An easy take on traditional Italian pasta e fagioli, this Slow Cooker Pasta and Beans Soup is a hearty, budget-friendly recipe perfect for cold winter nights.
In a pot over medium-high heat, warm the olive oil. Add the ground beef, and cooked until browned, breaking into crumbles. Drain any excess fat.
Transfer the beef to a 7-quart slow cooker. Add the onions, carrots, celery, broth, tomato sauce, beans, seasonings, and crushed tomatoes.
Stir to combine, and adjust the seasonings to taste. Cover and cook on high for 3 ½ hours.
Add the uncooked orzo pasta, stir, and continue to cook for an additional 30 minutes or until the pasta is al dente.
Garnish with Parmesan cheese and parsley, if desired.