Slow Cooker Pasta Vegetable Soup
This lighter soup combines broth, tomatoes, mixed vegetables, herbs, and pasta. Unlike the beef-and-bean Pasta Fagioli, it contains no meat or beans unless you choose to add them. It is a useful recipe for using small amounts of vegetables from the refrigerator or freezer.
Yield: About 8 servings
Cooking method: Slow cooker
Ingredients
- 6 cups low-sodium beef or vegetable broth
- 1 can (14 1/2 ounces) diced tomatoes with their juice
- 1 package (12-16 ounces) frozen mixed vegetables
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon black pepper
- 2 cups uncooked small pasta
- Salt, to taste
Fresh Vegetable Option
Instead of frozen mixed vegetables, use 2-3 cups of chopped carrots, green beans, cauliflower, broccoli, zucchini, peas, corn, or another combination of vegetables.
Optional Additions
- 1 can (15 ounces) white beans or kidney beans, drained and rinsed
- 2 cups cooked shredded chicken
- 2 cups fresh spinach
- Grated Parmesan cheese
Directions
- Add the broth, diced tomatoes, mixed vegetables, garlic powder, Italian seasoning, and black pepper to the slow cooker.
- Stir until combined.
- Cover and cook on Low for 6-7 hours or High for 3-4 hours.
- If using beans or cooked chicken, stir them in during the final 30 minutes.
- For the best texture, cook the pasta separately according to the package directions and add it to individual bowls.
- If cooking the pasta directly in the slow cooker, stir it in during the final 20-30 minutes.
- Check the pasta frequently and serve as soon as it is tender.
- Stir in fresh spinach during the final 5 minutes, if using.
- Taste and add salt or additional seasoning as needed.
Slow Cooker Tip: Pasta cooking times vary by shape and slow cooker temperature. Cooking it separately gives the most dependable texture, especially when planning leftovers.