There are few things more comforting than a bowl of homemade soup, and when it comes to hearty, flavorful, and downright satisfying meals, Pasta Fagioli Soup is a top contender. This Italian classic, which translates to "pasta and beans," is a combination of tender pasta, creamy beans, and a rich, savory broth filled with spices and vegetables. What makes it even better is that it’s so adaptable and can be made in so many ways depending on personal preferences, making it a universal favorite.
Now, while this dish is amazing when prepared the traditional way, one of the best things about it is the ease with which it can be adapted to a slow cooker. Imagine coming home after a long day to the mouthwatering aroma of a meal that’s already been cooking for hours-this slow cooker Pasta Fagioli soup provides all that and more. The slow cooker allows the flavors to meld beautifully, creating a depth of taste that makes this dish feel extra special, yet it’s effortless to make.
In this post, I’m going to walk you through the steps of making Pasta Fagioli Soup in the slow cooker, share some useful ingredient insights, give you expert tips to elevate the dish, and suggest some fun variations that can help you make this soup uniquely yours.
Pasta Fagioli Soup Slow Cooker Recipe
This recipe is ideal for busy weeknights, chilly weekends, or anytime you crave a hearty soup that’s loaded with flavor and nutrients. You can toss everything into the slow cooker, set it, forget it, and end up with a delicious meal that’s perfect for the whole family. The key to the richness of the soup lies in the slow cooking process that blends the flavors over hours of simmering.
Here’s how to make it:
Ingredients Needed
- 1 lb ground Italian sausage (or ground turkey for a leaner option)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, chopped
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (6 oz) tomato paste
- 4 cups chicken or vegetable broth
- 2 cups water
- 2 tsp dried oregano
- 1 tsp dried basil
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes (optional, for a little heat)
- 1 bay leaf
- 1 cup elbow macaroni (or any pasta you prefer)
- Salt and pepper, to taste
- Freshly grated Parmesan cheese (optional, for garnish)
- Fresh parsley (optional, for garnish)
Cooking Instructions
Step 1: Brown the sausage
- In a large skillet, brown the ground Italian sausage over medium-high heat until fully cooked, breaking it up into small pieces as it cooks. Once browned, drain any excess fat and set the sausage aside.
Step 2: Sauté the veggies
- In the same skillet, sauté the chopped onions, garlic, carrots, and celery for about 5 minutes until softened and fragrant. You can add a little olive oil if needed.
Step 3: Load the slow cooker
- In the slow cooker, combine the cooked sausage, sautéed vegetables, beans, diced tomatoes (with their juice), tomato paste, chicken broth, water, oregano, basil, Italian seasoning, red pepper flakes, and bay leaf. Stir everything to combine.
Step 4: Slow cook
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the flavors have melded together and the vegetables are tender.
Step 5: Add pasta
- About 30 minutes before serving, add the pasta to the slow cooker. Stir to combine and continue to cook until the pasta is tender. (If you prefer the pasta not to get too soft, you can cook it separately and add it just before serving.)
Step 6: Season and serve
- Once the pasta is cooked, taste and adjust the seasoning with salt and pepper. Remove the bay leaf, then ladle the soup into bowls. Garnish with freshly grated Parmesan and a sprinkle of fresh parsley for extra flavor and color.
Ingredient Insights
The ingredients in Pasta Fagioli Soup are simple, but together they create a layered, delicious dish. Let’s break down some of the standout ingredients:
- Ground Italian Sausage: This adds a rich, savory depth to the soup with its blend of herbs and spices. You can swap it for ground beef or turkey if you prefer a leaner option, but the sausage brings an authentic Italian flavor that makes the soup hearty.
- Beans (Kidney and Cannellini): Beans are the backbone of Pasta Fagioli. Kidney beans add a meaty texture, while cannellini beans provide a creamy consistency, thickening the broth and making the soup more filling.
- Tomatoes: Diced tomatoes give the soup a slightly tangy base, while tomato paste intensifies the flavor and gives it a rich, concentrated taste that contrasts beautifully with the beans and broth.
- Broth & Seasonings: Chicken broth is often used, but vegetable broth works just as well for a vegetarian option. The mix of Italian herbs like oregano, basil, and Italian seasoning adds that signature Mediterranean taste. Don’t skip the red pepper flakes if you like a bit of heat!
Expert Tips
To get the best results with your slow cooker Pasta Fagioli Soup, here are a few expert tips:
- Sauté the veggies and sausage before adding to the slow cooker: While it’s tempting to toss everything in raw, browning the meat and sautéing the vegetables before slow cooking builds a depth of flavor that you can’t get with the slow cooker alone.
