Slow Cooker Pasta Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 5
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.
  • 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
  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.
Recipe by Simple Nourished Living at