Crock Pot Pasta Fagioli
A hearty and delicious Italian soup made with ground beef, beans, and pasta, perfect for cozy evenings.
Equipment
- Slow Cooker 6-quart or larger recommended.
Ingredients
Main Ingredients
- 1 pound lean ground beef
- 2 medium carrots, peeled and diced
- 3 medium celery stalks, diced
- 1 medium onion, diced
- 28 ounces crushed tomatoes
- 4 cups beef broth
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 15 ounces cannellini beans, drained and rinsed
- 15 ounces kidney beans, drained and rinsed
- 1 cup ditalini pasta
- 1 cup grated Parmesan cheese for serving
Instructions
- In a large skillet over medium-high heat, cook the ground beef until browned, breaking it apart as it cooks.
- Transfer the cooked ground beef to a 6-quart slow cooker. Add carrots, celery, onion, crushed tomatoes, beef broth, Italian seasoning, salt, pepper, cannellini beans, and kidney beans. Stir well.
- Cover and cook on LOW for 6 hours or HIGH for 4 hours.
- About 30 minutes before the soup is done, stir in the ditalini pasta. Cover and cook for an additional 30 minutes or until the pasta is tender.
- Taste the soup and adjust seasoning if necessary.
- Serve the soup in bowls, topped with grated Parmesan cheese.
Notes
Feel free to customize this soup by adding your favorite vegetables or adjusting the seasoning to suit your taste.