🍝 Slow Cooker Pasta e Faggioli Soup
⏱ Time
Prep: 15 minutes
Cook: 6–8 hours (LOW) or 3–4 hours (HIGH)
Total: Hands-off and easy
🍽 Servings
6–8 servings
🛒 Ingredients
Soup Base
1 lb (450 g) ground beef or Italian sausage (mild or hot)
1 tbsp olive oil (if needed)
1 small onion, diced
3 carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
Liquids & Beans
1 (28 oz) can crushed tomatoes
1 (15 oz) can tomato sauce
4 cups beef broth (or chicken/vegetable broth)
1 (15 oz) can kidney beans, drained & rinsed
1 (15 oz) can cannellini (white) beans, drained & rinsed
Seasonings
1½ tsp Italian seasoning
1 tsp dried basil
½ tsp dried oregano
½ tsp salt (adjust to taste)
½ tsp black pepper
¼ tsp red pepper flakes (optional)
1 bay leaf
Pasta (Add Later)
1 cup ditalini pasta (or small shells, elbow macaroni)
For Serving (Optional)
Fresh parsley or basil, chopped
Grated Parmesan cheese
Crusty bread
👩🍳 Instructions
1. Brown the Meat
In a skillet over medium heat, brown the ground beef or sausage until fully cooked.
Drain excess grease.
(This step adds flavor but can be skipped if you’re short on time.)
2. Assemble the Slow Cooker
Add to the slow cooker:
Cooked meat
Onion, carrots, celery, garlic
Crushed tomatoes, tomato sauce, broth
Kidney beans and cannellini beans
Italian seasoning, basil, oregano, salt, pepper, red pepper flakes, and bay leaf
Stir well.
3. Slow Cook
LOW: 6–8 hours
HIGH: 3–4 hours
Stir occasionally if possible.
4. Add Pasta
About 30 minutes before serving, stir in the pasta.
Cover and cook until pasta is tender.
👉 If the soup thickens too much, add more broth or water.
5. Serve
Remove bay leaf.
Ladle into bowls and top with Parmesan and fresh herbs. Serve with warm bread.
🌟 Tips & Variations
Thicker soup: Use less broth or let it sit uncovered for 10–15 minutes.
Vegetarian version: Skip meat and use vegetable broth; add extra beans or zucchini.
Extra flavor: Add a Parmesan rind while cooking.
Make it spicy: Use hot Italian sausage or extra red pepper flakes.
Gluten-free: Use gluten-free pasta or add cooked pasta separately.
❓ Q & A
Q: Can I add pasta earlier?
A: Not recommended—it can get mushy. Always add near the end.
Q: Can I freeze Pasta e Fagioli?
A: Yes, but freeze without pasta. Add fresh pasta when reheating.
Q: How long does it keep?
A: Up to 4 days in the fridge in an airtight container.
Q: What pasta works best?
A: Ditalini is traditional, but small shells, elbow macaroni, or orzo work well.
