Slow Cooker Pasta and Bean Soup

This Slow Cooker Pasta and Bean Soup is a hearty, old-fashioned bowl of comfort made with dried beans, split peas, vegetables, and tender pasta. It’s the kind of soup that simmers gently, fills the house with good smells, and quietly turns into something greater than the sum of its parts.

Simple ingredients, gentle heat, and time do all the heavy lifting here. This is real food for real life.

Meggan’s Notes

I deeply appreciate soups that don’t require constant attention. As a classically trained chef, I love techniques, but I also enjoy recipes that fit the rhythm of a busy day.

This is one of those soups.

The slow cooker isn’t an afterthought here; it’s the main point. Slow, gentle cooking softens the beans, melts the split peas into the broth, and adds richness without needing cream or fuss. You add the pasta at the end, and the rest of dinner basically takes care of itself, so everyone gets to enjoy a good meal.

This is the kind of recipe I want in my own rotation when the weather cools and life gets busy.

Why This Recipe Works

• Slow cooking suits dried beans: They soften evenly without becoming grainy.
• Split peas naturally thicken the soup: No roux, no blending, just patience.
• Bacon adds depth without overpowering: It seasons the broth gently as it cooks.
• Pasta added at the end stays tender: No mushy noodles here.
• Minimal prep, big payoff: The slow cooker does the work while flavors develop slowly.

Pasta and Bean Soup Ingredients

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

• Olive oil: Used to start the aromatics and render the bacon gently.
• Bacon: Adds savory depth. Thick-cut works best, but standard bacon is fine.
• Onion, celery, carrot: A classic soup base that builds flavor slowly.
• Garlic: Adds warmth without sharpness after long cooking.
• Chicken broth: Forms the backbone of the soup. Vegetable broth works for a vegetarian version if you omit the bacon.
• Dried pinto beans: Creamy and sturdy after slow cooking.
• Split peas: Break down slightly and help thicken the soup naturally. Or substitute dried split red lentils (masoor dal).
• Bay leaf: Adds subtle background flavor.
• Ditalini pasta: Small, tube-shaped pasta that fits perfectly on a spoon and holds up well in soup.
• Salt and freshly ground black pepper: Always season at the end once beans are fully tender.

How to Make Slow Cooker Pasta and Bean Soup

1. In a large saucepan over medium heat, heat oil until shimmering. Add bacon, onion, celery, carrot, and garlic. Cook until vegetables have softened, about 5 to 7 minutes.

2. Stir in broth, beans, split peas, and bay leaf.

3. Cover and bring to a boil, then transfer to a slow cooker. Cover and cook on HIGH 3 to 4 hours or LOW 7 to 8 hours.

4. Add pasta to the slow cooker. Cover and cook about 10 minutes longer, until pasta is tender. Remove bay leaf. Season to taste with salt and pepper.

Pasta and Bean Soup Tips and Variations

• Yield: This recipe makes about 10 cups of soup, enough for 5 generous servings, about 2 cups each.
• Pasta timing: Add the pasta only at the end so it doesn’t absorb too much broth.
• Bean swaps: Great northern beans or navy beans work well in place of pinto beans.
• Split peas: Red split lentils are a good substitute and cook a bit faster.
• Vegetarian version: Skip the bacon and use vegetable broth. Add a splash of olive oil at the end for richness.
• Extra vegetables: Chopped zucchini or spinach can be stirred in during the last 10 minutes.

How to Store Slow Cooker Pasta and Bean Soup

• Storage: Store leftovers covered in the refrigerator for up to 4 days.
• Freezer: The cooked, cooled soup can be packed in freezer-safe containers (I like glass Mason jars for this). Label, date, and freeze for up to 3 months. Thaw overnight in the refrigerator.

Slow Cooker Pasta and Bean Soup

By Meggan Hill

This soup is built specifically for the slow cooker. Dried beans and split peas need time to soften and release their starches, which creates a rich, comforting broth without extra effort. Add the pasta at the end so it stays tender and perfectly cooked.

Prep Time 10 minutes mins

Cook Time 4 hours hrs 10 minutes mins

Total Time 4 hours hrs 20 minutes mins

Servings 5 servings (2 cups each)

Course Soup

Cuisine American, Italian

Calories 349

5 from 6 votes

ReviewPrint

Ingredients 

US CustomaryMetric

• ▢ 2 tablespoons olive oil
• ▢ 2 slices bacon chopped
• ▢ 1 medium onion peeled and chopped
• ▢ 1 rib celery chopped
• ▢ 1 carrot peeled and chopped
• ▢ 2 cloves garlic minced
• ▢ 8 cups chicken broth
• ▢ 1 cup dried pinto beans soaked overnight (see note 1)
• ▢ ½ cup dried split peas rinsed and sorted
• ▢ 1 bay leaf
• ▢ 1 cup ditalini pasta or other small pasta
• ▢ Salt and freshly ground black pepper

Instructions 

• In a large saucepan over medium heat, heat oil until shimmering. Add bacon, onion, celery, carrot, and garlic. Cook until vegetables have softened, about 5 to 7 minutes.
• Stir in broth, beans, split peas, and bay leaf. Cover and bring to a boil, then transfer to a slow cooker. Cover and cook on HIGH 3 to 4 hours or LOW 7 to 8 hours.
• Add pasta to the slow cooker. Cover and cook about 10 minutes longer, until pasta is tender. Remove bay leaf. Season to taste with salt and pepper.

Notes

1. Beans: To soak beans overnight, place the beans in a large bowl and cover with cold water. Soak at least 8 hours. Drain well and discard the soaking liquid. 

Nutrition

Serving: 2 cupsCalories: 349kcalCarbohydrates: 51gProtein: 19gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.004gCholesterol: 11mgSodium: 1473mgPotassium: 938mgFiber: 12gSugar: 6gVitamin A: 2114IUVitamin C: 6mgCalcium: 87mgIron: 3mg

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