Go Back

Pasta e Fagioli Soup

A comforting and hearty soup made with ground beef, beans, and pasta, perfect for any occasion. Easy to make in a crockpot, this dish is budget-friendly and satisfying.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Meat and Vegetables
  • 1 lb ground beef Can substitute with ground turkey or chicken for a leaner option.
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
Canned Goods
  • 1 can cannellini beans, drained and rinsed
  • 1 can kidney beans, drained and rinsed
  • 1 can diced tomatoes 14.5 oz can
  • 1 can tomato sauce 8 oz can
Liquids
  • 4 cups beef broth
Pasta and Seasoning
  • 2 cups pasta (like ditalini) Can substitute with gluten-free pasta or zucchini noodles.
  • 1 tsp Italian seasoning
  • Salt and pepper to taste
Garnish
  • Grated Parmesan cheese For serving

Method
 

Preparation
  1. Heat a skillet over medium heat. Cook the ground beef along with the chopped onion and minced garlic until the beef is browned and cooked through. Drain any excess fat from the skillet.
  2. Transfer the mixture to your crockpot.
  3. Add in the cannellini beans, kidney beans, diced tomatoes, tomato sauce, beef broth, Italian seasoning, and a sprinkle of salt and pepper.
  4. Stir to combine all of the ingredients well.
Cooking
  1. Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours.
  2. In the last 30 minutes of cooking, stir in the pasta until tender.
  3. Serve hot, topped with freshly grated Parmesan cheese.

Notes

For optimal results, consider adding chopped carrots or celery for additional nutrition and flavor. This soup can be stored in the refrigerator for up to 4 days or frozen for longer storage.