Ingredients
- 2 lbs ground beef
- 1 onion, chopped
- 3 carrots, chopped
- 4 stalks of celery, chopped
- 2 (28 oz) cans diced tomatoes, undrained
- 1 (16 oz) can red kidney beans, drained and rinsed
- 1 (16 oz) can white kidney beans, drained and rinsed
- 3 (10 oz) cans beef stock
- 3 teaspoons oregano
- 2 teaspoons black pepper
- 5 teaspoons parsley
- 1 teaspoon Tabasco sauce (optional)
- 1 (20 oz) jar spaghetti sauce
- 8 ounces of pasta (small shells, ditalini, or elbow work best)
Directions
Start by browning the ground beef in a large skillet over medium heat. Once fully cooked, drain off the excess fat and transfer the beef to your crockpot. Add the chopped onion, carrots, celery, diced tomatoes, kidney beans, white beans, beef stock, oregano, pepper, parsley, Tabasco sauce (if using), and spaghetti sauce. Stir everything together until well combined.
Cook on low for 7–8 hours or on high for 4–5 hours, allowing the flavors to blend into a rich, hearty broth. About 30 minutes before serving, add the pasta and stir well. Continue cooking until the pasta is tender but not overcooked.
Serve your Pasta Fagioli hot with a side of warm, crusty bread — perfect for soaking up the savory broth. This recipe makes a generous batch, ideal for family dinners or meal prep. If your crockpot isn’t large enough, simply cut the recipe in half. It also freezes beautifully, so you can save leftovers for a quick and comforting meal later. Enjoy every spoonful!
