Pasta E Fagioli

This image courtesy of Joseph DeLeo


Cooking MethodSlow Cooking



Total Timehalf-day

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party

Recipe CourseAppetizer, Main Course

Dietary ConsiderationEgg-free, Peanut Free, Soy Free, Tree Nut Free

EquipmentCrock Pot


Taste and TextureHerby, Meaty, Savory

Type of DishHot Soup, Soup


  • 1 pound lean ground beef, browned, and drained of excess fat
  • 1 cup carrots, chopped
  • ½ large red onion, chopped
  • 2 celery stalks, sliced
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 (15-ounce) can white beans, drained and rinsed
  • 2 (14.5-ounce) cans diced tomatoes with their juice
  • 1 (16.5-ounce) jar pasta sauce
  • 4 cups beef broth
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 teaspoons dried oregano
  • 1 tablespoon Tabasco sauce
  • ½ cup dry pasta (I used brown rice fusilli)
  • Parmesan cheese (optional garnish)


  1. Use a 6-quart slow cooker. Put the meat into the stoneware. Add the chopped carrots, onion, and celery. Add the beans, tomatoes, and pasta sauce. Pour in the beef broth. Season with salt, black pepper, oregano, and Tabasco sauce. Stir to combine. Cover and cook on low for 8 hours, or on high for 4 hours. When the vegetables are tender, stir in ½ cup of dry pasta. Cover and cook for another hour on low, or until the pasta is al dente. It will swell quite a bit. Garnish with Parmesan cheese.

Notes :

  1. The Verdict:

    This soup is based upon Olive Garden’s Pasta e Fagioli soup, which I haven’t had, but it sounded good. So I made it, in the slow cooker. This is a crowd-pleasing soup. There’s nothing odd in it, and it has a fun kick that isn’t spicy as much as it is noticeable.


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