Slow Cooker Tuscan Pasta Fagioli Soup

🕒 Prep: 15 min
🔥 Cook: 6 hours 30 min
🍽 Serves: 6
★★★★★
Be the First to Review!

Discover a comforting bowl of Slow Cooker Tuscan Pasta Fagioli Soup, a hearty and flavorful dish perfect for those chilly days. This recipe brings together the robust flavors of Italian sausage, fresh vegetables, and tender pasta in a rich broth. It's a simple yet satisfying meal that warms you from the inside out.

Ingredients for Slow Cooker Tuscan Pasta Fagioli Soup

Italian sausage adds a savory depth and a hint of spice. Feel free to choose mild or hot based on your preference. Olive oil is used for sautéing, lending a subtle, fruity flavor. The trio of onion, carrots, and celery — known as mirepoix — forms the aromatic base. Garlic infuses the soup with a warm, earthy aroma. Cannellini beans bring a creamy texture and are a great source of protein. Diced tomatoes add a touch of acidity and sweetness. Chicken broth creates a flavorful liquid base. Oregano and basil provide classic Italian herb notes, while black pepper adds mild heat. Ditalini pasta is chosen for its small size, perfect for soups. Parmesan cheese finishes the soup with a nutty, salty kick. Finally, fresh basil offers a fresh, aromatic garnish.

Tips & Tricks

  • For a spicier kick, use hot Italian sausage or add a pinch of red pepper flakes.
  • If you prefer a thicker soup, mash some of the beans before adding them to the slow cooker.
  • Use a Parmesan rind if you have one. It adds extra depth to the broth as it cooks.
  • To avoid soggy pasta, you can cook it separately and add it to each bowl when serving.

Serving Suggestions

This soup pairs wonderfully with a slice of crusty Italian bread or a simple green salad. For a heartier meal, consider serving it alongside a Caprese salad or a plate of bruschetta. A glass of Chianti wine complements the flavors nicely.

Frequently Asked Questions

Can I use a different type of bean?
Yes, you can substitute cannellini beans with navy beans or great northern beans.
What if I don't have a slow cooker?
You can use a Dutch oven and cook on low heat on the stovetop for about 2-3 hours until the flavors meld together.
How long does this soup keep?
Refrigerate leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.

Slow Cooker Tuscan Pasta Fagioli Soup Recipe Walkthrough

Start by heating up some olive oil in a skillet over medium heat. Add the Italian sausage, breaking it up into small pieces as it cooks. You'll want to brown it nicely, as this adds so much flavor to the soup. Once browned, transfer the sausage to your slow cooker, but leave the oil in the skillet.

In the same skillet, toss in the diced onion, sliced carrots, and chopped celery. Sauté them for about 5 minutes until they start to soften. This step is crucial as it helps bring out the sweetness of the vegetables. Add in the minced garlic and cook for another minute to release its aroma.

Transfer these sautéed veggies to the slow cooker. Then, stir in the cannellini beans, canned diced tomatoes (with their juice), chicken broth, oregano, basil, and black pepper. Give it a good stir to combine all the ingredients.

Cover the slow cooker and set it to cook on low for about 6 hours. This slow cooking process melds all the flavors beautifully. About 30 minutes before serving, add in the ditalini pasta. Let it cook until the pasta is tender. Finally, taste and season with salt as needed.

Serve the soup hot, sprinkled with grated Parmesan cheese and garnished with fresh basil. Enjoy!

Why You'll Love This Recipe

  • Effortless slow cooker method—minimal hands-on time.
  • Rich and savory flavors from Italian sausage.
  • Packed with nutritious beans and vegetables.
  • Perfect for meal prep or feeding a crowd.
  • Customizable with your favorite pasta or greens.

Ingredients

1 lb Italian sausage
1 small onion, diced
2 carrots, sliced
2 celery stalks, chopped
4 cloves garlic, minced
1 can (15 oz) cannellini beans, drained and rinsed
1 can (15 oz) diced tomatoes, with juice
4 cups chicken broth
1 tsp dried oregano
1 tsp dried basil
1/2 tsp ground black pepper
1 cup ditalini pasta
1/4 cup grated Parmesan cheese
Salt to taste
2 tbsp olive oil
Fresh basil for garnish

Step-by-step Instructions

1. In a skillet, heat olive oil over medium heat and brown the Italian sausage, breaking it up into small pieces.
2. Transfer the browned sausage to the slow cooker, leaving the oil in the skillet.
3. Sauté onions, carrots, and celery in the same skillet for 5 minutes until softened.
4. Add minced garlic to the skillet and cook for an additional minute.
5. Transfer the sautéed vegetables to the slow cooker.
6. Stir in cannellini beans, diced tomatoes, chicken broth, oregano, basil, and black pepper into the slow cooker.
7. Cover and cook on low for 6 hours.
8. Stir in the ditalini pasta and cook for another 30 minutes until pasta is tender.
9. Season with salt to taste and serve with grated Parmesan and fresh basil.

Ratings and Comments

Thank you for your rating!