Slow Cooker Pasta Fagioli Recipe

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Slow Cooker Pasta Fagioli Recipe

This delicious Slow-Cooker Pasta Fagioli is filled with Italian flavor, made with simple ingredients, and requires only 15 minutes of prep work.

Prep Time15

Cook Time6

Total Time6 15

Course: Soup

Cuisine: American

Servings:

Calories: 529kcal

Author: Judy Wilson

Ingredients

1 pound Italian sausage
1 small onion (finely chopped)
1 medium carrot (finely chopped)
1 celery stalk (finely chopped)
2 teaspoons minced garlic
2 15-ounce cans diced tomatoes
15 ounce can kidney beans (drained and rinsed)
15 ounce can cannellini or great northern beans (drained and rinsed)
32 ounces beef broth
2 cups water
2 teaspoons Italian seasoning
1 cup ditalini pasta

Instructions

In a skillet over medium-high heat, cook the sausage with the onion, carrot, celery, and garlic, stirring until cooked through.
Drain the excess grease and add the sausage and vegetables to the slow cooker bowl.
Add the tomatoes, kidney beans, cannellini beans, beef broth, water, and Italian seasoning. Stir to mix.
Cover and set the slow cooker on low for 6 hours.
During the last 30 minutes of cooking, add in the pasta and stir. Cook until pasta is done.

Notes

Ditalini pasta tends to soak up the liquid the longer it sits. So, if you plan on having leftovers, I would not cook the pasta in the slow cooker. I recommend boiling the pasta on the stove separately and adding it to your soup bowl before eating. Keep the pasta and the soup stored separately.

To store leftovers, allow the soup to cool, then transfer to an airtight container. Keep the soup in the refrigerator for up to three days.

Nutrition