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A classic Italian soup, this delicious Slow Cooker Pasta e Fagioli Soup takes about 45 minutes to prep, then the slow cooker does the magic!
Sweet little Emmy (our two-year-old granddaughter) and I were sitting together earlier this week, enjoying breakfast. She was cheerfully gobbling up her bowl of granola, yogurt and fresh fruit and I was eating a bowl of this delicious Slow Cooker Pasta e Fagioli Soup. After a few minutes, she stopped and peered into my bowl. She looked up at me and asked, "Why you eat soup for breakfast, Gigi?"
"Because I'm odd." I replied.
"Why you odd?" she asked quizzically.
"That's how God made me".
"I no think I wanna be odd, Gigi."
Okay I agree, it is a bit odd to eat soup for breakfast, but after having this delicious Slow Cooker Pasta e Fagioli for dinner the night before, I could hardly wait to try it again. I'd been working on the recipe for a few days, tweaking this, changing that and I was pretty sure it was right. After my "odd" breakfast, I was sure it was ready to roll!
If you check online, there are lots of unique versions of this classic Italian soup which, literally translated means "pasta and beans". It was traditionally meatless, originating as a peasant meal. The recipe varied according to the region and available ingredients. These days, some versions are thin and soupy where others are thicker, with more pasta, beans and other ingredients, almost like a potage. Pancetta (an Italian bacon) is often added for flavor and here in the States, Olive Garden has made Pasta Fagioli quite famous with their rendition, which includes ground beef.
In our recent Café Reader Survey, there were lots of requests for more slow cooker recipes as well as easy entertaining recipes. With this in mind, I had fun creating a delicious meal-in-one Pasta e Fagioli, specially designed for the slow cooker. It can be prepped in the morning (or even the night before), left on it's own all day and requires minimal last minute effort. And the fragrant aroma that'll greet you after a day at work or school is amazing!
The type of beans that are used in Pasta e Fagioli varies widely. In Italy, the bean of choice is the borloti (aka cranberry) bean but seems that here in the U.S., red beans, white beans, big beans, small beans are all quite common. The New York Times has a version with pinto beans and another recipe I looked at called for cannellini beans AND lentils. I chose dark red kidney beans and loved the way they came out intact and beautiful, yet meltingly tender after their stint in the slow cooker.
One other variable is the pasta. I saw lots of versions that used elbow pasta, though it seems that Ditalini (a small straight pasta with open ends) was the traditional pasta of choice. Ditalini can be found at most larger grocers that carry a decent selection of pasta, or you can go online. Feel free to use elbow pasta or any small pasta, if you have difficulty finding Ditalini.
I always love to incorporate as many veggies as possible in my soups, so in addition to chopped onion, this one calls for a whole pound of carrots. Being a bit lazy, I used the baby carrots which don't require peeling. Another time saving ingredient I love to use in soups and sauces is purchased pesto. It adds a ton of delicious basil and garlic flavor with almost no effort.
I keep a jar of pesto in my freezer. When I want to use it, I let it thaw slightly, just enough to scoop out what I need, then return it to the freezer. It can also be frozen in small individual jars or ice cube trays. I used to do that, but find it easier to just freeze the whole jar. If I can't make my own, I really like the pesto from Costco's. It's reasonable and the big jar lasts a long time in the freezer.
Other than chopping the veggies, the only other prep that's done for this Slow Cooker Pasta e Fagioli is browning the meat. I used lean ground sirloin, as well as a smaller amount of Italian sausage, for lots of hearty flavor. Once the meat is browned, make sure to drain off any fat that's accumulated to keep the soup healthy. Before transferring the meat to the slow cooker a splash of dry red wine is added and cooked away till nothing but rich flavor's left. I also add a small can of tomato paste at this point and let it cook with the meat for a few minutes till it's deeply red and fragrant. This little bit of extra time in the beginning yields a finished soup, well worth the effort!
