Rating: 5 stars
21 Ratings
  • 5 star values: 19
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

This Italian pasta fagioli soup is fairly healthy and tasty, and easy to make in a slow cooker.

Recipe Summary

prep:
20 mins
cook:
4 hrs 5 mins
total:
4 hrs 25 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef into a slow cooker.

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  • Add beef stock, diced tomatoes, spaghetti sauce, red and white kidney beans, beef broth, onion, carrots, celery, parsley, oregano, pepper, salt, and hot sauce to the slow cooker.

  • Cover and cook on Low for 7 to 8 hours or on High for 4 to 6 hours, adding pasta in during the last 15 minutes.

Cook's Note:

You can use venison in place of ground beef, and bow-tie pasta in place of ditalini.

Nutrition Facts

355 calories; protein 21.8g; carbohydrates 32.5g; fat 14.6g; cholesterol 47.7mg; sodium 1072mg. Full Nutrition
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