Slow Cooker Pasta e Fagioli with Ham Bone Soup

Slow Cooker Pasta Fagioli Ham Bone Soup is packed with vegetables, beans, tender pasta and savory pieces of ham for a rich, hearty Italian comfort soup. It’s an ideal way to use a leftover ham bone from holiday meals.

If I had to pick one Italian soup as my favorite, Slow Cooker Pasta Fagioli would top the list. It’s comforting, full of flavor and freezes beautifully. Whether you’re craving a filling weeknight dinner or planning lunches for the week, this soup is a reliable go-to.

WHAT IS PASTA FAGIOLI SOUP?

Pasta e fagioli (pasta and beans) is a classic Italian soup made from a base of garlic, onion, celery and carrots simmered in a tomato-forward broth and served with small pasta such as ditalini or macaroni. It’s similar to minestrone but typically simpler and heartier. Adding a leftover ham bone to the slow cooker boosts the depth of flavor and yields tender bits of meat throughout the soup.

LEFTOVER HAM BONE SOUP?

Using a leftover ham bone elevates this recipe. The bone releases rich, smoky notes into the broth and any meat clinging to it falls apart during the long, slow cook, adding texture and savory goodness you can’t easily replicate.

WHY YOU’LL LOVE THIS PASTA FAGIOLI HAM BONE SOUP

This slow cooker Italian soup is a satisfying comfort meal loaded with vegetables, beans, pasta and the savory flavor of a ham bone.

• Leftover ham bones add exceptional flavor to soups and stews.
• It’s an easy slow cooker recipe that’s great any day of the year.
• The soup freezes well, making it convenient for future meals.
• Minimal prep with long, slow-simmered flavor development.

Key ingredients:

• Garlic
• Carrots
• Celery
• Onion
• Kidney beans
• Garbanzo beans (chickpeas)
• Beef stock
• Spaghetti sauce
• Spices (oregano, garlic powder, onion powder, cayenne)
• Fresh parsley and rosemary
• Ditalini pasta
• Leftover ham bone

HOW TO MAKE SLOW COOKER PASTA FAGIOLI SOUP

Making this slow cooker Pasta e Fagioli is simple: add most ingredients to the slow cooker and let it simmer. Combine minced garlic, diced onion, celery and carrots in the slow cooker. Stir in beef stock, spaghetti sauce, spices, herbs and drained beans. Add the leftover ham bone and submerge it as much as possible. Cover and cook on High for one hour, then reduce to Low for 6–7 hours. Before serving, cook the ditalini pasta separately in salted boiling water according to package directions, drain and serve alongside or added to bowls as desired.

PRO TIPS FOR SLOW COOKER PASTA E FAGIOLI

• Pick the beans you prefer: kidney, cannellini or garbanzo all work. Garbanzo adds a pleasant texture.
• Use a small food processor to chop garlic, onion, carrots, celery, parsley and rosemary to speed prep.
• Cook pasta separately. Adding pasta to the slow cooker causes it to absorb too much broth and become mushy. Store cooked pasta in a sealed bag in the fridge and add it to individual bowls when serving.
• If you don’t have or don’t want to use a ham bone, omit it—this soup is still flavorful without it. Smoked pork or ham pieces also work well.
• For a thinner soup, add more beef broth. The finished soup is thick and stew-like by design.
• To freeze: cool completely, transfer to a large freezer bag, press flat and freeze up to 3–4 months. Thaw in the refrigerator overnight and reheat gently on the stove.

MORE EASY SOUP, STEW AND CHILI RECIPES

• Easy Homemade Chili
• Slow Cooker Mexican Chorizo Chili
• Beer Cheese Soup
• Slow Cooker Guinness Irish Stew

Enjoy!