Go Back
Crockpot Pasta Fagioli

Crockpot Pasta Fagioli Soup Recipe

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 lb ground beef
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and diced
  • 2 ribs celery, diced
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • ½ tsp dried basil
  • ¼ tsp red pepper flakes
  • 1 tsp kosher salt, plus more to taste
  • ½ tsp black pepper
  • 1 can (15 oz) diced tomatoes
  • 2 tbsp tomato paste
  • 4 cups low-sodium chicken broth
  • 1 Parmesan rind
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1 cup ditalini pasta
  • 2 cups chopped kale
  • Grated Parmesan and extra olive oil, for serving

Method
 

  1. Heat olive oil in a large skillet over medium-high. Brown the ground beef until no pink remains, about 5 minutes. Add onion, carrot, and celery; cook until softened, about 4 minutes. Stir in garlic, oregano, basil, red pepper flakes, 1 tsp salt, and pepper; cook 30 seconds. Transfer to the slow cooker.
  2. Add diced tomatoes with their juices, tomato paste, chicken broth, Parmesan rind, and drained beans. Stir, cover, and cook on low for 6 to 7 hours or high for 3 to 4 hours.
  3. About 30 minutes before serving, turn the slow cooker to high. Stir in the ditalini and kale, making sure the pasta is submerged. Cover and cook until pasta is tender, 20 to 25 minutes.
  4. Remove the Parmesan rind. Taste and adjust seasoning. Ladle into bowls and top with grated Parmesan and a drizzle of olive oil. Serve hot.

Notes

If you need a faster dinner, use the high setting for a shorter cook time, though the low, slow simmer develops a deeper flavor. This soup thickens after the pasta soaks up the broth; just add a splash of water or broth when you reheat leftovers.