Slow Cooker Pasta e Fagioli Soup
Warm up with this Slow Cooker Pasta e Fagioli Soup, a comforting and hearty Italian classic! Packed with ground beef, tender veggies, ditalini pasta, and protein-rich beans, it’s a complete meal in one bowl. This slow-cooked dish is rich in flavor, easy to prepare, and perfect for busy weeknights or cozy weekends. Simply toss the ingredients in your slow cooker and let it work its magic. Serve it hot for a satisfying family dinner everyone will love!
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 (suggested: 1 teaspoon salt, 1/4 teaspoon 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)
Instructions:
1. Brown the Ground Beef:
Heat olive oil in a large skillet. Add the ground beef and cook until browned and no longer pink. Drain any excess grease.
2. Assemble in the Slow Cooker:
Transfer the cooked beef to your slow cooker. Add diced carrots, celery, onion, crushed tomatoes, beef broth, Italian seasoning, and bay leaves.
3. Slow Cook to Perfection:
Cook on low for 7-8 hours or high for 3-4 hours.
4. Add Beans & Pasta:
About 30 minutes before serving, stir in the cannellini beans, kidney beans, and ditalini pasta.
5. Season & Serve:
Taste and adjust salt and pepper as needed. Remove bay leaves before serving. Serve the soup hot and enjoy the comforting flavors!
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