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Slow Cooker Pasta e Fagioli Recipe
Slow Cooker Pasta e Fagioli Recipe photo by Taste of Home

Slow Cooker Pasta e Fagioli Recipe

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4.5 19
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This is my favorite soup to make because it's so flavorful, hearty and healthy. I have served this hearty dish to guests and received many compliments. The soup will be thick, but delicious.—Penny Novy, Buffalo Grove, Illinois
TOTAL TIME: Prep: 30 min. Cook: 7-1/2 hours
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Cook: 7-1/2 hours
MAKES: 8 servings

Ingredients

  • 1 pound ground beef
  • 1 medium onion, chopped
  • 1 carton (32 ounces) chicken broth
  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
  • 2 medium carrots, chopped
  • 1-1/2 cups finely chopped cabbage
  • 1 celery rib, chopped
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup ditalini or other small pasta
  • Grated Parmesan cheese, optional

Nutritional Facts

1-1/4 cups (calculated without cheese) equals 258 calories, 8 g fat (3 g saturated fat), 38 mg cholesterol, 885 mg sodium, 31 g carbohydrate, 6 g fiber, 17 g protein.

Directions

  1. In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender; drain.
  2. Transfer to a 4- or 5-qt. slow cooker. Stir in the broth, tomatoes, beans, carrots, cabbage, celery, basil, garlic, salt and pepper. Cover and cook on low for 7-8 hours or until vegetables are tender.
  3. Stir in pasta. Cover and cook on high 30 minutes longer or until pasta is tender. Sprinkle with cheese if desired. Yield: 8 servings (2-1/2 quarts).
Originally published as Slow Cooker Pasta e Fagioli in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2013, p59

Nutritional Facts

1-1/4 cups (calculated without cheese) equals 258 calories, 8 g fat (3 g saturated fat), 38 mg cholesterol, 885 mg sodium, 31 g carbohydrate, 6 g fiber, 17 g protein.

Reviews for Slow Cooker Pasta e Fagioli

AVERAGE RATING
   (20)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (6)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 8, 2015

"This looks good but from what I have seen and read traditional Pasta Fegioli is meatless. I'm not rating this until I make it. I'll omitt the beef. I had to submit a rating In order to post."

MY REVIEW
Reviewed Jan. 5, 2015

"I made this today and it's great!! Will make this again."

MY REVIEW
Reviewed Jul. 13, 2014

"I made 1/2 the recipe for my husband and I for lunch. I substituted Morning Star Crumbles for the ground turkey and substituted Better Than Bouillon Chicken No Chicken Bouillon for the chicken broth. I served it over tortellini. It's delicious. Thanks, Penny."

MY REVIEW
Reviewed Mar. 5, 2014

"when i make mine its the same but instead of cabbage i use spinach or swiss chard"

MY REVIEW
Reviewed Mar. 3, 2014

"I doubled the hamburger (I have carnivore males in my family) and this made a hearty, tasty soup that made a lot. I will definitely make it again, especially in cold winter weather. Just 2 tweaks: I'll try reducing the dried basil to 1 teaspoon as I thought it was a tad overwhelming, and will add about 1 tablespoon of fresh lemon juice to perk it up."

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