Recipe Professional

Tag: Fagioli

  • Slow Cooker Pasta e Fagioli Soup

    Slow Cooker Pasta e Fagioli Soup

    Slow Cooker Pasta e Fagioli Soup is so delicious and you can use any large slow cooker to make this tummy-warming soup! The Pasta e Fagioli Soup recipe is vegetarian, and it can easily be vegan if you skip the Parmesan cheese!

    PIN Slow Cooker Pasta e Fagioli Soup to try it later!

    Slow Cooker Pasta e Fagioli Soup shown in bowl with parsley and Parmesan in back.

    This Slow Cooker Pasta e Fagioli Soup tasted so great when I tried it out with my brother Rand on one of those chilly spring days that are so common in Utah. Pasta e Fagioli means simply “pasta and beans” and there are so many variations of this traditional Italian soup. If you have an Italian grandmother, this is the soup she probably made for you, or perhaps you’ve had it at an Italian restaurant. Either way, this soup is Italian comfort food at its best!

    And this is a meatless Pasta e Fagioli Soup recipe, and this is such a tasty idea for a plant-based meal! Hope you will try making Pasta e Fagioli Soup if you’ve had it in a restaurant and like the idea of making it in the slow cooker.

    What ingredients do you need for this recipe?

    (This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

    What slow cooker did I use for Pasta e Fagioli Soup?

    I made this soup in the Ninja Slow Cooker (affiliate link) that my wonderful blogging and real-life friend Lydia sent me as a housewarming present. However, I’m not trying to convince you that everyone needs a Ninja Cooker, any Five Quart Slow Cooker (affiliate link) will work for this recipe, and I’ll give instructions that make it clear how to make the dish either way.

    What if you don’t want meatless Pasta e Fagioli Soup?

    This vegetarian soup is loaded with flavor, but you can definitely add browned Italian Sausage to the slow cooker if you prefer Pasta e Fagioli Soup with meat!

    What beans did we use for Slow Cooker Pasta e Fagioli Soup?

    We used canned red beans for this meatless soup, but you can use any beans you prefer.

    How high in carbs is this Pasta e Fagioli Soup?

    This vegetarian soup has 37 net carbs per serving, with 14 grams of protein.

    Slow Cooker Vegetarian Pasta e Fagioli Soup found on KalynsKitchen.comSlow Cooker Vegetarian Pasta e Fagioli Soup found on KalynsKitchen.com

    How to Make Slow Cooker Pasta e Fagioli Soup:

    (This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

    1. Heat the olive oil and saute the onion (either in a pan on the stove or in the Ninja Cooker) until it’s starting to soften, about 4 minutes.
    2. Add the chopped celery and carrots to the onion and cook 3-4 minutes more.  Then add the minced garlic, Italian Herb Seasoning, Spike Seasoning, fennel, and red pepper flakes and cook about 1 minutes more. (Transfer to slow cooker if you’re doing this in a pan.)
    3. Rinse the canned red beans until no more foam appears.
    4. Add the beans, vegetable stock, and tomato sauce to the slow cooker and season the soup with a little salt and fresh ground black pepper and start to cook.
    5. If you really want to get the full Italian grandmother flavor, add a couple of Parmesan rinds to the soup when you start cooking it. (This is optional, or you can add more Parmesan to the finished soup if you don’t have a rind.)
    6. After the soup has cooked 3-4 hours on high (or 6-7 hours on low), add the whole wheat orzo (or brown rice) and cook about 40 minutes more.
    7. Stir in balsamic vinegar to finish the Pasta e Fagioli Soup and serve hot, with chopped parsley and freshly grated Parmesan to add at the table.

    Slow Cooker Vegetarian Pasta e Fagioli Soup found on KalynsKitchen.comSlow Cooker Vegetarian Pasta e Fagioli Soup found on KalynsKitchen.com

    Weekend Food Prep:

    This Slow Cooker Pasta e Fagioli Soup recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!

