Beef/ Slow Cooker/ Soups and Stews

Slow Cooker Beef and Beans Pasta Soup

Break out the bowls for some comfort. This slow cooker beef and beans pasta soup has everything you need. Don't forget the Parmesan.

Today we have a little something beefy for all the carnivores out there who turn their noses up at mere soup. And a little something something with beans for the bean lovers. Two kinds actually. We have your regular kidney beans and great northern beans or cannellini beans, which I can never seem to spell right. So beans, check.

And then we have a rich, hearty tomato-based Italian-inspired broth to marry them all together. And finally, super cute ditalini pasta. If you’re not familiar with it, imagine Super Mario pipes cut into tiny bite-sized pieces. It’s small enough to not be too chewy for a soup but big enough to add some substance. I’m in love.

Break out the bowls for some comfort. This slow cooker beef and beans pasta soup has everything you need. Don't forget the Parmesan.

Toss in some seasoning, some Worcestershire sauce (just because it’s awesome and needs to be in almost everything), a little sugar to balance out the tartness from the tomato broth and some Parmesan shavings to top it all up once you’re ready to break out the spoons. Make it soupy with extra beef broth or keep it at a chili-like consistency. It’s up to you.

Hungry yet? Let’s go!

Break out the bowls for some comfort. This slow cooker beef and beans pasta soup has everything you need. Don't forget the Parmesan.

I’ll preface this by saying that technically, you can toss everything in the slow cooker and whistle while you walk off for 8 hours. But sauteing the veggies beforehand brings out the most bang for your buck flavor-wise, so I did that. I also browned the ground beef to drain off all the rendered fat, so it doesn’t dilute the soup. And I added in the beans and pasta (already cooked) towards the end so the beans don’t break down and get mushy and the pasta doesn’t get soggy.

Break out the bowls for some comfort. This slow cooker beef and beans pasta soup has everything you need. Don't forget the Parmesan.

So try it this way if you have the time. It may make a difference! You can also try adding in the uncooked pasta towards the last 30 minutes to cook it in the soup as well. Just make sure there’s enough liquid to cover it all. Anyway, back to the beginning (cue rewind noise in head), we brown the beef, drain all fat and set that aside. Then we saute the veggies for about 5 minutes. Just until tender.

Break out the bowls for some comfort. This slow cooker beef and beans pasta soup has everything you need. Don't forget the Parmesan.

Now you”re ready to throw it all in the slow cooker and walk away. Add in the rest of the ingredients and seasonings except for the beans and pasta and simmer on low for 8 hours to get the flavors to marry. I added some sugar in the seasonings to balance out the tartness and acidity of the tomatoes like I always do. Try one tablespoon first, do a taste test and then decide if you want to add in the other. Or if you like the tartness, leave out the sugar.

Break out the bowls for some comfort. This slow cooker beef and beans pasta soup has everything you need. Don't forget the Parmesan.

I also added some red pepper flakes to taste just to kick things up a little. Once it’s all done, toss in the cooked pasta and beans and mix it all up. And that is it. Don’t forget the Parmesan and if you want something fresh to garnish with, try some parsley or basil.

Enjoy!

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Break out the bowls for some comfort. This slow cooker beef and beans pasta soup has everything you need. Don't forget the Parmesan.

Slow Cooker Beef and Beans Pasta Soup


  • Author: The Cooking Jar
  • Prep Time: 10 mins
  • Cook Time: 8 hours 20 mins
  • Total Time: 8 hours 30 mins
  • Yield: 8

Ingredients

  • 1 lb. lean ground beef/Italian sausage
  • 1/2 yellow onion, roughly chopped
  • 1 teaspoon garlic, minced
  • 2 medium carrots, sliced
  • 2 celery hearts, sliced
  • 1 can (16 oz.) tomato sauce
  • 1 can (15 oz.) fire roasted diced tomatoes
  • 1 can (12 oz.) V-8 juice
  • 3-4 cups beef broth
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons sugar
  • Red pepper flakes to taste
  • Salt and pepper to taste
  • 1 cup ditalini pasta, cooked al dente
  • 1 can (15 oz.) red kidney beans, drained
  • 1 can (15 oz.) cannellini beans/great northern beans, drained
  • Parmesan cheese for serving

Instructions

  1. Over medium high heat, brown the beef until cooked. Drain any fat and remove beef and set aside
  2. In the same pot, add some olive oil and saute onions, garlic, carrots and celery until vegetables start to sweat, about 5 minutes
  3. Transfer vegetables and cooked beef to a slow cooker
  4. Pour in tomato sauce, diced tomatoes, V-8 juice and beef broth and stir to mix
  5. Add in basil, oregano, thyme, Worcestershire sauce, sugar and salt and pepper to taste
  6. Cook on low for 8 hours
  7. Add cooked pasta and beans and stir to mix
  8. Dish and serve hot with grated Parmesan cheese

Notes

If you want things a little more soupy, just add more beef broth. This will also work when heating it up.

