Enjoy a twist on the classic Italian pasta e fagioli with this easy-to-make Slow Cooker Pasta and Beans Soup. It’s a hearty and budget-friendly recipe perfect for those chilly winter nights in the USA. Packed with lean ground beef, veggies, and beans, this soup is not only nutritious but also incredibly comforting and delicious!
Slow Cooker Pasta and Beans Soup
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 medium onion diced
- 3 whole carrots diced
- 3 celery stalks diced
- 6-8 cups low-sodium beef broth*
- 1 can cannellini beans drained and rinsed
- 1 can chickpeas drained and rinsed
- 1 can kidney beans drained and rinsed
- 1 teaspoon thyme
- 2 teaspoons oregano
- 2 teaspoons basil
- 2 whole bay leaves
- 3 garlic cloves minced
- 2 teaspoons kosher salt or to taste
- 1 teaspoon black pepper or to taste
- 1 can 28 ounces crushed tomatoes
- 8 ounces tomato sauce
- 3/4 cup dried orzo pasta or ditalini
- Optional Garnish: Parmesan cheese and parsley
Instructions
- In a pot over medium-high heat, heat the olive oil. Add the ground beef and cook until browned, breaking it into crumbles. Drain any excess fat.
- Transfer the beef to a 7-quart slow cooker. Add onions, carrots, celery, broth, tomato sauce, beans, seasonings, and crushed tomatoes. Stir to combine and adjust the seasonings to taste.
- Cover and cook on high for 3 ½ hours.
- Add the uncooked orzo pasta, stir, and continue to cook for an additional 30 minutes or until the pasta is al dente.
- Garnish with Parmesan cheese and parsley, if desired.
- Store orzo and soup separately in airtight containers in the refrigerator for up to 3 days.
Notes
– Add an extra 1-2 cups of broth as needed to achieve your preferred soup consistency.