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Close-up of a bowl of hearty pasta e fagioli soup on a wooden surface.

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
  

Beans
  • 1 cup dried cannellini beans or 2 cans, drained and rinsed
  • 1 cup diced tomatoes canned or fresh
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 cup diced onion
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 bay leaf bay leaf
  • to taste Salt and pepper
  • 1 cup small pasta like ditalini or elbows
  • Grated Parmesan cheese for serving Grated Parmesan cheese optional
  • Fresh parsley for garnish Fresh parsley optional

Method
 

  1. If using dried beans, soak overnight and drain. Rinse canned beans.
  2. Combine all ingredients except pasta, Parmesan, and parsley in the slow cooker.
  3. Cook on low for 6-8 hours or high for 3-4 hours until vegetables and beans are tender.
  4. Add pasta 30 minutes before serving and cook until tender. Remove bay leaf.
  5. Serve hot, garnished with Parmesan and parsley if desired.

Notes

This soup is perfect for a hearty, healthy meal that requires minimal effort.