    Ingredients

    • 2 T olive oil
    • 1 large onion, chopped
    • 1 cup sliced celery
    • 1/2 cup chopped carrots
    • 1 T minced garlic
    • 1 tsp. Italian Herb Blend (Use any brand of Italian seasoning that you have.)
    • 2 tsp. Spike Seasoning (Or substitute any type of all-purpose seasoning blend that you like.)
    • 1/2 tsp. ground fennel (probably optional, but it adds a lot of flavor.)
    • 1/2 tsp. red pepper flakes
    • two 15 oz. cans red beans, rinsed and drained
    • three 14 oz. cans vegetable broth (or use homemade vegetable stock, which would be fantastic in this)
    • 8 oz. can tomato sauce
    • salt and fresh ground black pepper to taste
    • several pieces Parmesan rind (optional, but does add wonderful flavor to the soup)
    • 1/2 cup 100% Whole Wheat Orzo Pasta (see notes)
    • 2 T good quality balsamic vinegar
    • freshly grated Parmesan cheese for serving
    • chopped fresh parsley for serving

    Instructions

    1. Heat olive oil (either in the Ninja Cooker or in a pan on the stove) and saute the onions until they start to soften, about 4 minutes.
    2. Add the celery and carrots and cook 3-4 minutes more, then add the minced garlic, Italian Herb Seasoning (affiliate link), Spike Seasoning (affiliate link), ground fennel, and red pepper flakes and cook about a minute more.  (Transfer to the slow cooker if you’re using a pan on the stove.)
    3. While the vegetables are cooking, put the beans in a colander placed in the sink and rinse well with cold water, until no more foam appears.
    4. When vegetables are done, add the drained beans, vegetable broth, tomato sauce, salt, and fresh ground black pepper to the slow cooker (along with the Parmesan rinds if you have some) and cook on high for 3-4 hours (or on low for 6-8 hours.)
    5. Add the orzo (or other small pasta shape, or brown rice for gluten-free) and cook about 40 minutes more.
    6. Remove Parmesan rinds and stir in the balsamic vinegar.
    7. Serve soup hot, with freshly grated Parmesan and chopped fresh parsley to add at the table.
    8. This Pasta e Fagioli Soup freezes well, and I’m glad I have some in the freezer for the next chilly spring day!

    Notes

    I’d use at least a Five Quart Slow Cooker (affiliate link) for this recipe, and a larger size would also work.

    You could substitute any type of small whole wheat pasta, or use  brown rice for gluten-free variation.

    This recipe was adapted from 50 Simple Soups for the Slow Cooker, although I spiced it up quite a bit.

    Nutrition Information

    Yield

    8

    Serving Size

    1

    Amount Per Serving

    Calories 281Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 4gCholesterol 1mgSodium 1019mgCarbohydrates 47gFiber 10gSugar 4gProtein 14g

    Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

    Did you make this recipe?

    Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

    Square image for Slow Cooker Pasta e Fagioli Soup showing soup in bowl with Parmesan in back.Square image for Slow Cooker Pasta e Fagioli Soup showing soup in bowl with Parmesan in back.

    Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
    You could make the soup lower in carbs by using fewer carrots, beans, and pasta, but this can never be a low-carb soup since it includes both pasta and beans. The Slow Cooker Pasta e Fagioli Soup would be Phase 2 or 3 for the original South Beach Diet. If you substitute another pasta shape, it needs to be 100% whole wheat pasta for South Beach. 

    Find More Recipes Like This One:
    Use Soup Recipes to find more like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

    Historical Notes for this Recipe:
    This recipe for Slow Cooker Pasta e Fagioli Soup was posted in 2013. It was updated in 2021 with the option to add sausage, and was last updated with more information in 2026.

    Pinterest image of Slow Cooker Pasta e Fagioli Soup

    We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.



    Source link

  • Pasta e Fagioli Soup (Low-Carb)

    Pasta e Fagioli Soup (Low-Carb)

    Low-Carb Pasta e Fagioli Soup pumps up the flavor with Italian sausage and ground beef and switches pasta for zucchini noodles! My slow cooker version of this famous soup is pretty low in net carbs, but see tips in this post to make a version with even fewer carbs if you prefer.

    PIN Low-Carb Pasta e Fagioli Soup to try it later!

    Slow Cooker Zucchini e Fagioli Soup finished soup in bowl with Parmesan garnish

    This Low-Carb Pasta e Fagioli Soup made in the slow cooker is a lower-carb variation of a famous Italian soup many people may have had in a restaurant! And because I switched out the pasta for zucchini noodles I used to call this recipe Zucchini e Fagioli Soup but it seemed like people didn’t get the joke, so I changed the recipe title to something people would recognize! And this no-pasta version of Pasta e Fagioli Soup is also gluten-free!

