If you’re looking for a comforting, hearty meal that practically makes itself while you go about your day, this Crockpot Pasta Fagioli Recipe is an absolute kitchen hero. Packed with savory ground beef or Italian sausage, tender beans, fresh veggies, and perfectly cooked pasta, this Italian-American classic brims with warmth and flavor in every spoonful. The slow cooker does all the heavy lifting, melding the ingredients into a rich, satisfying stew that’s as nourishing as it is delicious. Whether you’re feeding a family or just want an easy weekday dinner, this dish hits all the right notes and is sure to become a beloved staple in your recipe collection.
Ingredients You’ll Need
This Crockpot Pasta Fagioli Recipe comes together with simple, wholesome ingredients, each chosen to bring out the perfect balance of taste, texture, and color. These staples are easy to find and pack a punch in flavor, ensuring every bite is pure comfort food happiness.
- Ground beef or Italian sausage: Adds rich, savory depth and protein to the stew.
- Small onion (chopped): Provides a subtle sweetness and aromatic base.
- Carrots (diced): Bring a slight crunch and natural sweetness to balance the acidity.
- Celery stalks (diced): Add a fresh, slightly peppery flavor and texture.
- Garlic (minced): Essential for that classic Italian flavor boost.
- Kidney beans (drained and rinsed): Offer creamy texture and hearty nutrition.
- Cannellini beans (drained and rinsed): Enhance the stew’s silkiness and protein content.
- Crushed tomatoes (28-ounce can): Provide a robust, tangy tomato base.
- Tomato sauce (15-ounce can): Deepens the tomato flavor and thickens the broth.
- Dried basil, oregano, thyme: Classic herbs that infuse the dish with warm Mediterranean notes.
- Crushed red pepper flakes (optional): Add a gentle kick of heat if you like things a little spicy.
- Salt and black pepper: To season and enhance the flavors.
- Low-sodium beef broth: Creates a flavorful, savory liquid base without overpowering saltiness.
- Ditalini or small pasta shells: Provide the heartwarming chew that defines pasta fagioli.
- Fresh spinach or kale (optional): A vibrant, nutritious green boost to finish the stew.
- Grated Parmesan cheese and fresh parsley: Perfect garnishes to add richness and freshness before serving.
How to Make Crockpot Pasta Fagioli Recipe
Step 1: Brown the Meat
Start by heating a skillet over medium heat and browning your choice of ground beef or Italian sausage. Breaking the meat into crumbles during cooking ensures even texture and flavor throughout the stew. Once fully cooked, drain any excess fat to keep the dish hearty but not greasy. Then, transfer the browned meat to your slow cooker as the base layer of this delicious recipe.
Step 2: Add the Vegetables and Beans
Next, toss in the chopped onion, diced carrots, diced celery, and minced garlic right on top of the meat in the slow cooker. Then add both kidney and cannellini beans, which add creaminess and fiber. These layers build the rich, hearty essence that makes this Pasta Fagioli so special.
Step 3: Pour in the Tomatoes, Seasonings, and Broth
It’s time to pour in the crushed tomatoes and tomato sauce for that signature tangy, robust base. Sprinkle in dried basil, oregano, thyme, and red pepper flakes if you’re feeling adventurous with a hint of heat. Finish with salt and pepper to taste, then add the low-sodium beef broth. Give everything a good stir so the flavors begin to meld.
Step 4: Slow Cook Until Tender
Place the lid on the slow cooker and set it to cook. Choose low for 7 to 8 hours or high for 4 to 5 hours, depending on your schedule. This slow, gentle simmering allows the vegetables to soften beautifully and the flavors to fully develop into a cozy, comforting stew.
Step 5: Add Pasta and Greens
About 30 minutes before you’re ready to serve, stir in the ditalini or small pasta shells right into the crockpot. Cook until the pasta is al dente, perfectly tender with just a bit of bite. If you want to sneak in some greens, add fresh spinach or kale during the last 5 to 10 minutes of cooking for color, nutrients, and a lovely earthy note.
How to Serve Crockpot Pasta Fagioli Recipe
Garnishes
One of the best parts about this dish is the finishing touch of grated Parmesan cheese and freshly chopped parsley. The cheese melts slightly into the hot stew, lending a nutty richness, while the parsley adds a pop of color and bright herbal freshness that elevates every bite.
Side Dishes
Serve this hearty Crockpot Pasta Fagioli Recipe alongside crusty Italian bread or garlic bread for dipping. A simple green salad dressed in lemon vinaigrette complements the richness brilliantly, making your meal balanced and satisfying from start to finish.
