Pasta Fagioli Soup


1 Picture

Prep Time
20 Minutes
Cook Time
4 Hour (s)

Time on High: 4 to 6 hours Time on Low: 8 to 10 hours Wonderful Italian dish! Great to enjoy with your family, and friends.


15 Ounces Great Northern beans
1 Pound ground beef, browned and drained
1 onion, chopped
1 stalk celery, chopped
2 cloves garlic, minced
20 Ounces condensed beef broth
29 Ounces canned whole tomatoes
1 Teaspoon black pepper
1/4 Teaspoon dried marjoram
1/4 Teaspoon cayenne pepper
1/4 Teaspoon hot pepper sauce
1 Teaspoon dried basil
2 Cups macaroni, cooked


Combine all ingredients, except pasta in the stoneware.
Cover; cook on Low 8 to 10 hours or on High 4 to 6 hours.
Add the pasta 30 minutes before the end of the cooking time.

Try adding Grated Parmesan cheese when serving. Goes great with your favorite garlic bread.


Write A Review

Pasta Fagioli Soup

It seems I've run out of juice? Mine came out real dry. I went exactly by your recipe? Is it Ok to ADD CHICKEN BROTH instead of beef broth (I ran out of beef broth also, it's a long way to the store) Thanks

Doug Harlow
Napa, CA

pasta fagiola soup

This soup was very good. I used whole cherry tomatoe in puree with basil made it thicker. definitely will make again

sheila dube
dover, nh

Super Good - Have made countless times for many years

This recipe is simple, it's easy to shop for, prep, and make. It's ideal for a potluck; it's even BETTER as leftovers. I now make it with a few variations: 1. I chop up the canned tomatoes. (Oddly enough, I've tried using canned chopped tomatoes, but don't like it as much). 2. I also almost double the spices. 3. I add about 1/2 tsp of chili powder. (Try it! It really gives this standard recipe a kick!) With my version, I give it 5 stars!!

Pam Ewan
Atco, NJ

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