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Slow Cooker Pasta e Fagioli

 Slow Cooker Pasta e Fagioli
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
8 ServingsPrep: 30 min. Cook: 7-1/2 hours


  • 1 pound ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 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


  • In a large skillet, cook beef and onion over medium heat until beef
  • is no longer pink and onion is tender; drain.
  • 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.
  • Stir in pasta. Cover and cook on high 30 minutes longer or until

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Slow Cooker Pasta e Fagioli (continued)

Directions (continued)

  • pasta is tender. Sprinkle with cheese if desired. Yield: 8 servings
  • (2-1/2 quarts).
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.