Description
A hearty slow cooker beef and pasta soup that warms you from the inside out!
Ingredients
Scale
- 2 pounds lean ground beef (or Italian sausage)
- 1 medium onion (chopped)
- 3 carrots (chopped)
- 4 stalks of celery (chopped)
- 2 cans petite diced tomatoes (14 ounces each, undrained)
- 1 can red kidney beans (drained and rinsed, 15 ounces)
- 1 can great northern beans (drained and rinsed, 15 ounces)
- 32 ounces beef stock (or beef broth)
- 3 teaspoons oregano
- 2 teaspoons pepper
- 3 teaspoons parsley
- 1 teaspoon Tabasco sauce (optional)
- 24 ounces spaghetti sauce
- 2 cups uncooked small shell pasta (or ditalini pasta)
Instructions
- In a large skillet, brown the ground beef. Drain off the fat and put it in a slow cooker.
- Add all of the ingredients except for the pasta.
- Cook the soup on low for 7-8 hours, or on high for 4 hours.
- With one hour left, stir in the uncooked pasta. Cover again and cook until pasta is tender.
- Season with salt to taste, and serve.
Notes
- This soup is great served with crusty bread for dipping!
- Feel free to swap in your favorite vegetables.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg