Slow Cooker Pasta e Fagioli Soup Recipe

Slow Cooker Pasta e Fagioli Soup Recipe

How To Make Slow Cooker Pasta e Fagioli Soup

Soothe your soul and tummy with this pasta e fagioli that’s made with ground beef, pasta, and beans, simmered in a rich and herbed tomato sauce.

Preparation: 10 minutes
Cooking: 7 hours
Total: 7 hours 10 minutes



  • 1tbspextra virgin olive oil
  • 1lblean ground beef
  • 2carrots,diced
  • 4celery stalks,diced
  • 1medium onion,diced
  • 28oztomatoes,canned, crushed
  • 14½ozbeef broth,(2 cans)
  • 2bay leaves,whole
  • 1tspdried oregano
  • 1tspdried basil
  • ½tspdried thyme
  • salt pepper,to taste
  • 15ozcannellini beans,(1 can) drained and rinsed
  • 15ozred kidney beans,(1 can) drained and rinsed
  • 1cupditalini pasta,uncooked


  1. Add olive oil to a large skillet and add in ground beef. Cook until browned and no longer pink.

  2. Place the beef in a slow cooker along with the rest of the ingredients except for the beans and pasta.

  3. Cook on Low for 7 to 8 hours or High for 3 to 4 hours. 30 minutes before serving, stir in beans and pasta.

  4. Season with salt and pepper to taste. Discard bay leaves before serving.

  5. Serve immediately while hot.


  • Calories: 483.55kcal
  • Fat: 11.68g
  • Saturated Fat: 3.87g
  • Trans Fat: 0.54g
  • Monounsaturated Fat: 5.14g
  • Polyunsaturated Fat: 0.94g
  • Carbohydrates: 66.01g
  • Fiber: 15.12g
  • Sugar: 5.65g
  • Protein: 30.56g
  • Cholesterol: 32.21mg
  • Sodium: 702.95mg
  • Calcium: 177.37mg
  • Potassium: 1852.25mg
  • Iron: 8.94mg
  • Vitamin A: 141.12µg
  • Vitamin C: 14.90mg
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