Other than fresh rosemary, the rest of the ingredients come from pantry cans and bottles. Just dump everything in the slow cooker and the magic begins! Oh and speaking of slow cookers, I have to tell you about about an amazing little machine I've had fun playing with. Though this is not a sponsored post, I recently received a slow cooker from KitchenAid.
It's actually called a Multi Cooker because it (get this!) has the ability to sear, boil, sauté, simmer as well as slow cook. What that means is, I can brown my meat right in the slow cooker, then add the other ingredients and switch it over to slow cook.
Talk about a time and work saver, I'm very impressed! It's also so sleek and gorgeous that it's perfect for serving guests. Thank you KitchenAid!
Serve the soup topped with a handful of freshly grated Parmesan cheese and a sprinkle of beautiful, green parsley for a delicious and lovely presentation.
Although most slow cooker recipes are intended for easy, everyday dinners, this one's also elegant and delicious enough for entertaining. I won't promise everyone will speaking Italian by the time they finish dinner, but I can tell you they'll be seconds requested. Hey, it's so good, some oddball might even want the leftovers for breakfast!
Disclosure: Although I was given a KitchenAid MultiCooker, I was not required to write this post or compensated for it monetarily. The opinions are definitely my own.
- 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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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.
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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.
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Add all remaining ingredients except pasta. Cover and cook on low power for 7-8 hours or until carrots are nice and tender.
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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.
* 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
Karen says
Hi Chris, I make so many of your recipes that I have lost count! I would love to make this soup, but my husband will not eat kidney beans! Is there something else I could you it place of them? He is not a a bean person, shucks!
Chris Scheuer says
Hi Karen, I honestly think that you could just omit the beans. Does he like mushrooms? That could be a great substitution. Or just add more carrots and some tiny, sweet frozen corn. Beans are definitely in an authentic Pasta e Fagioli Soup but you gotta go with what works for your family/friends. It will still be super delish!
Susie says
Did you use homemade beef broth/stock or canned? That makes a big difference and homemade is a lot of work.
Chris Scheuer says
Hi Susie, I used beef broth in a carton.
Christine Greenblatt says
This recipe is absolutely delicious! I made the soup this past winter and am again preparing it for this weekend. Flavors are spot on. Always fantastic recipes from this site!
Chris Scheuer says
Thanks so much Christine, I really appreciate your feedback 🙂 - it's a favorite of ours as well!
Jan says
I made this on the stove and it turned out great and delicious. It may have been even better the next day for lunch!
Chris Scheuer says
Yes, it is one of those soups that just seems to get better and better!
Kapp's Kitchen says
I'm making this tonight. It has been snowing here all day (we are in Texas so seeing snow is rare) so this warm soup will be perfect for dinner tonight. I'm going to cook it in our dutch oven instead but I'm sure it will be just as delicious as it looks here. 🙂
Chris Scheuer says
Yum! It will turn out great in the Dutch oven!
Marty says
Odd or not Chris this looks fabulous and will definitely be trying it soon!
Chris Scheuer says
Haha! I think you'll love it. Might even find yourself eating it for breakfast! 🙂
Christy says
I don't have a slow cooker . Any tips for a Dutch oven?
Chris Scheuer says
Hi Christy, you could definitely make this in a Dutch oven. In general,6-8 hours on low or 3-4 hours on high in a slow cooker is equal to about 1 hour on the stovetop or in the oven at 350˚F. I would however, take it a little slower in the oven, perhaps at 275-300˚F and cook for about 2 hours or until everything is tender. I don't have an exact time for you as I haven't made this soup outside of the slow cooker.
Connolly says
This looks delicious and I'm planning to make it tomorrow! If I halved the recipe would I also need to halve the cooking time?
Thank you and can't wait to have a delicious meal ready when I come home tomorrow.
Chris Scheuer says
Hi Connolly, I would keep the cooking time the same. It shouldn't make a difference.
Ellen says
I made this and it is fantastic! I am going to show my photo on my blog today, and I will put a link to your post and attribute. I hope this is OK?
Chris Scheuer says
Sounds good Ellen. So glad you enjoyed it - isn't it a great comfort soup?
