Low Carb Crock Pot Italian Vegetable Soup
Savor the comforting flavors of Italy with this Low Carb Crock Pot Italian Vegetable Soup, a hearty yet healthy dish brimming with vibrant, fresh veggies and aromatic herbs. Perfect for busy weeknights or meal prepping, this slow-cooked soup features zucchini, yellow squash, bell peppers, and cauliflower florets simmered in a rich, tomato-based broth spiced with Italian seasoning, garlic, and a hint of red pepper flakes for a subtle kick. Packed with nutrients and naturally low in carbs, this recipe is a guilt-free warm-up on a chilly day. Ready in just 20 minutes of prep and finished effortlessly in your crock pot, it’s a versatile dish ideal for any low-carb or vegetarian lifestyle. Garnish with fresh basil and a sprinkle of Parmesan cheese for the ultimate bowl of comfort.
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Recipe Information
Ingredients
- 2 medium, diced Zucchini
- 2 medium, diced Yellow squash
- 1 medium, diced Green bell pepper
- 1 medium, diced Red bell pepper
- 2 cups Cauliflower florets
- 2 14.5 oz cans Diced tomatoes
- 4 cups Vegetable broth
- 2 tablespoons Tomato paste
- 3 minced Garlic cloves
- 2 teaspoons Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Crushed red pepper flakes
- 1 tablespoon Olive oil
- 3 cups Baby spinach
- 2 tablespoons, chopped Fresh basil
- 0.25 cup Grated Parmesan cheese (optional, for garnish)
Instructions
Prepare the vegetables: dice the zucchini, yellow squash, green bell pepper, and red bell pepper, and measure out the cauliflower florets. Mince the garlic and set everything aside.
In a large crock pot, combine the diced zucchini, yellow squash, bell peppers, cauliflower florets, diced tomatoes (with their juice), and vegetable broth.
Stir in the tomato paste, minced garlic, Italian seasoning, salt, black pepper, and crushed red pepper flakes. Mix well to ensure the flavors are evenly distributed.
Drizzle the olive oil over the mixture and stir again.
Cover the crock pot with a lid and set it to cook on low for 5 hours (or on high for 3 hours).
After the cooking time is up, stir in the baby spinach. Cover the crock pot and let it cook for an additional 15-20 minutes on low until the spinach wilts.
Taste the soup and adjust the seasoning with additional salt or black pepper, if desired.
Once ready to serve, ladle the soup into bowls. Garnish each serving with freshly chopped basil and a sprinkle of grated Parmesan cheese, if desired.
Enjoy your comforting and healthy Low Carb Crock Pot Italian Vegetable Soup!
Nutrition Facts
Calories |
185 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.2 g | 8% | |
| Saturated Fat | 2.1 g | 10% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 788 mg | 34% | |
| Total Carbohydrate | 26.5 g | 10% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 12.5 g | ||
| Protein | 9.3 g | 19% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 164 mg | 13% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 1134 mg | 24% | |
*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.
