Step 1

Heat the olive oil in a large pot. Add the brisket, seasoned with salt & pepper and brown on all sides over medium-high heat.

Step 2

Remove from the pan and set aside.

Step 3

Add the onion, carrots, celery, and garlic to the fat in the pot and cook over medium heat, stirring occasionally, for 5 minutes, until the vegetables start to brown.

Step 4

Add the potatoes, and parsley to the pot along with the bay leaves.

Step 5

Return the brisket to the pot and add the stock and season with salt & pepper.

Step 6

Raise the heat and bring to a boil. Transfer to a slow cooker, cover and cook on Low heat setting 8 to 10 hours.

Step 7

Remove the brisket from the pot and either cut the meat to your liking or pull it apart with a fork for more shredded meat.

Step 8

Discard the bay leaves, and skim off the fat.

Step 9

Meanwhile, a pasta pot of water to a boil, cook the pasta according to the package instructions & drain.

Step 10

Portion the pasta into bowls & cover with the hot soup to serve.