Slow Cooker Pasta Fagioli with Ground Beef

This slow cooker version of the classic Italian soup does all the work while you’re at work. Ground beef adds meaty richness to tomatoes and beans, while pasta cooks right in the pot at the end so it soaks up all that savory broth. Come home to a house that smells like an Italian grandmother’s kitchen.

Pro Tips

• Brown the beef first: Don’t skip this step. Browning creates flavorful bits on the bottom of the pan that add depth to the whole soup.
• Add pasta at the end: Pasta gets mushy if it cooks for hours. Stir it in during the last 30 minutes so it stays tender but not soggy.
• Serve immediately after pasta cooks: The noodles continue absorbing liquid as the soup sits. If making ahead, cook pasta separately and add it to individual bowls.

Variations

• Use Italian sausage instead of ground beef for a spicier, more flavorful version
• Add chopped kale or spinach with the pasta for extra vegetables
• Stir in a parmesan rind during cooking for deeper umami flavor, then remove before serving