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This Crockpot vegetarian pasta e fagioli soup recipe is a hearty and flavorful meatless meal that is easy to throw together so you have a hot meal ready with minimal effort!
If you’re wondering what “pasta e fagioli” means… it’s simple. Pasta and beans! This soup is a classic Italian dish that’s well loved by many. It often contains pancetta, but I omitted it to make this dish veg-friendly.
This easy pasta e fagioli soup tastes so good because the slow cooking perfectly melds all the flavors together. There really is a great depth of flavor in this soup, and we have no fancy ingredients here.
How to make vegetarian pasta e fagioli in a slow cooker
Chop your carrots, celery, and onions. I chopped mine pretty roughly… we don’t need to be perfect for a rustic soup like this.
Add all ingredients except for the pasta to a Crockpot and cook on low heat for 6-8 hours.
About 30 minutes prior to serving, add the pasta in. I suggest giving it a stir every 10 minutes or so to prevent it from sticking to the bottom of the slow cooker.
I used ditali pasta in this pasta e fagioli recipe. It’s basically a larger version of ditalini pasta. Either is fine… whatever you can find will work. Even macaroni would work just fine in this recipe. Why was ditali pasta easier for me to find that ditalini? We’ll probably never know. 😛
Pro tip: As with any soups that contain pasta, in my opinion, this healthy pasta e fagioli soup is best enjoyed right after you make it. The pasta will soak up some of the liquid the longer you leave it. Not a big deal, but I wanted to mention it. You can always add more vegetable broth to add more liquid back in the leftovers if needed.
If you love pasta e fagioli, try my easy stovetop pasta e fagioli recipe or my Instant Pot pasta e fagioli recipe.
This recipe is the perfect set it and forget it recipe to put on this weekend before you go Christmas shopping. 😉 How is your shopping going, by the way? I still have some gifts left to buy, but I’m not doing too bad compared to many, I guess.
I hate crowds, but I’ve also had online shopping issues lately, so I think I just need to suck it up and pick one or the other and get it over with already. *rolls eyes*
You may also like my minestrone soup, this vegetarian tortellini soup, my vegetable and bean soup, or my creamy tomato gnocchi soup.
Anyway, I hope you love this vegetarian pasta fagioli recipe!
What’s your favorite kind of vegetable soup?
Crockpot Vegetarian Pasta e Fagioli Soup
Ingredients
- 3 large carrots peeled & sliced
- 3 sticks celery chopped
- 1/2 medium onion chopped
- 4 cloves garlic minced
- 1 (28 fluid ounce) can diced tomatoes with juices
- 1 (19 fluid ounce) can white beans drained
- 1 (19 fluid ounce) can red kidney beans drained
- 4 cups vegetable broth
- 5 dashes Italian seasoning
- 1.5 cups uncooked ditali or ditalini pasta
- Salt & pepper to taste
Instructions
- Prep your carrots, celery, and onions.
- Add all ingredients except for the pasta to a Crockpot and cook on low for 6-8 hours.
- About 30 minutes prior to serving, add the pasta in. I suggest giving it a stir every 10 minutes or so to prevent it from sticking to the bottom. Season with salt & pepper to taste and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This is a very good soup and I’ll make it again.
One suggestion – add the pasta maybe 12-15 minutes before serving – 30 minutes was way too long.
For the diced tomatoes, I used Rotel – the jalapeño bits added a nice mild “kick”.
Why do you have to drain the beans?
It’s a pretty common thing to do. The liquid in the can isn’t exactly the nicest thing to eat.
Do you think you could add potatoes to this? I’ve never really put potatoes in the crockpot. Wonder if they should sit in there all day? Thanks!
You could definitely give it a try. They will go super soft, but there’s plenty of Crockpot soup recipes that do use potatoes. Definitely doesn’t hurt to try to see if you like it. 🙂
Hi! Found your recipe the other day and finally making it… one question, when adding the pasta, am I to cook it first or add it uncooked? Sorry, no Rachel Ray over here lol.
Thanks!!
Haha no worries! Uncooked 🙂
Can I cook high 3-4hrs or does it need to be on low for longer?
Cooking slowly usually results in better flavor, but I don’t see why it wouldn’t work on high. Just make sure to add the pasta in for the last 30 min or so. Enjoy 🙂
I tried high and short… and the carrots were still a bit firm. I’m trying again today with the low and slow approach and we’ll see if the veggies turn out better.
Let me know!
Love that this is a crockpot recipe Natasha. I’m always looking for reasons to pull mine out of the cabinet. My husband loves crockpot meals too. I think it reminds him of his childhood!
Aw that’s nice! I think we all have meals like that. Have a great weekend!