Slow Cooker Pasta Fagioli Soup
This Italian pasta fagioli crockpot soup is fairly healthy, tasty, and easy to make in a slow cooker.
Ingreadients :
- 2 pounds ground beef
- 1 (32 ounce) carton beef stock
- 4 cups beef broth
- 2 (14.5 ounce) cans Italian-style diced tomatoes
- 1 (28 ounce) jar spaghetti sauce
- 1 (15 ounce) can red kidney beans, drained
- 1 (15 ounce) can white kidney beans, drained
- 3 stalks celery, diced
- 2 medium carrots, diced
- ½ cup chopped onion
- 5 tablespoons chopped fresh parsley
- 2 teaspoons dried oregano
- 2 teaspoons ground black pepper
- 1 teaspoon salt
- ¼ teaspoon hot pepper sauce (such as Tabasco)
- 1 cup ditalini pasta
Step by Step :
- 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 to a slow cooker.
- Add stock, broth, tomatoes, spaghetti sauce, red and white kidney beans, celery, carrot, onion, parsley, oregano, pepper, salt, and hot sauce to the slow cooker.
- Cook on Low for 7 to 8 hours or High for 4 to 6 hours, adding pasta during the last 15 minutes.
