• Prep Time: 10 mins
  • Cooking Time: 8 hours 20 mins
  • Serves: 8

Slow Cooker Beef and Beans Pasta Soup

  • Recipe Submitted by on

 Ingredients List

  • 1 lb. lean ground beef/Italian sausage
  • 1/2 yellow onion, roughly chopped
  • 1 teaspoon garlic, minced
  • 2 medium carrots, sliced
  • 2 celery hearts, sliced
  • 1 can (16 oz.) tomato sauce
  • 1 can (15 oz.) fire roasted diced tomatoes
  • 1 can (12 oz.) V-8 juice
  • 3-4 cups beef broth
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons sugar
  • Red pepper flakes to taste
  • Salt and pepper to taste
  • 1 cup ditalini pasta, cooked al dente
  • 1 can (15 oz.) red kidney beans, drained
  • 1 can (15 oz.) cannellini beans/great northern beans, drained
  • Parmesan cheese for serving


Over medium high heat, brown the beef until cooked. Drain any fat and remove beef and set aside
In the same pot, add some olive oil and saute onions, garlic, carrots and celery until vegetables start to sweat, about 5 minutes
Transfer vegetables and cooked beef to a slow cooker
Pour in tomato sauce, diced tomatoes, V-8 juice and beef broth and stir to mix
Add in basil, oregano, thyme, Worcestershire sauce, sugar and salt and pepper to taste
Cook on low for 8 hours
Add cooked pasta and beans and stir to mix
Dish and serve hot with grated Parmesan cheese

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