This hearty Italian-style soup combines protein-rich beans and pasta in a savory broth. It is specifically designed for the slow cooker to allow flavors to meld over several hours with minimal active effort.
List of ingredients
- 1 pound ground beef – lean ground sirloin is recommended for less grease.
- 1/2 pound beef Italian sausage – a lean beef-based Italian sausage provides traditional flavor.
- 1/2 teaspoon kosher salt – specifically for seasoning the meat.
- 1/2 cup beef broth mixed with 1 teaspoon balsamic vinegar – a non-alcoholic substitute for red wine.
- 1 6-ounce can tomato paste – adds thickness and rich color.
- 1 medium onion – finely chopped.
- 1 pound carrots – peeled and sliced into rounds.
- 1 14.5-ounce can fire-roasted canned tomatoes – regular diced tomatoes can be used as an alternative.
- 8 cups beef broth – provides the savory base for the soup.
- 1 tablespoon brown sugar – balances the acidity of the tomatoes.
- 1 tablespoon dried oregano – for classic herbal notes.
- 2 tablespoons pesto – adds concentrated basil and garlic flavor.
- 2 tablespoons Worcestershire sauce – enhances the depth of the broth.
- 1 tablespoon fresh rosemary – finely chopped.
- 1 teaspoon kosher salt – for overall seasoning.
- 2 15-ounce cans dark red kidney beans – drained and rinsed thoroughly.
- 1 1/4 cups ditalini pasta – uncooked small tube pasta.
- Fresh parsley – chopped for garnish.
- Freshly grated parmesan cheese – for serving.
step-by-step instructions
- Brown the Meat: In a medium pot or Dutch oven over medium-high heat, cook the ground beef, beef Italian sausage, and 1/2 teaspoon salt. Stir frequently and break the meat apart with a spatula until it is deep golden brown.
- Remove Excess Fat: Push the cooked meat to one side of the pot and tilt it to collect grease. Carefully remove the grease with a spoon or absorb it with paper towels and discard it.
- Deglaze and Sauté: Pour in the beef broth and balsamic vinegar mixture and simmer for 3-5 minutes until most of the liquid has evaporated. Stir in the tomato paste and cook for a few more minutes until the mixture is fragrant and deep red.
- Slow Cook: Transfer the meat mixture into the slow cooker insert. Add the chopped onion, sliced carrots, fire-roasted tomatoes, beef broth, brown sugar, dried oregano, pesto, Worcestershire sauce, fresh rosemary, 1 teaspoon salt, and kidney beans.
- Simmer: Cover the slow cooker and cook on the low power setting for 7-8 hours, or until the carrots are tender.
- Prepare Pasta: Just before serving, cook the ditalini pasta in a separate pot according to the package directions until al dente.
- Final Assembly: Drain the pasta and stir it directly into the hot soup.
- Garnish: Serve the soup in bowls topped with a handful of grated parmesan cheese and a sprinkle of fresh parsley.
Practical Cooking Tips
Use Lean Ground Sirloin for Less Grease
Selecting lean ground sirloin reduces the amount of rendered fat in the pot. This results in a cleaner broth and minimizes the time spent draining grease after browning. It keeps the soup heartier without feeling overly oily.
Caramelize Tomato Paste for Richer Flavor
Cooking the tomato paste with the meat before adding it to the slow cooker is essential. This process removes the raw metallic taste of the paste and develops a deeper, sweeter flavor. It contributes significantly to the overall richness of the broth.
Use Baby Carrots to Save Prep Time
Using pre-cut baby carrots eliminates the need for peeling and chopping. Simply slice them into rounds or leave them whole depending on your preference for bite size. This is a quick way to add a full pound of vegetables to the pot.
Store Pesto in the Freezer for Longevity
Store your pesto in the freezer to keep the basil from oxidizing and turning brown. Scoop out the required two tablespoons while it is semi-frozen. This ensures the garlic and basil flavors remain vibrant in your soup.
Ingredient Substitutions and Variations
Swap Kidney Beans for Cannellini Beans
While dark red kidney beans hold their shape well, cannellini beans provide a creamier texture. They blend more seamlessly into the broth, creating a slightly thicker consistency. Both options provide excellent plant-based protein and fiber.
