Crockpot Pasta Fagioli Recipe
There’s nothing quite like coming home to the aroma of Crockpot Pasta Fagioli bubbling away in your slow cooker. This cozy Italian classic combines tender beans, savory meat, aromatic veggies, and perfectly cooked pasta in a rich tomato broth—making for a one-pot meal that’s as comforting as it is delicious. Whether you’re looking for an easy weeknight dinner, a meal to impress your friends, or just a bowl of pure comfort, Crockpot Pasta Fagioli is always a good idea.
Ingredients You’ll Need
When it comes to Crockpot Pasta Fagioli, a handful of humble, readily-available ingredients transform into something extraordinary. Each addition brings its own flair—juicy tomatoes add brightness, beans bring creaminess, and aromatic veggies layer in savory depth!
- Olive oil: Adds a subtle richness at the base and helps brown the meat for even more flavor.
- Ground beef or Italian sausage: Infuses the soup with hearty, meaty notes—choose sausage for more spice, beef for a milder taste.
- Yellow onion: Brings mild sweetness and classic flavor as the aromatic backbone of the soup.
- Garlic: Adds that familiar, irresistible savoriness Italian dishes are famous for—don’t skip it!
- Carrots: Provide a pop of color and subtle sweetness for balance.
- Celery: Gives a delicate earthiness and nuanced flavor in every spoonful.
- Diced tomatoes: Brighten up the soup and add wonderful little bursts of juicy tomato flavor.
- Tomato sauce: Thickens the broth and gives the whole dish its signature red color and richness.
- Kidney beans: Creamy, hearty, and essential for that chewy bite.
- Great northern or cannellini beans: Lend a buttery, smooth texture that pairs so well with the pasta and broth.
- Beef or vegetable broth: Provides a delicious backbone—vegetable broth works beautifully for a vegetarian twist.
- Dried basil, oregano, thyme, and optional red pepper flakes: These classic Italian herbs add depth, intrigue, and a hint of warmth if you opt for the flakes.
- Ditalini or other small pasta: These little noodles soak up the flavorful broth and make every bite satisfying.
- Salt and pepper: Essential for bringing out all the flavors and balancing the dish to your taste.
- Grated Parmesan cheese and fresh parsley: The classic finishing touches to add richness, freshness, and irresistible aroma right before serving.
How to Make Crockpot Pasta Fagioli
Step 1: Brown the Meat
Start by heating the olive oil in a skillet over medium heat. Add the ground beef or Italian sausage, and cook until browned and no longer pink, using a wooden spoon to break it up as you go. Don’t forget to drain excess fat—this keeps your Crockpot Pasta Fagioli from getting greasy but locks in those delicious savory flavors.
Step 2: Layer in the Crockpot Ingredients
Pile the browned meat right into your slow cooker, then add the onion, garlic, carrots, celery, diced tomatoes, tomato sauce, both kinds of beans, and the broth. Sprinkle in the basil, oregano, thyme, and (if using) crushed red pepper flakes. Give everything a good stir so all the flavors start mingling—this is where the magic begins!
Step 3: Slow Cook to Perfection
Cover the slow cooker and set it to low for 6 to 8 hours, or high for 3 to 4 hours. As Crockpot Pasta Fagioli gently simmers, the vegetables soften and the flavors meld into a rich, hearty soup that’s perfect for dipping crusty bread or piling high with Parmesan.
Step 4: Add the Pasta
Roughly 20 minutes before you’re ready to serve, stir in your ditalini or chosen small pasta. Pop the lid back on, and let the pasta cook right in the broth. This way, it’ll soak up all those delicious flavors and reach just the right al dente texture.
Step 5: Season and Serve
Give the soup a taste, then season with salt and pepper as needed. Ladle your Crockpot Pasta Fagioli into bowls while it’s piping hot, finished with a shower of grated Parmesan and a scattering of fresh parsley. Sit down, take a bite, and enjoy the warmth from the inside out!
How to Serve Crockpot Pasta Fagioli
Garnishes
A generous sprinkle of freshly grated Parmesan cheese is practically mandatory—it melts into the soup, adding salty depth and delicious creaminess. For a bright and herby finish, toss on a handful of chopped fresh parsley right before serving. If you like a little extra heat, a pinch of red pepper flakes does wonders.
Side Dishes
Crockpot Pasta Fagioli is hearty enough to stand alone, but it shines alongside buttered, toasted baguette, garlic bread, or a crisp, simple green salad. For a complete Italian night, pair it with roasted veggies or a platter of marinated olives for some briny contrast.
