Pasta Fagioli Soup Crockpot

This Crockpot Pasta Fagioli is the kind of soup that has been feeding Italian families for generations, and for good reason. Hearty cannellini and kidney beans, tender vegetables, savory ground beef, and ditalini pasta all slow cook together in a rich tomato-based broth seasoned with Italian herbs and garlic. The result is a thick, deeply flavorful soup that is filling enough to be a complete meal and tastes like it came straight out of a big Italian grandmother’s kitchen.

Pasta e fagioli, which translates literally to pasta and beans, is one of the oldest and most beloved dishes in Italian cooking. It is a humble, peasant-style soup that has stood the test of time because the combination of beans, pasta, and broth is simply unbeatable. Growing up in an Italian household this was a staple on cold nights and it is one of those meals that instantly feels like home. This version takes all those classic flavors and makes them even easier with the help of the slow cooker, so you get that long-cooked depth of flavor with almost zero active effort.

The Rotel in this recipe might surprise you but it is one of those additions that quietly makes everything better. It adds a subtle heat and brightness to the tomato base that gives the soup an extra layer of flavor you will notice but not be able to put your finger on. Combined with the marinara, beef broth, and Italian seasoning, the broth in this soup is rich, savory, and absolutely incredible. Make it once and it will become a regular in your rotation.

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Why you’ll love Pasta Fagioli

A Complete Meal in One Bowl: Beans for protein, pasta for carbs, vegetables for nutrients, and ground beef for heartiness. This soup truly has everything and needs nothing else alongside it.
Rich, Deeply Flavored Broth: The combination of marinara sauce, beef broth, Rotel, and Italian seasoning creates a tomato-based broth that is bold, savory, and packed with layers of flavor that develop beautifully over the long cook time.
Two Kinds of Beans: Cannellini beans and kidney beans together give you a variety of textures and make the soup incredibly hearty and filling. The cannellini are creamy and soft while the kidney beans hold their shape and add a meatier bite.
The Rotel Secret: A can of Rotel Mild adds a subtle brightness and just a touch of heat to the tomato broth that makes the whole soup taste more complex and interesting without being spicy.
Only 10 Minutes of Prep: Everything except the pasta goes straight into the slow cooker. No sauteing, no standing over the stove. Just add, mix, and walk away.
Great for Meal Prep: This soup stores and reheats beautifully and honestly tastes better the next day once the flavors have had even more time to come together.
Budget Friendly: Beans, canned tomatoes, pasta, and ground beef are among the most affordable ingredients out there. This is a big, satisfying pot of soup that costs almost nothing to make.
A True Italian Classic: Pasta fagioli is one of the most iconic soups in Italian cooking. Making it at home in the slow cooker means you get that authentic, old-world flavor without any of the traditional fuss.

Ingredients

Full ingredients and amounts are in the recipe card below. Read through this section for notes on each ingredient and substitution ideas.

