There’s something magical about a steaming bowl of pasta fagioli on a chilly Christmas evening—the way the rich broth hugs the tender pasta and beans just feels like a hug in a bowl. I first made this Christmas Air Fryer Crockpot Pasta Fagioli last year when my sister unexpectedly brought over half the neighborhood for caroling, and it saved the day! The best part? Whether you use the air fryer for that lightning-fast 25-minute version or let the crockpot do all the work while you wrap presents, this hearty Italian classic delivers all the festive flavors without keeping you chained to the stove. That’s my kind of holiday cooking—minimal effort, maximum coziness. Just wait until you see how the garlic and herbs mingle with the tomatoes and beef (or mushrooms if you’re going meatless). Trust me, one whiff of this simmering on your counter, and you’ll have everyone hovering in the kitchen begging for a taste test.
Why You’ll Love This Christmas Air fryer Crockpot Pasta Fagioli
Oh my gosh, this pasta fagioli is everything you want in a holiday dish – let me count the ways you’re gonna adore it:
- So dang easy – Whether you’re a kitchen pro or just microwaving leftovers, this recipe comes together with barely any effort. Brown some beef, dump ingredients, and let your appliance do the magic!
- Comfort in every bite – That rich, tomatoey broth with tender pasta and creamy beans? Pure Christmas warmth that’ll have everyone going back for seconds.
- Festive flavors without fuss – Garlic, oregano and basil create that classic holiday aroma that makes your whole house smell like an Italian grandma’s kitchen.
- Cleanup? What cleanup? – One pot means more time for eggnog and less time scrubbing pans. (My personal favorite benefit!)
Seriously, this soup is like getting a cozy Christmas sweater for your tastebuds – and who doesn’t want that?
Ingredients for Christmas Air fryer Crockpot Pasta Fagioli
Alright, let’s gather our festive ingredients! Here’s what you’ll need for that perfect bowl of comfort:
- 1 lb ground beef (or mushrooms for a veggie twist!)
- 1 onion, diced nice and fine
- 3 cloves garlic, minced (trust me, fresh is best here)
- 2 carrots, diced (about 1 cup)
- 2 celery stalks, diced (don’t skip – they add such great flavor!)
- 1 can (15 oz) diced tomatoes – juice and all
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) cannellini beans, same treatment
- 4 cups beef broth (or veggie broth if going meatless)
- 1 cup ditalini pasta (those cute little tubes are perfect)
- 1 tsp dried oregano – crush it between your fingers to wake up the flavor
- 1 tsp dried basil
- Salt and pepper to taste
- 1 tbsp olive oil for that first sizzle
See? Nothing fancy – just good, honest ingredients that come together like Christmas magic!
How to Make Christmas Air fryer Crockpot Pasta Fagioli
Okay folks, here’s where the magic happens! Whether you’re team air fryer or loyal to your crockpot, I’ve got you covered with both methods. Just grab your favorite appliance and let’s make some holiday magic happen!
Air Fryer Method
When you need soup fast (hello, unexpected guests!), the air fryer is your best friend. Here’s how I do it:
- Preheat your air fryer to 370°F for about 3 minutes – just enough to get things toasty.
- Toss in the olive oil and ground beef, breaking it up with a wooden spoon. Brown it for 4-5 minutes until it’s got those nice caramelized bits. (That’s where the flavor lives!)
- Add the onion, garlic, carrots, and celery. Give everything a good stir and cook for another 3 minutes until the veggies start softening.
- Now pour in the tomatoes, beans, broth, and herbs. Stir it all together, then let it cook at 370°F for 10 minutes – just enough time to wrap a couple presents!
- Add the pasta and cook for 5-7 more minutes until the pasta is al dente (taste test at 5 minutes – nobody likes mushy pasta!).
- Season with salt and pepper, and boom – soup’s on in under half an hour!
Crockpot Method
For those lazy Christmas days when you want dinner to make itself:
- Heat olive oil in a skillet and brown the ground beef over medium heat. Transfer to your crockpot.
- Add all the chopped veggies right into the crockpot – no need to cook them first!
- Pour in the tomatoes, beans, broth, and herbs. Give it a good stir.
- Cover and cook on LOW for 4 hours or HIGH for 2 hours. (I prefer low and slow for maximum flavor!)
- About 20 minutes before serving, stir in the pasta and turn the heat to HIGH. Check at 15 minutes – the pasta should be tender but still have a bit of bite.
- Season to taste and serve with all the Christmas cheer you can muster!
Tips for Perfect Christmas Air fryer Crockpot Pasta Fagioli
Listen, I’ve made enough batches of this soup to know exactly what takes it from “good” to “grandma-would-be-proud” status. Here are my can’t-live-without secrets:
- Brown that beef like you mean it! Don’t just gray it – get proper caramelization for deep flavor. Those crispy bits at the bottom? Liquid gold.