- Be mindful of the pasta: Pasta can absorb liquid and turn mushy if it’s cooked too long in the slow cooker. To keep your pasta just right, add it in the last 30 minutes of cooking, or cook it separately and add it in later.
- Make it a day ahead: Like most soups, Pasta Fagioli tastes even better the next day. The flavors continue to develop and marry overnight, making it perfect for meal prep or a make-ahead dinner.
- Use fresh herbs when possible: Fresh parsley or basil as a garnish will really enhance the flavor and give the soup a burst of freshness right before serving.
Recipe Variations
One of the beauties of Pasta Fagioli Soup is its versatility. Here are a few variations to switch things up and make the dish your own:
- Vegetarian Version: Simply omit the sausage and use vegetable broth. You can add extra vegetables like zucchini or spinach for more texture and flavor, and perhaps a bit of extra beans for protein.
- Swap the Beans: Use chickpeas, navy beans, or even lentils if you’re not a fan of kidney or cannellini beans. These substitutions will still provide the creamy, hearty texture that makes this soup so satisfying.
- Pasta Alternatives: If elbow macaroni isn’t your thing, try shells, penne, or even small rigatoni. You could even use gluten-free pasta to make this dish suitable for those with gluten sensitivities.
- Add Greens: Stir in some spinach, kale, or Swiss chard for extra nutrients and color. These leafy greens blend perfectly into the soup and add an earthy flavor that complements the beans and sausage.
Final Words
This Pasta Fagioli Soup recipe is all about simplicity and satisfaction. With the slow cooker doing most of the work for you, you’re left with a warm, hearty dish that will please even the pickiest eaters. The balance of beans, pasta, vegetables, and rich seasonings creates a bowl of comfort that’s filling, nourishing, and undeniably delicious.
FAQs
What Ingredients Do I Need For A Slow Cooker Pasta Fagioli Soup?
For a slow cooker pasta fagioli soup, you will need cannellini beans, kidney beans, carrots, celery, onion, garlic, crushed tomatoes, vegetable or chicken broth, dried pasta, olive oil, Italian seasoning, salt, and pepper. You can also add ground beef or sausage for extra protein if desired.
Can I Use Fresh Or Canned Beans In This Recipe?
Both fresh and canned beans can be used, but canned beans are typically more convenient. If using canned beans, be sure to drain and rinse them before adding to the slow cooker. If using dried beans, they will need to be soaked or pre-cooked before using.
How Long Should I Cook Pasta Fagioli Soup In A Slow Cooker?
The pasta fagioli soup should cook in the slow cooker on low for 6-7 hours or on high for 3-4 hours. If you’re adding uncooked pasta, it can be added in the last 30-45 minutes of cooking to prevent it from becoming too soft or mushy.
Can I Use Frozen Vegetables In Pasta Fagioli Soup?
Yes, frozen vegetables can be used in place of fresh vegetables. Be sure to add them during the last few hours of cooking to ensure they don’t get overcooked and mushy.
Can I Make Pasta Fagioli Soup Ahead Of Time?
Yes, pasta fagioli soup can be made ahead of time. It actually tastes better after sitting for a day or two, as the flavors have more time to meld together. Just store it in an airtight container in the refrigerator and reheat before serving.
What Type Of Pasta Is Best For Pasta Fagioli Soup?
Small pasta shapes like ditalini, elbow macaroni, or mini shells are typically used in pasta fagioli soup. These shapes allow the broth to coat the pasta well, and they cook quickly in the slow cooker.
Can I Make Pasta Fagioli Soup Without Meat?
Yes, pasta fagioli soup can be made vegetarian by omitting meat and using vegetable broth instead of chicken broth. The soup is naturally hearty and flavorful due to the beans and vegetables, so it doesn’t need meat.
Can I Freeze Pasta Fagioli Soup For Later?
Yes, pasta fagioli soup can be frozen for later. However, if the pasta is already added, it may become mushy after freezing and reheating. To avoid this, freeze the soup without pasta, and then cook and add the pasta when reheating.
How Do I Prevent The Pasta From Getting Too Soft In The Slow Cooker?
To prevent the pasta from becoming too soft in the slow cooker, add the pasta in the last 30 minutes to an hour of cooking. This will give the pasta just enough time to cook through without overcooking.
Can I Adjust The Seasoning To Make Pasta Fagioli Soup Spicier?
Yes, you can adjust the seasoning to make the soup spicier by adding crushed red pepper flakes, a pinch of cayenne pepper, or even a dash of hot sauce. Adjust the seasoning to your taste preferences, but add the heat gradually to avoid making it too spicy.