Time 8h Yield 8 servings (2-1/2 quarts). Number Of Ingredients 14 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.
Time 7h10m Number Of Ingredients 13 Steps:
Add olive oil to a large skillet and add in ground beef. Cook until browned and no longer pink. Place the beef in a slow cooker along with the rest of the ingredients except for the beans and pasta. Cook on low for 7-8 hours or high for 3-4 hours. 30 minutes before serving stir in beans and pasta. Season with salt and pepper to taste. Discard bay leaves before serving. Serve immediately while hot.
Time 4h25m Yield 12 Number Of Ingredients 16 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.
Time 7h15m Yield 12-14 serving(s) Number Of Ingredients 14 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.
Time 8h15m Yield 4 serving(s) Number Of Ingredients 13 Steps:
Combine all ingredients except for pasta in crock pot. Cover and cook on LOW for 8 hours or on HIGH for 4 hours. Cook pasta in a pot of boiling water according to package directions, drain, then combine with soup and serve.
Time 4h20m Yield 6 Number Of Ingredients 15 Steps:
Heat a large skillet over medium-high heat. Cook and stir ground turkey, onion, celery, and garlic in the hot skillet until turkey is browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer to a slow cooker. Pour in kidney and great northern beans, water, tomato sauce, basil, thyme, oregano, salt, pepper, and cayenne. Stir well and cover. Cook until reduced and thickened, on Low for 8 hours, or High for 4 hours. Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and stir into soup. Serve.
More about “slow cooker pasta fagioli soup recipes”
Time 8h15m Number Of Ingredients 18 Steps:
Drizzle the olive oil into a large saute pan set over medium heat. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, Italian seasoning, salt, and pepper and cook, stirring once or twice, for 1 minute. Splash in about 1/2 cup of the vegetable broth and scrape up any bits that are stuck to the bottom of the pan. Pour into slow cooker. To the slow cooker, add remaining vegetable broth, cabbage, carrots, zucchini if using, beans, and tomatoes. (If you’re adding 1 pound ground beef to the entire batch, you can cook and drain ground beef well and add it now.) Cook for 8 hours on low (5-6 hours on high should also do the trick). 30 minutes before the cooking process ends, add pasta and put lid back on the Crock Pot.* Continue cooking on low until tender. *At this point, if you’re adding ground beef to half, set a large saucepan over medium heat, add the 1/2 pound ground beef, and cook, stirring occasionally, until cooked through, 10-15 minutes. Drain any excess fat. Transfer a little less than half the soup to the pan with the ground beef and let simmer, covered, until pasta is completely tender and soup is heated through. Stir in red wine vinegar (divide between separate pots if doing the half-meaty version) and taste. Add additional salt and pepper if desired. Serve topped with chopped parsley and/or basil, a drizzle of olive oil, and pass with Parmesan cheese if desired.