Break out the bowls for some comfort. This slow cooker beef and beans pasta soup has everything you need. Don't forget the Parmesan.

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14 Comments

  • Reply
    Julia @ HappyFoods Tube
    September 17, 2016 at 4:29 PM

    Even though I prefer vegetable soups to meaty ones, I would not hesitate for a second eating this one! It looks amazing!

    • Reply
      The Cooking Jar
      September 19, 2016 at 2:40 PM

      Oh we totally enjoyed it. I used to hate beans but I find the older I get, the more my tastes (in everything) changes, It’s a little weird. So I’m on board with beans now and this is the first beans appearance on the blog given my change in taste!

  • Reply
    Nola Roden
    September 29, 2016 at 11:15 AM

    I love this recipe. However, I’d like to know what the nutritional values are. I love beans and I’m trying to increase my fiber intake. This recipe is perfect! Thanks..

    • Reply
      The Cooking Jar
      October 2, 2016 at 3:40 PM

      Heya Nola. I tried for 30 minutes to get an accurate nutritional label but for some reason it isn’t playing nice with the beans. It keeps defaulting to one 15 oz. can of beans being 1433 calories when I know it should only be between 300-480 calories. So I can’t get an accurate reading 🙁

  • Reply
    Ruby
    October 4, 2016 at 4:06 PM

    This sounds and looks yummy! With fall in the air I can’t wait to try this.
    What size slow cooker do you use?
    I think mine might be too small for this recipe (4 quart).
    If I make it on the stove instead, how long would you recommend cooking it?
    Thanks!

    • Reply
      The Cooking Jar
      October 8, 2016 at 2:51 PM

      I loved having a bowl of this around. I used a 6 quart slow cooker for this one. If you make it on the stove top, I recommend adding everything to a dutch oven up to step 5 and simmering on low for at least 30 mins. More if you want the flavors the marry better. Cover and stir every few hours if you go that route. Add the beans and cooked pasta at the end like the rest of the recipe.

  • Reply
    Caroline
    October 13, 2016 at 1:39 PM

    This slow cooker recipe is making my mouth water! I know what I will be making this weekend, thanks Farah 😉

    • Reply
      The Cooking Jar
      October 26, 2016 at 3:45 PM

      Hey girl! I hope you enjoyed it 🙂 I really liked this recipe and the two of us had no problems finishing off the leftovers over the days.

  • Reply
    Ann
    October 13, 2016 at 1:54 PM

    My hubby is one of those guys who turns usually turns their noses up at soup unless it is thick and hearty like this one, I absolutely love soup so I think this recipe is going on the menu soon!

    • Reply
      The Cooking Jar
      October 26, 2016 at 3:48 PM

      The hubs had no complaints polishing this one off 😉 And even though I hated beans in the past and only recently moved into ‘I’m okay with beans’ territory, I still liked it too!

  • Reply
    Suzanne Whyte
    January 5, 2017 at 7:04 AM

    Interesting and very tasty looking recipe. Not a beef fan – have an allergy to beef. Am wondering if ground dark turkey meat would work just as well.

    • Reply
      The Cooking Jar
      January 5, 2017 at 5:44 PM

      I haven’t cooked with ground turkey before but my guess is if it cooks similarly to ground beef and you render any fat it might have in the stove-top first (if it has any) and drain the fat, it should work. Good luck, Suzanne!

  • Reply
    Anitra
    January 9, 2017 at 8:29 PM

    I just made this tonight and this is a keeper. I wish i would have used my crockpot, but it still good on the stove. I am not a tomato soup fan and mine look more tomato soup versus broth soup like your pictures, and I used 4 cups of broth (just noticing). I didn’t use the same pasta, started to use elbow but ended up using radiatore. Had some chicken jalapeno sausage that I diced and added to beef. Added some parm/reggi cheese while it simmered to help add some flavor since I wasn’t cooking it all day, and it soo good. I will definitely be making this again. Thank you

    • Reply
      The Cooking Jar
      February 20, 2017 at 2:15 PM

      It’ll work fine on the stove too. I’ve never used radiatore before but they look super cute! And I’m glad the recipe worked out for you, Anitra!

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