If you’ve ever walked into an Italian restaurant and been swept away by the aroma of simmering tomatoes, savory herbs, and hearty soup, you’re going to love Slow Cooker Pasta e Fagioli. This homemade take on the beloved Olive Garden favorite combines tender ground beef, plump beans, colorful veggies, and chewy pasta in a rich, flavorful broth—all with almost no effort required! Perfumed with Italian seasoning, each spoonful is pure comfort, perfect for busy weeknights or cozy weekend gatherings with family and friends.
Ingredients You’ll Need
One of the most beautiful things about Slow Cooker Pasta e Fagioli is how a handful of simple, everyday ingredients transform into a seriously satisfying soup. Each component brings its own pop of flavor, color, or heartiness to the dish, and you probably have most of them on hand already!
- Ground Beef: Adds rich, savory depth and a satisfying protein boost; go for lean ground beef for a lighter touch.
- Carrots: These sweet, orange gems provide color, slight sweetness, and a bit of vegetable crunch.
- Celery: Offers subtle earthiness and essential aromatic flavor in every bite.
- Onion: Essential for that comforting base flavor; it practically melts into the broth as it cooks.
- Crushed Tomatoes: Delivers robust, tangy depth and that signature pasta e fagioli color.
- Beef Broth: The backbone of the soup, intensifying the savory profile and making every slurp extra cozy.
- Italian Seasoning: A ready-made blend that instantly conjures up the flavors of Italy.
- Salt & Pepper: Simple essentials that bring all the other ingredients to life.
- White Cannellini Beans: Creamy and mild, they enhance the hearty, rustic vibe.
- Dark Red Kidney Beans: Slightly firmer with an earthy taste, they balance the beans’ texture and color.
- Ditalini Pasta: These cute, short tubes are classic for pasta e fagioli—they soak up the broth and add that signature chew.
How to Make Slow Cooker Pasta e Fagioli
Step 1: Brown the Ground Beef
Start by heating a large skillet over medium-high heat. Add your ground beef and break it apart as it cooks, sauteing until all the pink is gone. This little step gives the soup a boost of savory flavor and ensures you don’t end up with clumps in your finished dish.
Step 2: Build the Soup Base in Your Slow Cooker
Transfer the cooked beef to your slow cooker, then layer in the chopped carrots, celery, onion, crushed tomatoes, beef broth, Italian seasoning, salt, black pepper, cannellini beans, and kidney beans. Take a moment to stir everything together—this is where all that flavor magic begins!
Step 3: Set It and Forget It
Place the lid on your slow cooker, choose your preferred time (low for 6 hours or high for 4 hours), and let the hearty ingredients mingle and develop deep, satisfying flavor while you go about your day. There’s nothing quite like coming home to the scent of Slow Cooker Pasta e Fagioli ready to enjoy.
Step 4: Add the Pasta
About 30 minutes before you’re ready to eat, stir in the uncooked ditalini pasta. Put the lid back on and let it cook until the pasta is just tender. This timing keeps the pasta pleasantly chewy and stops it from getting mushy.
Step 5: Finale and Serve
Give your soup a taste, adjust the seasoning if needed, and you’re ready! Ladle the Slow Cooker Pasta e Fagioli into bowls, top with grated parmesan, and get ready for smiles all around.
How to Serve Slow Cooker Pasta e Fagioli
Garnishes
For the ultimate finishing touch, shower your bowls with freshly grated parmesan cheese. A sprinkle of chopped fresh parsley or basil also adds a pop of green and extra flavor. If you like a little heat, a pinch of crushed red pepper flakes works wonders too!
Side Dishes
This soup shines alongside a crusty loaf of Italian bread—perfect for dunking and soaking up that flavorful broth. A simple green salad with a bright vinaigrette makes a refreshing partner, adding crunch and contrast to the Slow Cooker Pasta e Fagioli.
Creative Ways to Present
Try serving your pasta e fagioli in wide, shallow bowls for a rustic bistro feel. For gatherings, set up a toppings bar with parmesan, fresh herbs, and a variety of breads so everyone can customize their bowl. Or, ladle the soup into small mugs for an appetizer-sized starter at your next dinner party!
