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A close-up view of a bowl of pasta e fagioli soup with visible pasta and beans.

Slow Cooker Pasta e Fagioli | Easy Hearty Italian Soup

A comforting and hearty Italian soup made effortlessly in the slow cooker, packed with beans, vegetables, and pasta.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Soup
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Canned Beans
  • 1 can cannellini beans 15 oz, drained and rinsed
  • 1 can kidney beans 15 oz, drained and rinsed
  • 1 can diced tomatoes 14.5 oz, undrained
Broth and Vegetables
  • 1 cup vegetable broth
  • 1 cup water
  • 1 medium onion chopped
  • 2 diced carrots
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
  • 1 cup small pasta like ditalini or elbow macaroni
Optional toppings
  • to taste Grated Parmesan cheese for serving

Method
 

  1. Combine beans, tomatoes, broth, water, vegetables, and seasonings in a slow cooker.
  2. Stir well, cover, and cook on low for 6-8 hours.
  3. About 30 minutes before serving, add pasta and cook until tender.
  4. Serve hot, topped with Parmesan cheese if desired.

Notes

This soup is perfect for a hearty, easy meal that can be prepared ahead of time.