Slow Cooker Pasta e Fagioli

Make a simplified version of slow cooker pasta e fagioli, an Olive Garden favorite, right at home! Ground beef, pasta, and beans cooked for hours in a rich, savory broth smell just as good as it tastes. This comforting dish is perfect for family dinners or gatherings with friends. Its robust flavors and hearty ingredients ensure that everyone will enjoy every bite.

Why You’ll Love This Recipe

• Easy to Prepare: This slow cooker recipe allows you to set it and forget it, making meal prep a breeze.
• Flavorful Comfort Food: The combination of ground beef, beans, and spices creates a deliciously rich broth that warms the soul.
• Versatile Dish: Perfect for lunch or dinner, this soup can be served on its own or paired with crusty bread for a complete meal.
• Healthy Ingredients: Packed with vegetables and protein, this recipe is not only filling but also nutritious.
• Feeds a Crowd: With 8 generous servings, it’s ideal for larger gatherings or meal prep for the week ahead.

Tools and Preparation

To make your slow cooker pasta e fagioli smoothly, having the right tools is essential. Gather these items before you start cooking.

Essential Tools and Equipment

• Slow cooker
• Large skillet
• Cutting board
• Chef’s knife
• Measuring spoons

Importance of Each Tool

• Slow cooker: The star of this recipe; it allows the flavors to meld beautifully over hours without constant supervision.
• Large skillet: Ideal for browning the ground beef evenly before adding it to the slow cooker.
• Cutting board: Provides a safe surface for chopping vegetables quickly and efficiently.
• Chef’s knife: A sharp knife makes prepping ingredients easier and safer.

Ingredients

Here’s what you’ll need to create this delicious slow cooker pasta e fagioli:

For the Soup Base

• 1 pound lean ground beef
• 2 medium carrots (peeled and diced)
• 3 medium celery stalks (diced)
• 1 medium onion (diced)
• 28 ounces crushed tomatoes
• 32 ounces beef broth
• 1 tablespoon Italian seasoning
• 1 teaspoon salt
• ½ teaspoon black pepper

For the Beans and Pasta

• 15 ounces white cannellini beans (drained and rinsed)
• 15 ounces dark red kidney beans (drained and rinsed)
• 1 cup ditalini pasta

How to Make Slow Cooker Pasta e Fagioli

Step 1: Brown the Ground Beef

In a large skillet over medium-high heat, brown the ground beef. Break it apart as it cooks until no longer pink.

Step 2: Combine Ingredients in Slow Cooker

To a 6-quart slow cooker, add:
– The cooked ground beef
– Diced carrots
– Diced celery
– Diced onion
– Crushed tomatoes
– Beef broth
– Italian seasoning
– Salt & pepper
– Cannellini beans
– Kidney beans

Mix well to combine all ingredients.

Step 3: Cook in Slow Cooker

Cover and cook on LOW for 6 hours or HIGH for 4 hours.

Step 4: Add Pasta

30 minutes before the cook time is up, stir in the uncooked ditalini pasta. Cover again and cook until the pasta is tender.

Step 5: Taste and Serve

Taste your soup and adjust seasoning if needed. Serve in bowls topped with freshly grated parmesan cheese if desired. Enjoy your homemade slow cooker pasta e fagioli!

How to Serve Slow Cooker Pasta e Fagioli

Slow Cooker Pasta e Fagioli is a hearty and comforting dish that can be enjoyed in various ways. Whether you’re serving it for a casual family dinner or a special gathering, these serving suggestions will enhance your meal experience.

With Fresh Bread

• Crusty Baguette: Serve slices of warm, crusty baguette for dipping into the broth.
• Garlic Bread: Pair your soup with garlic bread for an extra layer of flavor.

Topped with Cheese

• Parmesan Cheese: Grate fresh parmesan cheese on top to add a rich and salty flavor.
• Mozzarella Cheese: Melt mozzarella over the soup for a creamy texture.

Accompaniment Options

• Side Salad: A light mixed greens salad balances the hearty soup.
• Roasted Vegetables: Add roasted veggies like zucchini or bell peppers for extra nutrition.

How to Perfect Slow Cooker Pasta e Fagioli

For the best results, follow these tips to elevate your Slow Cooker Pasta e Fagioli.

• Use Lean Ground Beef: Choosing lean ground beef reduces excess fat while still providing great flavor.
• Adjust Seasoning to Taste: Always taste your soup before serving and adjust salt and pepper as needed.
• Add Fresh Herbs: Stir in fresh basil or parsley just before serving for a burst of freshness.
• Cook Pasta Separately: For firmer pasta, consider cooking it separately and adding it just before serving.
• Make It Ahead: This dish tastes even better the next day, so feel free to prepare it ahead of time!

Best Side Dishes for Slow Cooker Pasta e Fagioli

When enjoying Slow Cooker Pasta e Fagioli, complement it with these delicious side dishes that enhance the meal’s overall experience.

