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Home » Crock Pot Soup Recipes » Crock Pot Vegetable Pasta Soup

Crock Pot Vegetable Pasta Soup

Published: Sep 15, 2012 · Modified: Aug 13, 2022 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Jump to Recipe

Crock Pot soup recipes are so easy to make. This soup recipe is packed full of vegetables, beans and pasta noodles.

Vegetable Pasta Soup in a red bowl with crackers on the side.

This basic vegetable and pasta soup can be made with any combination of canned vegetables and beans that you have on hand.

It only takes 4 hours to make and you have a nutritious and delicious dinner or lunch on the table.

This soup recipe was originally shared on Sept 15, 2012 and was updated with new images and text on August 13, 2022

Crock Pot Soup Recipes

When I decide to make one of my crock pot soup recipes I take a quick inventory of the pantry, freezer, and refrigerator.

I like to keep my pantry stocked with soup ingredients so whenever the mood strikes I have all the ingredients on hand.

Ingredients

If you keep some basic soup ingredients on hand you can throw together a delicious soup recipe that is hearty enough to satisfy the entire family.

Four image collage of vegetable and pasta soup ingredients.
  • Vegetables: diced tomatoes, diced onion, corn and green beans.
  • Canned Beans: black beans, cannellini beans and great northern beans.
  • Soup herbs and spices: minced garlic, fresh thyme, dried oregano, dried parsley, one dried bay leaf, salt and pepper.
  • Chicken broth and pasta of choice.

Check out the recipe card below for the exact ingredient amounts.

Directions

Follow these easy step by step directions to make this recipe. Scroll down to the recipe card to find the ingredient amounts and a printable version of the soup recipe.

Step 1: Open all of the canned vegetables and beans. Drain the vegetables using a fine mess strainer. Drain the beans using the fine mesh strainer and rinse them well under cold running water.

Peel and dice the onion. And if using fresh garlic peel it and mince.

Step 2: Place the diced tomatoes, corn, green beans, minced garlic and diced onions into a 8 quart crock pot.

Step 3: Add the drained and rinsed black beans, cannellini beans and great northern beans to the crock pot.

Step 4: Add the dried oregano, dried parsley, (I used my dehydrated oregano and dehydrated parsley), dried bay leaf, fresh or dried thyme, salt and ground pepper to the crock pot.

Canned vegetables and beans, herbs and spices in a crock pot for soup recipe.

Step 5: Pour the chicken broth in over the other soup ingredients and mix with a wooden spoon to combine.

Overhead image of a crock pot filled with soup ingredients.

Step 6: Place the lid on the slow cooker and set the temperature to high. If you have a timer set it to 4 hours. Let the soup slow cook without lifting the lid for 3 hours.

Overhead image showing uncooked pasta added to the vegetable soup.

Step 7: At 3 hours lift the lid and add the pasta noodles to the crock pot and mix with a wooden spoon to combine. Replace the lid and cook for 30-60 minutes or until the pasta is el dente. Do not over cook the pasta or it will get very soft and mushy.

Closeup image of a metal ladle filled to the brine with vegetable soup.

Step 8: Make adjustments to the broth if needed. The pasta will absorb some of the broth as it cooks. Serve the soup in a bowl with crackers or sliced bread.

Recipe FAQ's

What can I add to vegetable soup to make it taste better?

Herbs and spices is what you add to vegetable soup to add flavor to it. Bay leaf, thyme, onion, garlic, oregano are some of the herbs and spices I like to add to vegetable soup to make it taste delicious.

Can you overcook vegetable soup in slow cooker?

Yes, if vegetable soup is over cooked the vegetables to turn to mush. Because all of the ingredients in vegetable soup cook in about 4 hours on high or 6 hours on low.

Recipe Expert Tips

Here are a few soup making tips that will help you make the best soup ever!

  • Soup broth: I am using chicken broth but you can use beef, vegetable broth or bouillon cubes and water. Use equal amount of water and add as many bullion cubes as you need until the broth has a good flavor. You can read how I make a homemade chicken stock in this recipe for Homemade Chicken Soup
  • Pasta or rice: I like to use a spiral pasta or other thick noodle when I made soup. Thin pasta will get mushy. You can also use rice in this recipe. I have found that Instant Rice is the best rice to use when making soup. It does not get mushy even if you freeze the leftovers.
  • Vegetables: You can use all canned vegetables like I did. Or you can use equal amounts of fresh or thawed frozen vegetables.
  • Garlic: jarred garlic or fresh. I use both.
  • Beans: I like to use canned beans most of the time because they are so convenient. Drain and rinse the beans well so your soup broth will always be clear.
  • Soup Seasonings: fresh or dried herbs and spices are what adds all of the flavors to homemade soup. I like to use garlic, thyme, bay leaf, salt and ground pepper in almost all of my soup recipes. Other herbs like oregano, basil and rosemary will also add great flavor to soup.
Vegetable soup in a red bowl.

