Go Back
Print

Slow Cooker Pasta and Beans Soup

Course Soup
Prep Time 2 minutes
Cook Time 3 hours 30 minutes
Servings 8

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.