Slow Cooker Beef Vegetable Soup with Pasta Recipe

This slow cooker beef vegetable soup with pasta is easy-to-make and tastes delicious! My entire family gobbles this down when I make it. To save time I will brown up my ground beef the day before and refrigerate it overnight. The next day I place everything in my slow cooker and go about my day. It’s always nice to come home and have dinner waiting to be served.

* This post may contain affiliate links.

One of the nice things about this recipe is that it freezes well. Let it completely cool before putting it in freezer containers. It should keep for 4-6 months. Thaw in your refrigerator overnight and enjoy it the next day.

Slow Cooker Beef Vegetable Soup with Pasta 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)

Prepare the lean ground beef the night before. Let cool. Place into a container and refrigerate overnight. Let it sit at room temperature for 15-20 minutes before adding it into the slow cooker along with all of the other ingredients listed in the recipe.

Cover the slow cooker. You can slow cook everything on low for 5-6 hours or on high temperature for 2-3 hours. Serve with your favorite homemade dinner rolls or corn bread muffins.

* This post contains affiliate links. If you make a purchase, we may or may not receive a small commission which helps to support this site. Thank you!