Description
This Slow Cooker Pasta e Fagioli Soup combines rich flavors and hearty ingredients for a satisfying meal. With ground beef, beans, and pasta, this dish is ideal for a quick dinner or a cozy night in.
Ingredients
Scale
- 1.5 lbs. ground beef
- 1 onion, chopped
- 2 cloves, minced garlic
- 3 carrots, shredded
- 1/2 cup celery, chopped
- 14.5 oz diced tomatoes, undrained
- 28 oz can of crushed tomatoes
- 16 oz red kidney beans, drained
- 16 oz white kidney beans, drained
- 4 cups beef broth
- 2 tsp dried oregano
- 2 tsp pepper
- 2 tbsp dried parsley
- 1 tbsp dried basil
- 2 bay leaves
- 1 20 oz traditional spaghetti sauce
- 8 oz pasta
- Topping: Fresh grated parmesan cheese
Instructions
- Brown the ground beef in a large skillet and drain any excess fat.
- In a 6-quart crock pot, combine the browned beef with all other ingredients except the pasta.
- Cook on low for 7-8 hours or on high for 4-5 hours.
- Before serving, cook the pasta according to package instructions. Remove the bay leaves and stir the cooked pasta into the soup.
Notes
For a vegetarian version, substitute ground beef with plant-based meat.
Feel free to add extra vegetables, such as bell peppers or zucchini, for more flavor and nutrition.
This soup can be stored in the refrigerator for up to three days or frozen for later.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 20g
- Cholesterol: 55mg