Slow Cooker Pasta E Fagioli

Cozy up with a warm bowl of Slow Cooker Pasta e Fagioli, a hearty Italian-inspired soup that’s both nourishing and bursting with flavor. This one-pot wonder combines tender ditalini pasta, creamy cannellini and red kidney beans, and a medley of aromatic vegetables like onion, carrots, and celery—all simmered to perfection in a rich, fire-roasted tomato and vegetable broth. Infused with dried herbs like oregano, thyme, and basil, this slow cooker recipe is effortless to prepare and packed with savory depth. Finished with a handful of fresh baby spinach, a sprinkle of Parmesan, and chopped parsley, it’s a satisfying dinner that’s perfect for busy weeknights or meal prepping. Gluten-free pasta or vegan Parmesan swaps make it easy to customize this ultimate comfort dish for any dietary needs. Keywords: Slow Cooker Pasta e Fagioli, Italian soup recipe, easy slow cooker dinner, vegetarian comfort food.

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:360 mins

Total Time:375 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 28 ounces fire-roasted diced tomatoes
• 6 cups vegetable broth
• 15 ounces red kidney beans, rinsed and drained
• 15 ounces cannellini beans, rinsed and drained
• 1.5 cups uncooked ditalini pasta
• 2 cups baby spinach, chopped
• 0.5 cup Parmesan cheese, grated (for garnish)
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Heat the olive oil in a skillet over medium heat. Add the diced onion, carrots, celery, and minced garlic. Sauté until fragrant and the vegetables begin to soften, about 5 minutes.

Step 2

Transfer the sautéed vegetables to the slow cooker.

Step 3

Add the dried oregano, thyme, basil, salt, and black pepper to the slow cooker. Stir to combine.

Step 4

Pour in the fire-roasted diced tomatoes (with their juices) and the vegetable broth.

Step 5

Add the red kidney beans and cannellini beans to the slow cooker. Stir everything together.

Step 6

Cover and cook on low for 6-7 hours or on high for 3-4 hours.

Step 7

About 30 minutes before serving, stir in the uncooked ditalini pasta. Cover and cook for another 20-30 minutes, or until the pasta is tender.

Step 8

Stir in the chopped baby spinach just before serving and let it wilt into the soup.

Step 9

Serve hot, garnished with grated Parmesan cheese and chopped fresh parsley.

Nutrition Facts

Serving size	(4229.6g)

Amount per serving	% Daily Value*
Calories	3662.2

Total Fat 83.6g	0%
Saturated Fat 30.2g	0%
Polyunsaturated Fat 6.9g
Cholesterol 95.2mg	0%
Sodium 9821.0mg	0%
Total Carbohydrate 574.4g	0%
Dietary Fiber 94.8g	0%
Total Sugars 75.8g
Protein 175.4g	0%

Vitamin D 0IU	0%
Calcium 2351.3mg	0%
Iron 38.9mg	0%
Potassium 9084.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 20.1%

Protein: 18.7%

Carbs: 61.2%