Slow Cooker Pasta E Fagioli Soup: Easy Italian Comfort

What if you could come home to the aroma of authentic Italian soup simmering away, ready to serve without any last-minute fuss? This slow cooker pasta e fagioli soup makes that dream a reality, transforming simple pantry staples into a hearty, restaurant-quality meal with minimal effort. The Italian classic pasta e fagioli (literally “pasta and beans”) has warmed families for generations with its rustic combination of tender pasta, creamy beans, and savory broth. By adapting this beloved recipe for the slow cooker, you gain all the depth of flavor from traditional long-simmered versions without standing over the stove. Ground beef adds protein and richness, while carrots, celery, and onions create the aromatic foundation that makes Italian cooking so irresistible. The beauty of this pasta fagioli soup is its set-it-and-forget-it convenience—perfect for busy weeknights when you want a nutritious, comforting dinner waiting for you. Whether you’re feeding a crowd or meal-prepping for the week, this slow cooker version delivers authentic Italian flavor with modern convenience.

Ingredients

Ingredient	Amount
Extra virgin olive oil	1 tablespoon
Lean ground beef	1 pound
Carrots, diced	2 whole
Celery stalks, diced	4
Medium onion, diced	1
Crushed tomatoes (canned)	1 (28-ounce) can
Beef broth	2 (14.5-ounce) cans
Italian seasoning	1 tablespoon
Bay leaves	2 whole
Salt	1 teaspoon (or to taste)
Freshly ground black pepper	1/4 teaspoon (or to taste)
Cannellini beans, drained and rinsed	1 (15-ounce) can
Red kidney beans, drained and rinsed	1 (15-ounce) can
Ditalini pasta, uncooked	1 cup

Timing

• Prep Time: 15 minutes
• Slow Cooker Time (Low): 7-8 hours
• Slow Cooker Time (High): 3-4 hours
• Total Time: 7.5-8.5 hours on low or 3.5-4.5 hours on high

This hands-off cooking method makes it perfect for starting in the morning and having dinner ready when you return home, or preparing during a leisurely afternoon.

Step-by-Step Instructions

Step 1: Brown the Ground Beef

Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook for 6-8 minutes, breaking it apart with a wooden spoon, until completely browned and no pink remains. The browning creates flavorful fond and rendered fat that adds depth to the soup.

Tip: Drain excess fat from the beef if needed, leaving just enough to keep the meat moist. Well-browned beef develops richer flavor than simply adding raw meat to the slow cooker.

Step 2: Transfer to Slow Cooker and Add Vegetables

Transfer the browned beef to your slow cooker. Add the diced carrots, celery, and onion—this aromatic trio forms the classic Italian soffritto base. Pour in the crushed tomatoes and beef broth, then add the Italian seasoning and bay leaves. Season with salt and pepper.

Tip: Resist the urge to add the beans and pasta at this stage. They need less cooking time and will become mushy if added too early.

Step 3: Slow Cook the Base

Cover the slow cooker with its lid and set to your preferred cooking time: low for 7-8 hours or high for 3-4 hours. The long, gentle cooking allows the vegetables to soften completely and the flavors to meld into a rich, aromatic broth. No stirring is needed during this time.

Tip: If cooking on high, check at 3 hours to ensure the vegetables are tender before proceeding to the next step.

Step 4: Add Beans and Pasta

About 30 minutes before you’re ready to serve, stir in both cans of drained and rinsed beans (cannellini and kidney beans) along with the uncooked ditalini pasta. Replace the lid and continue cooking. The pasta will absorb the flavorful broth and cook to perfect tenderness.

Tip: This timing ensures the pasta reaches al dente perfection without overcooking. If you prefer softer pasta, add it 40 minutes before serving.

Step 5: Season and Serve

Taste the soup and adjust seasoning with additional salt and pepper as needed. Remove and discard the bay leaves before serving—they’ve infused their aromatic essence into the soup. Ladle the hot pasta e fagioli soup into bowls immediately.

Tip: If the soup seems too thick, stir in additional beef broth or water, 1/4 cup at a time, until you reach your desired consistency.

Nutritional Information

Per serving (based on 6 servings):

• Calories: 385 kcal
• Protein: 28 g
• Carbohydrates: 42 g
• Fiber: 9 g
• Sugar: 7 g
• Fat: 10 g
• Saturated Fat: 3 g
• Cholesterol: 45 mg
• Sodium: 720 mg
• Iron: 25% of daily value
• Vitamin A: 80% of daily value (from carrots)

This slow cooker pasta e fagioli soup delivers impressive nutrition, with nearly 30 grams of protein per serving from the combination of beef and beans. The fiber content from beans and vegetables promotes digestive health and provides lasting satiety, while the carrots contribute a full day’s worth of vitamin A for eye health and immune function.

Healthier Alternatives

Lean Protein Options: Replace ground beef with ground turkey or chicken breast for a leaner version that reduces fat by approximately 40% while maintaining protein content. Ground turkey creates a lighter-tasting soup that lets the vegetables shine.

Plant-Based Version: Omit the beef entirely and use vegetable broth instead of beef broth for a vegetarian pasta fagioli. Add an extra can of beans or diced mushrooms for additional protein and umami flavor.

Whole Grain Pasta: Substitute whole wheat ditalini or chickpea pasta for refined pasta to increase fiber by 50% and add more complex carbohydrates for sustained energy.

Lower Sodium: Use low-sodium beef broth and reduce added salt to cut sodium content by up to 300mg per serving. The Italian seasoning, tomatoes, and beef provide plenty of flavor even with less salt.