Use Elbow Macaroni if Ditalini is Unavailable
Ditalini is the traditional choice, but small elbow macaroni works just as well. Any small, sturdy pasta shape will suffice as long as it is cooked separately. Avoid using long noodles which can make the soup difficult to eat with a spoon.
Substitute Beef Broth with Vegetable Broth
For a lighter version, you can use a high-quality vegetable broth instead of beef broth. This change alters the depth of the flavor but keeps the soup savory. Ensure the vegetable broth is low-sodium to control the overall salt level.
Use Turkey Sausage for a Leaner Protein
If you prefer a lighter meat profile, substitute the beef Italian sausage with turkey Italian sausage. Turkey sausage offers a similar spice profile while reducing the saturated fat content. Ensure it is fully browned to develop the necessary savory notes.
Serving and Pairing Ideas
Pair with Toasted Garlic Bread
Serve this soup alongside a toasted baguette rubbed with garlic and olive oil. The crunch of the bread provides a textural contrast to the soft beans and pasta. It also helps in soaking up the rich tomato-based broth.
Add Extra Parmesan for Saltiness
Grated parmesan cheese adds a salty, nutty finish that complements the oregano and rosemary. Stir some of the cheese directly into the bowl for a creamier effect. A high-quality aged parmesan provides the best flavor profile.
Serve with a Side Green Salad
A simple arugula or spinach salad with a lemon vinaigrette balances the heaviness of the soup. The acidity of the dressing cuts through the richness of the beef and beans. This makes the meal feel more balanced and refreshing.
Garnish with Fresh Parsley for Color
Adding freshly chopped parsley just before serving provides a bright visual contrast to the red soup. Beyond aesthetics, the parsley adds a fresh, peppery note that lifts the heavier flavors. Use flat-leaf parsley for a more traditional Italian taste.
Storage and Reheating Guide
Store Pasta Separately to Prevent Mushiness
Pasta continues to absorb liquid even after the heat is turned off. To avoid a thick porridge-like consistency, store the cooked pasta in a separate container from the soup base. Add the pasta back to the soup only when reheating individual portions.
Refrigerate in Airtight Containers
Place the soup base in airtight containers and refrigerate for up to four days. Ensure the soup has cooled slightly before sealing the lid to prevent condensation. Keep the containers shallow to allow for even cooling in the fridge.
Freeze the Soup Base Without Pasta
The soup base freezes exceptionally well for several months. Avoid freezing the pasta, as it will become mushy upon thawing. Simply thaw the base in the fridge overnight and add freshly cooked pasta when reheating.
Reheat on the Stovetop with Extra Broth
Reheating the soup on a stovetop allows you to control the consistency. If the soup has thickened too much in the fridge, stir in a splash of beef broth. Heat gently on medium-low to avoid scorching the bottom of the pot.
Make-Ahead and Meal Prep Advice
Brown the Meat the Night Before
You can brown the ground beef and sausage a day in advance and store them in the refrigerator. This reduces the active prep time on the morning you start the slow cooker. Simply stir the cold meat into the slow cooker with the other ingredients.
Prep Vegetables in Advance
Chop the onions and slice the carrots ahead of time and store them in a sealed bag. Having the produce ready allows you to assemble the soup in minutes. This is particularly helpful for those preparing the meal on a busy workday.
Assemble the Slow Cooker Insert Early
You can combine all the soup ingredients, except the pasta, in the slow cooker insert the night before. Keep the insert covered in the refrigerator until you are ready to start the cooking cycle. This makes the morning process a simple matter of switching on the power.
Troubleshooting Common Issues
Fix a Soup That Is Too Thick
If the soup becomes too thick due to the beans and tomato paste, stir in additional beef broth. Add the broth half a cup at a time until the desired consistency is reached. This often happens if the slow cooker lid was not sealed perfectly.
Balance Excess Acidity From Tomatoes
If the soup tastes too acidic from the canned tomatoes, increase the brown sugar slightly. Add an extra teaspoon of sugar and stir well to neutralize the sharpness. This creates a more rounded and mellow flavor profile.
