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+ servings
a bowl of crock pot vegetable and pasta soup

Crock Pot Vegetable Pasta Soup

Arlene Mobley - Flour On My Face
Enjoy hot piping soup any time of the year with this Crock Pot Vegetable Pasta Soup. Vegetable Noodle Soup in the crock pot is easy to make and delicious to eat.
5 from 2 votes
Prep Time 15 mins
Cook Time 4 hrs
Total Time 4 hrs 15 mins
Course Soup
Cuisine American
Servings 6 servings
Calories 394 kcal

Ingredients  

  • 1 can chicken broth large
  • 1 can diced tomatoes
  • 1 can black beans
  • 1 can can Cannellini beans
  • 1 can Great Northern beans
  • 1 small can corn
  • 1 ½ cups fresh green beans or a can of green beans
  • 8 ounces pasta of choice
  • 2 tablespoons olive oil
  • 1 small onion diced
  • 1 tablespoon minced garlic
  • ½ teaspoon parsley
  • ¼ teaspoon oregano
  • 1 teaspoon salt
  • ½ teaspoon pepper
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Instructions 

  • Simmer the onion and garlic in 2 tablespoons of olive oil in a frying pan until the garlic is slightly browned to wake up the flavors.
  • Pour the onion, garlic and olive oil into the crockpot.
  • Add all of the ingredients, except for the pasta to your crockpot.
  • Turn your crockpot on high. Cook the soup on high for 3-4 hours until all the ingredients are heated through.
  • After about 3 ½ hours add the pasta.
  • Cook for the remaining hour, stirring occasionally.
  • Continue to cook for the remaining ½ or until the pasta is eldente.Turn the crockpot to the warming setting.
  • Serve with a slice of buttered french bread.

Nutrition

Calories: 394kcal | Carbohydrates: 72g | Protein: 17g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1012mg | Potassium: 705mg | Fiber: 13g | Sugar: 7g | Vitamin A: 457IU | Vitamin C: 20mg | Calcium: 121mg | Iron: 5mg
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