Best Ever Crock Pot Pasta Fagioli Recipe

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Best Ever Crock Pot Pasta Fagioli

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Been trying to clone a local favorite for George, I think this one's a keeper!

★★★★★ 1 vote


1½ lb
sweet italian sausage
1 Tbsp
fennel seeds
½ large
red onion, chopped
1 c
carrots, chopped
2 stick
celery, sliced
2 14.5-oz. can(s)
petite diced tomatoes, and their juice
1 15-oz.. can(s)
light red kidney beans, drained and rinsed
1 15-oz.. can(s)
great northern beans, drained and rinsed
4-6 c
beef broth (to a consistency you like)
1 26-oz. jar(s)
pasta sauce
2 tsp
1 Tbsp
frank's red hot sauce
½ tsp
¼ tsp
black pepper
1 c
dry spring-like pasta (added late in process)
optional garnish:
grated parmesan cheese


1With clean hands, mix fennel seeds evenly into sausage; brown on stove-top; drain well.
2In 6-quart or larger crock-pot, combine browned meat and remaining ingredients, EXCEPT pasta. Cover; cook on low 10 hours, or high 5 hours.
3One hour before end of cooking time, stir in dry pasta. Cover and continue cooking 1 more hour on high, until pasta is tender.
4Serve with croutons and Parmesan on top each bowl.

Note: 'If' you have any leftovers, you may want an extra can of broth on hand to add when reheating, as the pasta will have absorbed most the initial liquid while in storage.

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