½cupsmall soup pasta (orzo, shells, alphabets, etc.)
Sprinkle dried marjoram and grated Parmesan as garnish (if desired)
Ideal Slow Cooker Size: 2-Quart.
In a medium bowl, stir together the onion, garlic and olive oil. Microwave, 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.
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.Serving size: 1 cup3*SmartPoints (Green plan)3*SmartPoints (Blue plan)1*SmartPoints (Purple plan)3*PointsPlus (Old plan)
Slow Cooker Pasta Soup
Amount Per Serving (1 cup)
Calories 156Calories from Fat 38
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Find this recipe online: https://simple-nourished-living.com/slow-cooker-pasta-soup/