Easy Past E Fagilio in Crock Pot is sure to be your new winter staple! This recipe is a simple variation of classic Italian pasta e fagioli. Made with beef, beans, and pasta, it’s a culinary masterpiece perfect for making cold nights a lot more cozy!
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Why You’ll Love Pasta E Fagioli in the Crock Pot
We’re huge fans of Olive Garden pasta e fagioli and traditional homemade paste e fagioli. But who’s got the time to play soup maestro over a bubbling stove all day?
Not us! That’s why we’ve taken the timeless charm of the classic pasta e fagioli and given it a modern twist.
This pasta and bean soup has all the traditional ingredients and flavors of the original recipe. However, thanks to the crock pot, it’s hassle-free and super easy to make.
Life’s busy, and the stove can be demanding; we get it. That’s why this soup is here to rescue your taste buds with a quick and easy solution!
It’s one of our favorite recipes because it’s:
- Made in the crock pot.
- Made with simple, hearty ingredients.
- Full of protein, fiber, and nutrients.
- Great to make ahead of time, and perfect for feeding a crowd!
Ingredients You’ll Need
- Beef – We prefer to use lean ground beef to prevent excess oil and fat. However, any percentage you have on hand is fine. Or, substitute it with ground chicken, ground turkey, or ground Italian sausage.
- Olive Oil – Used to sauté the ingredients and add a boost of healthy omega fats.
- Seasonings – Salt, pepper, thyme, oregano, and bay leaves enhance the natural savory flavors for a delicious dish. Feel free to include a dash of red pepper flakes for a bit of extra heat!
- Vegetables – Carrots, onions, celery, and garlic help add extra texture, flavor, and nutrients. Then, crushed tomatoes (diced tomatoes will also work) and tomato sauce create a rich, flavorful broth.
- Broth – Beef broth helps thin out the broth. We recommend using low-sodium varieties so as not to overpower the dish.
- Beans – Cannellini beans and chickpeas add extra texture, fiber, and plant-based protein. You can also use drained and rinsed red kidney beans or great northern beans (white beans) if preferred.
- Pasta – We prefer to use orzo for a hearty pasta and bean soup. However, any small pasta like ditalini pasta tastes great.
How to Make Crock Pot Pasta E Fagioli
This may be the easiest pasta and bean soup recipe you’ll ever encounter! It’s a game-changer that only takes a few minutes of your prep time.
Then, you can be the culinary hero who comes home to a ready-made dinner. Minimal effort, maximum reward.
Here’s what to do:
- Cook the beef. Brown the beef in oil in a pot over medium-high heat. Break it up into pieces as it cooks, and drain the excess fat.
- Combine the ingredients. Transfer the beef to a 7-quart crock pot followed by the remaining ingredients except for the orzo.
- Cook. Stir to combine, cover the crock pot, and cook on high.
- Add the pasta. Stir the orzo into the dish, and continue to cook until the pasta is al dente.
- Serve. Add extra broth as needed to thin out your soup. Then, garnish with extra Parmesan cheese and parsley, and serve warm!
Large enough for a family!
Make Ahead and Storage Options
We love to make a double batch of this easy pasta e fagioli in crock pot to enjoy throughout the week! Follow the instructions below to keep it fresh.
Refrigerator: For the best results and to avoid a soggy texture, omit the pasta until you’re ready to serve. Transfer the soup to an airtight container, and store leftovers in the fridge for up to three days.
Freezer: Toss the orzo in a bit of oil to prevent it from sticking together. Then, store the orzo and soup in separate freezer-safe containers in the freezer for up to three months.
Reheat: To enjoy, thaw your ingredients in the fridge overnight. Then, combine the pasta and soup. Warm the mixture in a slow cooker on low, on the stovetop over medium heat, or in the microwave.
Get ready to elevate your slow cooker pasta e fagioli soup recipe into a full-blown feast! This powerhouse of a recipe is a nutrition-packed dynamo that can stand tall on its own.
But here are some mouthwatering pairings to turn your soup night into a celebration:
- Easy Focaccia Recipe with Tomatoes
- Cobb Salad
- Feta Board with Marinated Olives
- Homemade Garlic Bread with Spinach and Artichokes
Common Questions About This Crock Pot Pasta E Fagioli Recipe
This soup, made with protein, carbohydrates, and lots of veggies, typically serves as a main course.
The primary difference between minestrone and pasta e fagioli is the use of vegetables. For example, minestrone typically contains lots of different vegetables. Meanwhile, pasta e fagioli features just a few simple veggies like onion and garlic.
Pasta e fagioli means “pasta and beans” in Italian.
More Easy Soup Recipes
Looking for more simple yet tasty soup recipes to add to your repertoire? Here’s a lineup of comforting soups that’ll warm your soul without breaking a sweat in the kitchen:
- Roasted Red Pepper and Cauliflower Soup
- Egyptian Lentil Soup
- Chicken Wild Rice Soup
- Shorbet Lesan El Asfour (Middle Eastern Orzo Soup)
Pasta E Fagioli in Crock Pot
- 1 Tablespoon olive oil
- 1 pound lean ground beef
- 1 medium onion diced
- 3 whole carrots diced
- 3 celery stalks diced
- 6-8 cups low sodium beef broth*
- 8 ounces tomato sauce
- 1 can cannellini beans drained and rinsed
- 1 can chickpeas drained and rinsed
- 1 can kidney beans drained and rinsed
- 1 teaspoons thyme
- 2 teaspoon oregano
- 2 teaspoons basil
- 2 whole bay leaves
- 3 garlic cloves minced
- 2 teaspoons kosher salt or to taste
- 1 teaspoon black pepper or to taste
- 1 28 ounce can crushed tomatoes
- 3/4 cup dried orzo pasta or ditalini
- Optional Garnish: Parmesan cheese and parsley
- In a pot over medium-high heat, warm the olive oil. Add the ground beef, and cooked until browned, breaking into crumbles. Drain any excess fat.1 Tablespoon olive oil, 1 pound lean ground beef
- Transfer the beef to a 7-quart slow cooker. Add the onions, carrots, celery, broth, tomato sauce, beans, seasonings, and crushed tomatoes. Stir to combine, and adjust the seasonings to taste.1 medium onion, 3 whole carrots, 3 celery stalks, 6-8 cups low sodium beef broth*, 1 can cannellini beans, 1 can chickpeas, 1 can kidney beans, 1 teaspoons thyme, 2 teaspoon oregano, 2 teaspoons basil, 2 whole bay leaves, 3 garlic cloves, 2 teaspoons kosher salt or to taste, 1 teaspoon black pepper or to taste, 8 ounces tomato sauce, 1 28 ounce can crushed tomatoes
- Cover and cook on high for 3 ½ hours.
- Add the uncooked orzo pasta, stir, and continue to cook for an additional 30 minutes or until the pasta is al dente.3/4 cup dried orzo pasta or ditalini
- Garnish with Parmesan cheese and parsley, if desired.Optional Garnish: Parmesan cheese and parsley
- Store orzo and soup separately in airtight containers in the refrigerator for up to 3 days.
Nutrition information is automatically calculated, so should only be used as an approximation.