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Slow Cooker Pasta Fagioli Ham Bone Soup in a bowl
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4.75 from 8 votes

Slow Cooker Pasta Fagioli Ham Bone Soup

Slow Cooker Pasta Fagioli Ham Bone Soup is loaded with vegetables, beans, pasta bites and savory chunks of ham making this the ultimate rich and hearty Italian soup.  The perfect way to use that leftover ham bone from your holiday dinner.
Prep Time10 mins
Cook Time7 hrs
Total Time7 hrs 10 mins
Course: Main Course, Soup
Cuisine: American, Italian
Servings: 8
Calories: 326.9kcal


  • 1 large leftover hambone
  • 4 cloves garlic minced
  • 2 - 3 carrots diced
  • 2 - 3 celery stalks diced
  • 1 medium onion diced
  • 15 ounce can red kidney beans
  • 15 ounce can garbanzo beans
  • 32 ounce beef stock
  • 28 ounce spaghetti sauce
  • 2 teaspoons oregano
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1/2 teaspoon cayenne powder
  • 1/3 cup fresh parsley chopped
  • 1 - 2 sprigs fresh rosemary minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika
  • 8 ounces ditalini pasta


  • To make Slow Cooker Pasta e Fagioli, you really are just adding everything to your slow cooker and letting your crockpot do the work.  Add the minced garlic, diced onion, celery and carrots to your slow cooker.  Stir in the beef broth and spaghetti sauce along with your spices, herbs and beans.  Add in the leftover hambone and submerge as much as possible. Cover and cook on High for the first hour then drop to Low for the next 6 - 7 hours.  Before serving, bring a large pot of salted water to boil and cook ditalini following manufacturers instructions on the box.  Drain pasta and serve up with your Slow Cooker Pasta e Fagioli soup. 



  • Choose your beans .. if you are a die hard kidney bean fan, go with that. Some people love cannalini beans, some love chili beans.  I love the extra bit of texture garbanzo beans bring to the party so I add them to my Slow Cooker Pasta Fagioli.
  • To make the prep work easy, add your garlic, onion, carrots, celery, parsley and rosemary to a small food processor and let it do the chopping work for you.
  • Cook you pasta separate.  If you add your pasta directly into your slow cooker to cook, the next day you will find your pasta has soaked up a huge amount of your broth.  Plus the pasta tends to get mushy.  I cook my pasta separate and then transfer to a large zip top bag and keep in the refrigerator.  That way I can add it to my Slow Cooker Pasta Fagioli as needed and it won't get mushy.
  • If you don't have a leftover ham bone or simply do not want to include it into this recipe, no worries.  This Slow Cooker Pasta Fagioli is a hearty, delicious soup with our without the leftover ham bone.  Simply leave the ham bone out and follow the recipe as written.
  • Don't have a leftover ham bone but DO have leftover smoked pork?  Yessssss... add that in here too!
  • This ham bone soup is extremely thick and hearty and is almost like a stew.  If you prefer a thinned out soup, add in extra beef broth
  • This soup freezes beautifully.  Simply let your Slow Cooker Pasta Fagioli cool completely then move it to a large zip top bag. Freeze flat until completely frozen and can be frozen up to 3 - 4 months.  To use, remove from freezer and let defrost one day in the refrigerator before moving to soup pot.  Reheat over medium heat.


Serving: 8g | Calories: 326.9kcal | Carbohydrates: 58.5g | Protein: 14.7g | Fat: 3.7g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Sodium: 3460.6mg | Potassium: 658.1mg | Fiber: 11.4g | Sugar: 10.7g | Vitamin A: 4075IU | Vitamin C: 15.8mg | Calcium: 73mg | Iron: 3mg