Crock Pot Italian Vegetable Soup
Warm, comforting, and loaded with wholesome goodness, this Crock Pot Italian Vegetable Soup is a perfect one-pot meal for cozy weeknights or meal prepping. Brimming with hearty ingredients like tender carrots, celery, zucchini, and creamy cannellini beans, this slow-cooked vegetarian soup delivers a medley of authentic Italian flavors thanks to a blend of dried basil, oregano, and thyme. The addition of fresh spinach and parsley right before serving adds a burst of freshness, while grated Parmesan cheese provides a savory finishing touch for those who indulge. Ready in just 15 minutes of prep time and a few hours of hands-off cooking, it's an easy, healthy, and satisfying dish that the whole family will love. Perfect for those searching for crockpot vegetable soup recipes, slow cooker Italian dishes, or nutritious meal ideas!
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Recipe Information
Ingredients
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 3 medium Carrots, peeled and sliced
- 2 stalks Celery stalks, sliced
- 1 medium Zucchini, diced
- 1 large Russet potato, peeled and diced
- 28 ounces Canned diced tomatoes
- 6 cups Vegetable broth
- 15 ounces Canned cannellini beans, drained and rinsed
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 0.5 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 cups Fresh spinach, roughly chopped
- 2 tablespoons Fresh parsley, chopped
- optional Grated Parmesan cheese, optional for serving
Instructions
Heat the olive oil in a skillet over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes. Add the minced garlic and sauté for another minute, until fragrant. Remove from heat.
Transfer the sautéed onion and garlic to a large crock pot.
Add the sliced carrots, celery, diced zucchini, and potato to the crock pot.
Pour in the canned diced tomatoes (including their juices) and the vegetable broth.
Add the cannellini beans, dried basil, dried oregano, dried thyme, salt, and black pepper. Stir to combine all ingredients well.
Cover the crock pot with the lid and cook on low for 6-7 hours or on high for 3-4 hours, until the vegetables are tender.
About 15 minutes before serving, add the fresh spinach and let it wilt in the hot soup. Stir well.
Stir in the chopped parsley just before serving for added freshness.
Ladle the soup into bowls and garnish with grated Parmesan cheese if desired. Serve warm.
Nutrition Facts
Calories |
1819 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.6 g | 71% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 12.4 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 7627 mg | 332% | |
| Total Carbohydrate | 275.2 g | 100% | |
| Dietary Fiber | 69.8 g | 249% | |
| Total Sugars | 64.2 g | ||
| Protein | 74.1 g | 148% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1097 mg | 84% | |
| Iron | 28.9 mg | 161% | |
| Potassium | 9113 mg | 194% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
