Easy Italian Comfort: Slow Cooker Pasta E Fagioli Soup Recipe

Crafting a hearty slow cooker pasta e fagioli soup brings comfort right to your kitchen table.

Generations of Italian families have perfected this robust recipe passed down through careful culinary traditions.

Rustic ingredients blend seamlessly to create a deeply satisfying meal that warms both body and soul.

Tender beans and pasta swim in a rich, savory broth that whispers stories of home-cooked goodness.

Minimal effort yields maximum flavor in this classic one-pot wonder.

Nutritious and delightful, this soup promises a delectable journey through authentic Italian comfort food.

You’ll find yourself craving every single spoonful of this soul-warming dish.

Storage Wisdom for Keeping Slow Cooker Pasta e Fagioli Soup Perfect

• Store leftovers in an airtight container for up to 3-4 days in the refrigerator. Cool soup completely before sealing to prevent bacterial growth.
• Pour cooled soup into freezer-safe containers, leaving 1-inch space for expansion. Freeze for up to 3 months. Avoid freezing pasta as it becomes mushy.
• Transfer frozen or refrigerated soup to a pot. Warm over medium heat, stirring occasionally. Add extra broth if soup seems too thick. Heat until steaming hot.
• Pour portion into microwave-safe bowl. Heat in 1-minute intervals, stirring between each to distribute heat evenly. Check temperature before serving to ensure soup is thoroughly warmed.

Common Questions About Slow Cooker Pasta e Fagioli Soup Demystified

• Is pasta e fagioli a traditional Italian soup?

Yes, it’s a classic peasant dish originating from central and southern Italy, known for its hearty and comforting ingredients combining pasta and beans.

• Can I make this soup vegetarian?

Absolutely! This recipe is already vegetarian and packed with protein from the beans, making it a nutritious meal option.

• What type of pasta works best in this soup?

Short pasta like ditalini, small shells, or elbow macaroni are traditional and perfect for absorbing the soup’s flavors while maintaining a good texture.

• How can I add more protein to the soup?

You can include diced pancetta, cooked ground beef, or plant-based protein crumbles to enhance the protein content and add extra flavor to the soup.

Slow Cooker Pasta e Fagioli Soup: A Bowl of Comfort and Flavor

• Simplify Meal Prep: Toss ingredients into the slow cooker and let it work its magic, transforming simple components into a hearty, satisfying soup without constant monitoring.
• Customize with Ease: Swap ingredients based on what's in your pantry, making this recipe incredibly flexible for different tastes and dietary preferences.
• Nutritious One-Pot Wonder: Pack multiple food groups into a single dish, delivering protein from beans, vegetables, and a comforting base that supports a balanced diet.
• Family-Friendly Comfort: Create a crowd-pleasing meal that appeals to both kids and adults, with gentle flavors and a warm, inviting texture that brings everyone together around the table.

Key Ingredients to Bring Slow Cooker Pasta e Fagioli Soup to Life

• Kidney Beans: Hearty legumes that add protein and texture to the soup.
• Cannellini Beans: Creamy white beans that provide additional protein and a smooth consistency.
• Diced Tomatoes: Tangy base that adds rich flavor and depth to the soup.
• Pasta: Classic pasta shape that makes the soup more filling and satisfying.

• Onion, Garlic, Carrot, Celery: Aromatic vegetables that create a flavorful foundation for the soup.

• Vegetable Broth, Basil, Oregano, Salt, Pepper: Essential seasonings that enhance the overall taste of the soup.
• Olive Oil: Helps sauté the vegetables and adds a subtle richness to the dish.

• Fresh Parsley: Bright herb that adds a fresh, green finish to the soup.

How to Create Slow Cooker Pasta e Fagioli Soup with Ease

Step 1: Prepare Vegetable Base

Drizzle olive oil into the slow cooker and add chopped onions, minced garlic, diced carrots, and sliced celery. Sauté the vegetables until they become slightly soft and release their aromatic flavors, creating a delicious foundation for the soup.

Step 2: Build Soup Foundation

• Kidney beans
• Cannellini beans
• Diced tomatoes
• Vegetable broth
• Dried basil
• Dried oregano
• Salt
• Black pepper

Stir everything thoroughly to ensure all ingredients are well combined and evenly distributed.

Step 3: Slow Cook The Soup

Cover the slow cooker and let the soup simmer. Choose low heat for 6-8 hours or high heat for 3-4 hours, allowing the flavors to meld and develop rich, deep tastes.

Step 4: Add Pasta And Finish Cooking

One hour before serving, gently stir in pasta and check the liquid level. Add extra broth if the soup looks too thick. Continue cooking until the pasta becomes tender and perfectly cooked.

Step 5: Serve And Garnish

Ladle the hot soup into bowls and sprinkle freshly chopped parsley on top. The vibrant green herbs will add a beautiful pop of color and fresh flavor to your comforting meal.

