Cozy Pasta Fagioli Recipe in Slow Cooker for Hearty Comfort

Picture this: the aroma of garlic, tomatoes, and tender beans wafting through your kitchen, filling your home with the promise of a warm, hearty meal. It’s the kind of scent that makes you linger a little longer, sneaking a taste from the pot before dinner is even served. This cozy slow cooker Pasta Fagioli recipe is like a comforting hug in a bowl, and I can’t wait to share it with you!

The first time I made this dish was on a chilly fall evening when the leaves were turning golden, and the air smelled like the change of seasons. I was craving something hearty but easy—something that would warm me up without spending hours in the kitchen. Enter this slow cooker Pasta Fagioli. One bite of the rich, tomato-based broth, tender pasta, and melt-in-your-mouth beans, and I knew I had stumbled upon something special. My family couldn’t get enough, and let’s just say leftovers didn’t stand a chance.

What I love most about this recipe is its versatility. Whether you’re cooking for a crowd or prepping meals for the week, Pasta Fagioli is a no-fuss dish that you’ll find yourself making over and over again. It’s the kind of meal that invites you to cozy up under a blanket and savor every spoonful. Trust me, once you try it, this slow cooker Pasta Fagioli is going to become a staple in your kitchen.

Why You’ll Love This Recipe

• Effortless Cooking: The slow cooker does all the work, so you can set it and forget it. Perfect for busy weekdays or lazy weekends.
• Simple Ingredients: Made with pantry staples you likely already have—no need for fancy or hard-to-find items.
• Hearty Comfort: Packed with protein-rich beans, tender pasta, and flavorful veggies, it’s the ultimate comfort food.
• Family-Friendly: Kids and adults alike adore the savory, warming flavors. It’s a crowd-pleaser every time.
• Customizable: Easy to adapt to your dietary needs or preferences. Vegetarian? Gluten-free? No problem!

Unlike your average soup, this recipe stands out because of its hearty texture and robust flavor. The slow cooking process allows all the ingredients to meld together beautifully, creating a rich broth that’s both satisfying and nutritious. Plus, the pasta adds a chewy, comforting bite that takes this meal to the next level of deliciousness.

Whether you’re hosting a cozy dinner party or need something quick to pull together for a weeknight meal, this Pasta Fagioli is here to save the day. It’s the kind of recipe that makes you feel like you’ve been transported to a rustic Italian kitchen, even if you’re just in your sweats at home.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, and there’s plenty of room for substitutions if needed.

• Olive oil: For sautéing and adding depth to the flavors.
• Yellow onion, diced: A key base for the soup’s savory flavor.
• Carrots, diced: Adds a natural sweetness and vibrant color.
• Celery, diced: For a fresh, aromatic touch.
• Garlic, minced: Because every good Italian dish starts with garlic.
• Canned diced tomatoes: Choose a good quality brand for a rich tomato flavor.
• Vegetable broth: Provides a flavorful base for the soup.
• Canned cannellini beans: Creamy, protein-packed, and essential for Pasta Fagioli.
• Canned kidney beans: Adds a hearty texture and extra flavor.
• Dried oregano: For that classic Italian herb flavor.
• Dried basil: Complements the oregano perfectly.
• Salt and black pepper: To season and bring out the flavors.
• Small pasta (e.g., ditalini): The star of the dish, making it hearty and filling.
• Parmesan cheese: For garnishing and adding a salty, nutty finish.
• Fresh parsley: Optional, but adds a pop of color and freshness.

If you’re missing an ingredient, don’t worry—there are plenty of easy swaps. You can use chicken broth instead of vegetable broth, or swap out cannellini beans for navy beans. For a gluten-free option, use gluten-free pasta. This recipe is all about making use of what you have!

Equipment Needed

You don’t need a fancy kitchen setup for this recipe. Here’s what you’ll need:

• Slow cooker: The star of the show! Any size will work, but a 6-quart model is ideal.
• Large skillet: For sautéing the veggies and garlic.
• Chef’s knife: A sharp knife makes chopping a breeze.
• Cutting board: Choose a sturdy one for prepping your veggies.
• Wooden spoon: Perfect for stirring everything together.

If you don’t have a slow cooker, you can make this recipe on the stovetop using a large pot. Just simmer the ingredients on low heat for about an hour. For budget-friendly options, I’ve had great success with basic slow cookers from brands like Crock-Pot and Hamilton Beach.

Preparation Method

1. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
2. Add the diced onion, carrots, and celery to the skillet. Sauté for about 5 minutes, or until the vegetables start to soften.
3. Stir in the minced garlic and sauté for another minute, just until fragrant.
4. Transfer the sautéed vegetables to your slow cooker.
5. Pour in the vegetable broth and canned diced tomatoes (do not drain the tomatoes).
6. Add the cannellini beans and kidney beans, draining and rinsing them beforehand.
7. Season the mixture with dried oregano, dried basil, salt, and black pepper. Stir everything together to combine.
8. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
9. About 30 minutes before the cooking time is up, stir in the small pasta and allow it to cook until tender.
10. Taste the soup and adjust seasoning if needed. Add salt and pepper to taste.
11. Serve hot, garnished with freshly grated Parmesan cheese and chopped parsley if desired. Enjoy!

