Slow Cooker Pasta e Fagioli: A Hearty and Comforting Italian Classic

Nothing beats a warm, hearty bowl of soup on a chilly evening, and Pasta e Fagioli (meaning "pasta and beans" in Italian) is the ultimate comfort food. This traditional Italian soup is packed with flavor, featuring a rich tomato-based broth, tender pasta, creamy beans, and aromatic herbs. 

While this dish can be prepared on the stove top, using a slow cooker allows the flavors to meld beautifully with minimal effort. Whether you're looking for a cozy weeknight dinner or a nutritious meal to feed a crowd, this Slow Cooker Pasta e Fagioli is a must-try.

Why You'll Love This Recipe

• Effortless Cooking: Just toss the ingredients into the slow cooker and let it work its magic.

• Nutritious & Hearty: Packed with protein, fiber, and essential nutrients from beans, veggies, and pasta.

• Budget-Friendly: Uses simple pantry staples to create a wholesome and satisfying meal.

• Versatile: Easy to customize with different beans, vegetables, and pasta types.

Ingredients

Base Ingredients:

• 1 pound (450g) ground beef or Italian sausage (optional, for added protein and flavor)

• 1 small onion, diced

• 2 carrots, diced

• 2 celery stalks, chopped

• 3 cloves garlic, minced

• 1 (28-ounce) can crushed tomatoes

• 1 (15-ounce) can diced tomatoes

• 1 (15-ounce) can red kidney beans, drained and rinsed

• 1 (15-ounce) can cannelloni beans, drained and rinsed

• 4 cups beef or vegetable broth

• 1 cup water

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• 1 teaspoon dried thyme

• 1 teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon crushed red pepper flakes (optional, for heat)

• 1 teaspoon Italian seasoning

To Add Later:

• 1 cup ditalini pasta (or any small pasta)

• 1 cup fresh spinach or kale (optional, for added nutrition)

• ¼ cup grated Parmesan cheese (for serving)

• Fresh parsley (for garnish)

Instructions

Step 1: Sauté the Aromatics (Optional But Recommended)

If using ground beef or sausage, brown it in a skillet over medium heat, breaking it up as it cooks. Drain any excess grease and transfer to the slow cooker. In the same pan, sauté the onions, carrots, celery, and garlic for a few minutes until fragrant. This step enhances the depth of flavor but can be skipped if short on time.

Step 2: Assemble in the Slow Cooker

Add the browned meat (if using), diced onions, carrots, celery, garlic, crushed tomatoes, diced tomatoes, kidney beans, cannelloni beans, broth, water, and seasonings into the slow cooker. Stir well to combine.

Step 3: Slow Cook to Perfection

Cover and cook on low for 6-8 hours or high for 3-4 hours. This allows the flavors to meld and the vegetables to become tender.

Step 4: Add the Pasta

About 30 minutes before serving, stir in the uncooked ditalini pasta and fresh spinach or kale (if using). Cook until the pasta is tender.

Step 5: Serve and Enjoy

Ladle the soup into bowls and top with freshly grated Parmesan cheese and chopped parsley. Serve with crusty bread or a side salad for a complete meal.

Recipe Tips & Variations

• Vegetarian Option: Skip the meat and use vegetable broth for a delicious vegetarian version.

• Gluten-Free: Swap regular pasta for gluten-free pasta or rice.

• Make It Thicker: For a heartier texture, mash some of the beans before adding them to the slow cooker.

• Add More Protein: Stir in shredded rotisserie chicken or diced cooked ham.

• Spice It Up: Increase the red pepper flakes or add a dash of hot sauce for extra heat.

Frequently Asked Questions (FAQs)

1. Can I make Pasta e Fagioli ahead of time?

Yes! This soup actually tastes better the next day as the flavors continue to develop. Store leftovers in an airtight container in the refrigerator for up to 4 days.

2. How do I store and reheat leftovers?

Store in an airtight container in the refrigerator. To reheat, warm on the stovetop over medium heat, adding a splash of broth or water to adjust consistency, as the pasta may absorb liquid.

3. Can I freeze Pasta e Fagioli?

Yes, but it’s best to freeze the soup without the pasta since pasta can become mushy when frozen. Freeze the soup base in an airtight container for up to 3 months. When ready to serve, reheat and add freshly cooked pasta.

4. What’s the best type of pasta to use?

Ritalin is the traditional choice, but any small pasta like elbow macaroni, small shells, or orzo will work.

5. Can I use canned beans instead of dried beans?

Absolutely! Canned beans save time and make this recipe even easier. Just be sure to drain and rinse them before adding.

6. How can I make this soup even more flavorful?

For an extra flavor boost, add a Parmesan rind while the soup is cooking and remove it before serving. A splash of balsamic vinegar or a squeeze of lemon at the end can also enhance the flavors.

7. Can I use an Instant Pot instead of a slow cooker?

Yes! To make it in an Instant Pot, use the sauté function to cook the meat and aromatics, then add the remaining ingredients (except pasta and spinach). Pressure cook on high for 10 minutes, then quick release and stir in the pasta and greens. Use the sauté function to cook the pasta until tender.

Final Thoughts

This Slow Cooker Pasta e Foliage is the perfect balance of hearty, healthy, and delicious. It’s a fuss-free meal that brings the comforting flavors of Italy right to your table. Whether you enjoy it as a weeknight dinner or meal prep for the week, this soup is sure to become a family favorite. Give it a try and let us know how it turns out!