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Slow Cooker Pasta Fagioli Soup
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Prep Time:
20 minutes
Cook Time:
245 minutes
Total Time:
265 minutes
Savor the simplicity of this comforting crockpot pasta fagioli soup with savory ground beef, hearty kidney beans, and tangy Italian tomatoes. Just set it and enjoy!
Ingredients:
  • 2 pounds ground beef
  • 1 (32 ounce) carton beef stock
  • 4 cups beef broth
  • 2 (14.5 ounce) cans Italian-style diced tomatoes
  • 1 (28 ounce) jar spaghetti sauce
  • 1 (15 ounce) can red kidney beans, drained
  • 1 (15 ounce) can white kidney beans, drained
  • 3 stalks celery, diced
  • 2 medium carrots, diced
  • 0.5 cup chopped onion
  • 5 tablespoons chopped fresh parsley
  • 2 teaspoons dried oregano
  • 2 teaspoons ground black pepper
  • 1 teaspoon salt
  • 0.25 teaspoon hot pepper sauce (such as Tabasco®)
  • 1 cup ditalini pasta
Instructions:
  • In a large skillet over medium-high heat, brown ground beef until crumbly, about 5 to 7 minutes. Then, drain the grease and transfer the beef to a slow cooker.
  • Combine stock, broth, tomatoes, spaghetti sauce, red and white kidney beans, celery, carrot, onion, parsley, oregano, pepper, salt, and hot sauce in the slow cooker.
  • Simmer on low for 7 to 8 hours or on high for 4 to 6 hours, then stir in pasta for the final 15 minutes of cooking.

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