Pasta Fagioli Soup In A Crock Pot Recipes

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CROCK POT PASTA FAGIOLI SOUP



Crock pot pasta fagioli soup image

Crock pot pasta fagioli soup is a hearty and authentic Italian recipe. Learn how to make this easy Copy cat Olive Garden pasta fagioli soup.

Provided by Eating on a Dime

Categories     Soup

Time 6h50m

Number Of Ingredients 17

1 lb Ground Beef
1/2 Onion (Diced)
2 Medium Carrots (Diced)
3 Celery Stalks (Diced)
1 Tbsp Minced Garlic
3 cans Tomato Sauce (8 oz.)
1 can Diced Tomatoes (15 oz.)
3 tsp Italian Seasonings
1/2 tsp Dried Thyme
1/2 tsp Salt
1/2 tsp Pepper
1 can Dark Red Kidney Beans (15 oz., drained and rinsed)
1 can Great Northern Beans (15 oz., drained and rinsed)
1 cup Dry Ditallini Pasta
6 cups Chicken Broth
1/2 cup Shredded Parmesan Cheese
3 Tbsp Fresh Parsley (chopped)

Steps:

  • Brown the ground beef and drain the excess grease. We browned the beef in a multi-cooker slow cooker on the sauté setting but you can brown on the stovetop in a large skillet as well.
  • Place the beef, onions, carrots, celery, garlic, tomato sauce, diced tomatoes, beans, Italian Seasoning, thyme, salt, pepper and chicken broth in the crock pot.
  • Cover and cook on low for 6-8 hours.
  • Stir in the uncooked pasta for the last 30 minutes of the cook time on low.
  • Stir in the fresh parsley and serve warm topped with the parmesan cheese. Enjoy!

Nutrition Facts : Calories 530 kcal, Carbohydrate 55 g, Protein 36 g, Fat 20 g, SaturatedFat 8 g, Cholesterol 59 mg, Sodium 1175 mg, Fiber 13 g, Sugar 9 g, ServingSize 1 serving

SLOW COOKER PASTA FAGIOLI SOUP



Slow Cooker Pasta Fagioli Soup image

This Italian pasta fagioli soup is fairly healthy and tasty, and easy to make in a slow cooker.

Provided by Stephen Williams

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 4h25m

Yield 12

Number Of Ingredients 16

2 pounds ground beef
1 (32 ounce) carton beef stock
2 (14.5 ounce) cans Italian-style diced tomatoes
1 (28 ounce) jar spaghetti sauce
1 (15 ounce) can red kidney beans, drained
1 (15 ounce) can white kidney beans, drained
4 cups beef broth
½ cup chopped onion
2 medium carrots, diced
3 stalks celery, diced
5 tablespoons chopped fresh parsley
2 teaspoons dried oregano
2 teaspoons ground black pepper
1 teaspoon salt
¼ teaspoon hot pepper sauce (such as Tabasco®)
1 cup ditalini pasta

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef into a slow cooker.
  • Add beef stock, diced tomatoes, spaghetti sauce, red and white kidney beans, beef broth, onion, carrots, celery, parsley, oregano, pepper, salt, and hot sauce to the slow cooker.
  • Cover and cook on Low for 7 to 8 hours or on High for 4 to 6 hours, adding pasta in during the last 15 minutes.

Nutrition Facts : Calories 354.9 calories, Carbohydrate 32.5 g, Cholesterol 47.7 mg, Fat 14.6 g, Fiber 7.8 g, Protein 21.8 g, SaturatedFat 5.3 g, Sodium 1072 mg, Sugar 9.6 g

SLOW-COOKER PASTA E FAGIOLI



Slow-Cooker Pasta e Fagioli image

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

Provided by Taste of Home

Categories     Dinner     Lunch

Time 8h

Yield 8 servings (2-1/2 quarts).

Number Of Ingredients 14

1 pound ground beef
1 medium onion, chopped
1 carton (32 ounces) chicken broth
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (15 ounces) canneloni beans, rinsed and drained
2 medium carrots, chopped
1-1/2 cups finely chopped cabbage
1 celery rib, chopped
2 tablespoons minced fresh basil or 2 teaspoons dried basil
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup ditalini or other small pasta
Grated Parmesan cheese, optional

Steps:

  • In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender; drain. , 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. , Stir in pasta. Cover and cook on high until pasta is tender, about 30 minutes longer. Sprinkle with cheese if desired.

Nutrition Facts : Calories 258 calories, Fat 8g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 885mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 6g fiber), Protein 17g protein.

PASTA FAGIOLI SOUP IN A CROCK POT



Pasta Fagioli Soup in a Crock Pot image

We like to eat at Olive Garden because of their lunch menu of soup, salad, Bread sticks. I found a recipe on Internet for Olive Garden E. Fagioli Soup in a Crock Pot. It was delicious tonight.

