Slow Cooker Pasta Soup

      

(Weight Watchers Friendly Crock Pot Cooking Day 125)

After more than a week of making and eating Slow Cooker Super Bowl food my body is ready for soup.

A crock pot of soup is the easiest, most delicious way I know to get back into balance after too much feasting.

At times like this, I can always count on the simple, mostly vegetarian soup recipes in Twelve Months of Monastery Soups by Brother Victor D’Avila-Latourrette to come to my rescue.

Like this slow cooker pasta soup with  mushrooms and peas, which I adapted for the slow cooker.

Crock Pot Pasta Soup

Slow Cooker Pasta Soup

To make it more Weight Watchers friendly I cut back on the olive oil and wine. And made a few other modifications based on what I had on hand.

It was just what I wanted. Simple. Tasty. Light. Satisfying.

If you too are in need of a little post game recovery, I highly recommend it.

Each cup has just 156 calories and 3 Weight Watchers Points Plus. You can make it Simply Filling by replacing the wine with another 1/2 cup vegetable broth and  and using whole wheat pasta.

Enjoy!

Slow Cooker Pasta Soup
 
Prep time
Cook time
Total time
 
A simple satisfying slow cooker pasta soup with mushrooms and peas that I modified from A Year of Monastery Soups, one of my favorite soup cookbooks.
Author:
Recipe type: Soup
Serves: 5
Ingredients
  • 1 tablespoon olive oil
  • 1 cup finely chopped onion
  • 2 cloves garlic, minced
  • 1 cup finely chopped mushrooms
  • 4 cups vegetable broth
  • ½ cup dry white wine
  • 1 bay leaf
  • 2 sprigs of fresh thyme
  • 1 teaspoon Italian Seasoning
  • Salt and freshly ground black pepper to taste
  • 1 cup frozen peas
  • ½ cup small soup pasta (orzo, shells, alphabets, etc)
  • Sprinkle dried marjoram and grated parmesan as garnish, if desired
Instructions
  1. Ideal Slow Cooker Size: 2-Quart.
  2. In a medium bowl, stir together the onion, garlic and olive oil. Microwave, stirring occasionally, until the onions are softened, about 3 minutes.
  3. Transfer the onion mixture to the slow cooker.
  4. Add the mushrooms, broth, wine, bay leaf, thyme, and Italian seasoning.
  5. Cover and cook on LOW 2 to 3 hours until mushrooms are tender. Add the peas and pasta and cook until pasta is tender 10 to 20 minutes more.
  6. Remove the bay leaf and thyme sprigs.
  7. Season to taste with salt and pepper.
  8. Serve warm, garnished with grated parmesan.
Martha’s Notes
Nutrition Estimates Per Serving (1 cup): 156 calories, 4.2 g fat, 17.4 g carbs, 2.8 g fiber, 7.6 g protein and *3 Points Plus


To make this slow cooker pasta soup work for Simply Filling, replace the wine with another ½ cup of vegetable broth and use whole wheat pasta.

Source: adapted from Twelve Months of Monastery Soups

If you liked this slow cooker pasta soup you might also like:

Slow Cooker Bean Barley Soup
Slow Cooker Potato Cauliflower Soup
Light Healthy Slow Cooker Wild Rice Soup
Weight Watchers Slow Cooker Chicken Pasta Fagioli

*PointsPlus® for slow cooker pasta soup calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc.

Related Posts Plugin for WordPress, Blogger...

Comments

Speak Your Mind

Rate this recipe: