Pasta e Fagioli (Slow Cooker Recipe)
A comforting Italian‑style pasta and bean soup adapted for the slow cooker. This version includes ground beef, orzo pasta, and a mix of beans for an extra hearty, homey flavor.
Pasta e Fagioli (Slow Cooker Recipe)
6
servings5
minutes3
hours320
kcalIngredients
1 tablespoon olive oil
1 pound lean ground beef
1 medium onion, diced
3 whole carrots, diced
3 celery stalks, diced
6 to 8 cups low‑sodium beef broth
1 can cannellini beans, drained and rinsed
1 can chickpeas, drained and rinsed
1 can kidney beans, drained and rinsed
1 teaspoon thyme
2 teaspoons oregano
2 teaspoons basil
2 whole bay leaves
3 garlic cloves, minced
2 teaspoons kosher salt (or to taste)
1 teaspoon black pepper (or to taste)
1 (28‑ounce) can crushed tomatoes
8 ounces tomato sauce
¾ cup dried orzo pasta (or ditalini)
(Optional garnish: parmesan cheese and parsley—though optional and not part of the core recipe.)
Directions
- Heat olive oil in a skillet over medium‑high heat. Add the ground beef and cook until browned, crumbling it as it cooks. Drain any excess fat.
- Transfer the browned beef into your slow cooker. Add the diced onion, carrots, celery, crushed tomatoes, tomato sauce, broth, drained beans (cannellini, chickpeas, kidney), garlic, thyme, oregano, basil, bay leaves, salt, and black pepper. Stir well to combine and adjust seasoning if desired.
- Cover and cook on HIGH for approximately 3½ hours.
- After 3½ hours, add the orzo pasta (or ditalini), stir, then continue cooking for an additional 30 minutes, or until pasta is al dente.
- Remove bay leaves before serving.
- Optional: garnish each bowl with grated Parmesan cheese and chopped parsley.
Why This Recipe Works
- Browning the ground beef brings depth of flavor and adds a rich base character.
- A trio of beans—cannellini, chickpeas, and kidney—adds texture, protein, and satisfying body.
- Italian herbs (thyme, oregano, basil) infuse the broth with fragrant warmth.
- Orzo pasta thickens the soup and creates a smooth, ladle‑friendly consistency.
- The slow cooker melds flavors while letting the pasta remain just tender.
erving Suggestions
- Serve hot in bowls, optionally sprinkled with Parmesan and parsley.
- Pairs beautifully with crusty bread to soak up the broth.
- Add a simple green salad or steamed vegetables for a complete meal.
Tips & Variations
- Use low-sodium broth to better control seasoning levels.
- If you prefer a thicker soup, mash a few beans before serving or reduce added broth.
- Swap orzo for ditalini or small elbow pasta if needed.
- For a vegetarian version, omit the beef and use vegetable broth—adjust cooking time accordingly.
- To save time: prepare ingredients the night before and refrigerate; start the slow cooker in the morning.
Final Thoughts
This Pasta e Fagioli slow cooker recipe makes a soul‑warming, hearty soup with minimal hands-on time. It brings together savory beef, creamy beans, fragrant herbs, tangy tomatoes, and tender pasta in one bowl. Perfect for weeknight dinners, cozy weekends, or as a satisfying meal any time you need something simple yet flavorful.
