Slow Cooker Pasta Fagioli Soup

This super simple pasta fagioli soup cooks up in the slow cooker with beef, kidney beans, Italian tomatoes, and pasta for a hearty meal that's mostly set and forget.

• Preparation Time: 20 mins
• Cooking Time: 4 hr 5 mins
• Total Time: 4 hr 25 mins
• Calories: 355 Calories

Ingredients

• 1 teaspoon salt
• 4 cups beef broth
• 2 teaspoons ground black pepper
• 3 stalks celery, diced
• 2 pounds ground beef
• 2 teaspoons dried oregano
• 2 (14.5 ounce) cans Italian-style diced tomatoes
• 1 (28 ounce) jar spaghetti sauce
• 1 cup ditalini pasta
• 1 (32 ounce) carton beef stock
• 2 medium carrots, diced
• 5 tablespoons chopped fresh parsley
• 1 (15 ounce) can red kidney beans, drained
• 1 (15 ounce) can white kidney beans, drained
• 0.5 cup chopped onion
• 0.25 teaspoon hot pepper sauce (such as Tabasco®)

Recipe Instructions

Step 1

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 to a slow cooker.

Step 2

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

Step 3

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