Hearty Pasta Tomato Soup Slow Cooker
Warm, comforting, and impossibly easy to make, this Hearty Pasta Tomato Soup Slow Cooker recipe is the ultimate cold-weather meal. Packed with tender vegetables, flavorful herbs, and a rich base of crushed tomatoes and vegetable broth, this soup is slow-cooked to perfection, allowing the flavors to meld beautifully over hours. The addition of small pasta, such as ditalini or elbow macaroni, makes it satisfyingly filling, while an optional swirl of heavy cream adds a velvety finish. Topped with fresh parsley and Parmesan cheese, this soup is perfect as a stand-alone meal or served alongside crusty bread. With its one-pot simplicity and hands-off cooking approach, this slow cooker recipe is a stress-free way to enjoy a delicious, hearty tomato soup that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrot, peeled and diced
- 2 medium celery stalk, diced
- 3 cloves garlic, minced
- 28 ounces canned crushed tomatoes
- 4 cups low-sodium vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup uncooked small pasta (such as ditalini or elbow macaroni)
- 0.5 cup heavy cream (optional, for a creamy finish)
- 2 tablespoons fresh parsley, chopped (for garnish)
- 0.5 cup grated Parmesan cheese (for serving)
Instructions
Heat a skillet over medium heat and add the olive oil. Sauté the diced onion, carrot, and celery for 5-7 minutes until slightly softened.
Add the minced garlic and cook for another 1 minute until fragrant.
Transfer the sautéed vegetables to the slow cooker.
Add the crushed tomatoes, vegetable broth, dried oregano, dried basil, salt, and black pepper to the slow cooker. Stir to combine.
Cover and cook on low for 6 hours or high for 3 hours, allowing the flavors to meld.
About 30 minutes before serving, stir in the uncooked pasta. Cover and cook for another 25-30 minutes, or until the pasta is tender.
If desired, stir in the heavy cream for a creamy consistency.
Taste and adjust seasoning with additional salt and pepper, if needed.
Ladle the soup into bowls and garnish with fresh parsley and grated Parmesan cheese.
Serve immediately with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
2411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.9 g | 141% | |
| Saturated Fat | 53.5 g | 268% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 229 mg | 76% | |
| Sodium | 6098 mg | 265% | |
| Total Carbohydrate | 269.0 g | 98% | |
| Dietary Fiber | 31.4 g | 112% | |
| Total Sugars | 62.2 g | ||
| Protein | 91.8 g | 184% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 1897 mg | 146% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 5552 mg | 118% | |
*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.
