Slow Cooker Pasta Soup Recipe

5 from 1 vote

A simple satisfying slow cooker pasta soup with mushrooms and peas that I modified from Twelve Months of Monastery Soups, one of my favorite soup cookbooks.

Prep Time20

Cook Time3 30

Total Time3 50

Course: Soup

Cuisine: American

Keyword: crock pot soup with pasta, low calorie pasta soup, slow cooked pasta soup

Servings:

Author: Martha McKinnon | Simple Nourished Living

Equipment

Ingredients

1 tablespoon olive oil
1 cup finely chopped onion
2 cloves garlic, minced
1 cup finely chopped mushrooms
4 cups vegetable broth
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, 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

Serving size: 1 cup

WW Points: 5

Check the WW Points for this recipe and track it in the WW app.
(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