Instructions:
1. Brown the Meat
In a skillet over medium heat, brown the ground beef until fully cooked. Drain any excess fat and transfer the meat to your slow cooker.
2. Add the Veggies and Beans
Add the onion, carrots, celery, bell pepper, kidney beans, and cannellini beans to the slow cooker.
3. Pour in the Liquids and Seasoning
Stir in the diced tomatoes, pasta sauce, and beef broth. Add Italian seasoning, garlic powder, salt, and pepper. Give everything a good mix.
4. Let It Simmer
Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the vegetables are tender and the flavors have melded beautifully.
5. Add the Pasta
About 30 minutes before serving, stir in the uncooked pasta. Let it cook in the soup until tender. (Tip: If you’re not eating it all at once, cook the pasta separately and add it to each serving to avoid sogginess.)
6. Serve Warm
Ladle the soup into bowls and garnish with chopped parsley or a sprinkle of grated Parmesan. Serve with crusty bread for the ultimate cozy meal.
Why You’ll Love This Dish
This Slow Cooker Pasta Fagioli is more than just a soup—it’s a one-pot meal loaded with protein, fiber, and comfort. The slow cooking process infuses every bite with savory depth, and the ingredients are pantry staples, making it an easy go-to recipe for any night of the week.
Plus, it’s freezer-friendly, so go ahead and make a big batch—you’ll thank yourself later.
Tips and Variations:
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Vegetarian Option: Skip the meat and use vegetable broth instead.
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Spicy Kick: Add red pepper flakes or use hot Italian sausage.
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Add Greens: Stir in spinach or kale during the last 10 minutes of cooking for extra nutrients.
There’s something magical about a dish that feels both familiar and flavorful—and this Pasta Fagioli hits the mark every time. One bite, and you’ll see why it’s a recipe you’ll want to keep coming back to.
