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Bowl of Slow Cooker Pasta e Fagioli Soup topped with parmesan cheese and olive oil on a light wooden table

Slow Cooker Pasta e Fagioli Soup

This Slow Cooker Pasta e Fagioli Soup is an effortless, time-saving dish that delivers rich Italian flavors for a hearty meal. Enjoy this easy pasta e fagioli anytime!
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Prep Time 10 minutes
Cook Time 7 hours
Total Time 7 hours 10 minutes
Servings: 10 servings
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon extra virgin olive oil
  • 1 pound lean ground beef
  • 2 whole carrots, diced
  • 4 celery stalks diced
  • 1 medium onion, diced
  • 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 (I used 1 tsp salt and 1/4 tsp pepper)
  • 1 (15-ounce) can cannellini beans, drained and rinsed
  • 1 (15-ounce) can red kidney beans, drained and rinsed
  • 1 cup ditalini pasta, uncooked

Method
 

  1. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 pound lean ground beef and cook, breaking it up with a spoon, until it's browned and no longer pink. Drain any excess fat.
  2. Transfer the browned ground beef to a slow cooker. Add diced carrots, celery, and onion, followed by the crushed tomatoes, beef broth, Italian seasoning, bay leaves, salt, and pepper.
  3. Set the slow cooker to low and cook for 7-8 hours (or high for 3-4 hours).
  4. About 30 minutes before serving, stir in the drained beans and ditalini pasta. Let it cook until the pasta is tender.
  5. Remove and discard bay leaves. Taste and adjust seasoning with additional salt or pepper if needed.
  6. Serve hot, garnished with fresh parmesan or a drizzle of olive oil, if desired.

Notes

Don't skip browning the beef as it adds richer flavor. This soup tastes even better the next day and can be frozen for up to 3 months.