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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.

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