Slow Cooker Pasta e Fagioli Soup

Name: Slow Cooker Pasta e Fagioli Soup
Prep time: 45 min
Cook time: 7 h 40 min
Total time: 8 h 10 min
Yield: 12 serving
Ingredients: 1 pound ground beef*; ½ pound Italian sausage**; ½ teaspoon kosher salt; ½ cup dry red wine; 1 6- ounce can tomato paste; 1 medium onion; 1 pound carrots***; 1 14 ½- ounce can fire-roasted canned tomatoes; 8 cups beef broth; 1 tablespoon brown sugar; 1 tablespoon dried oregano; 2 tablespoons pesto****; 2 tablespoons Worcestershire sauce; 1 tablespoon finely chopped fresh rosemary; 1 teaspoon kosher salt; 2 15 ounce can dark red kidney beans; 1 ¼ cups ditalini pasta; For garnish:; fresh parsley; freshly grated Parmesan cheese

User Reviews

5.0

36 reviews

Excellent

Prep Time
45 mins
Cook Time
7 hrs 45 mins
Total Time
8 hrs 10 mins
Servings
12
Calories
354 kcal
Course
Main Course

Slow Cooker Pasta e Fagioli Soup

Brielle Kelley

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A super delicious, classic Italian soup. Takes about 45 minutes to prep, the slow cooker does the magic! Walk in the door, after a long day and the most amazing fragrance will greet you; and dinner will soon be served!

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Ingredients

Servings

1 pound ground beef*
½ pound Italian sausage**
½ teaspoon kosher salt for meat
½ cup dry red wine
1 6- ounce can tomato paste
1 medium onion finely chopped
1 pound carrots*** peeled and sliced
1 14 ½- ounce can fire-roasted canned tomatoes if you can't find these, just use regular diced tomatoes
8 cups beef broth
1 tablespoon brown sugar
1 tablespoon dried oregano
2 tablespoons pesto****
2 tablespoons Worcestershire sauce
1 tablespoon finely chopped fresh rosemary
1 teaspoon kosher salt
2 15 ounce can dark red kidney beans drained and rinsed
1 ¼ cups ditalini pasta uncooked
For garnish:
fresh parsley for serving
freshly grated Parmesan cheese for serving

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Instructions

Brown ground beef and Italian sausage and ½ teaspoon salt in a medium size pot or Dutch oven over medium-high heat. (If you're using the KitchenAid Multi Cooker, just brown the meat right in the insert.) Cook, stirring frequently and breaking up meat with a metal or plastic spatula, till meat mixture is deep golden brown. With a large spoon or spatula, push meat to one side and tip pot so that any grease will accumulate on the other side. Remove any accumulated grease with a spoon or sop up with paper towels and discard.
Add the red wine to the meat and bring to a steady simmer. Cook, stirring frequently, until almost all the wine has evaporated, about 3-5 minutes. Add tomato paste and, stirring frequently, cook for another few minutes, until mixture is fragrant and turns deep red in color. Transfer mixture to the insert of your slow cooker.
Add all remaining ingredients except pasta. Cover and cook on low power for 7-8 hours or until carrots are nice and tender.
Just before serving, cook Ditalini (or other pasta) according to package directions until al dente. Drain and add to soup***** (see notes below). Serve soup with a handful of freshly grated Parmesan cheese and a sprinkle of finely chopped fresh parsley.

Notes

* I like to use ground sirloin as it's leaner.** I use Johnsonville brand as it's very lean and has great flavor.*** I like to use the baby carrots as there's no peeling.**** Homemade or purchased pesto is fine. I really like the pesto sold at Costco. I store it in the freezer, thaw it slightly and just scoop out what I need.***** If you're not serving all of the soup right away, you may want to store the soup and pasta separately as the pasta will continue to absorb the liquid from the soup. The other option is to add more beef broth when serving leftovers if you like to keep the soup more "brothy". I like it both ways, it's a little heartier after some of the broth is absorbed.This recipe makes a large batch. Feel free to half it if you don't need as much however it makes wonderful leftovers!Makes 12 1 ½-cup servings

Nutrition Information

Show Details

Calories 354kcal (18%) Carbohydrates 34g (11%) Protein 18g (36%) Fat 15g (23%) Saturated Fat 5g (25%) Cholesterol 41mg (14%) Sodium 1316mg (55%) Potassium 767mg (22%) Fiber 5g (20%) Sugar 6g (12%) Vitamin A 6775IU (136%) Vitamin C 8.4mg (9%) Calcium 80mg (8%) Iron 3.8mg (21%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 354 kcal

% Daily Value*

Calories	354kcal	18%
Carbohydrates	34g	11%
Protein	18g	36%
Fat	15g	23%
Saturated Fat	5g	25%
Cholesterol	41mg	14%
Sodium	1316mg	55%
Potassium	767mg	16%
Fiber	5g	20%
Sugar	6g	12%
Vitamin A	6775IU	136%
Vitamin C	8.4mg	9%
Calcium	80mg	8%
Iron	3.8mg	21%