Description
A hearty and comforting Pasta Fagioli recipe that combines ground beef, beans, vegetables, and pasta slow-cooked to perfection in a flavorful tomato and beef broth base. This classic Italian-inspired soup is perfect for family meals and gatherings, delivering warmth and rich flavors in every bowl.
Ingredients
Scale
Main Ingredients
- 2 lbs. ground beef
- 1 onion, chopped
- 3 carrots, chopped
- 4 stalks of celery, chopped
- 2 (28 ounce) cans diced tomatoes, undrained
- 1 (16 ounce) can red kidney beans, drained and rinsed
- 1 (16 ounce) can white kidney beans, drained and rinsed
- 3 (10 ounce) cans beef stock
- 1 (20 ounce) jar spaghetti sauce
- 8 ounces of pasta
Seasonings
- 3 tsp. oregano
- 2 tsp. pepper
- 5 tsp. parsley
- 1 tsp. Tabasco sauce (optional)
Instructions
- Brown the Beef. In a large skillet, cook the ground beef over medium heat until fully browned. Drain the excess fat to reduce grease and set aside the browned meat.
- Combine Ingredients in Crock Pot. Transfer the browned beef into a crock pot. Add the chopped onion, carrots, celery, diced tomatoes (with juices), red and white kidney beans, beef stock, oregano, pepper, parsley, optional Tabasco sauce, and spaghetti sauce to the crock pot. Stir gently to combine all ingredients.
- Slow Cook the Soup. Cover the crock pot and set it to low heat setting. Cook for 7-8 hours, or alternatively set to high heat setting and cook for 4-5 hours, allowing the flavors to meld and ingredients to become tender.
- Add Pasta Near End of Cooking. Approximately 30 minutes before serving, add the pasta to the crock pot, stirring well so it integrates evenly. Allow the pasta to cook through in the hot broth during the last half hour.
- Serve Warm. Once the pasta is tender, ladle the Pasta Fagioli into bowls and serve hot. Complement the meal with some crusty warm bread for dipping and extra comfort.
Notes
- If you prefer a vegetarian version, swap ground beef for plant-based protein and use vegetable stock instead of beef stock.
- Adjust Tabasco sauce quantity to control the heat level.
- For a thicker soup, reduce the amount of beef stock or cook uncovered during the last hour.
- Use small pasta shapes like ditalini or elbow macaroni for an authentic texture.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
