Slow Cooker Pasta Fagioli Soup
Warm, hearty, and packed with rich Italian flavors, this Slow Cooker Pasta Fagioli Soup is the ultimate comfort food. Loaded with tender vegetables, two types of creamy beans, ditalini pasta, and a medley of fragrant herbs like oregano, basil, and thyme, this soup is a slow-cooked masterpiece that's both wholesome and satisfying. The convenient slow cooker method allows the ingredients to meld together beautifully, creating a robust and savory broth with minimal effort. Perfect for cozy weeknight dinners or meal prep, this recipe offers customizable toppings like fresh parsley and grated Parmesan cheese for the perfect finishing touch. Whether you're looking for a healthy, easy dinner idea or a crowd-pleasing soup for all seasons, this Pasta Fagioli is sure to become a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 28 ounces crushed tomatoes
- 4 cups low-sodium chicken or vegetable broth
- 15 ounces canned cannellini beans, drained and rinsed
- 15 ounces canned red kidney beans, drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoons dried thyme
- 0.5 teaspoons ground black pepper
- 1 teaspoon salt
- 1 cup uncooked ditalini pasta
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
- 0.25 cups grated Parmesan cheese (optional, for serving)
Instructions
Heat the olive oil in a large skillet over medium heat. Add the diced onions, carrots, and celery, and sauté for 5-6 minutes until softened. Add the minced garlic and cook for an additional 1 minute.
Transfer the sautéed vegetables to your slow cooker.
Add the crushed tomatoes, chicken or vegetable broth, cannellini beans, kidney beans, oregano, basil, thyme, black pepper, and salt. Stir to combine.
Cover the slow cooker with its lid and cook on low heat for 6-7 hours, or on high heat for 3-4 hours, until the vegetables are tender and the flavors have melded together.
30 minutes before the soup is done, add the ditalini pasta and stir well. Cover and continue cooking until the pasta is tender.
Taste and adjust the seasonings as needed (add more salt or pepper if desired).
Ladle the soup into bowls and garnish with fresh parsley and a sprinkle of grated Parmesan cheese, if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
2414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.7 g | 71% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 5185 mg | 225% | |
| Total Carbohydrate | 377.9 g | 137% | |
| Dietary Fiber | 64.5 g | 230% | |
| Total Sugars | 42.6 g | ||
| Protein | 112.2 g | 224% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1361 mg | 105% | |
| Iron | 27.4 mg | 152% | |
| Potassium | 5790 mg | 123% | |
*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.
