This slow cooker pasta e fagioli is a hearty and rustic Italian-style soup made with ground beef, tender vegetables, beans, and pasta in a rich tomato broth. It’s the perfect cozy meal for busy weeknights or chilly days — just set it and forget it.
Why You’ll Love It:
– A complete, satisfying one-pot meal.
– Easy to make in the slow cooker with minimal prep.
– Freezer-friendly and perfect for leftovers.
– Classic Italian flavor with a comforting twist.
Ingredients:
– 1 lb ground beef or ground turkey
– 1 small onion, diced
– 3 cloves garlic, minced
– 2 medium carrots, diced
– 2 celery stalks, diced
– 1 green bell pepper, diced
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 can (15 oz) cannellini beans, drained and rinsed
– 1 can (15 oz) diced tomatoes
– 1 can (15 oz) tomato sauce
– 4 cups beef or vegetable broth
– 1 teaspoon dried basil
– 1 teaspoon dried oregano
– 1/2 teaspoon thyme
– Salt and black pepper, to taste
– 1 cup ditalini pasta (or small pasta of choice)
– Fresh parsley or parmesan for garnish (optional)
Directions:
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