Pasta Fagioli Soup In A Crock Pot Food

SLOW COOKER PASTA FAGIOLI SOUP

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef into a slow cooker.
• Add beef stock, diced tomatoes, spaghetti sauce, red and white kidney beans, beef broth, onion, carrots, celery, parsley, oregano, pepper, salt, and hot sauce to the slow cooker.
• Cover and cook on Low for 7 to 8 hours or on High for 4 to 6 hours, adding pasta in during the last 15 minutes.

OLIVE GARDEN PASTA E FAGIOLI SOUP IN A CROCK POT (COPYCAT)

Steps:

• Brown beef in a skillet.
• Drain fat from beef and add to crock pot with everything except pasta.
• Cook on low 7-8 hours or high 4-5 hours.
• During last 30 min on high or 1 hour on low, add pasta.

PASTA FAGIOLI SOUP IN A CROCK POT

Steps:

• Brown beef in a skillet
• Drain fat from beef and add to crock pot with
• everything except pasta.
• Cook on low 7-8 hours or high 4-5 hours.
• During last 30 minutes on high or 1 hour on low add pasta.

SLOW COOKER PASTA FAGIOLI SOUP

Steps:

• Combine all ingredients except for pasta in crock pot.
• Cover and cook on LOW for 8 hours or on HIGH for 4 hours.
• Cook pasta in a pot of boiling water according to package directions, drain, then combine with soup and serve.

PASTA FAGIOLI SOUP PLUS TURKEY (CROCK-POT)

Steps:

• MAY BE DONE ONE DAY AHEAD, THEN REFRIGERATED: Wash & mince zucchini (leave skin on). Heat olive olive oil in a skillet over medium heat. Add minced garlic, then zucchini. Cook, stirring occasionally, till garlic is fragrant & zucchini golden (less than 5 minutes). Remove from pan and set aside; return pan to heat. To same pan, add ground turkey. Cook, breaking up, until no longer pink. Remove from pan.
• Place broth, beans, tomatoes, basil & oregano in crock pot. Add cooked zucchini & turkey. Cover & cook on LOW 3 to 5 hours. Taste for seasonings & adjust as desired.
• Cook pasta in boiling water according to package directions (salt the cooking water if desired). Serve soup with a spoonful of pasta; top with croutons and cheese. We always serve it with crusty, warm bread.
• Source credit (I have made changes/ additions): Favorite Brand Name Slow Cooker Recipes, 2005.

PASTA FAGIOLI SOUP

Steps:

• In slow cooker, combine all ingredients except for pasta and cheese; mix well. Cover and cook on low for 3-4 hours.
• Stir in pasta. Cover and cook for 30 minutes longer or until pasta is tender. Don't overcook as pasta will disintegrate.
• Serve soup with cheese.

SLOW-COOKER PASTA E FAGIOLI

Steps:

• In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender; drain. , Transfer to a 4- or 5-qt. slow cooker. Stir in the broth, tomatoes, beans, carrots, cabbage, celery, basil, garlic, salt and pepper. Cover and cook on low until vegetables are tender, 7-8 hours. , Stir in pasta. Cover and cook on high until pasta is tender, about 30 minutes longer. Sprinkle with cheese if desired.

SLOW COOKER VEGETARIAN PASTA E FAGIOLI SOUP (WITH OPTIONAL GROUND BEEF)

Steps:

• Drizzle the olive oil into a large saute pan set over medium heat. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, Italian seasoning, salt, and pepper and cook, stirring once or twice, for 1 minute. Splash in about 1/2 cup of the vegetable broth and scrape up any bits that are stuck to the bottom of the pan. Pour into slow cooker.
• To the slow cooker, add remaining vegetable broth, cabbage, carrots, zucchini if using, beans, and tomatoes. (If you're adding 1 pound ground beef to the entire batch, you can cook and drain ground beef well and add it now.) Cook for 8 hours on low (5-6 hours on high should also do the trick).
• 30 minutes before the cooking process ends, add pasta and put lid back on the Crock Pot.* Continue cooking on low until tender.
• *At this point, if you're adding ground beef to half, set a large saucepan over medium heat, add the 1/2 pound ground beef, and cook, stirring occasionally, until cooked through, 10-15 minutes. Drain any excess fat. Transfer a little less than half the soup to the pan with the ground beef and let simmer, covered, until pasta is completely tender and soup is heated through.
• Stir in red wine vinegar (divide between separate pots if doing the half-meaty version) and taste. Add additional salt and pepper if desired.
• Serve topped with chopped parsley and/or basil, a drizzle of olive oil, and pass with Parmesan cheese if desired.