Provided by dfern9

Categories     Penne

Time 7h15m

Yield 12-14 serving(s)

Number Of Ingredients 13

2 lbs ground beef
1 onion, chopped
3 carrots, chopped
2 stalks celery, chopped
2 (28 ounce) cans diced tomatoes, undrained
1 (16 ounce) can red kidney beans, drained
1 (16 ounce) can white kidney beans, drained
3 (10 ounce) cans beef stock
3 teaspoons oregano
2 teaspoons pepper
6 teaspoons parsley
1 (20 ounce) jar spaghetti sauce
8 ounces pasta

Steps:

  • Brown beef in a skillet
  • Drain fat from beef and add to crock pot with
  • everything except pasta.
  • Cook on low 7-8 hours or high 4-5 hours.
  • During last 30 minutes on high or 1 hour on low add pasta.

OLIVE GARDEN PASTA E FAGIOLI SOUP IN A CROCK POT (COPYCAT)



Olive Garden Pasta E Fagioli Soup in a Crock Pot (Copycat) image

Make and share this Olive Garden Pasta E Fagioli Soup in a Crock Pot (Copycat) recipe from Food.com.

Provided by ravensmith

Categories     Clear Soup

Time 7h15m

Yield 12-14 serving(s)

Number Of Ingredients 14

2 lbs ground beef
1 onion, chopped
3 carrots, chopped
4 stalks celery, chopped
2 (28 ounce) cans diced tomatoes, undrained
1 (16 ounce) can red kidney beans, drained
1 (16 ounce) can white kidney beans, drained
3 (10 ounce) cans beef stock
3 teaspoons oregano
2 teaspoons pepper
5 teaspoons parsley
1 teaspoon Tabasco sauce (optional)
1 (20 ounce) jar spaghetti sauce
8 ounces pasta

Steps:

  • Brown beef in a skillet.
  • Drain fat from beef and add to crock pot with everything except pasta.
  • Cook on low 7-8 hours or high 4-5 hours.
  • During last 30 min on high or 1 hour on low, add pasta.

CROCK POT PASTA E FAGIOLI



Crock Pot Pasta E Fagioli image

I came across a simliar recipe in a low fat cookbook, but changed it so much after making it several times, it's my own creation. Taste's a lot like Olive Gardens (which I love), only a little lighter.

Provided by Shelly Goodman Wrig

Categories     Beans

Time 8h20m

Yield 8 serving(s)

Number Of Ingredients 20

Pam cooking spray
1/4 cup minced onion
1 garlic clove, minced
1/2 lb ground sirloin
1 teaspoon ground cumin
salt and pepper
1 (28 ounce) can diced tomatoes
1 (14 ounce) can beef broth
3 cups water
1 cup sliced carrot
1 cup sliced celery
1 cup red kidney beans
1 cup navy beans or 1 cup great northern bean
2 teaspoons oregano
1 teaspoon italian seasoning
1 teaspoon basil
1 teaspoon thyme
1 teaspoon red hot sauce
salt and pepper
4 ounces of cooked elbow macaroni (cooled)

Steps:

  • Heat nonstick frying pan over medium heat.
  • When hot, use Pam to coat the pan.
  • Saute onion for about 1 min, add garlic saute 1 minute Add sirloin, cumin, salt and pepper.
  • Cook until cooked.
  • In Crock Pot add everything together (EXCEPT PASTA) including meat mixture.
  • Cook for 8-10 hours on a low setting.
  • Add pasta just before you serve.

Nutrition Facts : Calories 199.1, Fat 3.8, SaturatedFat 1.3, Cholesterol 18.4, Sodium 303.5, Carbohydrate 28.7, Fiber 6.5, Sugar 4.4, Protein 13.2

CROCK POT PASTA FAGIOLI



Crock Pot Pasta Fagioli image

This is a delicious meal and comes together VERY easily! The recipe is versatile. Substitute listed beans for beans you have on hand - same with the vegetables and type of tomatoes! You can add in any additional veggies that you want, including frozen vegetables. This would also make an excellent freezer meal. Enjoy!

Provided by Radish4ever

Categories     Stew

Time 4h15m

Yield 8-10 serving(s)

Number Of Ingredients 14

1 lb ground beef, browned and drained
1 tablespoon dried onion flakes
4 medium carrots, sliced in coins
2 celery ribs, sliced
2 (14 1/2 ounce) cans diced tomatoes, with juice
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can white beans, drained and rinsed
4 cups beef broth
1 (26 ounce) can spaghetti sauce
2 teaspoons oregano
1 tablespoon Tabasco sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup dry pasta, saved for later (macaroni is our favorite)

Steps:

  • Brown the beef (or you can use ground turkey if you prefer), drain, and let cool a bit while you handle the other ingredients. If you wish, you can use minced garlic and onion while browning the meat to add a little extra flavor.
  • Fill a large crock pot with the chopped carrots, celery, minced onion, rinsed beans, 2 cans of tomatoes, can of pasta sauce, beef broth, salt, pepper, oregano, and Tabasco sauce. You can also add in any extra vegetables you'd like if you have some on hand to add.
  • Add in the pound of meat and stir it all together.
  • Cook on high for 4 hours or low for 8 hours.
  • When the vegetables are tender, or about 3/4 into the cooking time, stir in the dry pasta and continue until the end of the cooking time.
  • Enjoy!

Nutrition Facts : Calories 371.7, Fat 12, SaturatedFat 3.8, Cholesterol 38.9, Sodium 1361.9, Carbohydrate 45.1, Fiber 8, Sugar 15.4, Protein 22.1

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