There’s something undeniably soothing about a big bowl of Pasta Fagioli simmered to perfection—especially when it’s made effortlessly in a slow cooker. This Italian-American favorite blends savory ground beef, tender vegetables, hearty beans, and pasta into one soul-warming, flavor-packed soup.
Whether you’re feeding a hungry family or meal-prepping for the week, this Slow Cooker Pasta Fagioli recipe is the kind of dish that welcomes you home with every spoonful.
What is Pasta Fagioli?
“Pasta e Fagioli” (pronounced pasta fah-joh-lee) literally means “pasta and beans” in Italian. This rustic soup began as a humble peasant dish but has become a beloved comfort food around the world. Today’s version gets a hearty twist with ground meat and a slow-cooked base that brings out deep, rich flavors.
Slow Cooker Pasta Fagioli Recipe
Ingredients:
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1 lb ground beef (or Italian sausage)
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1 small onion, diced
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2 carrots, sliced
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2 celery stalks, chopped
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1 green bell pepper, diced
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1 (15 oz) can kidney beans, drained and rinsed
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1 (15 oz) can cannellini beans, drained and rinsed
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2 (14.5 oz) cans diced tomatoes (undrained)
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1 (24 oz) jar pasta sauce or marinara
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3 cups beef broth (add more if desired)
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1 tsp Italian seasoning
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1/2 tsp garlic powder
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Salt and pepper to taste
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1 cup uncooked ditalini or elbow pasta
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Fresh parsley or parmesan cheese (for serving)
Instructions:
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