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover Slow Cooker Pasta e Fagioli in an airtight container in the refrigerator. The soup keeps beautifully for up to three days, and the flavors deepen as they mingle—it’s just as delicious (if not more) the next day!
Freezing
If you want to freeze your soup, it’s best to do so before adding the pasta, as pasta tends to get a little soft after freezing and thawing. Cool the soup completely, transfer to freezer-safe containers, and freeze for up to three months. When ready to enjoy, thaw overnight in the fridge and cook up fresh ditalini to stir in before serving.
Reheating
To reheat, simply warm the soup on the stovetop over medium heat or in the microwave, stirring occasionally. Add an extra splash of broth or water if it thickens up too much—soups featuring pasta often soak up additional liquid as they rest.
FAQs
Can I make Slow Cooker Pasta e Fagioli vegetarian?
Absolutely! Swap the ground beef for extra beans or use a plant-based ground. Choose vegetable broth instead of beef broth, and you’ll have a delicious, meat-free version that’s just as hearty and flavorful.
What if I don’t have ditalini pasta?
No worries! Any small pasta shape, like elbow macaroni, small shells, or even broken spaghetti, will work. Just adjust the cooking time slightly if the shape is larger or smaller than ditalini.
Can I add other vegetables?
Definitely! Spinach, kale, or zucchini can be stirred in during the last 20–30 minutes of cooking. It’s a tasty way to add more color, flavor, and nutrients to your Slow Cooker Pasta e Fagioli.
Is this soup spicy?
Slow Cooker Pasta e Fagioli is typically mild, but you can easily turn up the heat with a pinch of chili flakes or by stirring in a dash of hot sauce before serving.
Do I need to soak the beans first?
Nope! This recipe uses canned beans for convenience, so just drain and rinse them before adding to your slow cooker—no soaking required.
Final Thoughts
Once you try Slow Cooker Pasta e Fagioli, you’ll see why it’s a timeless Italian favorite and a crowd-pleaser at home. Grab your slow cooker and let the rich, heartwarming flavors fill your kitchen—I can’t wait for you to taste just how easy homemade comfort food can be!
Print
Slow Cooker Pasta e Fagioli Recipe
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 15 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Italian
- Diet: Gluten Free
Description
Make a simplified version of slow cooker pasta e fagioli, an Olive Garden favorite, right at home! Ground beef, pasta, and beans cooked for hours in a rich, savory broth smell just as good as it tastes!
Ingredients
Ground Beef:
1 pound lean ground beef
Vegetables:
2 medium carrots, 3 medium celery stalks, 1 medium onion
Canned Ingredients:
28 ounces crushed tomatoes, 32 ounces beef broth, 15 ounces white cannellini beans, 15 ounces dark red kidney beans
Seasonings:
1 tablespoon Italian seasoning, 1 teaspoon salt, ½ teaspoon black pepper
Pasta:
1 cup ditalini pasta
Instructions
- Brown the Ground Beef: In a large skillet over medium-high heat, brown the ground beef, breaking it apart as it cooks, until no longer pink.
- Combine Ingredients in Slow Cooker: To a 6-quart slow cooker, add the cooked ground beef, carrots, celery, onion, tomatoes, beef broth, Italian seasoning, salt, pepper, cannellini beans, and kidney beans.
- Cook in Slow Cooker: Cover and cook on LOW for 6 hours or HIGH for 4 hours.
- Add Pasta: 30 minutes before the cook time is up, stir in the uncooked pasta. Cover and cook for 30 minutes or until the pasta is tender.
- Adjust Seasoning: Taste and adjust seasoning, if needed.
- Serve: Serve in bowls topped with Parmesan cheese.
Notes
- I recommend using a lean ground beef, like sirloin (93/7 or 90/10).
- Baby spinach or kale can be stirred in at the same time as the pasta for added veggies.
- Italian sausage can be used in place of the ground beef.
- Two 14.5-ounce cans of beef broth can be used, or one 32-ounce carton.
- Store leftovers covered in the fridge for up to 3 days.
- Every slow cooker runs differently. Times given are a general recommendation and should be tested in your own slow cooker and adjusted as needed.
Nutrition
- Serving Size: 1 serving
- Calories: 337 kcal
- Sugar: 7g
- Sodium: 898mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1g
- Trans Fat: 0.2g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 27g
- Cholesterol: 35mg
