Directions:
1. In a skillet over medium heat, brown the ground beef with the diced onion and garlic until fully cooked. Drain excess grease.
2. Add the cooked meat mixture to the slow cooker.
3. Add carrots, celery, bell pepper, beans, diced tomatoes, tomato sauce, broth, basil, oregano, thyme, salt, and pepper. Stir to combine.
4. Cover and cook on low for 6–8 hours or on high for 3–4 hours, until vegetables are tender.
5. In the last 30 minutes of cooking, stir in the pasta. Cover and cook until pasta is tender.
6. Taste and adjust seasoning if needed.
7. Garnish with fresh parsley or shredded parmesan before serving.
Prep Time: 15 minutes | Cooking Time: 6–8 hours | Total Time: Up to 8 hours 15 minutes
Kcal: 390 kcal | Servings: 8 servings
Tips & Serving Suggestions:
– For a spicier kick, add red pepper flakes or use spicy sausage instead of beef.
– Serve with warm crusty bread or garlic toast.
– Store leftovers in the fridge for up to 4 days — add a splash of broth when reheating.
– Pasta will continue to absorb broth over time — cook it separately if making ahead.
Conclusion:
Slow cooker pasta e fagioli is a delicious, hearty soup that brings comfort and convenience together in one pot. It’s a nourishing, crowd-pleasing recipe that fills your home with the aroma of Italian comfort food.
