Slow Cooker Pasta Fagioli Easy Healthy One Pot Comfort
Slow cooker pasta fagioli is the ultimate comfort food. It’s a hearty mix of pasta, beans and veggies that slow cooks into something warm and satisfying. Just toss everything into the slow cooker, let it cook away while you go about your day, and come home to a cozy meal that’s ready when you are.
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Why Slow Cooker Pasta e Fagioli Works
What You Will Need
Ingredients
- Pasta – small pasta such as ditalini or elbows work the best
- Cannellini beans
- Kidney beans
- Italian sausage – (pork, turkey or chicken) just enough to add flavor
- Onion
- Carrots
- Garlic
- Diced Tomatoes – fresh or canned
- Chicken, vegetable or beef broth
- Italian seasoning
- Fresh parsley or basil + grated parmesan cheese
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How to Make Slow Cooker Pasta Fagioli
(see the recipe card below for detailed instructions)
- Brown the sausage in a skillet for a few minutes until lightly browned. Drain off the extra fat.
- Add the sausage, chopped onions, carrots, garlic, diced tomatoes, broth, and seasoning to the slow cooker.
- Cover and cook on low for 4 1/2 hours. Stir in the pasta and drained beans during the last 30 minutes of cooking.
- Top it with chopped herbs and grated parmesan.
- Serve garnished with fresh herbs and grated parmesan cheese.
Tips
- Use low sodium broth and beans, then add salt at the end to taste. this will help control the amount of salt you use.
- Chop onions, carrots and celery up to 3 days ahead and store in airtight containers.
- If you are using gluten-free pasta, choose one that is sturdy and will hold its shape in the soup.
Serving Suggestions
- Pair your pasta fagioli with crusty whole-grain bread or garlic toast for dunking.
- Add a simple green salad with lemon vinaigrette for balance.
- Stir in a few handfuls of baby spinach during the last 5 minutes of cooking for extra greens.
How to Store Leftovers and Freeze It
- Fridge – Cool the soup and store in airtight containers for up to 4 days. Reheat it gently on the stove over low heat.
- Freezer – Pasta softens after freezing. For best texture, freeze the soup without pasta for up to three months, then add fresh cooked pasta when reheating. If freezing leftovers with pasta, expect softer noodles.
Creative Leftover Flips
Turn leftover pasta fagioli into a hearty stew: Simmer leftovers with chopped, zucchini, and kale, add more meat or beans to make it thick and spoon-able.
Easy Variations
- Meat – Use ground beef, chicken or turkey instead of sausage for a flavorful alternative.
- Vegetarian – Skip the sausage, use vegetable broth and add extra beans for more protein.
- Extra Veggies – Add spinach, kale or zucchini the last 15 minutes of cooking.
- Spicy – Turn up the heat with red pepper flakes.
Do you want more Crockpot inspiration? Check out these recipes.
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Recipe FAQs
You don’t have to cook the sausage first, but this will help to boost the flavor and control the fat in the soup. If you prefer, you can skip this step.
Simmer it uncovered on high heat for a few minutes or smash some of the beans against the side of the pan which will thicken the broth.
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Pasta Fagioli Soup – Slow Cooker
Equipment
Ingredients
- 3/4 cup pasta ditalini or elbows
- 1 can cannellini beans drained and rinsed
- 1 can kidney beans drained and rinsed
- 2 cups diced tomatoes fresh or canned
- 3 cups chicken broth or vegetable broth
- 1/2 pound Italian sausage hot or mild
- 4 carrots chopped or large dice
- 3 cloves garlic minced or crushed
- 1 onion small, diced
- 1 teaspoon Italian seasoning
Instructions
- Prepare: chop the onions, carrots and garlic. Drain and rinse the beans and set aside. Heat a skillet over medium-high heat with a little bit of olive oil
- Once the skillet is hot, add the sausage and cook for a few minutes until it's lightly browned. Drain off excess fat and place it in the slow cooker.
- Next, add the veggies, tomatoes, broth and Italian seasoning to the slow cooker. Cover and cook on low heat for 5 hours.
- Add the pasta and beans, cover and cook on low heat for at least 30 minutes longer.
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
