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Hearty Slow Cooker Pasta Fagioli: Better Than Restaurant Style

Close-up of a white bowl filled with hearty pasta fagioli topped with grated Parmesan cheese.
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Make this incredibly hearty and comforting Pasta Fagioli in your slow cooker. This recipe delivers rich Italian flavor with minimal effort, making it a perfect cozy dinner idea for any night of the week.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound ground beef or Italian sausage (optional, omit for vegetarian)
  • 1 medium yellow onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 4 cups low-sodium beef or vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 bay leaf
  • 2 (15 ounce) cans cannellini beans, rinsed and drained
  • 1 (15 ounce) can kidney beans, rinsed and drained
  • 1 cup ditalini pasta or small elbow macaroni
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • Salt and black pepper to taste

Instructions

  1. If using meat, heat olive oil in a large skillet over medium heat. Add ground beef or sausage and cook until browned. Drain off excess fat.
  2. Transfer the cooked meat (if used) to the slow cooker.
  3. Add the chopped onion, carrots, celery, and minced garlic to the slow cooker.
  4. Pour in the crushed tomatoes, tomato sauce, broth, oregano, basil, thyme, red pepper flakes (if using), and bay leaf. Stir everything together well.
  5. Cover and cook on low for 6 to 7 hours, or on high for 3 to 4 hours. This slow cooker soup recipe develops deep flavor.
  6. About 30 minutes before serving, stir in the rinsed and drained cannellini beans and kidney beans.
  7. Increase the slow cooker setting to high (if it was on low) and bring the mixture to a simmer. Add the ditalini pasta and cook until tender, about 15 to 20 minutes, stirring occasionally to prevent sticking.
  8. Remove the bay leaf. Stir in the 1/2 cup of Parmesan cheese until melted and creamy.
  9. Taste and adjust seasoning with salt and pepper as needed. Serve hot with extra Parmesan cheese on top.

Notes

  • For a truly vegetarian Pasta Fagioli, skip the meat and use vegetable broth. This keeps the dish light yet satisfying.
  • If you prefer a thicker broth, mash about 1/4 cup of the cannellini beans against the side of the slow cooker before adding the remaining beans.
  • This recipe freezes well. Cool completely before storing in airtight containers.

Nutrition

Find it online: https://magazinemeal.com/easy-slow-cooker-pasta-fagioli-recipe/