1. Can I make Crockpot Pasta Fagioli Soup ahead of time?

Yes! You can prep the ingredients the night before and store them in the fridge. In the morning, simply add everything to the Crockpot and let it cook. This will save you time on busy days and allow you to enjoy a hot, homemade meal without the hassle.

2. Can I use other types of pasta for this soup?

Absolutely! While ditalini pasta is traditionally used, you can substitute it with any small pasta such as elbow macaroni or orzo. Just keep in mind that the cooking time may vary slightly depending on the pasta type. Cook the pasta separately if you prefer it not to absorb too much broth.

3. Can I freeze Crockpot Pasta Fagioli Soup?

Yes, this soup freezes wonderfully! Simply store the cooled soup in an airtight container or zip-top freezer bag. It can be kept in the freezer for up to 3 months. When you're ready to eat, thaw it in the fridge overnight and reheat on the stovetop.

4. How can I make this soup vegetarian?

To make a vegetarian version of Crockpot Pasta Fagioli Soup, simply replace the ground meat with extra vegetables or plant-based protein like lentils or chickpeas. Use vegetable broth instead of beef broth to maintain the richness of the soup.

Crockpot Pasta Fagioli Soup – A Hearty & Easy Italian Recipe

Name: Crockpot Pasta Fagioli Soup
Prep time: 15 min
Cook time: PT-489639H12M42S
Total time: 4 h 15 min
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 pound ground beef (or ground turkey, chicken, or sausage); 1 cup diced carrots; 1 medium onion, diced; 1 cup diced celery; 2 tablespoons minced garlic; 1 28 oz can crushed tomatoes; 1 14.5 oz can diced tomatoes; 2 15 oz cans red kidney beans, drained and rinsed; 2 15 oz cans cannellini beans, drained and rinsed; 4 cups beef broth (or vegetable/chicken broth); 2 tablespoons Italian seasoning; 1 teaspoon pepper; 1 teaspoon salt; 2 bay leaves; 1 cup ditalini pasta (or small elbow noodles)

Description

Crockpot Pasta Fagioli Soup is a hearty and flavorful Italian dish made with ground beef, vegetables, beans, and pasta. This comforting soup is perfect for busy nights and can be easily made in your slow cooker. Full of fiber and protein, it’s a filling meal in a bowl that the whole family will enjoy.

Ingredients

Scale

1 tablespoon olive oil
1 pound ground beef (or ground turkey, chicken, or sausage)
1 cup diced carrots
1 medium onion, diced
1 cup diced celery
2 tablespoons minced garlic
1 28 oz can crushed tomatoes
1 14.5 oz can diced tomatoes
2 15 oz cans red kidney beans, drained and rinsed
2 15 oz cans cannellini beans, drained and rinsed
4 cups beef broth (or vegetable/chicken broth)
2 tablespoons Italian seasoning
1 teaspoon pepper
1 teaspoon salt
2 bay leaves
1 cup ditalini pasta (or small elbow noodles)

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Instructions

In a medium-sized skillet, heat olive oil over medium heat. Add the ground beef and cook, breaking it apart into crumbles as it browns. Once cooked, drain excess fat and add the meat to the Crockpot.
Add diced carrots, onion, celery, and garlic to the Crockpot.
Pour in the crushed tomatoes, diced tomatoes, red kidney beans, cannellini beans, and beef broth into the Crockpot.
Stir in Italian seasoning, pepper, salt, and bay leaves.
Cover and cook on low for 7-8 hours or high for 4-5 hours.
About 30 minutes before serving, remove the bay leaves and stir in the pasta.
Turn the Crockpot to high and let the pasta cook for 30 minutes, or until tender.
Serve warm and enjoy!

Notes

For a leaner option, use ground turkey or chicken instead of beef.
To prevent the pasta from absorbing too much broth, cook it separately and add it to individual servings.
This soup can be stored in the fridge for up to 4 days and reheated on the stovetop or microwave. Add more broth if needed.
The soup can be frozen for up to 3 months. Store it in a zip-top freezer bag for space-saving storage.

Prep Time: 15 minutes
Cook Time: 4-8 hours
Category: Soup
Method: Slow Cooker
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 423 kcal
Sugar: 5g
Sodium: 1335mg
Fat: 17g
Saturated Fat: 6g
Unsaturated Fat: 9g
Trans Fat: 1g
Carbohydrates: 35g
Fiber: 8g
Protein: 33g
Cholesterol: 67mg