1. Caesar Salad: Crisp romaine lettuce with Caesar dressing adds crunch and brightness.
2. Garlic Roasted Potatoes: These potatoes are crispy outside and fluffy inside, perfect for soaking up the soup’s flavors.
3. Steamed Broccoli: Lightly steamed broccoli provides color and nutrients without overpowering the main dish.
4. Caprese Salad: Fresh tomatoes, mozzarella, and basil create a refreshing contrast to the hearty soup.
5. Antipasto Platter: A variety of olives, cheeses, and marinated vegetables add an Italian touch to your meal.
6. Stuffed Peppers: Bell peppers stuffed with rice or quinoa can be a filling side that complements the soup nicely.

Common Mistakes to Avoid

When making Slow Cooker Pasta e Fagioli, a few common mistakes can lead to disappointing results. Here are some tips to help you avoid them.

• Skipping the Browning Step: Not browning the ground beef first can lead to a less flavorful dish. Always brown the meat in a skillet to enhance its taste before adding it to the slow cooker.
• Overcooking the Pasta: Adding pasta too early can make it mushy. Stir in uncooked pasta only during the last 30 minutes of cooking for the perfect texture.
• Ignoring Seasoning Adjustments: Taste your dish before serving. Adjusting seasoning at the end can elevate flavors that may have dulled during cooking.
• Using Low-Quality Broth: The broth is key to your soup’s flavor. Use a high-quality beef broth for a richer taste in your Slow Cooker Pasta e Fagioli.
• Not Rinsing Canned Beans: Failing to rinse canned beans can introduce excess sodium and an off taste. Drain and rinse them well before using.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container.
• Consume within 3-4 days for best quality.

Freezing Slow Cooker Pasta e Fagioli

• Cool completely before transferring to freezer-safe containers.
• Freeze for up to 3 months for optimal freshness.

Reheating Slow Cooker Pasta e Fagioli

• Oven: Preheat to 350°F (175°C) and heat in an oven-safe dish covered with foil until warm.
• Microwave: Heat in increments of 1-2 minutes, stirring between each, until hot throughout.
• Stovetop: Warm over medium heat, stirring occasionally until heated through.

Frequently Asked Questions

Here are some common questions about making Slow Cooker Pasta e Fagioli.

Can I use different types of beans?

Yes! Feel free to mix various beans like black beans or pinto beans based on your preference.

How do I customize my Slow Cooker Pasta e Fagioli?

You can add vegetables like zucchini or spinach for more nutrition. Adjust spices according to your taste as well.

Can I use a different type of meat?

Absolutely! Ground turkey or lamb are great alternatives if you want a variation in flavor.

Is this recipe gluten-free?

To make it gluten-free, simply swap out ditalini pasta with gluten-free pasta options available at most grocery stores.

Final Thoughts

Slow Cooker Pasta e Fagioli is not only comforting but also versatile. You can customize it with various ingredients and adjust seasonings based on what you have on hand. This easy recipe will surely become a favorite in your household, so give it a try!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Slow Cooker Pasta e Fagioli

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• Author: Alexia
• Total Time: 0 hours
• Yield: Approximately 8 servings 1x

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Description

Experience the comforting taste of Slow Cooker Pasta e Fagioli, a beloved Italian-inspired dish that’s both hearty and satisfying. This easy-to-make recipe combines lean ground beef, kidney beans, and ditalini pasta simmered in a rich tomato broth, creating a delightful meal that’s perfect for family gatherings or cozy evenings at home. The slow cooker does all the work for you—just set it and let the flavors meld together while you go about your day. Serve this delicious soup alongside crusty bread for a complete dining experience that everyone will love.

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Ingredients

Scale 1x2x3x

• 1 pound lean ground beef
• 2 medium carrots, peeled and diced
• 3 medium celery stalks, diced
• 1 medium onion, diced
• 28 ounces crushed tomatoes
• 32 ounces beef broth
• 1 tablespoon Italian seasoning
• 1 teaspoon salt
• ½ teaspoon black pepper
• 15 ounces white cannellini beans, drained and rinsed
• 15 ounces dark red kidney beans, drained and rinsed
• 1 cup ditalini pasta

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Instructions

1. In a large skillet over medium-high heat, brown the ground beef until no longer pink. Drain any excess fat.
2. Transfer the cooked beef to a slow cooker and add diced carrots, celery, onion, crushed tomatoes, beef broth, Italian seasoning, salt, pepper, cannellini beans, and kidney beans. Stir well to combine.
3. Cover and cook on LOW for 6 hours or HIGH for 4 hours.
4. About 30 minutes before serving, stir in uncooked ditalini pasta and cover until tender.
5. Taste and adjust seasoning if necessary before serving hot.

• Prep Time: 15 minutes
• Cook Time: 6 hours on LOW (4 hours on HIGH)
• Category: Main
• Method: Slow Cooking
• Cuisine: Italian

Nutrition

• Serving Size: 1 bowl (about 1.5 cups)
• Calories: 350
• Sugar: 7g
• Sodium: 780mg
• Fat: 10g
• Saturated Fat: 4g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 12g
• Protein: 22g
• Cholesterol: 60mg