Best Ever Crock Pot Pasta Fagioli

Best Ever Crock Pot Pasta Fagioli Recipe

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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

How to Make Best Ever Crock Pot Pasta Fagioli


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