Slow Cooker Pasta Fagioli

This easy Slow Cooker Pasta Fagioli recipe makes a hearty and delicious soup using the crockpot. It is a tomato based soup loaded with pasta, beans, vegetables such as carrots and celery, and seasoned ground beef.

This thick and chunky soup is so satisfying and yummy. Top it with some parmesan cheese, serve it with crusty bread and salad on the side to make a well-rounded and yummy meal.

We love making slow cooker soups during the colder months, and some of our other favorites include Slow Cooker Chicken Stew and Slow Cooker Chicken Taco Soup.

An Italian Pasta and Bean Soup

Pasta Fagioli is translated to ‘pasta and beans’ in Italian, and is a traditional Italian soup made with pasta and beans in a tomato-base broth that is simmered with Italian herbs.

While the traditional version is typically meatless, sometimes meat such as ground beef is added to give it a richer flavor and make it an even more of a well-rounded meal.

The concept of the dish was brought to the United Stated when Italian immigrants migrated here, and today we can find pasta fagioli in Olive Garden and other popular Italian restaurants across the country.

Slow Cooker Pasta Fagioli is a lovely thick and hearty soup, almost like a stew, that has been slow-cooked in both intense flavors from the herbs and tomatoes, and rich flavors from the beef.

What I love about making pasta fagioli using the slow cooker is how simple and hands free the whole process is. I especially love to make pasta fagioli in the crockpot when I need to run in and out of the house during the day, and don’t have time to babysit my dinner while it cooks.

After browning the meat, everything goes into the slow cooker and we just set it and forget it…until it’s time to add the pasta about 30 minutes prior to sitting down for dinner.

So if you enjoy your crockpot recipes and want to enjoy a warm bowl of comforting soup without much effort, this delightful Slow Cooker Pasta Fagioli is going to be your jam. I have no doubt you’ll be hooked, just like we have.

Ingredients

Here are the key ingredients you will need to make our crockpot Pasta Fagioli recipe:

• crushed tomatoes – I use canned crush tomatoes. Tomato puree is another good choice. I refer using tomatoes that are already crushed or pureed instead of whole to get a smoother texture.
• black beans – drain away access liquid and use only the beans.
• white beans – great northern beans, navy beans or cannoli beans can be used. Similar to the black beans, drain away from the liquid in the can.
• onion – cube into smaller pieces
• carrots – peel and slice them up into cubes
• celery – slice them into small cubes – I like to keep them the same size as the carrots.
• garlic cloves – use fresh garlic for the best taste. In a pinch, garlic powder can be used.
• bay leaves – this herb really brings an amazing flavor to our Crockpot Pasta Fagioli. Try not to omit it!
• basil – I typically use the dried form for ease, although fresh ones work as well.
• oregano – I typically use the dried form for ease as well
• ground beef – use a leaner cut of beef to avoid access grease
• ditalini pasta – this is a small pasta cut into short tubes that is traditionally used in pasta fagioli soup. However, you can use other types of small, short pasta such as small elbow macaroni.
• granulated sugar – a pinch to counter the acidity of the tomatoes, bringing in a more balanced flavor.
• salt – use this to taste in order to open up the flavors of the Italian pasta and bean soup at the very end.
• black pepper – a pinch at the end to bring some additional dimension in flavor.

How to make pasta fagioli in crockpot

First, brown the onions and meat

This is the only cooking you’ll be doing on the stovetop and not in the slow cooker when we make our crockpot pasta fagioli. And this is an important step because this is where we will brown the onions and meat to give them a lot of flavor.

Do not skip this step and just throw uncooked ground beef straight into slow cooker. I promise you you’ll get much better flavors for your Italian pasta and bean soup by cooking the meat first.

If you want to just throw the onions into the slow cooker, that’s fine. But it really takes just an addition few minutes to brown the onions if you are already browning the beef. Sautéed onions brings much better flavor to the soup.

Saute onions and beef until onions are soft and beef is no longer red, while continuously stirring up the beef so that they break into smaller pieces.

Once beef is done, remove beef, juices from the beef and onions from skillet. Bring ground beef, along with juices and onions, to the slow cooker.

Add ingredients to slow cooker

Next add the the rest of the ingredients into the slow cooker except for the pasta.

This means we will be adding crushed tomatoes, herbs, spices, vegetables and beans.

Give it a good stir so that everything is mixed well.

Cover with a lid, set the slow cooker to cook on high for 3 hrs or low for 6 hrs.

Adding pasta

30 minutes before your slow cooker pasta fagioli is done, remove cover and add pasta. Let slow cooker continue to cook on high for 30 minutes or low for 1 hour.

This way, the pasta has time soften to the perfect al dente texture.

Pasta fagioli will turn out chunky and thick after pasta is cooked. The starch from the pasta helps thicken the Italian pasta and bean soup. If you prefer more liquid to it, you can add more beef broth at the very end.

When you are done, pasta should be chewy and you should have this thick and chunky soup packed with tomatoes, beef, pasta, vegetables and beans.

If pasta is not chewy, you may want to cook it for additional 10-15 minute increments.

Once it is done, remove pasta fagioli from crockpot/heat immediately. You do not want the pasta to sit in the heat for too long because pasta will become slimy.

Serve it warm and top with freshly grated parmesan cheese.

Slow cooker pasta fagioli goes great with a side of crusty bread such as French bread. And if you want another dose of veggies, a salad is great with it as well!

As you dig into this hearty and delicious soup, you will be greeted with layer upon layer of rich flavors, a variety of textures in every bite, and hints of herbs such as basil and oregano.

And let me just say, there’s nothing else quite as comforting and satisfying to eat pasta fagioli soup during those cold winter months.

Tips and Tricks

Here are some tips and tricks for making pasta fagioli in the slow cooker:

• Don’t skip browning the beef: Browning the beef before adding it to the slow cooker adds a depth of flavor that can’t be achieved otherwise. It may take a little more time, but it’s worth it.
• Types of pasta: Ditalini pasta is the classic pasta used in pasta fagioli, but you can use any small, short pasta for it as well.
• Add pasta later: To avoid mushy pasta, add it during the last 30 minutes of cooking, and then remove soup from heat promptly once pasta is cooked. This ensures the pasta maintains a lovely al-dente texture.
• Adjust consistency: If you prefer a thicker soup, reduce the liquid by not adding as much beef broth, or increase the amount of beans and vegetables. For a thinner soup, add more stock or water. You can always add more liquid at the end to adjust consistency.
• Season to taste: Taste the soup and use salt to open up the flavor as needed at the end.

Storage and Reheating

Storage: Allow pasta fagioli to cool to room temperature and store in an air tight container in refrigerator for up to 5 days.

Reheating: Slow cooker pasta fagioli heats up in the microwave very easily. You can always add more water or chicken broth if soup is too thick, and adjust accordingly with salt to taste.

Frequently Asked Questions

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