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Slow Cooker Pasta e Fagioli

Prep Time 10 minutes
Cook Time 4 hours
Servings 8


  • 1 tablespoon of olive oil
  • 1 medium yellow onion diced
  • 3 cloves of garlic minced
  • 1/2 teaspoon of crushed red pepper
  • 1 pound of Italian sausage Itailian-style turkey sausage or ground beef
  • 1 28 oz can of whole peeled tomatoes
  • 1 quart of low-sodium chicken broth
  • 1 cup of water
  • 1/2 teaspoon of kosher salt and several turns of freshly ground pepper
  • 1 15 oz can of cannellini beans drained and rinsed
  • 1 16 oz can of dark red kidney beans drained and rinsed
  • 8 ounces of uncooked ditalini small macaroni pasta
  • 2 cups of fresh baby spinach chopped
  • freshly grated parmesan for topping


  1. In a large skillet, saute onions, garlic and crushed red pepper in olive oil over medium heat, just until onions start to soften.
  2. Add sausage to skillet and brown, breaking up as it cooks.
  3. Transfer skillet contents to 6 quart slow cooker.
  4. Add canned tomatoes, breaking them up by hand or with kitchen shears before they go into the slow cooker.
  5. Add chicken broth, water, salt and pepper.
  6. Cook on high 3-4 hours or on low for 6-7 hours.
  7. 30 minutes before serving, add beans and uncooked pasta.
  8. Continue cooking until pasta is tender.
  9. Once pasta is tender, stir in fresh spinach and top with freshly grated parmesan cheese.

Recipe Notes

You can use Sweet Italian Sausage, Hot Italian Sausage, Turkey Sausage (casings removed if using links), ground beef or ground turkey in this recipe depending on your preference.