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A steaming bowl of Crockpot Pasta e Fagioli with ground beef, cannellini beans, and ditalini pasta in a rich tomato broth, garnished with fresh parsley and Parmesan, photographed on a rustic wooden table

Crockpot Pasta e Fagioli

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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 8 servings

Ingredients
  

  • 1 lb lean ground beef 90/10 or 93/7 recommended
  • 1 medium yellow onion diced
  • 3 medium carrots peeled and diced
  • 3 stalks celery diced
  • 4 cloves garlic minced
  • 1 28 oz can crushed tomatoes
  • 1 15 oz can diced tomatoes with juices
  • 2 tablespoons tomato paste
  • 1 15 oz can cannellini beans drained and rinsed, one quarter roughly mashed
  • 1 15 oz can red kidney beans drained and rinsed
  • 4 cups low-sodium beef broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon salt plus more to taste
  • 1/2 teaspoon black pepper freshly ground
  • 1/4 teaspoon red pepper flakes optional, for heat
  • 1 tablespoon olive oil for browning the beef
  • 2 cups ditalini pasta dry, cooked separately according to package directions until al dente
  • freshly grated Parmesan cheese for topping
  • fresh flat-leaf parsley chopped, for garnish
  • extra virgin olive oil drizzle for serving, optional

Instructions
 

  • Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground beef and break it apart with a wooden spoon. Season with a pinch of salt and pepper. Cook for 7-8 minutes, stirring occasionally, until the beef is fully browned and no pink remains. Drain any excess fat and transfer the browned beef to your slow cooker.
  • Add the diced onion, carrots, celery, and minced garlic to the slow cooker on top of the beef.
  • Add the crushed tomatoes, diced tomatoes with their juices, and tomato paste. Stir to combine.
  • Add the mashed cannellini beans, whole kidney beans, and beef broth.
  • Sprinkle in the dried oregano, basil, thyme, salt, black pepper, and red pepper flakes if using. Stir everything together until well combined. If you have a Parmesan rind, add it now.
  • Place the lid on the slow cooker. Cook on LOW for 7-8 hours or on HIGH for 4-5 hours, until the vegetables are completely tender and the broth is deep and flavorful.
  • About 20 minutes before you are ready to serve, bring a separate pot of well-salted water to a boil. Cook the ditalini pasta according to the package directions until just barely al dente (it will continue to soften slightly when added to the hot soup). Drain well.
  • Remove the Parmesan rind if used. Taste the soup and adjust seasoning with additional salt, pepper, or a splash of red wine vinegar to brighten the flavors.
  • If serving immediately, stir the cooked pasta directly into the slow cooker and let it sit for 5-10 minutes to absorb some broth. If you anticipate leftovers, add pasta to individual bowls and ladle the soup over the top — this keeps the pasta from getting mushy in storage.
  • Ladle into bowls and top generously with freshly grated Parmesan, chopped fresh parsley, and a drizzle of extra virgin olive oil. Serve with crusty bread on the side.

Notes

Storage: Store the soup base (without pasta) in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Store cooked pasta separately in the fridge for up to 3 days and add to reheated soup when serving. Thickening tip: For a thicker, creamier broth, mash or blend about 1 cup of the cannellini beans before adding to the slow cooker, or blend a ladle of the finished soup and stir it back in. Slow cooker sizes: This recipe works best in a 6-quart or larger slow cooker. Make it vegetarian: Omit the ground beef, use vegetable broth, and add an extra can of beans plus diced zucchini or baby spinach stirred in during the last 30 minutes.
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