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WW Recipe of the Day: Low Fat Slow Cooker Pasta Soup
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 (affiliate link) 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.
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.
How Many Calories and WW Points in this Slow Cooker Pasta Soup?
According to my calculations, each 1-cup serving has just 156 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
3 SmartPoints (Green plan)
3 SmartPoints (Blue plan)
1 SmartPoints (Purple plan)
3 PointsPlus (Old plan)
You can make it Simply Filling by replacing the wine with another 1/2 cup vegetable broth (affiliate link) and using whole wheat pasta.
If you’ve made this low-fat Slow Cooked Pasta Soup, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Slow Cooker Pasta Soup Recipe
Ingredients
- 1 tablespoon olive oil
- 1 cup finely chopped onion
- 2 cloves garlic, minced
- 1 cup finely chopped mushrooms
- 4 cups vegetable broth (affiliate link)
- 1/2 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
- 1/2 cup small soup pasta (orzo, shells, alphabets, etc.)
- Sprinkle dried marjoram and grated Parmesan as garnish (if desired)
Instructions
- Ideal Slow Cooker Size: 2-Quart.
- In a medium bowl, stir together the onion, garlic and olive oil. Microwave (affiliate link), stirring occasionally, until the onions are softened, about 3 minutes.
- Transfer the onion mixture to the slow cooker.
- Add the mushrooms, broth, wine, bay leaf, thyme, and Italian seasoning.
- 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.
- Remove the bay leaf and thyme sprigs.
- Season to taste with salt and pepper.
- Serve warm, garnished with grated parmesan.
Notes
(Must be logged into WW on a smartphone or tablet.) 3 SmartPoints (Green plan) 3 SmartPoints (Blue plan) 1 SmartPoints (Purple plan) 3 PointsPlus (Old plan) To make this slow cooker pasta soup work for Simply Filling, replace the wine with another 1/2 cup of vegetable broth and use whole wheat pasta.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: adapted from Twelve Months of Monastery Soups by Brother Victor D’Avila-Latourrette
Thanks for posting the Simply Filling alternative. Making this week.
You’re so welcome, Margaret. Hope you enjoy it.
I love my crockpot. Such a great thing to have for a busy family. This soup recipe looks great!
Thanks, Sarah. Yes, crockpots are a lifesavers for busy families!