Yield: 6 servings
Crockpot Pasta Fagioli Soup
Crockpot Pasta Fagioli Soup is full of flavorful ground beef, tender, and delicious vegetables and hearty broth made easy in the slow cooker.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef, or turkey or ground Italian sausage
- 1 cup diced carrots
- 1 medium onion, diced
- 1 cup diced celery
- 2 tablespoons minced garlic
- 1 28 oz can crushed tomatoes
- 1 14.5 oz diced tomatoes
- 2 15 oz cans red kidney beans, drained and rinsed
- 2 15 oz cans cannellini beans, drained and rinsed
- 4 cups beef broth
- 2 tablespoons Italian seasoning
- 1 teaspoon pepper
- 1 teaspoon salt
- 2 bay leaves
- 1 cup ditalini pasta, or small elbow noodles
Instructions
- In a medium size skillet, heat oil. Add the ground meat and brown, breaking apart into crumbles as it cooks. Drain any grease and add meat to the crockpot.
- Add all remaining ingredients, except the pasta. Cook on low 7 to 8 hours or high 4 to 5 hours.
- 30 minutes before serving, remove the bay leaves and stir in the pasta. Turn crockpot to high, cover and let pasta cook for 30 minutes.
- Serve warm!
Notes
Storage: You can store this soup in the fridge in an airtight container for up to 4 days. Then simply reheat on the stovetop or microwave. Keep in mind that you may need to add a little more broth because the noodles tend to absorb the liquid when stored in the fridge.
Nutrition
Serving: 1, Calories: 423kcal, Carbohydrates: 35g, Protein: 33g, Fat: 17g, Saturated Fat: 6g, Polyunsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 67mg, Sodium: 1335mg, Fiber: 8g, Sugar: 5g