Description
This easy Crockpot Pasta e Fagioli Soup is a hearty, comforting dinner loaded with ground beef, tender beans, vegetables, and ditalini pasta in a flavorful Italian tomato broth. Inspired by the popular Olive Garden soup, this homemade slow cooker version is perfect for chilly nights and busy weeknights. Serve with crusty bread for a satisfying family meal!
Ingredients
Units
- 1 lb lean ground beef
- 1 onion, diced
- 4 garlic cloves, minced
- 3 carrots, diced
- 3 sticks celery, diced
- 15.5 oz can red kidney beans, rinsed and drained
- 15.8 oz can great northern beans, rinsed and drained
- 14.5 oz can diced tomatoes, with liquid
- 14.5 oz can tomato sauce
- 4 cups chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1/4 teaspoon red pepper flakes
- Salt and pepper, to taste
- 1 cup dry ditalini pasta
- Fresh chopped parsley, for topping (optional)
Instructions
- Heat a large skillet over medium-high heat. Add the ground beef and diced onion and cook until the beef is browned and the onion has softened. Add the minced garlic and cook for another 30 seconds, until fragrant. Drain any excess grease.
- Transfer the beef mixture to a 6-quart slow cooker. Add the carrots, celery, kidney beans, great northern beans, diced tomatoes with their juices, and tomato sauce.
- Pour in the chicken broth and add the basil, oregano, thyme, parsley, red pepper flakes, salt, and pepper. Stir gently to combine.
- Cover and cook on LOW for 6 to 8 hours or HIGH for 4 to 6 hours, until the vegetables are tender.
- During the final 30 minutes, stir in the uncooked ditalini pasta. Turn the slow cooker to HIGH, cover, and cook until the pasta is tender, stirring approximately every 10 minutes to prevent sticking.
- Taste and adjust the seasoning if needed. Ladle into bowls and garnish with fresh parsley, Parmesan cheese, or additional red pepper flakes, if desired.