Adjust Salt Levels at the End
Always taste the soup before adding the final salt. Because beef broth and parmesan cheese contain sodium, you may not need the full teaspoon of salt. Add salt in small increments at the very end to avoid over-seasoning.
Frequently Asked Questions
Can I cook the pasta in the slow cooker?
It is not recommended to cook the pasta in the slow cooker because it will overcook and become mushy. Cooking the pasta separately and adding it at the end ensures it maintains an al dente texture. This also prevents the pasta from absorbing all the broth during storage.
How long does the soup last in the fridge?
The soup base stays fresh in the refrigerator for about 3 to 4 days when stored in an airtight container. If you have stored the pasta inside the soup, it may thicken significantly by the second day. Adding a bit of broth during reheating usually fixes this.
Can I make this recipe in a pressure cooker?
Yes, you can adapt this for a pressure cooker by using the sauté function to brown the meat. Once the meat is ready, add the other ingredients and cook on high pressure for about 30 to 45 minutes. Be sure to release the pressure naturally for the most tender carrots.
What is the best type of beef sausage to use?
Look for a beef-based Italian sausage that is seasoned with fennel and garlic. A lean version is preferred to prevent an oily film from forming on top of the soup. If you cannot find beef Italian sausage, a mild beef sausage with added dried oregano is a good substitute.
Print
Slow Cooker Pasta e Fagioli Soup
- Total Time: 8 hours 25 minutes
- Yield: 12 servings
- Diet: General
Description
A super delicious, classic Italian soup. Takes about 45 minutes to prep, the slow cooker does the magic! Walk in the door, after a long day and the most amazing fragrance will greet you; and dinner will soon be served!
Ingredients
- 1 pound ground beef
- ½ pound beef Italian sausage
- ½ teaspoon kosher salt
- ½ cup alcohol-free red wine
- 1 6-ounce can tomato paste
- 1 medium onion, finely chopped
- 1 pound carrots, peeled and sliced
- 1 14 1/2-ounce can fire-roasted canned tomatoes
- 8 cups beef broth
- 1 tablespoon brown sugar
- 1 tablespoon dried oregano
- 2 tablespoons pesto
- 2 tablespoons Worcestershire sauce
- 1 tablespoon finely chopped fresh rosemary
- 1 teaspoon kosher salt
- 2 15-ounce cans dark red kidney beans, drained and rinsed
- 1 ¼ cups ditalini pasta, uncooked
- Fresh parsley, for garnish
- Freshly grated parmesan cheese, for garnish
Instructions
- Step: Brown ground beef and beef Italian sausage and 1/2 teaspoon salt in a medium size pot or Dutch oven over medium-high heat. Cook, stirring frequently and breaking up meat with a metal or plastic spatula, till meat mixture is deep golden brown. With a large spoon or spatula, push meat to one side and tip pot so that any grease will accumulate on the other side. Remove any accumulated grease with a spoon or sop up with paper towels and discard.
- Step: Add the alcohol-free red wine to the meat and bring to a steady simmer. Cook, stirring frequently, until almost all the wine has evaporated, about 3-5 minutes. Add tomato paste and, stirring frequently, cook for another few minutes, until mixture is fragrant and turns deep red in color. Transfer mixture to the insert of your slow cooker.
- Step: Add all remaining ingredients except pasta. Cover and cook on low power for 7-8 hours or until carrots are nice and tender.
- Step: Just before serving, cook Ditalini (or other pasta) according to package directions until al dente. Drain and add to soup. Serve soup with a handful of freshly grated Parmesan cheese and a sprinkle of finely chopped fresh parsley.
Notes
If you’re not serving all of the soup right away, store the soup and pasta separately as the pasta will continue to absorb the liquid from the soup. Alternatively, add more beef broth when serving leftovers.
- Prep Time: 45 minutes
- Cook Time: 7 hours 40 minutes
- Category: Main
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 354 kcal
- Sugar: 6 g
- Sodium: 1316 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 41 mg