Slow Cooker Easy Pasta Fagioli Soup Recipe2022-10-06
- Yield: 8
- Servings: 8
- Prep Time: 10m
- Cook Time: 8:00 h
- Ready In: 8:10 h
Average Member Rating
(3.9 / 5)
7 People rated this recipe
This information is per serving.
Saturated Fat2 g
Trans Fat0 g
Unsaturated Fat2 g
Slow cooker easy pasta Fagioli soup recipe. An excellent Italian beef and vegetable soup cooked in a slow cooker. More Slow Cooker Recipes
With your pressure cooker, you can prepare this hearty soup:
How to Prepare Easy Pasta Fagioli Soup in a Pressure Cooker
For a hearty meal, poach large eggs, then set them in the bowls before ladling the soup on top. Ready in 5 minutes! This hearty soup is a great choice for a cold winter evening. Enjoy it!
Makes 6 servings
Ingredients: 28 oz (840 ml) can whole tomatoes, chunked and undrained, 15 oz (450 ml) can small red beans, drained and rinsed, 1 medium green bell pepper, stemmed, cored, and chopped, 1 cup (250 ml) dried whole wheat ziti, 1 teaspoon (5 ml) dried oregano leaves, 1 teaspoon (5 ml) dried thyme leaves, 1/4 teaspoon (1 ml) grated nutmeg, 1/4 teaspoon (1 ml) red pepper flakes, 1/4 teaspoon (1 ml) salt
Instructions: Combine all ingredients in a 6-quart (6 L) stovetop or electric pressure cooker. Mix well. Close the pressure cooker and lock the lid.
If you’re using a stovetop pressure cooker: Set the burner heat to high pressure. When the cooker reaches high pressure, reduce heat to low. Set the timer to cook for 5 minutes.
If you’re using an electric pressure cooker: Set the machine to cook at high pressure (9-11 psi). Set the timer to cook at high pressure for 8 minutes.
Open the pressure cooker, using the Quick Release method. Carefully unlock and open the lid. Stir the soup well before serving. Ladle into soup bowls. Serve hot with crusty Italian bread.
Are you looking for more delicious pressure cooker recipes? Please check out our huge pressure cooker collection-Pressure Cooker Recipes
Slow Cooker Easy Pasta Fagioli Soup Recipe
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- 1 tablespoon extra-virgin olive oil
- 1 pound (480 g) lean ground beef
- 2 large carrots, peeled and diced
- 4 celery stalks, diced
- 1 medium yellow onion, peeled and diced
- 28 oz (840ml) can crushed tomatoes, undrained
- 2 cans (14.½ oz (430 ml) each) beef broth
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- salt and freshly ground black pepper
- 15 oz (450 ml) can cannellini beans, drained and rinsed
- 15 oz (450 ml) can red kidney beans, drained and rinsed
- 1 cup (250 ml) uncooked ditalini pasta
In a large nonstick skillet, heat olive oil over medium-high heat. Add ground beef and cook, stirring occasionally, until browned and no longer pink.
Remove cooked meat from the skillet and transfer to the slow cooker. Add remaining ingredients, except beans and pasta.
Cover the slow cooker and cook on a low-heat setting for 7-8 hours. 30 minutes before serving, stir in beans and pasta.
Turn off the slow cooker and open the lid. Discard bay leaves Season Fagioli soup with salt and black pepper and stir well.
Ladle into soup bowls. Serve hot.