Extra Vegetables: Boost nutrition by adding diced zucchini, kale, or spinach during the last 30 minutes of cooking. These vegetables add vitamins, minerals, and vibrant color without significantly changing the flavor profile.

Serving Suggestions

Serve this hearty slow cooker pasta e fagioli soup in rustic bowls with a generous sprinkle of freshly grated Parmesan cheese and a drizzle of quality extra virgin olive oil. The cheese adds salty richness while the olive oil brings fruity complexity. Pair with crusty Italian bread or garlic bread for dipping into the flavorful broth—the combination is utterly satisfying.

For a complete Italian feast, serve alongside a crisp Caesar salad or simple arugula salad with lemon vinaigrette to balance the soup’s hearty richness. A glass of Chianti or Sangiovese complements the tomato-based broth beautifully for adult diners, while sparkling water with lemon works for family meals.

This soup shines at casual dinner parties where you can serve it buffet-style, allowing guests to customize their bowls with toppings like red pepper flakes, fresh basil, or additional cheese. It’s perfect for chilly autumn evenings, Sunday suppers, or anytime you crave comforting Italian flavors. The presentation feels rustic and inviting, embodying the warmth of Italian home cooking.

Common Mistakes to Avoid

• Adding pasta too early: Pasta continues absorbing liquid as it sits in the slow cooker, turning mushy and bloated if added at the beginning. Wait until the last 30 minutes to add uncooked pasta for perfectly tender results.
• Not browning the beef first: Skipping the browning step means missing out on the Maillard reaction that creates deep, savory flavors. While it adds an extra step, browning is worth the enhanced taste.
• Using the wrong pasta shape: Large pasta shapes won’t cook evenly in the slow cooker’s gentle heat, while delicate shapes like angel hair disintegrate. Ditalini, small shells, or elbow macaroni work best for their size and durability.
• Forgetting to rinse canned beans: Unrinsed beans add excess sodium and the starchy liquid can make the soup cloudy and overly thick. A quick rinse under cold water solves both issues.
• Overcooking on high heat: While the high setting saves time, cooking too long (beyond 4 hours) can cause vegetables to become mushy and lose their texture. Check doneness at 3 hours when using the high setting.

Storing Tips

Store leftover pasta e fagioli soup in airtight containers in the refrigerator for up to 4 days. The flavors actually improve overnight as they continue to meld, making this soup excellent for meal prep. Note that the pasta will continue absorbing liquid as it sits, so the soup thickens considerably.

Reheating: Warm portions on the stovetop over medium heat, stirring occasionally and adding extra broth or water to reach desired consistency. Microwave individual servings for 2-3 minutes, stirring halfway through, adding liquid as needed.

Freezing: This soup freezes well for up to 3 months, though the pasta texture changes slightly upon thawing. For best results, freeze the soup before adding pasta, then cook fresh pasta when reheating. Thaw overnight in the refrigerator before reheating.

Make-Ahead Tip: Brown the beef and dice vegetables the night before, storing them separately in the refrigerator. In the morning, simply add everything to the slow cooker and start cooking—shaving precious minutes off your morning routine.

Conclusion

This slow cooker pasta e fagioli soup brings authentic Italian comfort food into your modern, busy life with minimal effort and maximum flavor. The combination of tender beef, creamy beans, and perfectly cooked pasta in a rich tomato broth creates a meal that satisfies both body and soul. By using your slow cooker, you eliminate the need for constant stirring and monitoring while still achieving the depth of flavor that makes traditional pasta fagioli so beloved. Whether you’re feeding a hungry family on a weeknight or preparing comfort food for chilly weather, this recipe delivers consistent, delicious results every time. We hope you enjoy making this slow cooker pasta e fagioli soup as much as we do. Try it out and let us know in the comments how it turned out for you! Share your favorite variations and serving suggestions. Don’t forget to rate this recipe and subscribe to our blog for more delicious, comfort-food recipes delivered straight to your inbox.

FAQs

Q1. Can I use a different type of pasta?

Absolutely. Small pasta shapes like elbow macaroni, small shells, orzo, or tubettini work perfectly as substitutes for ditalini. Avoid long pastas like spaghetti or delicate shapes like angel hair, as they don’t hold up well in the slow cooker. Whatever shape you choose, maintain the 1-cup measurement and add it during the last 30 minutes of cooking.

Q2. Can I make this soup without meat?

Yes, pasta e fagioli adapts beautifully to vegetarian preparation. Simply omit the ground beef and use vegetable broth instead of beef broth. For added heartiness, include an extra can of beans or add diced mushrooms at the beginning for umami depth. You might also stir in a tablespoon of tomato paste for richer flavor.

Q3. Why does my soup become too thick after refrigeration?

The pasta continues absorbing liquid even after cooking, causing the soup to thicken substantially when stored. This is completely normal. When reheating, simply add beef broth, vegetable broth, or water (1/4 to 1/2 cup at a time) until you reach your preferred consistency. Stir well and heat through.

Q4. Can I use dried beans instead of canned?

You can, but dried beans require pre-soaking and longer cooking times. Soak 1 cup mixed dried beans overnight, drain, then add them at the beginning of the slow cooking process. They’ll need the full 7-8 hours on low to become tender. Canned beans offer convenience and consistent results for this recipe.

Q5. What if I don’t have Italian seasoning?

Make your own Italian seasoning blend using equal parts dried basil, oregano, and thyme (about 1 teaspoon each). Add a pinch of rosemary and garlic powder if you have them. This homemade blend works just as well as store-bought and allows you to adjust the herbs to your taste preferences.