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!
- 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
- 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
- Over medium-high heat, brown the beef until cooked. Drain any fat and remove beef and set aside.
- In the same pot, 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, V8 juice, 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.
If you want things a little soupier, add some more beef broth. This will also work when heating up the leftovers.