slow cooker pasta fagioli recipe

Written BySheba G Updated On
slow cooker pasta fagioli recipe
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The Best slow cooker pasta fagioli recipe

I’m so excited to share this slow cooker pasta fagioli recipe with you all. As an avid home cook, I’ve always been fascinated by the Italian dish that originated in Tuscany.

Fagioli, which translates to beans in Italian, is a staple in many Italian households, and for good reason – it’s hearty, comforting, and packed with nutrients. The slow cooker method is perfect for busy days when I need to get dinner on the table quickly.

Simply add all the ingredients to the slow cooker in the morning, and come home to a delicious, homemade meal that’s ready to serve. My kids love helping me prepare this dish, and they can’t get enough of the flavors.

This recipe is a game-changer for any occasion – whether it’s a weeknight dinner or a special gathering with friends and family. Not only is it easy to make, but it’s also incredibly healthy, making it a great choice for those looking for a balanced meal option.

The combination of pasta, beans, vegetables, and tomato sauce creates a rich and satisfying flavor profile that will leave everyone wanting more. So go ahead and give this slow cooker pasta fagioli recipe a try – your taste buds will thank you!

Slow Cooker Pasta Fagioli

Slow Cooker Pasta Fagioli

4.6 from 1980 votes

A hearty and comforting Italian soup made with cannellini beans, pasta, and vegetables, slowly simmered to perfection. This slow cooker version develops deep flavor with minimal effort, perfect for a cozy weeknight meal.

Prep Time15 mins
Cook Time6 hours
Resting Time0 mins
Total Time6 hours 15 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup Base

1 tablespoon olive oil
1 large yellow onion, diced
3 cloves garlic, minced
2 carrots, peeled and diced
2 celery stalks, diced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes
6 cups low-sodium vegetable broth
1 (28-ounce) can crushed tomatoes
1 (15-ounce) can cannellini beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
1 bay leaf
Salt and black pepper to taste

For the Pasta and Finish

1 1/2 cups small pasta (such as ditalini or elbow macaroni)
1/4 cup freshly grated Parmesan cheese, plus more for serving
2 tablespoons chopped fresh parsley

👨‍🍳Directions

1Heat the olive oil in a small skillet over medium heat.
2Add the diced onion and cook for 3 to 4 minutes until softened and translucent.
3Add the minced garlic and cook for 30 seconds until fragrant, then transfer the mixture to the slow cooker.
4Add the diced carrots, celery, dried oregano, dried basil, red pepper flakes, vegetable broth, crushed tomatoes, drained cannellini beans, drained kidney beans, and bay leaf to the slow cooker.
5Stir everything together until well combined, then season with salt and black pepper to taste.
6Cover the slow cooker and cook on low heat for 6 to 7 hours or on high heat for 3 to 4 hours.
7The soup should be simmering and the vegetables tender when pierced with a fork.
8About 20 minutes before serving, stir in the small pasta.
9Cover the slow cooker again and cook on high heat for 15 to 20 minutes, or until the pasta is tender but still firm to the bite.
10Stir occasionally to prevent the pasta from sticking.
11Remove the bay leaf from the soup.
12Stir in the grated Parmesan cheese and chopped fresh parsley.
13Taste and adjust seasoning with additional salt and pepper if needed.
14Serve hot, garnished with extra Parmesan cheese.

🔧Equipment

Slow cooker (6-quart or larger)
Cutting board
Chef’s knife
Measuring cups and spoons
Wooden spoon
Small skillet (optional)

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 6g💛Saturated Fat: 2g❤️Cholesterol: 5mg🧂Sodium: 720mg🌾Total Carbs: 58g🥦Dietary Fiber: 12g🍬Sugars: 10g🥩Protein: 16g

📝Notes

For a thicker soup, mash some of the beans against the side of the slow cooker before adding the pasta. You can also add a Parmesan rind to the soup while it cooks for extra flavor. Leftovers will thicken as they sit; add a splash of broth or water when reheating.

Watch Video Of How Slow Cooker Pasta Fagioli Works

This slow cooker pasta fagioli recipe is always a hit with my family and friends. We love serving it at family gatherings because it’s easy to reheat and feeds a crowd.

For leftovers, I recommend storing them in an airtight container in the fridge for up to 3 days or freezing them for up to 2 months. To reheat, simply thaw frozen portions overnight in the fridge or reheat refrigerated portions in the microwave until hot and steaming.

❓ Frequently Asked Questions About Slow Cooker Pasta Fagioli

Q: What is pasta fagioli?

Pasta fagioli is an Italian dish made with pasta, beans, vegetables, and tomato sauce. It’s often referred to as ‘pasta e fagioli’ or ‘pasta fazool.’

Q: What type of pasta is best for this recipe?

I recommend using a short-shaped pasta like penne or macaroni for this recipe. These shapes hold onto the flavorful sauce perfectly.

Q: Can I use canned beans instead of dried?

Yes, you can use canned beans if you prefer. However, keep in mind that canned beans may contain added salt and preservatives. If you choose to use canned beans, be sure to rinse them thoroughly before adding them to the slow cooker.

Q: How long does it take to cook?

This slow cooker pasta fagioli recipe takes about 6-8 hours on low heat or 3-4 hours on high heat.

Q: Can I add other ingredients like sausage or bacon?

Of course! You can customize this recipe by adding your favorite protein sources like sausage or bacon. Just be sure to adjust the cooking time accordingly.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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