More Crock Pot Soup Recipes

Check out some of my favorite crock pot soup recipes below.

  • Crock Pot Loaded Potato Soup
  • Copycat Crock Pot Zuppa Toscana Soup
  • Crock Pot Kielbasa Soup Recipe
  • Crock Pot Italian Sausage Ravioli Soup

Email questions or recipe requests to flouronmyface@gmail.com. Follow me on Pinterest, YouTube, Instagram and Facebook.

Vegetable Pasta Soup in a red bowl with crackers on the side.

Crock Pot Vegetable Pasta Soup

Arlene Mobley - Flour On My Face
Crock Pot Vegetable and Pasta Soup is a hearty soup recipe for lunch or dinner. The canned vegetables and beans make it a very easy homemade soup recipe that is satisfying for the hungriest of families.
5 from 3 votes
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Prep Time 15 mins
Cook Time 4 hrs
Total Time 4 hrs 15 mins
Course Soup
Cuisine American
Servings 8 servings
Calories 274 kcal

Equipment

  • 1 8 Quart Slow Cooker

Ingredients  

  • 14 oz. can diced tomatoes
  • 14 oz. can corn kernels, drained
  • 14 oz. can green beans, drained
  • 1 medium onion. diced
  • 15 oz. can black beans, drained and rinsed
  • 15 oz. can Cannellini beans, drained and rinsed
  • 15 oz. can Great Northern Beans, drained and rinsed
  • 2 tablespoon minced garlic
  • 1 teaspoon parsley
  • 1 teaspoon fresh thyme or ½ teaspoon dried
  • 1 teaspoon salt
  • ½ teaspoon oregano
  • ½ teaspoon pepper
  • 1 large dried bay leaf
  • 6 cups chicken broth or vegetable broth ((adjust if needed))
  • 1 cup uncooked spiral pasta
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Instructions 

Recipe Prep

  • Drain and rinse the canned vegetables and beans.
  • Peel and dice the onion.

Make the soup

  • Put the diced tomatoes, canned corn, green beans and diced onion in a 8 quart crock pot.
  • Add the drained and rinsed canned black beans, cannellini beans and great northern beans to the slow cooker.
  • Measure and add the minced garlic, dried parsley, dried oregano, fresh thyme, salt and ground black pepper. Add one dried bay leaf.
  • Pour the chicken broth or vegetable broth in over the other soup ingredients.
  • Stir the ingredients to combine and place the lid on the crock pot.
  • Turn the crockpot on high. Slow cook the vegetable soup for 3 or until piping hot.
  • Lift the lid and add the uncooked pasta to the slow cooker and stir.
  • Cook for the remaining hour or until the pasta is el dente.
  • Once done serve with a slice of buttered French bread or crackers.
  • Makes 8 or more servings.

Video

Nutrition

Serving: 1Serving | Calories: 274kcal | Carbohydrates: 52g | Protein: 16g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Cholesterol: 4mg | Sodium: 1331mg | Potassium: 937mg | Fiber: 12g | Sugar: 7g | Vitamin A: 445IU | Vitamin C: 16mg | Calcium: 140mg | Iron: 5mg
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For more crock pot soup recipes head to my crock pot soup recipes page.

Crock Pot Soup recipes that are hearty and delicious for any time of the year. Along with crock pot vegetarian soup recipes.

For all my other Crock Pot recipes head to the crock pot recipe page.

Easy Crock Pot Recipes by Flour On My Face

More Crock Pot Soup Recipes

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  • Crock Pot 15 Bean Soup Recipe
  • Crock Pot Ham Cabbage Potato Soup
  • Creamy Crock Pot Pumpkin Soup
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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

Reader Interactions

Comments

  1. Richella J Parham

    August 25, 2022 at 9:36 am

    Thank you for the recipe! This looks delicious. I love to make soups, but haven't made many in the crock pot.

    Thanks so much for joining the Grace at Home party at Imparting Grace. I'm featuring you this week!

    Reply
  2. Meryl

    August 14, 2022 at 6:11 pm

    Looks like a really good recipe full of healthy ingredients! The one suggestion I would make is to cook the pasta separately and just add some to each bowl because if you want to freeze this soup for later, the pasta will soak up all the broth and not be all that good. But the leftover soup and leftover pasta can each be frozen separately and reassembled when you make it the next time. 🙂

    Reply
    • Arlene Mobley

      August 15, 2022 at 4:05 pm

      Meryl thanks for the great tip!

      Reply
  3. IdaBaker

    September 17, 2012 at 6:51 am

    I love a good veggie soup. Although we don't get too many cold days here in Florida, it's still nice to have a bowl of warm soup to enjoy after a long day's work.

    Reply

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Arlene Mobley Food & Lifestyle Blogger


Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I have been cooking for my family for over 35 years. I love sharing recipes to help busy families get dinner on the table. Learn more here

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