Crock Pot Pasta E Fagioli
Warm, hearty, and bursting with rustic Italian flavors, this Crock Pot Pasta e Fagioli is the ultimate comfort food perfect for busy weeknights or cozy family dinners. This slow-cooked favorite combines tender ground beef, a medley of fresh vegetables, and two types of hearty beans—kidney and cannellini—simmered in a rich tomato broth infused with classic Italian herbs like oregano, basil, and thyme. The addition of ditalini pasta toward the end creates a satisfyingly chunky texture, making every bite irresistibly flavorful. With minimal prep, this set-it-and-forget-it recipe allows you to enjoy an authentically Italian one-pot meal with plenty of leftovers. Finish it off with freshly grated Parmesan and a sprinkle of parsley for a touch of elegance. Perfect for meal prepping or feeding a crowd, this Crock Pot Pasta e Fagioli is a must-try for fans of hearty soups and slow cooker recipes.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 tablespoon Olive oil
- 1 cup Carrot, diced
- 1 cup Celery, diced
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 28 ounces Crushed tomatoes
- 4 cups Chicken broth
- 15 ounces Kidney beans, drained and rinsed
- 15 ounces Cannellini beans, drained and rinsed
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 cup Ditalini pasta
- to taste Parmesan cheese, grated (optional for serving)
- to taste Fresh parsley, chopped (optional for garnish)
Instructions
In a large skillet over medium heat, add the olive oil and ground beef. Cook the beef until browned and fully cooked, breaking it apart with a wooden spoon. Drain excess fat and transfer the cooked beef to your crock pot.
Add the diced carrot, celery, onion, and minced garlic to the crock pot.
Pour in the crushed tomatoes, chicken broth, kidney beans, and cannellini beans.
Stir in the oregano, basil, thyme, salt, and ground black pepper. Mix all ingredients well to combine.
Cover the crock pot and cook on low for 6-8 hours or high for 3-4 hours, until the vegetables are tender and the flavors are well blended.
About 20 minutes before serving, cook the ditalini pasta according to the package directions until al dente. Drain and add the cooked pasta to the crock pot.
Stir the soup well, cover, and allow it to cook for 10-15 minutes more to warm the pasta through.
Serve the Pasta E Fagioli hot, garnished with grated Parmesan cheese and fresh parsley, if desired.
Nutrition Facts
Calories |
3078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.5 g | 135% | |
| Saturated Fat | 36.9 g | 184% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 325 mg | 108% | |
| Sodium | 5350 mg | 233% | |
| Total Carbohydrate | 375.0 g | 136% | |
| Dietary Fiber | 69.1 g | 247% | |
| Total Sugars | 52.0 g | ||
| Protein | 177.5 g | 355% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 989 mg | 76% | |
| Iron | 40.1 mg | 223% | |
| Potassium | 8494 mg | 181% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
