Recipe: Crockpot Pasta Fagioli {Gluten Free + Vegan}

Growing up, one of my favorite memories was going to Olive Garden with my Italian grandma and eating Pasta Fagoli and mountains of breadsticks. Although I can no longer have gluten or dairy, this soup comes pretty darn close and takes minutes to make.

You'll love this recipe if:

  • you can't cook

  • you have no time to cook

  • you love throwing a few things in the crockpot then having lunch all week

Crockpot Gluten Free + Vegan Pasta Fagoli


  • 1 onion, chopped

  • 4 stalks celery, chopped

  • 1/2 bag shredded carrots

  • 1 can Eden organic cannellini beans (white navy)

  • 1 can Eden organic kidney beans

  • 2 cans Muir Glen organic Italian diced tomatoes

  • 4 cups Full Circle organic gf veggie or beef stock

  • 1 jar Newman's Own or Classico organic marinara

  • 3 tsp dried oregano

  • 1 tsp pepper

  • 1 tsp salt

  • 1 Celifibr gf + vegan beef bouillon cube (or regular) DON’T SKIP THIS!

  • 3 TB chopped parsley

  • few shakes of hot sauce (more depending on preference)

  • 1 cup gluten free elbow pasta

{If not vegan, feel free to add 1 lb cooked ground beef after soup has cooked}


1. Chop your onion and celery. And rejoice in the fact that is really all you have to do. 

2. Add celery, onion, and carrot shreds into the crockpot.


3. Add all your canned items to the crockpot. 

4. Add marinara, broth, and herbs on top.

5. Stir. Set crockpot on high 4-5 hours, or low for 6 or until the veggies are soft.

6. When soup is done, turn off crockpot. Throw in 1 cup of gluten free elbow pasta. It'll cook in the sauce.

That's literally it. Enjoy it all week and relish in how you hardly worked at all.

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