    And it’s soup weather in Utah, so I’ve been making soup in the Instant Pot, in the slow cooker, and on the stove! But there is something so appealing about making a pot of soup in the slow cooker and making your house smell great while it cooks all day. And this soup is loaded with great flavors from ground beef, Italian Sausage, tomatoes, beef broth, and spices, and if you try it I bet you won’t miss the pasta a bit!

    What ingredients do you need?

    (This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

    What is Pasta e Fagioli Soup?

    The name “Pasta e Fagioli” means pasta and beans in Italian, and there are many variations of this famous Italian soup that combines those ingredients. Even though this low-carb version doesn’t actually have pasta, I kept that word in the title so people would recognize that this recipe is a low-carb version of this popular soup.

    How did I make Pasta e Fagioli Soup that’s lower in carbs?

    In my low-carb version of this famous soup I reduced the carbs by adding both ground beef and turkey Italian sausage, replacing the pasta with chopped zucchini noodles, and using fewer beans, which makes a soup with only 9 net carbs per serving and the soup also has 25 grams of protein.

    How to make this Pasta e Fagioli Soup even lower in carbs:

    If you check the nutritional information you’ll see that this soup recipe is quite low in carbs, but just eliminate carrots and beans and use more zucchini noodles if you want an even lower-carb version of this tasty soup.

    What makes this soup extra flavorful?

    Using ground fennel (affiliate link) and Parmesan rind are two things I used to make the flavor outstanding in this soup, and I urge you to use ground fennel when you season the vegetables, and also to add a few chunks of Parmesan rind to the soup when it cooks if you have those ingredients. But even if you don’t have either of those, the flavors in tomatoes, Italian sausage, ground beef, garlic, and a touch of spicy, red pepper make this an extra tasty soup!

    Slow Cooker Zucchini e Fagioli Soup process shots collageSlow Cooker Zucchini e Fagioli Soup process shots collage

    How to Make Low-Carb Pasta e Fagioli Soup:

    (This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

    1. Heat a little olive oil in a non-stick pan; then cook the Italian sausage and ground beef until it’s nicely browned, breaking it apart with a turner as it cooks. Or you can use a potato masher (affiliate link) to break the meat apart, which is what I do!
    2. While the meat cooks, chop the onion and carrots (if using.)
    3. When meat is browned, add it to the slow cooker and lightly saute onions and carrot in the same pan for about 3 minutes. Then add the minced garlic and all the seasonings and cook 1-2 minutes more. Put the vegetable mixture into the slow cooker.
    4. While vegetables are cooking, rinse and drain the beans (if using).
    5. If you’re lucky enough to have some Parmesan rind saved in the freezer, chop up some of that.
    6. Add the drained beans, petite dice tomatoes, beef stock and Parmesan rind (if using), to the soup and cook on high for 2 1/2 to 3 hours, or slightly longer if your slow cooker cooks a bit cooler.
    7. When the soup has cooked for nearly 3 hours, use your preferred method to make zucchini noodles and then coarsely chop the noodles until you have 1 1/2 cups chopped zucchini (or more if you’re omitting beans and/or carrots).
    8. Add the zucchini to the soup and cook 30-45 minutes more (or a bit longer if you want the zucchini to be really soft.
    9. When the soup is done, stir in 2 T balsamic vinegar and season to taste with salt and fresh-ground pepper.
    10. I love the Pasta e Fagioli soup with Parmesan cheese added at the table; your choice on that!

    Square image for Lower-Carb Pasta e Fagioli Soup shown in bowl with spoon and Parmesan in background.Square image for Lower-Carb Pasta e Fagioli Soup shown in bowl with spoon and Parmesan in background.

    More Tasty Soup with Zucchini:

    Weekend Food Prep:

    This recipe for a lower-carb version of Pasta e Fagioli Soup has been added to a category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week!

