Slow Cooker Sunday: Italian Vegetable and Pasta Soup

This is probably the best soup I have ever made and maybe tasted, well, there was this French Onion Soup that I had years ago at a restaurant that I still compare all French Onion Soup’s I have to this day to. Maybe I should try making that soup one day. But anyhoo, I digress, as usual. Back to the soup at hand, an Italian Vegetable and Pasta Soup that best of all is made in a slow cooker. There’s nothing better than dumping everything into your slow cooker, coming back a few hours later and having a great meal waiting for you.

I began by adding all of my vegetables to my slow cooker: corn, chopped onion, chopped carrots, sliced zucchini and garlic. I wasn’t sure if garlic could be considered a vegetable, but, after a little research it turns out can be.


Next, I stirred broth, tomato paste, salt and basil until the tomato paste had completely blended into the broth. I used tomato paste with basil, garlic and oregano. I advise definitely using this blend of tomato paste since it adds more flavor to the soup.


I opted to cook it on the high setting – for about 3 1/2 hours – and then added in dried shell macaroni and a bag of frozen green beans and cooked it for an additional 45 minutes.


Once it was done I served myself some in a bowl and topped it with shredded parmesan. YUM!


Italian Vegetable and Pasta Soup


1 10-ounce package frozen whole kernel corn

1 cup chopped onion

1 cup chopped carrots

1 small zucchini, halved and sliced

2 cloves garlic, minced

6 cups no-salt vegetable or chicken broth

1 6-ounce can tomato paste with basil, garlic and oregano

1/2 teaspoon salt

1/2 teaspoon dried basil

1 9-ounce package frozen green beans

1 cup dried tiny shell macaroni

Shredded parmesan cheese, for topping

*I used regular (not the no-salt one) garden vegetable broth


In a 3 1/2 to 5 quart slow cooker combine the frozen corn, onion, carrots, zucchini and garlic.

Stir in the broth, salt, basil and tomato paste until the tomato paste is completed blended into the broth.

Cover and cook on high for 3 1/2 to 4 hours or on low for 7 to 8 hours. If cooking on low set the heat to high and add in the macaroni and green beans and cook for an additional 45 minutes.

Sprinkle each serving with parmesan cheese and enjoy!

Recipe from Better Homes and Gardens



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