Why You’ll Love This Recipe

Crockpot Vegetable Soup with Pasta is a warm and wholesome dish that’s both hearty and nourishing. Packed with a variety of vegetables, including carrots, zucchini, and kidney beans, this soup offers a perfect balance of textures and flavors. The addition of small pasta shapes like ditalini makes it even more filling. The slow cooker allows the flavors to blend together beautifully, making this soup an easy and comforting option for busy weeknights or cozy weekends. It’s a one-pot wonder that’s light, healthy, and delicious!

Ingredients

4 cups vegetable broth
1 can (15 oz) diced tomatoes
1 onion, diced
2 carrots, diced
1 zucchini, diced
1 can kidney beans, drained and rinsed
1 cup pasta (small shape like ditalini)
1 tsp dried oregano
1 tsp dried basil
Salt and pepper, to taste
Fresh parsley for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Add the vegetable broth, diced tomatoes, diced onion, diced carrots, diced zucchini, and drained kidney beans to the Crockpot.
Stir in the dried oregano, dried basil, salt, and pepper to season the soup.
Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the vegetables are tender.
About 20 minutes before serving, add the pasta to the Crockpot. Stir to combine and ensure the pasta is submerged in the liquid.
Continue cooking on high for an additional 20 minutes, or until the pasta is tender.
Taste and adjust seasoning if needed.
Serve hot, garnished with fresh parsley.

Servings and Timing

Servings: 6-8
Cooking Time: 6-7 hours on low or 3-4 hours on high
Additional Cooking Time for Pasta: 20 minutes on high

Variations

Add More Vegetables: Feel free to add more vegetables like celery, spinach, or green beans to increase the nutrition and flavor.
Protein Boost: Add cooked chicken, sausage, or turkey for a heartier soup with additional protein.
Spicy Version: If you like a little heat, add a pinch of red pepper flakes or a chopped jalapeño.
Gluten-Free: Use gluten-free pasta if you need to make the soup gluten-free.
Herb Options: Fresh herbs like thyme, rosemary, or parsley can be added towards the end of cooking for a burst of flavor.

Storage/Reheating

Storage: Leftover soup can be stored in an airtight container in the fridge for up to 4 days.
Freezing: This soup freezes well for up to 3 months. Let it cool completely before transferring to freezer-safe containers.
Reheating: Reheat on the stovetop over low heat, adding a little extra vegetable broth or water if necessary to reach your desired consistency.

FAQs

How long can I keep leftovers of Crockpot Vegetable Soup with Pasta?

Leftovers can be stored in the fridge for up to 4 days in an airtight container.

Can I use frozen vegetables instead of fresh?

Yes, frozen vegetables can be used in place of fresh ones. Just keep in mind that frozen vegetables tend to release more liquid, so you may want to adjust the amount of broth.

Can I use a different type of pasta?

Absolutely! You can use other small pasta shapes like elbow macaroni, small shells, or even rice. Just make sure to adjust the cooking time depending on the pasta you use.

Can I add more beans to this soup?

Yes, you can add more beans such as chickpeas, black beans, or cannellini beans for a more protein-packed soup.

How do I adjust the seasoning for my taste?

Taste the soup about halfway through cooking and adjust the seasoning by adding more salt, pepper, or herbs like basil and oregano.

Can I make this soup ahead of time?

Yes, this soup stores well in the fridge and can even be made a day or two in advance. Just be sure to store it in an airtight container.

What if the soup is too thick?

If the soup is too thick, simply add more vegetable broth or water to thin it out to your desired consistency.

Can I use chicken broth instead of vegetable broth?

Yes, you can substitute chicken broth for vegetable broth if you’re not looking for a vegetarian version of the soup.

How can I make this soup creamy?

To make the soup creamy, add a splash of heavy cream, coconut milk, or a dairy-free cream alternative toward the end of cooking.

Is this soup vegan?

Yes, this soup is naturally vegan, as it uses vegetable broth and plant-based ingredients like beans and vegetables. If you wish, you can add some cheese or a dollop of sour cream on top.

Conclusion

Crockpot Vegetable Soup with Pasta is an easy, nutritious, and delicious option that’s perfect for busy days or when you want something light but filling. The combination of tender vegetables, hearty beans, and small pasta makes this soup both satisfying and comforting. With minimal prep and the convenience of the slow cooker, this recipe is sure to become a regular in your meal rotation. Enjoy it as a wholesome lunch or dinner, and don’t forget to garnish with fresh parsley for a burst of flavor!

Minestrone Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Julia
Total Time: 6.5 to 7.5 hours
Yield: 6-8 servings
Diet: Gluten Free

Print Recipe

Description

Crockpot Vegetable Soup with Pasta is a hearty and nourishing dish, packed with fresh vegetables, hearty beans, and small pasta in a savory vegetable broth. This easy slow-cooker recipe is perfect for busy weeknights or cozy weekends, offering a light yet filling meal. It’s a healthy and customizable soup that’s vegan-friendly and can easily be adapted to suit your taste with additional veggies, protein, or seasonings.

Instructions

Add vegetable broth, diced tomatoes, diced onion, carrots, zucchini, and kidney beans to the Crockpot.
Stir in dried oregano, dried basil, salt, and pepper.
Cover and cook on low for 6-7 hours or high for 3-4 hours, until vegetables are tender.
About 20 minutes before serving, add pasta and stir to combine.
Continue cooking on high for 20-30 minutes, or until the pasta is tender.
Taste and adjust seasoning.
Serve hot, garnished with fresh parsley.