When the winter wind starts to chill your bones, nothing beats a warm bowl of soup. This Slow Cooker Pasta e Fagioli is the ultimate hug in a bowl for your family.
You probably recognize this hearty dish from your favorite Italian restaurant. Now, you can make it right in your own kitchen. It is thick, savory, and filled with wholesome ingredients you likely already have.
Why This Recipe Is a Winner
This recipe is a total lifesaver for busy weeknight dinners. You just brown the beef and let the slow cooker do the hard work. It is also very budget-friendly because it uses simple pantry staples like beans and pasta.
Your kids will love the tiny ditalini noodles and the mild, savory broth. It is a complete meal that feeds a large crowd without any stress. You get all the flavor of a fancy restaurant for a fraction of the cost.
Simple Method
Getting this soup started takes very little effort. You only need one skillet and your trusty slow cooker. The slow cooking process makes the vegetables tender and flavorful.
The secret is cooking the pasta separately at the end. This keeps your noodles perfectly al dente and prevents them from getting mushy. Even a beginner cook can master this fail-proof recipe with ease.
Ingredients You’ll Need
Most of these items are pantry staples that you might already have on hand.
- 1 lb lean ground beef
- 1 cup diced yellow onion
- 1 cup diced carrots
- 1 cup diced celery
- 3 cloves garlic, minced
- 28 oz canned diced tomatoes
- 15 oz canned tomato sauce
- 48 oz beef broth
- 15 oz canned kidney beans, drained and rinsed
- 15 oz canned cannellini beans, drained and rinsed
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/2 tsp black pepper
- 8 oz ditalini pasta
Step-by-Step Directions
- In a large skillet over medium-high heat, brown the ground beef until cooked through, then drain the excess fat.
- Add the cooked beef to a 6-quart slow cooker.
- Incorporate the onion, carrots, celery, minced garlic, diced tomatoes, tomato sauce, beef broth, kidney beans, and cannellini beans.
- Stir in the oregano, basil, thyme, salt, and black pepper.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- Thirty minutes before serving, cook the ditalini pasta in a separate pot of boiling salted water according to package instructions until al dente.
- Drain the pasta and stir it into the soup just before serving to prevent the pasta from over-absorbing the broth.
Best Ways to Enjoy It
Serve this soup piping hot in big, deep bowls. A sprinkle of fresh parmesan cheese on top adds a lovely salty finish. It is the perfect comfort food for a snowy Sunday afternoon.
Pair it with some warm, crusty bread or garlic breadsticks for dipping. A simple side salad with Italian dressing balances the rich, hearty broth beautifully. Set the table and enjoy a cozy family moment together.
Storage & Reheating
Store any leftovers in an airtight container in the fridge for up to 4 days. If you plan to have leftovers, keep the pasta and broth separate. This prevents the noodles from drinking up all the liquid.
To reheat, simply warm it on the stove over medium heat until steaming. You may need to add a splash of water or broth to thin it out. This soup actually tastes even better the next day!
Tips for Best Results
- Do not skip rinsing the beans to keep the broth clear.
- Use lean ground beef to avoid a greasy soup base.
- Always cook the pasta separately so it stays firm.
- Add a pinch of red pepper flakes if you like a little heat.
- For a holiday gathering, double the batch to feed a crowd.
- Garnish with fresh parsley for a bright, garden-fresh pop.
- Stir in some fresh spinach at the very end for extra nutrients.
Ways to Switch It Up
- Swap the beef for Italian sausage for a bolder flavor.
- Use gluten-free ditalini to make this recipe allergy-friendly.
- In summer, swap the carrots for diced zucchini for a lighter feel.
- Try using kale instead of celery for a nutritious boost.
Common Questions
Can I freeze this soup?
Yes, you can freeze the soup base without the pasta for up to 3 months. Just thaw it in the fridge overnight and add freshly cooked pasta when you reheat it.
What if I can’t find ditalini pasta?
No problem at all! You can use any small pasta shape like elbows or small shells. Just make sure to cook them al dente so they hold their shape.
Will my picky eaters like this?
Most kids love this soup because it is similar to chili but with noodles. The mild tomato flavor is very approachable for little ones. It is a great way to sneak in some extra veggies!
I hope this cozy recipe brings your family together around the table this winter. It is so simple to make and truly warms the soul. Happy cooking!
— Lidia
Slow Cooker Olive Garden Pasta e Fagioli
Ingredients
- 1 lb lean ground beef
- 1 cup diced yellow onion
- 1 cup diced carrots
- 1 cup diced celery
- 3 cloves garlic , minced
- 28 oz canned diced tomatoes
- 15 oz canned tomato sauce
- 48 oz beef broth
- 15 oz canned kidney beans, drained and rinsed
- 15 oz canned cannellini beans, drained and rinsed
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp dried thyme
- 1/2 tsp sal t
- 1/2 tsp black pepper
- 8 oz ditalini pasta
Instructions
- In a large skillet over medium-high heat, brown the ground beef until cooked through, then drain the excess fat.
- Add the cooked beef to a 6-quart slow cooker.
- Incorporate the onion, carrots, celery, minced garlic, diced tomatoes, tomato sauce, beef broth, kidney beans, and cannellini beans.
- Stir in the oregano, basil, thyme, salt, and black pepper.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
- Thirty minutes before serving, cook the ditalini pasta in a separate pot of boiling salted water according to package instructions until al dente.
- Drain the pasta and stir it into the soup just before serving to prevent the pasta from over-absorbing the broth.
