Slow Cooker Pasta Fagioli Soup
Description
This easy crockpot pasta fagioli soup cooks up in a slow cooker with ground beef, kidney beans, and Italian tomatoes for a set-it-and-forget-it meal.
Ingredients
•
2 pounds ground beef
•
1 (32 ounce) carton beef stock
•
4 cups beef broth
•
2 (14 1/2 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
•
1/2 cup chopped onion
•
5 tablespoons chopped fresh parsley
•
2 teaspoons dried oregano
•
2 teaspoons ground black pepper
•
1 teaspoon salt
•
1/4 teaspoon hot pepper sauce (such as Tabasco®)
•
1 cup ditalini pasta
Directions
1
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.
2
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.
3
Cook on Low for 7 to 8 hours or High for 4 to 6 hours, adding pasta during the last 15 minutes.