Pasta e fagioli is a traditional Italian pasta soup, popular at Olive Garden. I always order it when I have soup and salad. I decided to make a homemade version so we could enjoy it anytime and save money. And it was a hit! Everyone loved it.

Ingredient Notes

See the printable recipe card below for all ingredients, specific measurements, and complete instructions.

• Italian Sausage: I used mild Italian sausage, but if you prefer spicy food, you can use hot sausage instead. Ground beef can also be used.
• Onion, Carrot, Celery: I like to finely chop the onion, celery, and carrot.
• Minced Garlic: I used jarred minced garlic to save time.
• Diced Tomatoes: You can use regular diced tomatoes or fire-roasted for more flavor.
• Kidney Beans: I used dark red kidney beans.
• Cannellini Beans: Great northern beans will work as well.
• Beef Broth: The liquid base for the soup that adds depth of flavor.
• Italian Seasoning: A blend of dried herbs that enhances the overall flavor of the soup.
• Ditalini Pasta: This small tube-shaped pasta is used for this soup at Olive Garden.

How To Make Slow Cooker Pasta Fagioli

Start by browning the Italian sausage in a large skillet over medium heat. While the sausage is cooking, stir in the chopped onion, minced garlic, chopped carrots, and chopped celery.

When the meat is cooked through and the vegetables are tender, remove the pan from heat and transfer all the ingredients to the bowl of your slow cooker.

Add the diced tomatoes, beans, Italian seasoning, beef broth, and water. Stir the ingredients together until well combined.

Place the lid on the slow cooker and set it to cook on low for 6 hours. In the last 30 minutes of cooking time, pour in the pasta. Stir to mix the noodles into the broth, then return the lid to the slow cooker. Continue cooking for another 30 minutes or so until the pasta is cooked through.

Recipe Tip: Ditalini pasta tends to soak up the liquid the longer it sits. So, if you plan on having leftovers, I would not cook the pasta in the slow cooker. I recommend boiling the pasta on the stove separately and adding it to your soup bowl before eating. Keep the pasta and the soup stored separately.

Pasta Fagioli Variations

• Use different pasta. The most popular pasta option for this soup recipe is ditalini. If you can’t find this type of noodles, you can also use elbow macaroni, bow ties, or cavatappi.
• Try different meat. Italian sausage adds tons of flavor, but you can mix in ground beef, ground pork, shredded chicken, or ground turkey in place of sausage.
• Leave the meat out. Create a vegetarian soup by leaving out the sausage and swapping beef broth for vegetable broth.
• Add more vegetables. Stir in some zucchini, bell pepper, spinach, or kale for a nutritional boost.

Can I Make Pasta Fagioli on the Stovetop?

Yes, you can! If you prefer stovetop cooking, adjust the recipe as follows:

Start by browning the sausage in a large stockpot or Dutch oven with onions, carrots, celery, and garlic. When the meat is cooked through, drain the excess grease.

Add the remaining ingredients, except the pasta, to the pot and mix well. Cook over medium heat until the liquid begins to boil. Reduce heat to low and let the soup simmer for about one hour, stirring occasionally. Finally, stir in the pasta and continue cooking for 10 to 15 minutes, until the noodles are cooked through.

Storing and Reheating

To store leftovers, allow the soup to cool, then transfer to an airtight container. Keep the soup in the refrigerator for up to three days.

To reheat the soup, warm it in the microwave or a saucepan over medium heat.

This homemade Pasta Fagioli recipe is hearty and delicious comfort food that everyone in the family will love. They will be coming back for seconds!

FAQ