Heat a large skillet over medium-high heat. Add the ground beef and cook for 5–7 minutes, breaking it into small pieces with a wooden spoon until browned and fully cooked. Drain any excess grease.

Chop the onion, carrots, and celery into small, evenly sized pieces. Rinse and drain the kidney beans and white beans.

Transfer the browned ground beef to a 6- or 7-quart slow cooker. Add the chopped onion, carrots, celery, diced tomatoes with their juice, kidney beans, and white beans.

Pour in the beef broth and tomato-basil pasta sauce. Add the dried oregano, hot pepper sauce, salt, and black pepper. Stir until all the ingredients are thoroughly combined.

Cover the slow cooker and cook on Low for 5–7 hours, or until the vegetables are tender and the flavors have blended into a rich, savory broth.

Approximately 15 minutes before serving, bring a separate pot of salted water to a boil. Add the dry pasta and cook according to the package instructions until al dente.

Drain the cooked pasta and set it aside. Cooking the pasta separately helps prevent it from absorbing too much broth and becoming mushy.

Stir the cooked pasta into the slow cooker just before serving. Taste the soup and adjust the salt, black pepper, or oregano as needed.

Ladle the hot Pasta Fagioli into individual serving bowls. Garnish with freshly chopped parsley and grated Parmesan cheese, if desired. Serve warm and enjoy!