green salad with a light vinaigrette also works perfectly to cut through the richness of the soup.
Leftovers and Storage
Got leftovers? Lucky you. Store the soup in an airtight container in the fridge for up to 4 days.
Just know that the pasta will continue to soak up the broth as it sits. When you reheat it, the soup will be thicker. You can add a splash of extra broth or water to thin it out if you like.
FAQs
Q1. Can I freeze this soup?
Ans: Yes! It freezes really well. For the best results, freeze the soup before adding the pasta. Then, when you reheat the soup, you can cook and add fresh pasta.
Q2. My soup seems too thick. What can I do?
Ans: No worries. Just stir in a little more broth until it reaches the consistency you like.
Q3. Can I make this on the stovetop instead?
Ans: Absolutely. Just follow the same steps but use a large pot or Dutch oven. After you add the broth and tomatoes, bring it to a simmer and let it cook for at least an hour for the flavors to come together.
Wrapping Up
This recipe is simple, forgiving, and so incredibly comforting. It’s proof that you don’t need fancy ingredients or complicated steps to make a meal that everyone will love.
Give it a try on your next busy weeknight.
Let me know how it turns out in the comments below! I’d love to hear if you made any fun changes.
