Pasta E Fagioli in Crock Pot at the Table

a bowl of pasta and beans soup topped with shaved Parmesan.

You’re totally going to want to cozy up with a bowl of our Simple Pasta e Fagioli in the Crock Pot! This simple yet oh-so-satisfying recipe with tender beef, hearty beans, and comforting pasta puts a tasty twist on the classic Italian go-to, making it sure to be your new winter staple.

Why You’ll Love Pasta E Fagioli in the Crock Pot

We’re huge fans of Olive Garden pasta e fagioli and traditional from-scratch paste e fagioli. But who’s got the time to play soup maestro over a bubbling stove all day?

Not us! That’s why we’ve taken the timeless charm of the classic pasta e fagioli and given it a modern twist.

This pasta and bean soup has all the traditional ingredients and flavors of the original recipe. However, thanks to the crock pot, it’s hassle-free and super simple to make.

Life’s busy, and the stove can be demanding; we get it. That’s why this soup is here to rescue your taste buds with a speedy and simple solution!

It’s one of our go-to recipes because it’s:

Made in the crock pot.
Made with simple, hearty ingredients.
Full of protein, fiber, and nutrients.
Great to make ahead of time, and reliable for feeding a crowd!

beef, veggies, beans, tomato sauce, and seasoning in a slow cooker.

Ingredients You’ll Need

Beef – We prefer to use lean ground beef to prevent excess oil and fat. However, any percentage you have on hand is fine. Or, substitute it with ground chicken, ground turkey, or ground Italian sausage.
Olive Oil – Used to sauté the ingredients and add a boost of healthy omega fats.
Seasonings – Salt, pepper, thyme, oregano, and bay leaves enhance the natural savory flavors for a tasty dish. Feel free to include a dash of red pepper flakes for a bit of extra heat!
Vegetables – Carrots, onions, celery, and garlic help add extra texture, flavor, and nutrients. Then, crushed tomatoes (diced tomatoes will also work) and tomato sauce create a rich, flavorful broth.
Broth – Beef broth helps thin out the broth. We recommend using low-sodium varieties so as not to overpower the dish.
Beans – Cannellini beans and chickpeas add extra texture, fiber, and plant-based protein. You can also use drained and rinsed red kidney beans or great northern beans (white beans) if preferred.
Pasta – We prefer to use orzo for a hearty pasta and bean soup. However, any small pasta like ditalini pasta tastes great.

How to Make Crock Pot Pasta E Fagioli

This may be the easiest pasta and bean soup recipe you’ll ever encounter! It’s a game-changer that only takes a few minutes of your prep time.

Then, you can be the culinary hero who comes home to a ready-made dinner. Minimal effort, maximum reward.

Here’s what to do:

Cook the beef. Brown the beef in oil in a pot over medium-high heat. Break it up into pieces as it cooks, and drain the excess fat.
Combine the ingredients. Transfer the beef to a 7-quart crock pot followed by the remaining ingredients except for the orzo.
Cook. Stir to combine, cover the crock pot, and cook on high.
Add the pasta. Stir the orzo into the dish, and continue to cook until the pasta is al dente.
Serve. Add extra broth as needed to thin out your soup. Then, garnish with extra Parmesan cheese and parsley, and serve warm!

Make Ahead and Storage Options

We love to make a double batch of this simple pasta e fagioli in the crock pot to enjoy throughout the week! Follow the instructions below to keep it fresh.

Refrigerator: For the finest results and to avoid a soggy texture, omit the pasta until you’re ready to serve. Transfer the soup to an airtight container, and store leftovers in the fridge for up to three days.

Freezer: Toss the orzo in a bit of oil to prevent it from sticking together. Then, store the orzo and soup in separate freezer-safe containers in the freezer for up to three months.

Reheat: To enjoy, thaw your ingredients in the fridge overnight. Then, combine the pasta and soup. Warm the mixture in a slow cooker on low, on the stovetop over medium heat, or in the microwave.

overhead image of pasta and beans soup in a slow cooker.

Serving Suggestions

Get ready to elevate your slow cooker pasta e fagioli soup recipe into a full-blown feast! This powerhouse of a recipe is a nutrition-packed dynamo that can stand tall on its own.

But here are some mouthwatering pairings to turn your soup night into a celebration:

a spoon of pasta and beans soup being lifted from a slow cooker.

Common Questions About This Crock Pot Pasta E Fagioli Recipe

Can I use different types of beans?

Absolutely! While kidney and cannellini beans are traditional, feel free to use great northern beans or navy beans. Just make sure they’re cooked or canned.

Can I make this soup vegetarian?

Yes! Omit the meat and use vegetable broth instead of beef broth.

What type of pasta works finest?

Small pasta shapes like ditalini, elbow macaroni, or small shells are ideal because they hold up well in soup and are simple to eat with a spoon.

What can I serve with this soup?

Pasta e Fagioli pairs perfectly with crusty bread, garlic breadsticks, or a simple green salad. A sprinkle of grated parmesan cheese on top adds a nice touch, too!

More Simple Soup Recipes

Looking for more simple yet tasty soup recipes to add to your repertoire? Here’s a lineup of comforting soups that’ll warm your soul without breaking a sweat in the kitchen:

a bowl of Slow Cooker Pasta and Beans Soup (Pasta E Fagioli) topped with Parmesan cheese.

the Ayyem kitchenServings: 8 servings

Prep: 2 mins
Cook: 3 hrs 30 mins
Total: 3 hrs 32 mins

Enjoy the flavor of your go-to Italian comfort food with half the work thanks to this simple pasta e fagioli in crock pot recipe! Email

Ingredients

1 Tablespoon olive oil
1 pound lean ground beef
1 medium onion diced
3 whole carrots diced
3 celery stalks diced
6-8 cups low sodium beef broth*
8 ounces tomato sauce
1 can cannellini beans drained and rinsed
1 can chickpeas drained and rinsed
1 can kidney beans drained and rinsed
1 teaspoons thyme
2 teaspoon oregano
2 teaspoons basil
2 whole bay leaves
3 garlic cloves minced
2 teaspoons kosher salt or to taste
1 teaspoon black pepper or to taste
1 28 ounce can crushed tomatoes
3/4 cup dried orzo pasta or ditalini
Optional Garnish: Parmesan cheese and parsley

Instructions

In a pot over medium-high heat, warm the olive oil. Add the ground beef, and cooked until browned, breaking into crumbles. Drain any excess fat.1 Tablespoon olive oil, 1 pound lean ground beef
Transfer the beef to a 7-quart slow cooker. Add the onions, carrots, celery, broth, tomato sauce, beans, seasonings, and crushed tomatoes. Stir to combine, and adjust the seasonings to taste.1 medium onion, 3 whole carrots, 3 celery stalks, 6-8 cups low sodium beef broth*, 1 can cannellini beans, 1 can chickpeas, 1 can kidney beans , 1 teaspoons thyme, 2 teaspoon oregano, 2 teaspoons basil, 2 whole bay leaves, 3 garlic cloves, 2 teaspoons kosher salt or to taste, 1 teaspoon black pepper or to taste, 8 ounces tomato sauce, 1 28 ounce can crushed tomatoes
Cover and cook on high for 3 ½ hours.
Add the uncooked orzo pasta, stir, and continue to cook for an additional 30 minutes or until the pasta is al dente.3/4 cup dried orzo pasta or ditalini
Garnish with Parmesan cheese and parsley, if desired.Optional Garnish: Parmesan cheese and parsley
Store orzo and soup separately in airtight containers in the refrigerator for up to 3 days.