The first time I made Slow Cooker Pasta Fagioli in my kitchen, the aroma alone convinced me that this recipe would become a long-term favorite. There’s something magical about the way tender vegetables, hearty beans, savory ground beef, and pasta all meld together over hours of slow simmering. As I lifted the lid for the first time, that rich tomato broth and cozy Italian herbs filled the air, and it instantly transported me to my grandmother’s kitchen—warm, bustling, and painfully comforting in the best possible way. Every time I make this, I get that same wave of homestyle nostalgia.
Why You’ll Love This Recipe
You’re going to love this Slow Cooker Pasta Fagioli because it gives you restaurant-level comfort with almost no effort. You simply toss everything into the slow cooker, walk away, and come back to a pot of soul-warming goodness. It’s budget-friendly, feeds a crowd, reheats beautifully, and is endlessly customizable. Whether you want a cozy weeknight dinner or a set-and-forget meal to serve guests, this recipe never disappoints.
Ingredients
- 1 pound lean ground beef
- 1 cup diced onion
- 1 cup diced carrots
- 1 cup diced celery
- 2 cloves garlic, minced
- 1 (15-oz) can red kidney beans, drained and rinsed
- 1 (15-oz) can great northern beans, drained and rinsed
- 1 (28-oz) can crushed tomatoes
- 1 (15-oz) can diced tomatoes
- 4 cups beef broth
- 1 tablespoon Italian seasoning
- 1 teaspoon dried basil
- 1 teaspoon salt (more to taste)
- 1/2 teaspoon black pepper
- 1 cup ditalini pasta (added later)
- Optional: grated Parmesan, chopped parsley, red pepper flakes
Whenever I make this recipe, I stick closely to these ingredients because they deliver the classic Pasta Fagioli flavor we’re all chasing. That said, there is room to personalize. If you don’t eat beef, ground turkey works beautifully, though you may want to bump up the salt a little. Crushed tomatoes give the broth its signature body, but if you prefer a chunkier soup, double the diced tomatoes instead. Ditalini pasta is traditional, but any small pasta shape will work in a pinch—just avoid anything too large, or it will soak up too much broth.
Equipment Needed
- 6-quart slow cooker
- Large skillet
- Wooden spoon
- Measuring cups and spoons
- Cutting board and sharp knife
- Ladle for serving
One reason I adore this recipe is that it doesn’t require fancy equipment. A basic slow cooker handles most of the work. A skillet is essential for browning the beef and softening the aromatics—this step boosts flavor significantly. If you only have a smaller slow cooker, you can simply halve the recipe. A sturdy wooden spoon makes stirring easier, but anything heat-safe will work. And if you don’t own a ladle, a measuring cup can be a shockingly good substitute for serving.
Step-by-Step Instructions
The first thing I do is brown the ground beef in a large skillet. I take my time with this step because color equals flavor—the deeper the browning, the richer the soup becomes. As the beef cooks, I sprinkle just a pinch of salt to help draw out moisture and encourage caramelization. Once the beef is cooked through, I drain off any excess fat so the soup stays broth-forward instead of greasy.
Next, I toss the onions, carrots, celery, and garlic into the skillet with the beef. Sautéing the vegetables for a few minutes makes a world of difference. I’ve tried skipping this step before, and the flavor just isn’t the same. Softening the vegetables now helps them melt into the broth later while also building a deeper, more cohesive flavor base. When the onions look translucent and the garlic becomes fragrant, I know they’re ready.
Once everything in the skillet is beautifully sautéed, I transfer it all into the slow cooker. This is the moment that always feels satisfying—like setting the stage for something incredibly comforting. Then I add the kidney beans, great northern beans, crushed tomatoes, diced tomatoes, beef broth, and all the seasonings. I give it all a good stir, making sure the herbs are evenly distributed so every bite gets that classic Italian flair.(See the next page below to continue…)