    Ingredients

    • 1 lb. ground beef
    • 3 links turkey Italian sausage (see notes)
    • 2 tsp. + 1 tsp. olive oil
    • 1/2 cup chopped carrots
    • one medium onion chopped small
    • 1 T minced garlic (we used garlic from a jar)
    • 1 tsp. Italian Herb Blend
    • 1 tsp. Spike Seasoning
    • 1 tsp. ground fennel seed
    • 1/2 tsp. ground red pepper flakes (more or less to taste)
    • one 15 oz. can small red beans, rinsed in a colander and drained (see notes)
    • 8 cups beef broth (see notes)
    • two 14.5 oz. cans petite diced tomatoes
    • a few pieces of chopped Parmesan rind if you have them
    • 1 1/2 cup chopped zucchini noodles (see notes)
    • 2 T balsamic vinegar
    • salt and fresh ground black pepper to taste
    • freshly grated Parmesan cheese for serving (optional)

    Instructions

    1. Heat 2 tsp. olive oil in a large non-stick frying pan (or in the Ninja Cooker), add the ground beef and Italian sausage and cook over medium-high heat until it’s nicely browned, breaking apart with a turner or potato masher (affiliate link) while it cooks.
    2. When it’s browned well, put the meat into the slow cooker.
    3. Add the other teaspoon of oil to the frying pan, add the carrots and onions, and cook about 3 minutes.
    4. Then add the minced garlic, Italian Herb Seasoning (affiliate link), Spike Seasoning (affiliate link), ground fennel, and red pepper flakes and cook about 2 minutes more.
    5. Add the vegetables to the slow cooker.
    6. Add the beef stock or broth, petite diced tomatoes, and drained beans to the slow cooker, with some pieces of Parmesan rind if you’re lucky enough to have some.
    7. Cook on HIGH for 2 1/2 – 3 hours. (The Ninja cooks a little hot, so you might need a little more than 3 hours if you’re using a different slow cooker.)
    8. When the soup has cooked about 3 hours, make zucchini noodles using the method you prefer.
    9. Then coarsely chop the noodles until you have 1 1/2 cups chopped zucchini (or more if you are omitting the beans or carrots.)
    10. Add zucchini to the soup and cook 30-45 minutes more, or until the zucchini is done to your liking.
    11. Remove the Parmesan rind if it hasn’t all dissolved.
    12. Stir in the balsamic vinegar and season soup to taste with salt and fresh ground black pepper. (Taste before salting if you use the Parmesan, because it’s a bit salty.)
    13. Serve hot, with freshly grated Parmesan to add at the table if desired.

    Notes

    The three links of turkey Italian sausage I used was 12 ounces of sausage; if you want to use the whole package just add about 1/2 cup more beef stock.

    I used  homemade beef stock for this recipe, but if you use canned beef broth just use four 15 oz. cans. See my post on how to make zucchini noodles if you need help with that.

    If you want to make an even lower-carb version of this recipe just skip the beans and carrots and add about another cup of zucchini noodles.

    I used my Six-Quart Ninja Cooker (affiliate link) to make this soup, but any 5-6 quart slow cooker will work. If you’re using the Ninja Cooker, you can saute the meat and vegetables right in the slow cooker.

    Recipe created by Kalyn with inspiration from Slow Cooker Vegetarian Pasta e Fagioli Soup.

    Nutrition Information

    Yield

    8

    Serving Size

    1

    Amount Per Serving

    Calories 270Total Fat 13gSaturated Fat 5gTrans Fat 1gUnsaturated Fat 7gCholesterol 66mgSodium 1412mgCarbohydrates 12gFiber 3gSugar 4gProtein 25g

    Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

    Did you make this recipe?

    Did you make this recipe? Please leave a star rating (under the PRINT button in the recipe) or share a photo of your results on Instagram! THANKS!

    Lower-Carb Pasta e Fagioli Soup shown in soup bowl with Parmesan in back.Lower-Carb Pasta e Fagioli Soup shown in soup bowl with Parmesan in back.

    Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
    My lower-carb Pasta e Fagioli Soup has only 9 net carbs per serving; if you want a version with even fewer carbs, skip the carrots and beans and use more zucchini noodles! Carrots aren’t recommended for Phase One on the original South Beach Diet, so if you want to eat this for Phase One you should probably omit the carrots (although truthfully I wouldn’t lose sleep over 1/2 cup carrots in 8 servings of soup.)

    Find More Recipes Like This One:
    Use Soup Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

    Historical Notes for this Recipe:
    When I made this low-carb variation of Pasta e Fagioli Soup using zucchini noodles to replace the pasta in 2016, I called it Zucchini e Fagioli Soup! But eventually I realized people were not getting the joke and changed the recipe title to something people could recognize. The recipe was last updated with more information in 2025.

    Pinterest image of Pasta e Fagioli Soup (Low-Carb)

    We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.



    Source link