There’s something about a big bowl of Pasta Fagioli Soup that feels like a warm hug. It’s hearty, full of flavor, and packed with simple ingredients that come together into the perfect comfort food. I especially love making it in the slow cooker because I can toss everything in, let it simmer low and slow, and come back to a pot full of cozy, Italian-inspired goodness.
This Easy Slow Cooker Pasta Fagioli Soup has become one of my go-to recipes for chilly nights, busy weeks, and family dinners where I want to serve something filling and wholesome. It’s loaded with beans, pasta, tender ground beef, vegetables, and a savory broth that tastes like it’s been simmering all day (because it has — but without me standing over the stove!).
Here’s how I make this delicious, classic soup that’s both effortless and satisfying.
Why You’ll Love This Recipe
- Set-it-and-forget-it ease with the slow cooker
- Rich, hearty, and comforting with simple pantry ingredients
- Perfect for feeding a crowd or meal prepping
- Freezes beautifully for future dinners
- Tastes even better the next day
Ingredients You’ll Need
- 1 pound ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 medium carrots, peeled and diced
- 3 stalks celery, diced
- 2 cans (15 oz each) red kidney beans, drained and rinsed
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 2 cans (14.5 oz each) diced tomatoes (with juice)
- 4 cups beef broth
- 1 jar (24 oz) marinara sauce
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon thyme
- ½ teaspoon crushed red pepper flakes (optional)
- 1 ½ cups ditalini pasta (or any small pasta)
- Salt and pepper, to taste
- Freshly grated Parmesan cheese, for serving
- Chopped parsley, for garnish (optional)
How I Make Slow Cooker Pasta Fagioli Soup
1. Brown the Beef
In a skillet over medium heat, I cook the ground beef until browned, breaking it apart as it cooks. I drain any excess fat and set the beef aside.
2. Add Everything to the Slow Cooker
I add the cooked beef to my slow cooker along with the onion, garlic, carrots, celery, kidney beans, cannellini beans, diced tomatoes, beef broth, marinara sauce, basil, oregano, thyme, and a pinch of red pepper flakes. I give it all a good stir and season with salt and pepper to taste.
3. Slow Cook
I cover and cook on low for 7-8 hours or on high for 4 hours, letting all those flavors develop into something magical.
4. Add the Pasta
About 30 minutes before serving, I stir in the uncooked pasta and let it cook until tender. I check the consistency and add a splash of water or broth if it’s gotten too thick.
5. Serve and Garnish
I ladle the soup into bowls, sprinkle with grated Parmesan cheese, and add a bit of fresh parsley for a burst of color and freshness.
Tips for the Best Pasta Fagioli Soup
- Brown the beef first for the best flavor.
- Use beef broth for richness, but chicken broth works if that’s what you have.
- Add the pasta later so it doesn’t get mushy.
- Make it vegetarian by skipping the beef and using veggie broth.
- Adjust spice by adding more or less crushed red pepper flakes.
What to Serve with Pasta Fagioli Soup
- Crusty Italian bread or garlic bread for dipping
- A simple Caesar or garden salad
- Bruschetta for a fun appetizer pairing
- A glass of red wine or sparkling water with lemon
Frequently Asked Questions
Q: Can I freeze this soup?
A: Yes! Freeze in an airtight container without the pasta for up to 3 months. Add freshly cooked pasta when reheating.
Q: Can I use ground turkey or chicken instead of beef?
A: Absolutely! Both work beautifully for a lighter version.
Q: Can I make this on the stovetop?
A: Yes! Just simmer everything in a large pot for about 45 minutes, then add pasta and cook until tender.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 4 days. Reheat on the stove or in the microwave.
A Comforting, Hearty Soup You’ll Make Again and Again
This Easy Slow Cooker Pasta Fagioli Soup is everything I love in a meal — simple, hearty, and full of flavor. It’s perfect for busy days when you want to come home to something warm and satisfying without lifting a finger at dinnertime. Pair it with crusty bread, and you’ve got a complete meal that everyone will love.
If you make this recipe, I’d love to hear how it turned out! Add your own favorite touches, whether it’s extra veggies or a spicy kick, and enjoy every comforting spoonful.
Easy Slow Cooker Pasta Fagioli Soup: A Cozy, Hearty Classic
Ingredients
- 15 oz red kidney beans
- 15 oz cannellini beans
- 14.5 oz diced tomatoes (with juice)
- 1 cup small pasta (e.g., ditalini or elbow macaroni)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 1 tablespoon olive oil
- Grated Parmesan cheese for serving (optional)
Instructions
- Heat olive oil in a skillet over medium heat. Add the diced onion, garlic, carrots, and celery and sauté until softened, about 5 minutes.
- Transfer the sautéed vegetables to the slow cooker.
- Add the red kidney beans, cannellini beans, diced tomatoes (with juice), vegetable broth, dried oregano, dried basil, salt, and pepper to the slow cooker. Stir to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- About 30 minutes before serving, stir in the pasta and cook until al dente.
- Taste and adjust seasonings as needed. Serve hot, topped with grated Parmesan cheese if desired.
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