Go Back Email Link

Slow Cooker Pasta Fagioli (A Delicious and Nutritious Meal for Busy Days)

Recipe by Teal Notes
5 from 3 votes
Print Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
8

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 can (14.5 ounces) diced tomatoes
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) white beans, drained and rinsed
  • 4 cups vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/2 cup ditalini or small pasta of your choice
  • Salt and pepper to taste
  • Grated parmesan cheese, for serving
  • Fresh parsley, chopped, for garnish (optional)

Instructions
 

  • Start by browning the ground beef or turkey in a skillet over medium heat.
  • In the same skillet, add the diced onions, minced garlic, and chopped celery. Sauté them until they turn fragrant and start to soften, which usually takes around 3-4 minutes.
  • Give them a good stir and cook them for about 5 minutes until they begin to soften. The carrots will add a touch of sweetness and vibrant color to the soup.
  • Transfer the cooked ground beef or turkey, sautéed vegetables, kidney beans, cannellini beans, diced tomatoes (with their juices), tomato sauce, and broth into the slow cooker. Stir everything together to ensure all the ingredients are well combined.
  • To infuse the soup with Italian flavors, add the Italian seasoning and bay leaves to the slow cooker.
  • Cover the slow cooker with its lid and set it to cook on low heat for 6-8 hours or on high heat for 3-4 hours.
  • About an hour before the cooking time is up, stir in the pasta of your choice. This will allow the pasta to cook until al dente, absorbing the flavors of the soup without becoming mushy. Once the pasta is cooked to perfection, your slow cooker pasta fagioli is ready to be enjoyed.