Description
This hearty Pasta Fagioli recipe combines ground beef, vegetables, beans, and pasta in a flavorful tomato and beef broth base, slow-cooked to perfection for deep, comforting flavors. Ideal for a satisfying family meal, it offers a classic Italian-inspired taste that is easy to prepare using a crock pot.
Ingredients
Scale
Meat and Vegetables
- 2 lbs. ground beef
- 1 onion, chopped
- 3 carrots, chopped
- 4 stalks of celery, chopped
Canned Goods and Liquids
- 2 (28 ounce) cans diced tomatoes, undrained
- 1 (16 ounce) can red kidney beans, drained and rinsed
- 1 (16 ounce) can white kidney beans, drained and rinsed
- 3 (10 ounce) cans beef stock
- 1 (20 ounce) jar spaghetti sauce
Seasonings
- 3 tsp. oregano
- 2 tsp. pepper
- 5 tsp. parsley
- 1 tsp. Tabasco sauce (optional)
Other
- 8 ounces of pasta
Instructions
- Brown the Beef: In a large skillet over medium heat, brown the ground beef until fully cooked and no longer pink. Drain the excess fat to reduce grease in the final dish.
- Combine Ingredients: Transfer the browned beef to a crock pot. Add the chopped onion, carrots, celery, undrained diced tomatoes, drained red and white kidney beans, beef stock, oregano, pepper, parsley, Tabasco sauce if using, and spaghetti sauce. Stir to combine all ingredients evenly.
- Cook: Cover the crock pot and set it to low temperature. Let the soup cook for 7-8 hours, allowing all flavors to meld together and vegetables to become tender. If short on time, cook on high for 4-5 hours instead.
- Add Pasta: Approximately 30 minutes before serving, stir in the 8 ounces of pasta into the crock pot. This allows the pasta to cook through and absorb some of the rich broth without becoming mushy.
- Serve: Once the pasta is cooked, spoon the Pasta Fagioli into bowls and serve hot, ideally with crusty warm bread on the side for dipping and added texture.
Notes
- If you prefer vegetarian, substitute ground beef with plant-based meat alternatives and use vegetable stock instead of beef stock.
- Adjust Tabasco sauce to your preferred spice level or omit it for a milder flavor.
- Use sturdy pasta shapes like ditalini or small shell pasta to hold up well during slow cooking.
- For a thicker stew-like consistency, reduce the amount of beef stock used or cook uncovered for the last hour to evaporate some liquid.
- This recipe reheats well and flavors intensify after resting overnight.
- Prep Time: 20 minutes
- Cook Time: 7 hours 30 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian-American
