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.
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
Instructions
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Add vegetable broth, diced tomatoes, diced onion, carrots, zucchini, and kidney beans to the Crockpot.
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Stir in dried oregano, dried basil, salt, and pepper.
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Cover and cook on low for 6-7 hours or high for 3-4 hours, until vegetables are tender.
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About 20 minutes before serving, add pasta and stir to combine.
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Continue cooking on high for 20-30 minutes, or until the pasta is tender.
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Taste and adjust seasoning.
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Serve hot, garnished with fresh parsley.
Notes
Add extra vegetables like celery, spinach, or green beans for more nutrition.
For added protein, consider adding cooked chicken, sausage, or turkey.
Spice it up with red pepper flakes or jalapeños for some heat.
Use gluten-free pasta for a gluten-free version.
Fresh herbs like thyme or rosemary can be added at the end of cooking for a fragrant touch.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high
- Category: Soup, Comfort Food, Crockpot Recipes
- Method: Slow Cooker
- Cuisine: American