Cooking Tips & Techniques

Here are some tried-and-true tips to ensure your Pasta Fagioli turns out perfectly every time:

• Don’t skip sautéing: Cooking the veggies and garlic beforehand adds incredible depth of flavor to the soup.
• Choose your pasta wisely: Small pasta shapes like ditalini or elbow macaroni work best. They cook evenly and hold up well in the soup.
• Timing is everything: Add the pasta toward the end of the cooking time to prevent it from becoming mushy.
• Keep an eye on the salt: Some canned beans and broths can be salty, so taste as you go and adjust seasoning accordingly.
• Make it ahead: This soup tastes even better the next day as the flavors continue to meld. Just add a splash of broth when reheating if it becomes too thick.

Variations & Adaptations

This recipe is wonderfully versatile and can be adapted to suit your needs:

• Vegetarian: It’s already meat-free, but for a protein boost, add crumbled tofu or tempeh.
• Low-Carb: Swap out the pasta for spiralized zucchini or cauliflower rice.
• Spicy Kick: Add crushed red pepper flakes or a diced jalapeño for a bit of heat.
• Seasonal Twist: Use fresh tomatoes in the summer or butternut squash in the fall for a unique flavor.
• Gluten-Free: Use gluten-free pasta or substitute with quinoa or rice.

Serving & Storage Suggestions

This dish is best served hot, straight from the slow cooker. Ladle it into bowls and top with freshly grated Parmesan cheese and a sprinkle of parsley. Pair it with crusty bread or a side salad for a complete meal. A glass of red wine wouldn’t hurt either!

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. For freezing, let the soup cool completely and store in freezer-safe containers for up to 3 months. Reheat on the stovetop, adding a splash of broth to loosen it up if needed.

Nutritional Information & Benefits

This Pasta Fagioli is a nutrient-packed meal:

• Calories: Approximately 250-300 per serving.
• Protein: Beans provide a great source of plant-based protein.
• Fiber: Packed with fiber from beans and veggies, promoting healthy digestion.
• Low Fat: This recipe is naturally low in fat, especially if you skip the cheese garnish.
• Dietary Considerations: Gluten-free and vegetarian-friendly with easy adaptations.

The beans are rich in iron and magnesium, while the vegetables provide vitamins and antioxidants. It’s a wholesome dish that feels indulgent but is surprisingly healthy!

Conclusion

If you’re looking for a recipe that combines ease, flavor, and comfort, this cozy slow cooker Pasta Fagioli is your answer. It’s a dish that warms you from the inside out and makes you feel like everything is right in the world. Whether you’re serving it to your family or prepping it for the week, it’s sure to become a regular in your rotation.

Cozy Pasta Fagioli Recipe in Slow Cooker for Hearty Comfort

Print Recipe

This cozy slow cooker Pasta Fagioli recipe is a hearty and comforting dish, packed with protein-rich beans, tender pasta, and flavorful veggies.

• Author: Lucy
• Prep Time: 15 minutes
• Cook Time: 6-8 hours (low) or 3-4 hours (high)
• Total Time: 6 hours 15 minutes (low) or 3 hours 15 minutes (high)
• Yield: 6 servings 1x
• Category: Main Course
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil
• 1 yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and black pepper, to taste
• 1 cup small pasta (e.g., ditalini)
• Parmesan cheese, for garnish
• Fresh parsley, optional for garnish

Instructions

1. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
2. Add the diced onion, carrots, and celery to the skillet. Sauté for about 5 minutes, or until the vegetables start to soften.
3. Stir in the minced garlic and sauté for another minute, just until fragrant.
4. Transfer the sautéed vegetables to your slow cooker.
5. Pour in the vegetable broth and canned diced tomatoes (do not drain the tomatoes).
6. Add the cannellini beans and kidney beans, draining and rinsing them beforehand.
7. Season the mixture with dried oregano, dried basil, salt, and black pepper. Stir everything together to combine.
8. Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
9. About 30 minutes before the cooking time is up, stir in the small pasta and allow it to cook until tender.
10. Taste the soup and adjust seasoning if needed. Add salt and pepper to taste.
11. Serve hot, garnished with freshly grated Parmesan cheese and chopped parsley if desired. Enjoy!

Notes

[‘Don’t skip sautéing the veggies and garlic for added flavor.’, ‘Add pasta toward the end of cooking to prevent it from becoming mushy.’, ‘Taste and adjust seasoning as needed, especially for salt.’, ‘This soup tastes even better the next day as the flavors meld together.’, ‘For a gluten-free option, use gluten-free pasta or alternatives like quinoa or rice.’]

Nutrition

• Serving Size: 1 bowl
• Calories: 250300

Keywords: Pasta Fagioli, Slow Cooker, Comfort Food, Italian Soup, Hearty Meal, Vegetarian, Gluten-Free Option