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    Home » Crockpot

    Crockpot Vegetarian Pasta e Fagioli Soup

    Published: Dec 1, 2017 / Updated: Jan 29, 2020 / 12 Comments

    This post may contain affiliate links. Please see my affiliate disclosure for more details.

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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!

    bowl of vegetarian pasta e fagioli soup

    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.

    vegetarian pasta e fagioli soup in a Crockpot

    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.

    bowl of vegetarian Italian pasta and beans soup with spoon

    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*

    close-up of vegetarian pasta e fagioli soup in bowl

    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?

    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 when you get home!

    Crockpot Vegetarian Pasta e Fagioli Soup

    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!
    4 from 1 vote
    Print Recipe Pin Recipe Save Saved!
    Prep Time 10 mins
    Cook Time 8 hrs
    Total Time 8 hrs 10 mins
    Course Soup
    Cuisine Italian
    Servings 6
    Calories 399 kcal
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    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

    Calorie information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. 

    Nutrition

    Calories: 399kcal
    Keyword Crockpot vegetarian pasta e fagioli soup
    Author Natasha Bull
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    1. Sue says

      December 5, 2021 at 8:48 AM

      Why do you have to drain the beans?

      Reply
      • Natasha says

        December 5, 2021 at 10:50 AM

        It's a pretty common thing to do. The liquid in the can isn't exactly the nicest thing to eat.

        Reply
    2. Jamie says

      May 5, 2020 at 11:13 AM

      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!

      Reply
      • Natasha says

        May 5, 2020 at 11:20 AM

        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. 🙂

        Reply
    3. Jazmin says

      November 12, 2019 at 7:55 AM

      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!!

      Reply
      • Natasha says

        November 12, 2019 at 12:15 PM

        Haha no worries! Uncooked 🙂

        Reply
    4. Cindy says

      January 25, 2018 at 1:51 PM

      Can I cook high 3-4hrs or does it need to be on low for longer?

      Reply
      • Natasha says

        January 25, 2018 at 3:30 PM

        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 🙂

        Reply
        • WellRoundedMom says

          April 14, 2022 at 9:51 AM

          4 stars
          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.

          Reply
          • Natasha says

            April 14, 2022 at 9:51 AM

            Let me know!

            Reply
    5. Mary Ann | The Beach House Kitchen says

      December 1, 2017 at 7:38 PM

      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!

      Reply
      • Natasha says

        December 1, 2017 at 7:48 PM

        Aw that's nice! I think we all have meals like that. Have a great weekend!

        Reply

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