Description
This Slow Cooker Pasta Fagioli Soup is an Italian classic that's comforting, nutritious, and effortless to prepare. Packed with hearty vegetables, legumes, and pasta, it's a meal that nourishes both body and soul, perfect for busy families or cozy gatherings.
Ingredients
Scale
1 lb Lean Ground Beef or Turkey
1 tbsp Extra Virgin Olive Oil
3 medium Carrots
3 stalks Celery
1 medium Yellow Onio
4 cloves Garlic
15 oz Cannellini Beans
15 oz Red Kidney Beans
28 oz Diced Tomatoes
15 oz Tomato Sauce
4 cups Beef or Vegetable Broth
1 tsp Dried Oregano
1 tsp Dried Basil
1 cup Ditalini Pasta
2 tbsp Fresh Parsley
Instructions
- Heat the Olive Oil in a large skillet over medium-high heat and brown the ground meat
- Sauté diced onions, carrots, and celery in the same skillet until onions are translucent, then add minced garlic
- Transfer the cooked meat and vegetables to the slow cooker, add beans, tomatoes, tomato sauce, broth, oregano, and basil, and stir to combine
- Cover and cook on Low for 6-8 hours or on High for 3-4 hours
- Cook pasta separately according to package directions, then stir into the soup just before serving
- Garnish with fresh parsley and enjoy!
Notes
For a gluten-free version, substitute with gluten-free pasta.
Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 15 mins
- Cook Time: 6 to 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 320 kcal
- Sugar: 5g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 22g
- Cholesterol: 35mg