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–+ servings
crockpot pasta fagioli soup

Crockpot Pasta Fagioli Soup

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Prep Time 15 minutes
Cook Time 8 hours
Resting Time 10 minutes
Total Time 8 hours 25 minutes
Course Soup
Cuisine Italian
Servings 8 servings

Equipment

  • 1 Crockpot
  • 1 Cutting board
  • 1 Chef's knife
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 Stirring spoon

Ingredients
  

  • 1 pound ground beef
  • 1 cup onion chopped
  • 1 cup carrot chopped
  • 1 cup celery chopped
  • 2 cloves garlic minced
  • 2 cans diced tomatoes 15 ounces each
  • 1 can red kidney beans drained and rinsed, 15 ounces
  • 1 can white kidney beans drained and rinsed, 15 ounces
  • 4 cups beef broth
  • 1 jar pasta sauce 24 ounces
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 cup ditalini pasta
  • 1/2 cup grated Parmesan cheese

Instructions
 

  • Brown the ground beef in a skillet over medium heat until fully cooked, then drain any excess fat.
  • Transfer the cooked beef to the Crockpot.
  • Add onion, carrot, celery, and garlic to the Crockpot.
  • Stir in diced tomatoes, red kidney beans, white kidney beans, beef broth, and pasta sauce.
  • Season with oregano, basil, salt, and pepper.
  • Cover the Crockpot and cook on low for 7 hours.
  • Add the ditalini pasta to the Crockpot and stir well.
  • Cover and cook for an additional hour on low until the pasta is tender.
  • Turn off the Crockpot and let the soup rest for 10 minutes before serving.
  • Serve hot, garnished with grated Parmesan cheese.

Notes

For best results, use lean ground beef to reduce the amount of fat in the soup. You can substitute ground turkey for a lighter option. Feel free to adjust the seasoning to your taste or add a pinch of red pepper flakes for a bit of heat. If the soup is too thick, add a little more beef broth to reach your desired consistency.
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