During the summer months, I use my slow cooker (crockpot) more than I do during the winter months. I just hate heating up my kitchen with the oven, so I prefer making a lot of our family meals in the slow cooker.
This slow cooker recipe for Pasta Veggie Soup is really easy to make. I fry up my ground beef the night before & refrigerate it overnight. The next morning I toss all of the ingredients into the crockpot and by 5 PM dinner is done! To go along with it, I like to whip up a quick garden salad and heat up some dinner rolls in my microwave.
note: I make my own seasoned Italian tomato sauce every summer and can it for later use. Since most of you don’t do home canning, you can buy it at the store already prepared.
Slow Cooker Pasta Veggie Soup Recipe
1 to 1 1/2 lbs. lean ground beef, cooked and drained
1 box of pasta shells, cooked and drained
3 cans of seasoned Italian tomato sauce
1 large bag frozen mixed vegetables
2 large potatoes, skins removed and sliced or diced
1 small onion, finely chopped (about 3-4 tbsp.)
1 tbsp. parsley
1 tbsp. oregano
1 1/2 tbsp. basil
1/2 tsp. ground black pepper
1/2 to 1 tsp. salt
sliced mushrooms (optional)
As I previously stated above, I prepare my ground beef the night before. In the morning I’ll take it out of the refrigerator and let it sit on the counter while I prepare all of the other ingredients. Same thing with the frozen veggies, I like to let them thaw at room temperature for 15 minutes before tossing them into the pot.
You can add as little or as much of the ingredients that are called for in the recipe or omit anything you don’t like. I basically just toss everything together. If you need more liquid, add additional tomato sauce or water.
I turn the slow cooker (crockpot) onto high heat and cook everything on high for the first hour. I then reduce the heat to low. Once it’s done…if we’re not ready to eat yet, I turn the setting to warm. If you want it done quicker, cook everything on high for 2 hours before serving.
Looking for a new slow cooker? I have three of them and use them all of the time. The last two that I got…I purchased from Amazon and love them!
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This looks like a delicious recipe. I don’t usually use a slow cooker because I prefer to brown foods for additional taste. For example I would brown the meat, pour off the fat, brown the onions and mushrooms and then add everything to the soup pot except the pasta.
This looks absolutely delicious. Good tip to cook the ground beef the night before and using frozen mixed vegetables. Soup is something that we eat all year long and homemade is so much tastier and healthier.
This is my favorite kind of recipe, one that’s readily adaptable to whatever is on hand. Would you believe me if I told you I’ve never made soup in my slow cooker? Truth! My newest slow cooker has the kind of pot that can be used on the stove top for browning, which is a great feature for me because it saves washing another pot. If I make this soup, I’ll brown the beef right in the pot the same day. Thanks for sharing your recipe. It’s time I made a slow-cooker soup!
Right now, it’s so hot outside that I can’t think about soup, lol. But this makes me wish Fall was here. I love soup & using the slow-cooker instead of the stove, so I’ll try this one.
I like making Slow cooker soups because they are so easy to make and taste so delicious from stewing all day. I like your healthy soup and want to make it!
This sounds so good! I am getting a crock pot and would love to make this. I find it is hard to make a nice meal when you get home so late there just isn’t that much time, even if you prepare as much as possible the day before. Just so many things work that way, but after a while, that gets to be too much of the same.
This looks so lovely. Don’t you find that you should add the pasta later, or not?
You can do it either way. I cook my pasta until it’s ONLY halfway done and it never gets mushy or sticky in the slow cooker.