crock pot pasta e fagioli

Pasta e Fagioli (Crock Pot Recipe)

So it seems that soup season is finally here! I love homemade soup! Soups are so simple to make at home, but a crock pot soup is even easier! Just throw it all in the crock pot and a few hours later the house smells so good and dinner is ready.

Olive Garden serves Pasta e Fagioli that is loaded with meat, beans, vegetables and pasta in a tomato based broth. This recipe tastes very similar. A side of crusty bread makes a nice hot, hearty meal. This is one of the reasons I love Fall!

Here’s my version of Pasta e Fagioli (made in the crock pot)

1/2 lb. ground beef (browned, drain off fat)
1/2 lb. Italian sausage (browned, drain off fat)
1 t. garlic powder
1 small green pepper, chopped
2 ribs celery, sliced
1 T. Worcestershire sauce
1 t. thyme
1 t. basil
1 t. oregano
1 can tomato soup + 1 can water
1 – 28 oz. can stewed tomatoes
1 – 15 oz. can corn
1 – 15 oz. can kidney beans
1 – 15 oz. can white beans
1 c. uncooked small shell pasta

Brown the ground beef and sausage in a skillet. Drain off grease and set aside to cool. Also, While the meat is browning, cook the pasta according to the package directions, drain and cool. *Refrigerate the cooked meat and the cooked pasta until the soup has finished cooking (about 6 hours.) Put all of the remaining ingredients (except for the cooked pasta and cooked meat) into the crock pot. Cook on low 6 hours.  Then add the cooked meat and cooked pasta into the hot soup. Allow to warm through for a few minutes before serving. 

*If you prefer, you can brown the meats and cook the pasta at the end of the crock pot cooking time, (I just like to have mine ready to toss in at the end.)

24 thoughts on “Pasta e Fagioli (Crock Pot Recipe)

    1. grandmabee Post author

      I would imagine so. I have not tried it, but it can be made on the stove top if you’re in a hurry. You would just need to simmer it until the veggies are tender (maybe 25 – 30 minutes or so.) Then add the cooked pasta shells at the end. Enjoy it!

    1. grandmabee Post author

      I do drain the bean liquid, but I don’t drain the corn liquid. It adds flavor! Yes, you could use frozen in place of canned corn.

  1. Ellen

    Made tonight, with garlic bread. Hearty, stick to your ribs, hmmm. One small change, I used progresso tomato basil soup and 1 cup of water, instead of condensed soup. Next time I may healthify by using ground turkey breast and chicken sausage.

  2. Ellen

    Made last night for dinner, awesome, easy, hearty, aroma heavenly good. I did make one small change, instead of condensed tomato soup I used Progresso tomato basil soup and 1 cup water. Served with garlic bread and Parmesan cheese. Next time I may healthify recipe by using ground turkey and chicken sausage.

  3. Tabatha

    Is there a reason you don’t add the meat in the beginning? Seems like it would soak up some of the seasoning and taste better.

    1. grandmabee Post author

      I put mine in at the end because I don’t like the meat to be overcooked. But you could put it in a the beginning if you prefer…

  4. Pingback: Pasta e Fajioli | Robin's Recipes n Food Blog

    1. grandmabee Post author

      I guess 2 sticks would be a better way to describe it! I always understood it to be that a whole head of celery is a “stalk” and a single “stick” from the stalk is called a “rib.”

      1. grandmabee Post author

        It can be cooked on the stove top, but the time would need to be reduced. Just cook until the veggies are tender.

    1. grandmabee Post author

      This should easily make 6 servings, so if you need to serve 8, I would double it. (By the way, if you have leftovers, it tastes amazing the next day!)

  5. Jennie @ Little Girl Designs

    Hi! Thank you so much for this recipe! I just stumbled across this recipe on Pinterest…was going to be making this soup the ‘old-fashioned’ way on the stovetop and had never thought about using my crockpot. So, thanks for the inspiration! :)
    Have a great day!


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