Slow Cooker Pasta Soup
Slow Cooker Pasta Soup is a dairy free recipe with 5 servings. For $1.34 per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 3g of protein, 3g of fat, and a total of 120 calories. If you have italian seasoning, dry white wine, olive oil, and a few other ingredients on hand, you can make it. It works well as a rather inexpensive soup. This recipe from Simple Nourished Living has 127 fans. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes around 3 hours and 50 minutes. All things considered, we decided this recipe deserves a spoonacular score of 46%. This score is pretty good. Slow-Cooker Steak and Pasta Soup, Slow-Cooker Chicken and Pasta Soup, and Slow-Cooker Italian Chicken-Pasta Soup are very similar to this recipe.
Servings: 5
Preparation duration: 20 minutes
Cooking duration: 210 minutes
Ingredients:
1 bay leaf
½ cup dry white wine
2 sprigs of fresh thyme
2 cloves garlic, minced
1 teaspoon Italian Seasoning
1 cup finely chopped mushrooms
1 tablespoon olive oil
1 cup finely chopped onion
½ cup small soup pasta (orzo, shells, alphabets, etc)
1 cup frozen peas
Salt and freshly ground black pepper to taste
4 cups vegetable broth
Equipment:
slow cooker
microwave
bowl
Cooking instruction summary:
Ideal Slow Cooker Size: 2-Quart.In a medium bowl, stir together the onion, garlic and olive oil. Microwave, stirring occasionally, until the onions are softened, about 3 minutes.Transfer the onion mixture to the slow cooker.Add the mushrooms, broth, wine, bay leaf, thyme, and Italian seasoning.Cover and cook on LOW 2 to 3 hours until mushrooms are tender. Add the peas and pasta and cook until pasta is tender 10 to 20 minutes more.Remove the bay leaf and thyme sprigs.Season to taste with salt and pepper.Serve warm, garnished with grated parmesan.
Step by step:
1. Ideal Slow Cooker Size: 2-Quart.In a medium bowl, stir together the onion, garlic and olive oil. Microwave, stirring occasionally, until the onions are softened, about 3 minutes.
2. Transfer the onion mixture to the slow cooker.
3. Add the mushrooms, broth, wine, bay leaf, thyme, and Italian seasoning.Cover and cook on LOW 2 to 3 hours until mushrooms are tender.
4. Add the peas and pasta and cook until pasta is tender 10 to 20 minutes more.
5. Remove the bay leaf and thyme sprigs.Season to taste with salt and pepper.
6. Serve warm, garnished with grated parmesan.
Nutrition Information:
covered percent of daily need