Pro-Level Tips to Make Slow Cooker Pasta e Fagioli Soup Unforgettable

• Boost Vegetable Flavor: Gently sauté veggies before adding to slow cooker to enhance their natural sweetness and develop deeper taste profiles.
• Perfect Pasta Timing: Add pasta only during the last hour of cooking to prevent overcooking and maintain ideal texture and bite.
• Bean Swap Options: Substitute kidney and cannellini beans with other varieties like great northern or pinto beans for different flavor variations.
• Broth Balance Trick: Keep extra vegetable broth nearby to adjust soup consistency if it becomes too thick during slow cooking.
• Make-Ahead Magic: Prepare soup base in advance and freeze for up to 3 months, adding fresh pasta when ready to serve for maximum freshness.

Creative Spins to Refresh Slow Cooker Pasta e Fagioli Soup

• Vegetarian Protein Boost: Replace kidney and cannellini beans with chickpeas and lentils for added protein and different texture.
• Gluten-Free Version: Use gluten-free pasta or substitute pasta with quinoa or rice to make the soup celiac-friendly.
• Spicy Mediterranean Remix: Add red pepper flakes, swap vegetable broth with chicken broth, and include diced chorizo for a bolder flavor profile.
• Low-Carb Alternative: Skip pasta entirely and add riced cauliflower or zucchini noodles as a lighter, low-carbohydrate option.

Best Pairings to Complete Your Slow Cooker Pasta e Fagioli Soup Experience

• Pair with Rustic Chianti: Select a medium-bodied Italian red wine that complements the hearty soup's tomato and bean flavors, enhancing the overall dining experience with its earthy undertones.
• Serve with Crusty Garlic Bread: Prepare a warm, crispy Italian bread rubbed with fresh garlic and olive oil, perfect for soaking up the rich broth and adding textural contrast to each spoonful.
• Match with Herbed Parmesan Crisps: Create light, crispy cheese wafers seasoned with dried herbs like basil and oregano, providing a crunchy accompaniment that echoes the soup's Mediterranean profile.

Slow Cooker Pasta E Fagioli Soup Recipe

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4.6 from 39 reviews

• Total Time: 6 hours 10 minutes – 8 hours 10 minutes (low) or 3 hours 10 minutes – 4 hours 10 minutes (high)
• Yield: 6 1x

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Description

Hearty pasta e fagioli soup simmers with Italian comfort, blending rich beans and tender pasta in a soul-warming broth. Packed with savory vegetables and herbs, this classic dish invites you to savor a taste of rustic Italian countryside cooking.

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Ingredients

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Main Ingredients:

• 4 cups vegetable broth
• 1 can (15 ounces / 425 grams) kidney beans, drained and rinsed
• 1 can (15 ounces / 425 grams) cannellini beans, drained and rinsed
• 1 can (14.5 ounces / 411 grams) diced tomatoes, undrained
• 1 cup small pasta (like ditalini or macaroni)

Vegetables and Aromatics:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 large carrot, diced
• 2 celery stalks, diced

Herbs and Seasonings:

• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

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Instructions

1. Combine olive oil with diced onion, minced garlic, chopped carrot, and sliced celery in the slow cooker, allowing vegetables to become translucent and tender for approximately 5 minutes.
2. Incorporate kidney beans, cannellini beans, diced tomatoes, vegetable broth, dried basil, oregano, salt, and black pepper into the slow cooker, ensuring thorough mixing of all ingredients.
3. Secure the slow cooker lid and simmer on low temperature for 6-8 hours or on high temperature for 3-4 hours, allowing flavors to meld and develop richly.
4. During the final hour of cooking, gently introduce pasta into the soup, supplementing with additional broth if the liquid seems reduced, and continue cooking until pasta reaches an al dente consistency.
5. Transfer the steaming soup into serving bowls, decorating each portion with freshly chopped parsley for a vibrant, aromatic finishing touch, and serve immediately for maximum flavor and warmth.

Notes

• Customize veggie selection by swapping carrots or celery with seasonal vegetables like zucchini or bell peppers for variety.
• Boost protein content by adding cooked ground turkey or Italian sausage for meat lovers without disrupting the soup’s texture.
• Make it gluten-free by using alternative pasta like chickpea or rice pasta that holds shape well during slow cooking.
• Enhance flavor depth by topping with grated Parmesan cheese or a drizzle of high-quality extra virgin olive oil before serving.

• Prep Time: 10 minutes
• Cook Time: 6-8 hours (slow cooker low) or 3-4 hours (slow cooker high)
• Category: Lunch, Dinner, Appetizer
• Method: Slow Cooking
• Cuisine: Italian

Nutrition

• Serving Size: 6
• Calories: 180 kcal
• Sugar: 4 g
• Sodium: 480 mg
• Fat: 4 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 3.2 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 7 g
• Protein: 9 g
• Cholesterol: 0 mg