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Some pasta e fagioli in a slow cooker.

Slow Cooker Pasta e Fagioli


  • Author: The Cooking Jar
  • Prep Time: 10 mins
  • Cook Time: 8 hours 20 mins
  • Total Time: 8 hours 30 mins
  • Yield: 8 1x

Description

Break out the bowls for some comfort. This slow cooker Pasta e Fagioli soup has everything you need with tender pasta, creamy beans, hearty beef or sausage, and plenty of aromatics. Don’t forget to sprinkle generously with some Parmesan!


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.) fire roasted diced tomatoes
  • 1 can (12 oz.) V8 juice
  • 34 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 6 qt. slow cooker.
  4. Pour in tomato sauce, diced tomatoes, V8 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.
  9. Enjoy!

Notes

If you want things a little soupier, add some more beef broth. This will also work when heating up the leftovers.

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