A delicious and hearty Pasta and Bean Soup! Spend 10 minutes building your flavors up front, then let the slow cooker do the rest of the work.

There are very few “dump and pour” slow cooker recipes that I can get excited about. Somehow no matter what you dumped and poured, they all end up tasting the same.

In this Pasta and Bean Soup recipe, though, you can spend 10 minutes creating and layering flavors on the stovetop before transferring everything to your crockpot.

Pasta and Bean Soup in a white bowl.

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You’ll wind up with a DELICIOUS soup that didn’t take too much extra effort. Just enough to make the soup actually worth eating!

Warning: Crazy Culinary terms coming at you.

Start with a matignon – that is, mirepoix with bacon. (Mirepoix is 50% onions, 25% carrots, and 25% celery). It’s a winning combination to start off your awesome soup.

My entire adult life, I’ve seen recipes that start with onions, celery, carrots, and sometimes bacon. I didn’t realize until now, being in culinary school, that this is “a thing.” It’s a formula for building great flavors.

Good job, culinary minds of the past!

Pasta and Bean Soup being ladled out of the pot with soup in it.

Stir in some garlic, then add lots of broth, your beans, some extra dried peas for thickness, and a bay leaf. So easy! Bring it to a boil to give the slow cooker a leg up on handling those beans.

3 to 4 hours later (on HIGH), stir in some noodles for extra chew. Devour!

Pasta and Bean Soup in a white bowl.

Slow Cooker Pasta and Bean Soup

A delicious and hearty Pasta and Bean Soup! Spend 10 minutes building your flavors up front, then let the slow cooker do the rest of the wor
5 from 2 votes
Prep Time 10 mins
Cook Time 4 hrs 10 mins
Total Time 4 hrs 20 mins
Servings 6 servings
Course Soup
Cuisine American, Italian
Calories 276


  • 2 tablespoons olive oil
  • 2 slices bacon chopped
  • 1 medium onion chopped
  • 1 celery rib chopped
  • 1 carrot peeled and chopped
  • 2 cloves garlic minced
  • 8 cups chicken broth
  • 1 cup dried lima beans or pinto beans, soaked overnight (see notes)
  • ½ cup dried split peas or dried red lentils, sorted
  • 1 bay leaf
  • 1 cup cavatappi pasta or other small pasta such as: rigatoni, farfalle, rotini, etc.
  • Salt and freshly ground black pepper


  • Heat oil in a large sauce pan over medium heat. Add bacon, onion, celery, and carrot. Cook until vegetables have softened, about 5 to 7 minutes.
  • Stir in garlic until fragrant, about 30 seconds. Stir in broth, beans, peas, and bay leaf. Cover and bring to a boil; pour into slow cooker.
  • Cover and cook on HIGH 3 to 4 hours or LOW 7 to 8 hours.
  • Add pasta to slower cooker. Cover and cook about 10 minutes longer, until pasta is tender. Remove bay leaf. Season to taste with salt and pepper.


To soak the beans overnight, place in a large bowl and cover with water. Soak at least 8 hours. Drain.
To quick-soak the beans, cover beans with cold water in a 2-quarter saucepan; bring to a boil. Boil 2 minutes; remove from heat. Cover and let stand 1 hour. Drain.


Calories: 276kcalCarbohydrates: 41gProtein: 14gFat: 7gSaturated Fat: 1gTrans Fat: 1gCholesterol: 3mgSodium: 1210mgPotassium: 1024mgFiber: 11gSugar: 5gVitamin A: 1735IUVitamin C: 25mgCalcium: 64mgIron: 4mg
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Meggan Hill

I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

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