Description
This easy slow cooker Pasta e Fagioli soup recipe has tender pasta, creamy beans and savory beef in a warm and hearty broth.
Ingredients
Units
Scale
- 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.) diced tomatoes
- 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
- Over medium-high heat in a skillet, brown the beef until cooked. Remove beef and set aside. Drain any fat from the pan.
- In the same skillet, add some olive oil and saute onions, garlic, carrots, and celery until vegetables start to sweat, about 5 minutes.
- Transfer vegetables and cooked beef to a 6 qt. slow cooker.
- Pour in tomato sauce, diced tomatoes and beef broth and stir to mix.
- Add in basil, oregano, thyme, Worcestershire sauce, sugar and salt, and pepper to taste.
- Cook on LOW for 8 hours.
- Add cooked pasta and beans and stir to mix.
- Dish and serve hot with grated Parmesan cheese.
- Enjoy!
Notes
- If you want things a little soupier, add more beef broth. This will also work when heating up the leftovers.
- Scroll up to RECIPE TIPS for more useful tips, suggestions and ingredient substitutions.
- Prep Time: 10 mins
- Cook Time: 8 hours 20 mins
