Slow Cooker Pasta e Fagioli
This hearty soup is full of veggies, beans, beef and pasta. It can be made in the slowcooker, which means you come home to a hot, comforting meal.
Servings: 12 servings
Calories: 576kcal
Ingredients
- 2 lbs ground beef
- 1 medium onion chopped
- 3 carrots chopped
- 4 stalks of celery chopped
- 2 cans petite diced tomatoes (14.5 ounces each) undrained
- 1 can red kidney beans drained and rinsed (15.5 ounces)
- 1 can great northern beans drained and rinsed (15.5 ounces)
- 32 ounces beef stock
- 3 teaspoons oregano
- 2 teaspoons pepper
- 3 teaspoons parsley
- 1 teaspoon Tabasco sauce optional
- 1 jar spaghetti sauce (24 ounces)
- 2 cups uncooked small shell pasta
Instructions
- In a large skillet, brown the ground beef. Drain off the fat and put it in a slow cooker.
- Add all of the ingredients except for the pasta.
- Cook the soup on low for 7-8 hours, or on high for 4-5 hours.
- With one hour left, add in the uncooked pasta. Cover again and cook until pasta is tender.
- You can also cook the pasta separately and add it to the soup after cooking.
- Serve!
Video
Notes
You can use black beans in place of the kidney beans if you'd like.
Nutrition
Serving: 421g | Calories: 576kcal | Carbohydrates: 88g | Protein: 41g | Fat: 7g