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

Slow cooker pasta e fagioli recipeTaste of Home
Servings Prep Time Cook Time
8servings 30minutes 7-1/2hours
Servings Prep Time
8servings 30minutes
Cook Time
Portions: servings
Portions: servings
  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 until vegetables are tender, 7-8 hours.
  3. Stir in pasta. Cover and cook on high until pasta is tender, about 30 minutes longer. Sprinkle with cheese if desired.
Recipe Notes

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 fibre), 17g protein.