Can I make Crockpot Pasta Fagioli Soup ahead of time?

Yes, you can prepare Crockpot Pasta Fagioli Soup ahead of time. You can chop the vegetables, brown the meat, and store everything in the fridge the night before. In the morning, just add everything to the Crockpot and set it to cook. If you prefer, you can also store the soup in the fridge for up to 4 days and reheat it when ready to serve.

Can I freeze Crockpot Pasta Fagioli Soup?

Absolutely! Crockpot Pasta Fagioli Soup freezes well. Store the cooled soup in an airtight container or freezer ziplock bag for up to 3 months. When ready to enjoy, simply thaw in the fridge overnight and reheat on the stove. You may need to add more broth as the pasta absorbs some of the liquid during freezing.

How do I prevent the pasta from getting mushy in the soup?

To avoid mushy pasta, cook the pasta separately and add it to the soup right before serving. This method helps maintain the pasta’s texture, especially if you plan to store leftovers. If you prefer cooking the pasta in the soup, make sure to add it in the final 30 minutes of cooking, so it doesn't absorb too much broth.

Crockpot Pasta Fagioli Soup: A Hearty and Flavorful Italian Delight

Name: Crockpot Pasta Fagioli Soup
Prep time: 15 min
Cook time: PT-488817H32M36S
Total time: 4 h 15 min
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 1 pound ground beef (or turkey, chicken, or Italian sausage); 1 cup diced carrots; 1 medium onion, diced; 1 cup diced celery; 2 tablespoons minced garlic; 1 28 oz can crushed tomatoes; 1 14.5 oz can diced tomatoes; 2 15 oz cans red kidney beans, drained and rinsed; 2 15 oz cans cannellini beans, drained and rinsed; 4 cups beef broth (or vegetable or chicken broth); 2 tablespoons Italian seasoning; 1 teaspoon pepper; 1 teaspoon salt; 2 bay leaves; 1 cup ditalini pasta (or small elbow noodles)

Description

Crockpot Pasta Fagioli Soup is a comforting, easy-to-make meal that’s perfect for busy families. Full of flavor with ground meat, beans, pasta, and vegetables, this slow-cooked soup offers a complete meal in every bowl.

Ingredients

Scale

1 tablespoon olive oil
1 pound ground beef (or turkey, chicken, or Italian sausage)
1 cup diced carrots
1 medium onion, diced
1 cup diced celery
2 tablespoons minced garlic
1 28 oz can crushed tomatoes
1 14.5 oz can diced tomatoes
2 15 oz cans red kidney beans, drained and rinsed
2 15 oz cans cannellini beans, drained and rinsed
4 cups beef broth (or vegetable or chicken broth)
2 tablespoons Italian seasoning
1 teaspoon pepper
1 teaspoon salt
2 bay leaves
1 cup ditalini pasta (or small elbow noodles)

Cook Mode Prevent your screen from going dark

Instructions

Heat olive oil in a medium skillet. Add ground beef and cook until browned, breaking it apart into crumbles. Drain excess grease.
Transfer browned meat to the Crockpot. Add diced carrots, onions, celery, garlic, crushed tomatoes, diced tomatoes, kidney beans, cannellini beans, beef broth, Italian seasoning, salt, pepper, and bay leaves.
Set the Crockpot to low and cook for 7-8 hours or high for 4-5 hours.
About 30 minutes before serving, remove the bay leaves and stir in the pasta. Set the Crockpot to high and cover. Let the pasta cook for 30 minutes.
Once the pasta is cooked, serve the soup warm.

Notes

For a leaner option, use ground turkey or chicken instead of beef.
If you prefer to keep the pasta from absorbing too much broth, cook it separately and add it to each bowl before serving.
This soup can be prepared ahead of time and stored in the fridge for up to 4 days.
To freeze, store the soup in an airtight container for up to 3 months.

Prep Time: 15 minutes
Cook Time: 4 hours on high or 7-8 hours on low
Category: Soup
Method: Slow Cooker
Cuisine: Italian

Nutrition

Serving Size: 1 bowl
Calories: 423
Sugar: 5g
Sodium: 1335mg
Fat: 17g
Saturated Fat: 6g
Unsaturated Fat: 9g
Trans Fat: 1g
Carbohydrates: 35g
Fiber: 8g
Protein: 33g
Cholesterol: 67mg