Our Slow Cooker Pasta Fagioli is an easy set-it-and-forget-it meal that works any night of the week. Unlike lighter pasta e fagioli soups, this version is thick and hearty—more like a goulash—making it ideal for meal prep and feeding the whole family.

Slow Cooker Pasta Fagioli

I use my slow cooker all the time for pasta-based recipes because they’re simple to assemble and deliver big flavor. This recipe was inspired by a spicy sausage, bean, and pasta dish I once had at a restaurant. I recreated and thickened it to make a satisfying home-cooked version that’s full of spice and comforting texture.

This slow cooker Pasta Fagioli is perfect for potlucks, parties, or busy weeknights. It’s easy to transport and reheat, and it holds up well for serving a crowd.

What is Pasta e Fagioli?

Pasta e fagioli literally means “pasta and beans.” It’s a traditional Italian dish typically served as a soup. Small pasta shapes hold sauce and flavor perfectly, and adding Italian-style sausage gives this version extra richness and a spicy kick.

Making our Slow Cooker Pasta Fagioli

Ingredients

16 ounces pasta
12 ounces smoked sausage, sliced
1 tablespoon olive oil
2 garlic cloves, finely chopped
2 cups chicken broth
½ cup spicy pepperoncini peppers, chopped and seeded
¼ cup pepperoncini juice
¼ cup green salsa verde
2 additional cups chicken broth
6 ounces tomato paste
2–3 tablespoons chili powder
2 tablespoons red pepper flakes
1 tablespoon sriracha
16 ounces black beans, drained and rinsed
16 ounces spicy pinto beans, drained and rinsed

Directions

Gather all ingredients before you begin to make the process smooth and efficient.

1. In a medium skillet, heat the olive oil over medium heat. Add the sliced sausage and brown on both sides. Add the garlic, cook about 1 minute until fragrant, then remove from heat and set aside.

2. In a large slow cooker, combine the browned sausage and garlic with all remaining ingredients. Stir until well combined.

3. Cook on low for 2–3 hours, or until flavors are melded and pasta is tender. If the mixture thickens too much while resting, add a splash of broth or water to reach the desired consistency.

4. Serve hot, optionally topped with a dollop of sour cream and chopped green onions for brightness.

Slow Cooker Pasta Fagioli

Yield:
4 people

Prep Time:
10 minutes

Cook Time:
2 hours

Total Time:
2 hours 10 minutes

We turned traditional pasta fagioli into a slow cooker version that’s thick and hearty—perfect for chilly nights and large gatherings.

Ingredients

16 ounces pasta
12 ounces smoked sausage, sliced
1 tablespoon olive oil
2 garlic cloves, finely chopped
2 cups chicken broth
½ cup spicy pepperoncini peppers, chopped and seeded
¼ cup pepperoncini juice
¼ cup green salsa verde
2 cups additional chicken broth
6 ounces tomato paste
2–3 tablespoons chili powder
2 tablespoons red pepper flakes
1 tablespoon sriracha
16 ounces black beans, drained and rinsed
16 ounces spicy pinto beans, drained and rinsed

Instructions

In a medium skillet, heat olive oil and brown the sliced sausage on both sides. Add the garlic and cook for about 1 minute, then remove from heat.
Combine the sausage, garlic, and remaining ingredients in a large slow cooker. Stir well to combine.
Cook on low for 2–3 hours. Adjust thickness with extra broth if needed. Serve topped with sour cream and green onions if desired.

Nutrition Information:

Yield: 4

Amount Per Serving:
Calories: 450

More Pasta Fagioli recipes by SkinnyTaste.