- Cannellini Beans: One of the two bean varieties that make this soup so hearty. Cannellini beans are white Italian kidney beans with a creamy, mild flavor and a soft texture that blends beautifully into the broth. Some of them will break down slightly during the cook time which helps naturally thicken the soup. Make sure they are drained before adding them in.
- Marinara Sauce: The tomato backbone of the entire soup. A full 24 oz jar gives you a rich, deeply flavored tomato base right from the start without needing to build a sauce from scratch. Use a good quality marinara you enjoy on its own since it contributes heavily to the overall flavor of the broth.
- Rotel Mild: This is the secret ingredient that takes the broth from good to great. A can of Rotel Mild is a blend of diced tomatoes and green chiles that adds a subtle brightness, a little texture, and just the faintest heat to the soup. It is not spicy enough to make the soup hot but it adds a complexity to the tomato flavor that is really noticeable. Do not skip it.
- Kidney Beans: The second bean variety and one that holds up beautifully to long slow cooking. Kidney beans have a firmer texture and a slightly richer flavor than cannellini, which gives the soup a satisfying, varied texture in every bite. Drain them well before adding. Together with the cannellini beans they make this soup feel incredibly hearty and filling.
- Diced White Onion: Adds sweetness and savory depth to the broth as it cooks low and slow. It breaks down over the hours of cooking and becomes almost imperceptible in the finished soup, contributing to the overall richness without standing out.
- Chopped Carrots: Adds a gentle natural sweetness and a pop of color. The carrots soften completely during the cook time and absorb all the flavors from the tomato broth around them. They are a classic component of pasta fagioli and an essential part of what makes this soup taste authentic.
- Chopped Celery: Rounds out the vegetable base alongside the carrots and onion. Celery adds a slightly herby, savory note that is characteristic of traditional Italian soups. It softens during cooking and contributes to the depth of the broth without being detectable on its own.
- Cooked Ground Beef: Adds protein and a hearty, savory richness that turns this from a vegetable and bean soup into a genuinely filling meal. Make sure it is fully cooked and well drained before adding it in. Ground Italian sausage is an excellent substitute if you want even more flavor.
- Beef Broth: The liquid base that brings everything together alongside the marinara. Beef broth adds a deeper, richer flavor than chicken broth and pairs perfectly with the ground beef and tomato base. Use a good quality broth for the best result.
- Italian Seasoning: One teaspoon ties the entire soup together with that classic Italian herb blend of oregano, basil, thyme, and rosemary. It reinforces the Italian flavor profile and adds a warm, herby depth to every spoonful.
- Garlic Powder: Adds that essential savory, aromatic backbone without needing to mince fresh garlic. It distributes evenly throughout the soup and infuses the broth with a warm, savory garlic flavor that is subtle but essential.
- Ditalini Pasta: The classic pasta for pasta fagioli and the perfect choice. Ditalini are small, short tubes that cook quickly and hold up well in a thick, hearty soup. They go in completely uncooked at the end of the cook time and simmer in the soup for just 20 minutes until perfectly tender. Do not add them at the beginning or they will become mushy and fall apart.

TIPS FOR MAKING THE BEST CROCKPOT PASTA FAGIOLI

Cook and Drain the Ground Beef Before Adding It: The beef needs to be fully cooked before it goes into the slow cooker. Brown it in a skillet, drain the excess grease thoroughly, and then add it in. Skipping the drain step can make the broth greasy and less clean in flavor.
Drain and Rinse the Beans: Make sure both cans of beans are drained well before adding them to the slow cooker. Rinsing them also removes any excess sodium from the canning liquid and gives you more control over the saltiness of the finished soup.
Do Not Add the Pasta at the Beginning: Ditalini will overcook and become mushy if it sits in the soup for the full cook time. Always add it at the very end and cook for just 20 minutes. This is one of the most important tips for getting the texture right.
Stir Everything Well Before Adding the Pasta: The recipe calls for a good stir once the main cook time is done before adding the pasta. This redistributes all the ingredients evenly so the pasta has room to absorb the broth and cook throughout.
Check the Pasta at 15 Minutes: Slow cookers vary in temperature. Start checking the ditalini at the 15 minute mark. It should be tender but still holding its shape. If it needs a couple more minutes, give it 5 at a time and check again.
Taste and Adjust Seasoning at the End: After the pasta is cooked and right before serving, taste the soup and adjust the salt and pepper if needed. The beans and broth both contribute saltiness so you may need less than you think, or you may want a little more. Always taste before serving.
Add Extra Broth If Needed: If the soup seems thicker than you want after adding the pasta, stir in a splash of extra beef broth to loosen it up to your preferred consistency. The pasta absorbs the broth quickly so a little extra goes a long way.
Use Ground Italian Sausage for Even More Flavor: Swapping the ground beef for cooked crumbled Italian sausage gives the soup a noticeably bolder, more deeply seasoned flavor. Half beef and half sausage is also a great combination that adds complexity without being overwhelming.
Finish with Parmesan: A generous sprinkle of freshly shredded parmesan cheese stirred into each bowl right before serving adds a salty, nutty richness that takes the soup to another level. It is a small finishing touch that makes a huge difference.
This Soup Thickens As It Sits: The ditalini will continue to absorb the broth as the soup sits, making it thicker over time. This is completely normal. When reheating, stir in a splash of beef broth or water to bring it back to the right consistency.

