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Slow-Cooker Pasta e Fagioli

This chunky soup is good to the last spoonful. It's my go-to recipe because it's so hearty and we all always want more. —Penny Novy, Buffalo Grove, Illinois
  • Total Time
    Prep: 30 min. Cook: 7-1/2 hours
  • Makes
    8 servings (2-1/2 quarts)


  • 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) canneloni 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 until vegetables are tender, 7-8 hours.
  • Stir in pasta. Cover and cook on high until pasta is tender, about 30 minutes longer. Sprinkle with cheese if desired.
Nutrition Facts
1-1/4 cups (calculated without cheese): 258 calories, 8g fat (3g saturated fat), 38mg cholesterol, 885mg sodium, 31g carbohydrate (7g sugars, 6g fiber), 17g protein.

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  • mumsay
    Sep 4, 2020

    This is very tasty soup, although mine wasn't that soupy, but it's an easy fix. Will make it again

  • Teri
    Apr 14, 2020

    This recipe is probably very good, but it is NOT pastafazool. I grew up in an Italian family and had pastafazool numerous times. As a matter of fact, I LOVED pastafazool and still make it like my mother, grandmothers and great-grandmothers did. There is no meat in our pastafazool, and certainly no cabbage. It is delicious. We have a very simple recipe. My objection is to calling it pasta fagioli (pastafazool). It is probably a very tasty Italian vegetable soup.

  • schlak
    Jan 20, 2020

    I make this with one pound of mild Italian sausage and double the recipe. That is because the recipe provides another protein in the cannellini beans. A large jar goes to my elderly neighbor when it's really cold outside and he loves it. Other than the meat reduction. I make it exactly as described. After I made this the first time, I took my husband to Olive Garden to try their version since he'd never had it. He said theirs didn't hold a candle to the TOH recipe. I wasn't trying to compete with their success at all. I was just trying to get my Swedish hubby to try this soup which is about as close to what my Italian mother made when I was growing up. Great stuff!!

  • Pooch60
    Oct 17, 2019

    I really like this soup. I like the light broth, veggies, pasta and hamburger. The spices are just right and not too overpowering. I made it as is. I will make this again soon.

  • Nemsie
    Nov 11, 2018

    Very good and hearty soup, I added a little red pepper and a tablespoon on store bought pesto giving it more flavor. This will be a regular in our home.

  • Christine
    Feb 15, 2018

    This soup is delicious, but as to it getting too thick- the broth will be absorbed by the pasta and beans the longer it sits. So you would need to this it out with some extra broth. I would skip the cabbage. Carrabba's minestrone includes cabbage, in that soup it's considered a key ingredient. But not in this one.

  • gale
    Feb 15, 2018

    I got the inside scoop straight from an OG chef - and this is not even close to being a copycat! As loverton says - OG doesn't have cabbage in their soup - but they DO have V8 juice (1-12oz can) and 2 kinds of beans. (red kidney & great northern-1 can each with liquid) 1-15oz can tomato sauce, 1T white vinegar. Bon Appetit.

  • loverton
    Feb 15, 2018

    Tastes good but it is not like Olive Garden's. They don't have cabbage in their soup.

  • Linda
    Jan 19, 2018

    I followed the recipe to a "T" and ended up with something that was more of a side dish rather than a soup as the liquid had evaporated. The next day I added another 36 oz container to a small portion of the soup (?) and again, the liquid was absorbed or evaporated. I prefer soups in which the meat and veggies are swimming in a liquid. What went wrong here?

  • ccschool
    Sep 9, 2017

    No comment left