Crockpot Pasta e Fagioli Recipe

Introduction

This Crockpot Pasta Fagioli is the perfect easy weeknight dinner that comes together with minimal effort. Just toss the ingredients into your slow cooker and let it work its magic while you go about your day. The result is a comforting, hearty soup that’s packed with flavor. For another delicious slow cooker meal, try this Crockpot Creamy Tortellini Soup.

Ingredients

This hearty Crockpot Pasta Fagioli fills your kitchen with the comforting aroma of simmering tomatoes, herbs, and savory beef, promising a rich and satisfying meal.

• 1 lb ground beef
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 medium carrots, chopped
• 2 stalks celery, chopped
• 1 can (28 oz) crushed tomatoes
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) red kidney beans, drained and rinsed
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 bay leaf
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup small pasta shapes (e.g., elbow macaroni or ditalini)
• 6 cups beef broth

Timing

Prep Time	15 minutes
Cook Time	6 hours
Total Time	6 hours 15 minutes

Context: This Crockpot Pasta Fagioli is about 20% faster than similar recipes thanks to the slow cooker doing most of the work.

Step-by-Step Instructions

Step 1 — Sauté the Aromatics

Heat a tablespoon of olive oil in a skillet over medium heat. Add diced onion, carrots, and celery, cooking for 5–7 minutes until softened and fragrant.

Stir in minced garlic during the last minute to prevent burning. This step builds a flavorful foundation for your Crockpot Pasta Fagioli.

Step 2 — Brown the Ground Beef

Add ground beef to the skillet with the vegetables, breaking it up with a spoon. Cook until no pink remains, about 6–8 minutes.

Drain excess grease before transferring the mixture to your slow cooker to keep the soup from becoming overly oily.

Step 3 — Combine Soup Base in Slow Cooker

Transfer the beef and vegetable mixture to the crockpot. Add canned diced tomatoes, kidney beans, beef broth, tomato sauce, and Italian seasoning.

Stir everything together until well combined. The liquid should cover the ingredients—add more broth if needed.

Step 4 — Slow Cook the Soup

Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours. The soup is ready when the vegetables are tender and the flavors have melded.

Avoid lifting the lid frequently, as this releases heat and extends cooking time.

Step 5 — Cook the Pasta Separately

About 30 minutes before serving, cook ditalini or small shell pasta al dente according to package directions in a separate pot.

Pasta cooked directly in the slow cooker can become mushy. Cooking separately ensures perfect texture in your Crockpot Pasta Fagioli.

Step 6 — Add Pasta and Adjust Seasoning

Drain the cooked pasta and stir it into the slow cooker. Taste the soup and adjust seasoning with salt, black pepper, or additional herbs as needed.

Let the pasta warm through in the soup for 10–15 minutes before serving to allow flavors to incorporate.

Step 7 — Serve and Garnish

Ladle the hot Crockpot Pasta Fagioli into bowls. Top with freshly grated Parmesan cheese and a sprinkle of chopped fresh parsley.

Serve immediately with crusty bread for dipping. The soup will thicken upon standing—add a splash of broth if reheating leftovers.

Nutritional Information

Calories	310
Protein	15g
Carbohydrates	48g
Fat	6g
Fiber	8g
Sodium	720mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Turkey or chicken sausage — Leaner protein with classic Italian seasoning.
• Lentils or chickpeas — Plant-based protein that maintains heartiness.
• Zucchini noodles or cauliflower rice — Lower-carb options that absorb the rich broth.
• Gluten-free pasta — Ideal for dietary restrictions while keeping texture.
• Nutritional yeast or vegan Parmesan — Dairy-free cheesy flavor without sacrificing taste.
• Low-sodium broth and canned goods — Controls salt while preserving savory depth.
• Extra vegetables like spinach or kale — Boosts nutrients and adds fresh flavor.
• Quinoa instead of pasta — Higher protein, gluten-free grain alternative.

Serving Suggestions

• Pair this Crockpot Pasta Fagioli with a crisp garlic bread for dipping and soaking up the flavorful broth.
• Serve alongside a fresh Italian salad with a tangy vinaigrette to balance the hearty soup.
• Perfect for chilly evenings, game day gatherings, or as a comforting weeknight family meal.
• Top individual bowls with freshly grated Parmesan cheese and a sprinkle of fresh parsley for a restaurant-quality finish.
• For a complete Italian feast, accompany with a side of bruschetta or stuffed mushrooms.
• Serve this Crockpot Pasta Fagioli in deep bowls to contain the generous broth and keep the pasta submerged.

This Crockpot Pasta Fagioli makes excellent leftovers—the flavors deepen overnight, making it even more delicious the next day.

Common Mistakes to Avoid

• Mistake: Adding pasta too early, causing it to become mushy. Fix: Stir in uncooked pasta during the last 20-30 minutes of cooking for perfect al dente texture.
• Mistake: Overcooking beans until they turn to mush. Fix: If using canned beans, add them during the final hour to maintain their shape and texture.
• Mistake: Using the wrong tomato product, making the soup too acidic or watery. Fix: Opt for crushed tomatoes or tomato puree for a balanced, rich base instead of watery diced tomatoes.
• Mistake: Not sautéing aromatics like onions and garlic first. Fix: Briefly cook these in a skillet before adding to the crockpot to unlock their full, sweet flavor.
• Mistake: Forgetting to account for pasta absorbing liquid, leading to a thick stew. Fix: Have 1-2 cups of hot broth ready to stir in at the end to achieve your desired soup consistency.
• Mistake: Adding salt too early, especially with salty broth and Parmesan rind. Fix: Season your Crockpot Pasta Fagioli at the very end, after all ingredients have melded together.
• Mistake: Overfilling the slow cooker, which can prevent even cooking. Fix: Never fill your crockpot more than two-thirds full to ensure proper heat circulation.
• Mistake: Skipping the final flavor boost, resulting in a flat-tasting soup. Fix: Finish with a drizzle of good olive oil and fresh herbs like parsley or basil right before serving.

Storing Tips

• Fridge: Cool your Crockpot Pasta Fagioli completely, then store in an airtight container for up to 4 days.
• Freezer: Transfer to freezer-safe containers or bags, leaving headspace, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Warm on the stovetop over medium heat, stirring occasionally, or in the microwave, until the internal temperature reaches 165°F for food safety.

For best results when reheating this Crockpot Pasta Fagioli, you may need to add a splash of broth or water to restore the soup’s consistency, as the pasta continues to absorb liquid during storage.

Conclusion

This Crockpot Pasta Fagioli is the ultimate comfort food for busy days. If you love this easy slow cooker meal, try our Creamy Parmesan Italian Sausage Soup Recipe next. Don’t forget to rate the recipe and subscribe for more delicious dinners!

Print

FAQs

Can I make this Crockpot Pasta Fagioli ahead of time?

Yes, you can prepare this Crockpot Pasta Fagioli ahead of time. The soup base can be made in advance and stored in the refrigerator for up to two days. Add the pasta just before serving to prevent it from becoming mushy.

What type of pasta works best for Crockpot Pasta Fagioli?

Small, sturdy pasta shapes like ditalini, elbow macaroni, or small shells work best for Crockpot Pasta Fagioli. They hold their shape well during the slow cooking process. Avoid delicate pastas as they can overcook and become too soft.

Can I use dried beans instead of canned in this recipe?

Yes, you can use dried beans for your Crockpot Pasta Fagioli. Soak the dried beans overnight, then drain and rinse them before adding to the slow cooker. You may need to increase the cooking time by an hour or two to ensure the beans become tender.