Crock Pot Pasta e Fagioli Soup
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5.0
9 reviews
Excellent
Crock Pot Pasta e Fagioli Soup
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š²ā¤ļøš My homemade recipe for this famous soup is even BETTER than the restaurant version and SO EASY thanks to your Crock-Pot! Complete with ground beef (or sausage), vegetables, spices, and pasta. Hearty comfort food thatāll become a family FAVORITE in no time! Stovetop cooking directions are also provided.
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Ingredients
- 1 to 2 tablespoons olive oil if necessary
- 1 pound lean ground beef OR 1 pound ground Italian sausage*
- 1 medium yellow onion finely diced
- Ā¼ cup tomato paste
- 3 to 4 cloves garlic finely minced
- 1 teaspoon dried oregano or 2 teaspoons fresh
- 1 teaspoon dried basil or 2 teaspoons fresh
- 1 teaspoon salt or to taste
- 1 teaspoon freshly ground black pepper or to taste
- 3 stalks celery diced small
- 2 large carrots peeled and diced small
- one 15-ounce can kidney beans drained and rinsed (regular red or dark red)
- one 15-ounce can cannellini beans drained and rinsed (Great Northern beans may be substituted)
- one 14.5-ounce can tomato sauce
- one 14.5-ounce can petite-diced fire-roasted or regular canned tomatoes, do not drain
- 4 cups 32 ounces beef or chicken broth (reduced or lower sodium recommended)
- 8 ounces dry ditalini pasta or another small shaped pasta such as small elbow macaroni
- fresh parsley optional for garnishing
- freshly grated Parmesan cheese optional for garnishing
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Instructions
- To a large skillet, add the olive oil if you're using a lower fat ground beef (unlikely you will need the oil if using sausage), the ground beef or ground sausage, onions, and saute over medium-high heat for about 5 to 7 minutes, or until the protein is no longer pink and the onions have softened. Crumble the protein and stir the onions frequently as they saute to ensure even cooking.** (See Notes for Stovetop Instructions)
- Transfer the mixture to a large slow cooker, I recommend at least a 6 to 8-quart slow cooker. If you have a mutli-cooker that allows you to saute the protein and onions in it and you don't have to transfer anything, even better.
- Add the tomato paste, garlic, oregano, basil, salt, pepper, and stir to combine.
- Add the celery, carrots, kidney and cannellini beans (both drained and rinsed), tomato sauce, petite-diced tomatoes (not drained), and pour the broth evenly over the top. Stir to combine.
- Cover and slow cook on HIGH for about 4 hours OR on LOW for about 6 hours.
- About 30 minutes before serving, add the ditalini pasta, stir to combine, cover, and cook for about 30 minutes, or until the pasta is al dente. Taste the soup and make any necessary flavor adjustments including more salt, pepper, a dash of chili flakes or cayenne pepper for extra spiciness, etc.
- Optionally (but recommended), garnish with fresh parsley and/or freshly grated Parmesan cheese and serve immediately. Leftover soup will keep airtight in the fridge for up to 5 days or in the freezer for up to 3 months.*** If you are going to freeze it, I suggestĀ freezing it inĀ smaller sized containersĀ or portions so that it thaws faster.
Equipments used:
Notes
- *You can useĀ either ground beef or ground sausage.Ā Olive Garden uses ground beefĀ in my experience if you want to stay as close to a true copycat recipe as you can.Ā
- However,Ā ground sweet Italian sausage or spicy/hot Italian sausageĀ are great alternatives. Either buy a 1 pound packageĀ without casings, orĀ slip the casings off if you purchase sausage links.
- You can also useĀ half-and-half with ground beef and sausageĀ if you have a bit of both on hand.
- Tip:Ā Some fat is good. I donāt like to buy the leanest ground beef out there because fat adds flavor so I aim forĀ about 90% fat.Ā If youāre using ground sausage,Ā youĀ may not need to add olive oil sinceĀ itās already a bit fattier than ground beef is.
- **Stovetop Cooking - I suggest using aĀ large Dutch ovenĀ and browning the sausage or beef with the onions over medium-high for about 7 minutes, add all remaining ingredients except the pasta, and simmer for about 20 minutes. Add the pasta and simmer for about 10 minutes more, or until al dente, garnish the soup as desired, and serve.
- ***Broth - Anytime there are noodles or pasta in soup, they will tend toĀ continue to absorb the brothĀ as the soup sits in the fridge. Some brands of pasta and in some soups more so than in others. If you find yourself with very little soup broth after storing the soup,Ā I recommend either of the following:
- Add extra chicken or beef brothĀ as desired before serving. You may need to add additional salt and pepper, too.
- Or you can alsoĀ boil the pasta noodles separately in a kettleĀ on the stove like youād normally boil pasta rather than adding them to the slow cooker. And then add only as much cooked pasta to individual bowls of soup as desired.
Nutrition Information
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Serving
1serving
Calories
507kcal
(25%)
Carbohydrates
67g
(22%)
Protein
35g
(70%)
Fat
12g
(18%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.5g
Cholesterol
49mg
(16%)
Sodium
1159mg
(48%)
Potassium
1089mg
(31%)
Fiber
12g
(48%)
Sugar
7g
(14%)
Vitamin A
806IU
(16%)
Vitamin C
10mg
(11%)
Calcium
135mg
(14%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 507 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 507kcal | 25% |
| Carbohydrates | 67g | 22% |
| Protein | 35g | 70% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 49mg | 16% |
| Sodium | 1159mg | 48% |
| Potassium | 1089mg | 23% |
| Fiber | 12g | 48% |
| Sugar | 7g | 14% |
| Vitamin A | 806IU | 16% |
| Vitamin C | 10mg | 11% |
| Calcium | 135mg | 14% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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