Creative Ways to Present
For a cozy family dinner, ladle the soup into rustic ceramic bowls and set out bowls of Parmesan and parsley for everyone to customize. You can also turn leftovers into a baked pasta casserole by mixing the stew with additional cooked pasta, topping it with mozzarella, and baking until bubbly and golden.
Make Ahead and Storage
Storing Leftovers
The Crockpot Pasta Fagioli Recipe keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors only deepen overnight, making it a perfect make-ahead meal. Just be sure to store the pasta separately if you plan to keep it longer to avoid sogginess.
Freezing
This stew freezes well without pasta included. Freeze the base soup in portion-sized containers for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge, reheat gently, and stir in freshly cooked pasta before serving to retain texture and freshness.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring occasionally. If the soup seems too thick after resting, add a splash of broth or water to reach your desired consistency. Remember to add cooked pasta and greens fresh during reheating for the best taste and texture.
FAQs
Can I make this Crockpot Pasta Fagioli Recipe vegetarian?
Absolutely! Simply skip the meat and replace the beef broth with vegetable broth. The beans and vegetables create plenty of hearty flavor, so it still tastes rich and satisfying.
What kind of pasta works best in this recipe?
Ditalini or small pasta shells are ideal because of their size and shape, which hold well in the stew without becoming mushy. Avoid larger pasta types that won’t blend as nicely.
How can I prevent the pasta from getting soggy?
For best results, add dry pasta during the last 30 minutes of cooking as directed. If planning to freeze leftovers, cook pasta separately and add it fresh when serving to keep the texture perfect.
Is it okay to use canned beans?
Yes, canned beans speed up the process and are very convenient. Just be sure to drain and rinse them well to reduce excess salt and preserve flavor.
Can I prepare this recipe in advance?
Definitely. You can prep all the ingredients ahead and store them in the fridge. The slow cooker step can be done the day of or even the night before, making it a stress-free, delicious option for busy days.
Final Thoughts
This Crockpot Pasta Fagioli Recipe is truly a kitchen treasure that brings cozy Italian flavors together with effortless slow cooker magic. Perfect for casual dinners, meal prep, or feeding a hungry crowd, it’s a comforting classic that will quickly win your heart. Give it a try and get ready to enjoy a bowl full of love, warmth, and incredible taste!
Print
Crockpot Pasta Fagioli Recipe
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 15 minutes
- Yield: 6 servings
- Category: Soup, Main Course
- Method: Slow Cooking
- Cuisine: Italian-American
Description
A comforting and hearty Italian-American soup made in the slow cooker, combining ground beef or Italian sausage, beans, tomatoes, vegetables, and pasta for a rich and flavorful Pasta Fagioli stew perfect for cozy meals.
Ingredients
Meat and Vegetables
- 1 pound ground beef or Italian sausage
- 1 small onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
Beans and Tomatoes
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
Seasonings and Broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- 4 cups low-sodium beef broth
Pasta and Greens
- 1 cup ditalini or small pasta shells
- 1 cup fresh spinach or kale (optional)
For Serving
- Grated Parmesan cheese
- Fresh parsley, chopped
Instructions
- Brown the Meat: In a skillet over medium heat, brown the ground beef or sausage until fully cooked, breaking it into crumbles. Drain any excess fat and transfer the cooked meat to the slow cooker.
- Add Ingredients to Slow Cooker: Add chopped onion, diced carrots and celery, minced garlic, kidney beans, cannellini beans, crushed tomatoes, tomato sauce, dried basil, oregano, thyme, crushed red pepper flakes (if using), salt, black pepper, and low-sodium beef broth into the slow cooker. Stir well to combine all ingredients.
- Cook the Soup: Cover the slow cooker and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours, until the vegetables are tender and flavors have melded together.
- Add Pasta: About 30 minutes before serving, stir in the dry pasta to the soup. Continue cooking until the pasta is al dente.
- Add Greens: If using fresh spinach or kale, stir it into the soup during the last 5 to 10 minutes of cooking to wilt the greens without overcooking.
- Serve: Ladle the hot soup into bowls and top with freshly grated Parmesan cheese and chopped fresh parsley for garnish.
Notes
- To freeze leftovers without soggy pasta, cook the pasta separately and add it to each portion before serving.
- Make a vegetarian version by omitting the meat and using vegetable broth instead of beef broth.