- Undercook your pasta slightly – It’ll keep cooking in the hot broth, and nobody wants mushy noodles. Taste at the minimum cook time!
- Season in layers – A pinch of salt when browning meat, another with the veggies, then adjust at the end. Your tastebuds will thank you.
- Fresh herbs make all the difference – If you’ve got them, swap half the dried basil/oregano for fresh at the end. The aroma? *chef’s kiss*
- Want it thicker? Mash a few beans against the pot before adding pasta – instant body without flour or cornstarch!
Follow these, and your soup game will be merrier than Santa’s workshop!
Variations for Christmas Air Fryer Crockpot Pasta Fagioli
Guess what? This soup is like your favorite Christmas sweater – super comfy but easy to dress up! Here are my go-to twists when I want to mix things up:
- Meatless magic: Swap the beef for 2 cups chopped mushrooms (baby bellas are my fave) and use veggie broth. It’s so hearty, even my carnivore brother didn’t notice the difference!
- Bean bonanza: Try chickpeas instead of cannellini for extra texture, or throw in some lentils with the broth for a protein boost.
- Spice it up: Add a pinch of red pepper flakes with the herbs, or stir in a spoonful of pesto at the end for a festive green twist.
The best part? No matter how you tweak it, it always tastes like Christmas in a bowl!
Serving Suggestions
Oh, let me tell you how I love to serve this cozy Christmas soup! First – freshly grated Parmesan is non-negotiable. That salty, nutty sprinkle takes it next level. Pair it with crusty garlic bread for dunking (because why wouldn’t you?). For a festive touch, I’ll sometimes add a small side of pear and arugula salad – the sweet peppery crunch cuts through the rich soup beautifully. And if you’re feeling fancy? A glass of Chianti makes it feel like a proper holiday feast!
Storage & Reheating
Here’s the beautiful thing about this Christmas pasta fagioli – it actually gets better the next day! Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months (just leave out the pasta if freezing – add fresh when reheating). When you’re ready to enjoy again, gently warm it on the stovetop with a splash of broth to loosen it up. The flavors will have mingled into pure holiday magic!
Nutritional Information
Just so you know what you’re diving into (not that it matters when something tastes this good!), here’s the scoop on one hearty bowl of this Christmas pasta fagioli – remember, these are estimates since ingredient sizes can vary:
- Calories: About 320 per serving
- Protein: 20g (thanks, beef and beans!)
- Carbs: 40g (mostly from those wholesome beans and pasta)
- Fiber: 8g (your digestion will thank you after all those cookies)
Not too shabby for a meal that tastes like a Christmas hug, right? Now go enjoy without an ounce of guilt!
Frequently Asked Questions
I get asked about this Christmas pasta fagioli all the time – here are the questions that pop up most often:
“Can I freeze leftovers?” Absolutely! Just skip the pasta if you’re freezing – it turns mushy when thawed. Freeze just the soup base for up to 2 months, then cook fresh pasta when reheating. Pro tip: freeze in individual portions for easy holiday lunches!
“What if I can’t find ditalini?” No worries! Small shells, elbow macaroni, or even broken spaghetti work great. Just keep an eye on cooking time – smaller pastas cook faster!
“Can I make this vegetarian?” You bet! Swap the beef for mushrooms (or lentils) and use veggie broth. It’s just as hearty and delicious – my meat-loving husband didn’t even notice the difference last year!
“Why add pasta separately?” Oh honey, this is crucial! Pasta keeps absorbing liquid, so adding it at the end prevents soup from turning into a starchy blob. Learned that the hard way during my first attempt!
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25-Minute Christmas Air Fryer Pasta Fagioli – Magical Comfort
- Total Time: 40 mins (air fryer) or 4 hours 15 mins (crockpot)
- Yield: 6 servings
- Diet: Low Lactose
Description
A hearty and flavorful pasta fagioli soup perfect for Christmas gatherings. Made easily in an air fryer or crockpot for convenience.
Ingredients
- 1 lb ground beef
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained
- 1 can (15 oz) cannellini beans, drained
- 4 cups beef broth
- 1 cup ditalini pasta
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Heat olive oil in the air fryer or crockpot.
- Brown the ground beef, then add onion, garlic, carrots, and celery.
- Cook until vegetables soften.
- Stir in diced tomatoes, beans, beef broth, oregano, and basil.
- Simmer for 20 minutes in the air fryer or 4 hours on low in the crockpot.
- Add pasta and cook until tender.
- Season with salt and pepper.
- Serve hot.
Notes
- For a vegetarian version, replace beef with mushrooms and use vegetable broth.
- Adjust pasta cooking time based on preference.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 25 mins (air fryer) or 4 hours (crockpot)
- Category: Soup
- Method: Air Fryer or Crockpot
- Cuisine: Italian-American