HOW TO STORE LEFTOVERS

Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. The pasta will absorb more of the broth as it sits and the soup will thicken significantly, but a splash of beef broth stirred in while reheating brings it right back.
Freezer: This soup freezes well but the pasta texture will change after freezing and thawing. For the best result, freeze the soup before adding the pasta. When ready to eat, thaw and reheat the soup base, then add fresh ditalini and cook for 20 minutes right before serving. It will keep in the freezer for up to 2 months.
To Reheat from the Fridge: Warm in a saucepan over medium-low heat, stirring occasionally and adding a splash of beef broth or water as needed to loosen the soup. You can also reheat in the microwave in 60 second intervals, stirring between each one.
To Reheat from the Freezer: Thaw overnight in the refrigerator, then reheat on the stovetop as above. If you froze it without the pasta, add ditalini during the reheat and let it cook for about 20 minutes until tender.
Meal Prep Tip: This soup is one of the best recipes for meal prep. Make the full batch on Sunday and portion it into individual containers. It reheats quickly and tastes even better after a day or two once the flavors have fully melded together.

Frequently asked questions

Can I use a different type of pasta? Yes. If you do not have ditalini, any small pasta shape works well here. Elbow macaroni, small shells, or tubetti are all great alternatives. Just keep the size small and similar to ditalini so it cooks evenly in the 20 minute window. Avoid larger pasta shapes as they will not cook through in that time.

Can I make this without meat? Absolutely. Leave out the ground beef entirely and you have a hearty, satisfying vegetarian pasta fagioli. The beans and broth provide plenty of protein and body on their own. You can also use vegetable broth instead of beef broth to keep it fully vegetarian.

Do I have to use both types of beans? No. If you only have one type on hand, use two cans of whatever you have. Cannellini and kidney beans together give you the best texture variety but using one type exclusively still makes a great soup. Navy beans or great northern beans are other good options if you want to switch it up.

What is Rotel and can I substitute it? Rotel is a canned product made from diced tomatoes and green chiles. It is widely available in most grocery stores in the canned tomato aisle. If you cannot find it, a regular can of diced tomatoes with a small pinch of red pepper flakes is a great substitute that gives you a similar result.

Why does my soup get so thick after refrigerating? The ditalini pasta continues to absorb the broth as the soup sits overnight in the refrigerator. This is completely normal for any pasta-based soup. Just add a splash of beef broth and stir it in when reheating to bring the soup back to your preferred consistency.

Can I use ground Italian sausage instead of ground beef? Yes and it is a fantastic swap. Italian sausage adds much more seasoned, herby flavor to the soup than ground beef. Sweet, mild, or hot all work great depending on your preference. You can also do half ground beef and half sausage for a great middle ground.

Can I cook this on low instead of high? Yes. Cook on low for 6 to 8 hours instead of high for 4 hours. Add the ditalini pasta at the very end and cook for 20 minutes just as the recipe directs. The result is exactly the same, just a more gradual cook.

Can I add extra vegetables? Absolutely. Diced zucchini, chopped spinach, or diced tomatoes are all great additions that fit naturally with the Italian flavor profile of this soup. Heartier vegetables like zucchini go in at the beginning with everything else. Spinach can be stirred in during the last few minutes of the pasta cook time.

How do I know when the pasta is done? The ditalini is done when it is tender all the way through but still holding its shape. Taste a piece at the 15 minute mark. If it still has a slight firmness at the center, give it another 5 minutes and check again.

About me

Hi! I’m Mercedes and I am the creator of “Life with Mercedes,” a food, recipe and lifestyle blog. I’m a huge foodie, proud mom and wife! I’m based in NY and grew up in an Italian/Hispanic family. Let’s just say I ate a lot of pasta and pizza growing up, so I love sharing Italian recipes!

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