Mary Hirsch says
It's nice to know that when you go to the time and trouble (it really didn't take much time nor was any trouble) to fill out a questionnaire, that the people who asked the questions actually read and respond to the answers. I was an easy entertaining gal and this recipe certainly gets that job done. The kids are coming here for Melissa's 50th anniversary celebration and this will definitely fill the bill one evening. Thank you, Chris.
Muna Kenny says
How cute, I can imagine how she looked at you while having your soup 🙂 . Well, I can't blame you Chris, the soup looks delicious, I would have it for breakfast too!
Chris Scheuer says
Emmy is so observant and you never know what's going to come out of that little mind!
Jennifer @ Seasons and Suppers says
One of my favourite soups and your slow cooker version looks absolutely delicious. I'd eat it any time of day 😉
Chris Scheuer says
It's fun and it's quick Jennifer!
jag says
Looks wonderful, I made Italian wedding soup (Barefoot Contessa recipe). It was great on a cold night. This recipe has all our favorite things. Will have to try this week. Love your blog, thanks for all the hardwork you do.
Chris Scheuer says
You're so welcome! You've made our day!
Jenna says
Sounds like the conversations I have with my grandchildren Chris! They are so darn observant! I'm a Gigi too 🙂 I really love that slow cooker, it looks dreamy, love the features. Your soup looks divine, great for this time of year-
Chris Scheuer says
KitchenAid really put a lot of thought into this one Jenna, I'm having a blast with it - it's a great creative tool!
cheri says
Hi Chris, love your version, adding Worcestershire is a great idea. Pinning for later.
Chris Scheuer says
You'll really enjoy this one Cheri! It's that good!
Angie@Angie's Recipes says
Totally comforting and yum!
Have a great weekend, Chris.
Chris Scheuer says
You too Angie! Stay warm!
Betty says
this sounds delightful - love soup during the winter months in Nebraska - and it's going to be -17 this weekend!!!!!
Chris Scheuer says
Ooooh! And the temps are coming our way tonight Betty. Brrr! Please pass the soup!
Chris Scheuer says
It's cold and rainy here in North Carolina, so this recipe is a must, Susan!
Susan says
This looks wonderful, Chris! I've never made pasta e fagioli with meat before but what a hearty winter meal this would make.. Right up my alley this time of year.
Pat says
It rained terribly hard in Southwest Georgia today. This soup recipe looks perfect for the football play off weekend ahead with more rain predicted. I made the Mexican chopped salad recipe late yesterday afternoon. I was so excited about that recipe I had no idea another one as delicious would come in so soon and hit the spot so perfectly well. I intend to serve both even if they are from
different country origins. The Mexican Chopped Salad is beyond description it is so divine.
Chris Scheuer says
Oh, that's so sweet Pat! I wish I'd invited myself over to your house this weekend! Yum!
Laura (Tutti Dolci) says
I love pasta e fagioli, and your slow cooker method is a must try!
Chris Scheuer says
In our crazy life, simple is better Laura!
sue|theviewfromgreatisland says
This is stunning Chris, I love it when a slow cooker recipe comes out so vibrant and beautiful!
Chris Scheuer says
Thanks Sue! Scott says it's an "ultimate comfort food"!
Teresa says
I guess I'm odd too - when I make chicken soup, I have it for breakfast the next day! this looks yum and with a cold weekend coming up I'm going to give this a try! Thank you.
Chris Scheuer says
Sometimes these soups have a siren call from the fridge, "Eat me!" Right Teresa?
Tricia @ Saving room for dessert says
Oh my Chris - this is a gorgeous soup. I love the color of the broth - you can almost taste it! That slow cooker looks fantastic too - I'll check into that one!
Chris Scheuer says
I haven't had a slow cooker since my old one died. This is definitely a super useful tool that's going to get lots of use around the Café! It has an optional stir tower too!
Brenda says
yum!
Chris Scheuer says
It is Brenda! We just had some for lunch!