Creative Ways to Present
Serve your Crockpot Pasta Fagioli in rustic bowls with a swirl of olive oil on top for a restaurant-worthy look. For family gatherings, try placing all the garnishes—Parmesan, parsley, red pepper flakes, and extra olive oil—in small bowls so everyone can customize their own. Or, ladle the soup into mini bread bowls for a fun (and totally edible) twist!
Make Ahead and Storage
Storing Leftovers
Once cooled, ladle any leftover Crockpot Pasta Fagioli into airtight containers and store it in the refrigerator. The flavors only get better as they meld together, making next-day lunches or quick dinners a total breeze! Just be aware that the pasta can soak up the broth, so you may want to add a splash of water or broth when reheating.
Freezing
If you’re planning to freeze, it’s a good idea to leave out the pasta and add it fresh when reheating—this keeps the noodles from turning mushy. Let your soup cool completely, then transfer it (without pasta) into freezer-safe bags or containers, leaving a little space for expansion. Thaw overnight in the fridge before reheating.
Reheating
To reheat Crockpot Pasta Fagioli, simply warm it on the stovetop over medium heat, stirring occasionally until hot throughout. If the soup has thickened, add a bit more broth or water to reach your ideal consistency. For microwave reheating, use a microwave-safe bowl and heat in 1-minute intervals, stirring between each.
FAQs
Can I make Crockpot Pasta Fagioli vegetarian?
Absolutely! Just skip the meat and opt for vegetable broth instead of beef. The beans give plenty of heartiness, and you won’t miss a thing—you may even want to stir in extra veggies like zucchini or spinach for more flavor and color.
What kind of beans should I use?
Traditional Crockpot Pasta Fagioli uses both kidney beans and either great northern or cannellini beans for contrasting textures and flavors. Don’t hesitate to substitute with whatever canned beans you have on hand—they all work beautifully.
Can I cook the pasta separately?
Of course! Cooking the pasta separately and stirring it in right before serving helps control the texture, especially if you plan to have leftovers or freeze the soup. This way, your noodles stay nice and firm instead of soaking up too much liquid.
How spicy is this recipe?
It’s as mild or as fiery as you want! The crushed red pepper flakes are totally optional, so just skip them if you prefer a gentler flavor. If you like things spicy, don’t be afraid to add a bit more than the recipe calls for.
Is Crockpot Pasta Fagioli gluten free?
With just one tweak—using your favorite gluten-free pasta—the rest of the ingredients are naturally gluten free. This makes it a wonderful choice for sharing at gatherings when you might have guests with dietary restrictions.
Final Thoughts
Whether you crave a cozy weeknight meal or need something easy to feed a crowd, Crockpot Pasta Fagioli always delivers warmth and comfort in every bowl. I hope you give it a try soon and share it with the folks you love—there’s truly nothing better than gathering around the table with a hearty homemade soup!
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Crockpot Pasta Fagioli Recipe
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Crockpot Pasta Fagioli is a hearty and comforting Italian soup made with ground beef or sausage, beans, vegetables, and pasta, all simmered together in a flavorful broth. This easy slow cooker recipe is perfect for a satisfying weeknight meal.
Ingredients
Meat Mixture:
- 1 tablespoon olive oil
- 1 pound ground beef or Italian sausage
Vegetables:
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
Base and Seasonings:
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can tomato sauce
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can great northern or cannellini beans, drained and rinsed
- 4 cups beef or vegetable broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes (optional)
Additional:
- 1 cup ditalini or small pasta
- Salt and pepper to taste
- Grated Parmesan cheese and fresh parsley for serving
Instructions
- Prepare Meat Mixture: In a skillet, heat olive oil and brown the ground beef or sausage. Drain excess fat.
- Combine Ingredients: Add the cooked meat, onion, garlic, carrots, celery, tomatoes, tomato sauce, beans, broth, and seasonings to the slow cooker. Stir well.
- Cook: Cover and cook on low for 6-8 hours or on high for 3-4 hours until vegetables are tender.
- Add Pasta: About 20 minutes before serving, stir in the dry pasta. Cover and continue cooking until pasta is tender.
- Season and Serve: Adjust salt and pepper, then serve hot topped with Parmesan cheese and parsley.
Notes
- For a vegetarian version, omit meat and use vegetable broth.
- If soup thickens too much, add water or broth before serving.
- Pasta can be cooked separately to prevent it from getting too soft.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 6g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 45mg
