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Slow Cooker Pasta e Fagioli

This hearty soup is full of veggies, beans, beef and pasta. It can be made in the slowcooker, which means you come home to a hot, comforting meal.

Prep Time
20 mins
Cook Time
5 hrs
Total Time
5 hrs 20 mins
Servings: 12 servings
Calories: 576 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 2 lbs ground beef
  • 1 medium onion chopped
  • 3 carrots chopped
  • 4 stalks of celery chopped
  • 2 cans petite diced tomatoes (14.5 ounces each) undrained
  • 1 can red kidney beans drained and rinsed (15.5 ounces)
  • 1 can great northern beans drained and rinsed (15.5 ounces)
  • 32 ounces beef stock
  • 3 teaspoons oregano
  • 2 teaspoons pepper
  • 3 teaspoons parsley
  • 1 teaspoon Tabasco sauce optional
  • 1 jar spaghetti sauce (24 ounces)
  • 2 cups uncooked small shell pasta

Instructions

    Cup of Yum
  1. In a large skillet, brown the ground beef. Drain off the fat and put it in a slow cooker.
  2. Add all of the ingredients except for the pasta. 
  3. Cook the soup on low for 7-8 hours, or on high for 4-5 hours. 
  4. With one hour left, add in the uncooked pasta. Cover again and cook until pasta is tender.
  5. You can also cook the pasta separately and add it to the soup after cooking.
  6. Serve!

Notes

  • You can use black beans in place of the kidney beans if you'd like.

Nutrition Information

Serving 421g Calories 576kcal (29%) Carbohydrates 88g (29%) Protein 41g (82%) Fat 7g (11%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 576

% Daily Value*

Serving 421g
Calories 576kcal 29%
Carbohydrates 88g 29%
Protein 41g 82%
Fat 7g 11%

* Percent Daily Values are based on a 2,000 calorie diet.