Pasta E Fagioli Soup {Slow Cooker}

By Thom7747

I started seeing recipes that were just like the ones I had but there was one big difference...jarred spaghetti sauce. Well, it was that jarred spaghetti sauce that would do it for me. It really helps add another layer of flavor to an already delicious soup. Who knew Prego would be so good for my soup?

Ingredients

• 1 pound ground beef
• 1 small onion, finely diced
• 2 carrots, finely diced
• 2 stalks celery, finely diced
• 1 can diced tomatoes, undrained
• 1 can dark red kidney beans, drained and rinsed
• 1 can cannellini beans (or white kidney beans), drained and rinsed
• 1 (26 oz.) container beef stock (or 3 cups)
• 1 jar (25 oz.) spaghetti sauce
• 2 tsp. dried oregano
• 2 teaspoons dried parsley
• 1 teaspoon ground black pepper
• 3/4 cup uncooked ditalini pasta (see cook's notes below)
• Salt, to taste (about 1/2 tbsp. kosher salt)

Details

Servings 8
Preparation time 30mins
Cooking time 360mins
Adapted from thecountrycook.net

Preparation

Step 1

Add all the ingredients to the slow cooker (except for pasta) and stir.

During the last 30 minutes or so of cooking, add in the pasta and stir.

Pasta likes to absorb a lot of the liquid so if you like your soup a bit more soupy, be prepared to have an extra can of beef broth handy. You can add it in towards the end.

Also, another way to avoid this is to precook your pasta first and then add it in at the end.