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
Scale
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.
