Slow-Cooker Pasta y Fagiole

Pasta e Fagioli is one of my favorite soups (even though I just realized I've never posted my regular recipe...coming soon). I first fell in love with it at the Olive Garden and have been making it for years, so when I saw this recipe making it in a crock-pot, I wanted to try it. I had browned ground beef in the freezer, so this took about 10 minutes to prep and get cooking (yeah). This was less broth-y than my standard and although the flavor is a bit different, the hubby and I really enjoyed it.

*1 lb. lean ground beef, browned and drained
*1/2 large red onion, chopped
*1 c. carrots, chopped
*2 celery stalks, sliced
*2 cans diced tomatoes (I used one can and 12 oz. V8)
*1 can kidney beans, drained and rinsed
*1 can great northern beans, drained and rinsed
*4 c. beef broth
*2 tsp. oregano (I used 1 tsp. oregano and 1 tsp. Italian seasoning)
*1 jar (16.5 oz.) pasta sauce
*1 TBSP. Tabasco sauce
*1/2 tsp. salt
*1/4 tsp. black pepper
*1/2 c. dry pasta to add at end of cooking time (I use small shells or salad macaroni)

In a 6-qt. crockpot, combine all ingredients except the noodles. Cook on low for about 8 hrs. or high for about 4. Stir in dry pasta and cook another 15-30 minutes until pasta is tender. Serve with fresh Parmesan cheese.
I made half of this recipe and there was plenty for our family of 4. This soup would freeze very well (except for the noodles) so if you don't need the full batch, make it and pull some out to cool and freeze before adding the noodles.