Pasta Fagioli Soup in a Crock Pot
Warm up your weeknights with this hearty and comforting Pasta Fagioli Soup made effortlessly in your Crock Pot! This classic Italian-inspired dish combines tender ditalini pasta, creamy cannellini and kidney beans, and a rich tomato-based broth infused with aromatic herbs like oregano and thyme. Slow-cooked to perfection, the soup is brimming with wholesome vegetables like carrots, celery, and onions for added depth of flavor. Ready in just 15 minutes of prep, this hands-off recipe is perfect for busy schedules, delivering a soul-soothing meal with minimal effort. Garnish with fresh parsley and a sprinkle of Parmesan for a satisfying bowl that’s as inviting as it is delicious. Perfect for meal prep or serving a crowd, this Crock Pot Pasta Fagioli Soup is a must-try for lovers of hearty, healthy comfort food!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 2 medium Carrots, diced
- 2 Celery stalks, diced
- 4 cloves Garlic, minced
- 28 ounces Canned crushed tomatoes
- 6 cups Low-sodium chicken or vegetable broth
- 15 ounces Canned cannellini beans, rinsed and drained
- 15 ounces Canned kidney beans, rinsed and drained
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 cup Dried ditalini pasta
- 2 tablespoons Fresh parsley, chopped (optional)
- for serving Freshly grated Parmesan cheese (optional)
Instructions
Heat the olive oil in a small skillet over medium heat. Add the diced onion, carrots, and celery, and sauté for 5-7 minutes, or until softened. Add the minced garlic and cook for an additional 1 minute. Remove skillet from heat.
Transfer the sautéed vegetables to the Crock Pot.
Add the crushed tomatoes, chicken or vegetable broth, cannellini beans, kidney beans, dried oregano, dried thyme, bay leaf, salt, and pepper to the Crock Pot. Stir everything together to combine.
Cover the Crock Pot and cook on low for 6-8 hours or on high for 3-4 hours.
Approximately 30 minutes before serving, stir in the ditalini pasta. Cover and continue cooking until the pasta is tender.
Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with fresh parsley and grated Parmesan cheese, if desired.
Nutrition Facts
Calories |
2236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.8 g | 54% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 5467 mg | 238% | |
| Total Carbohydrate | 387.9 g | 141% | |
| Dietary Fiber | 70.4 g | 251% | |
| Total Sugars | 57.2 g | ||
| Protein | 96.8 g | 194% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 861 mg | 66% | |
| Iron | 28.0 mg | 156% | |
| Potassium | 7338 mg | 156% | |
*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.
