I feel kind of silly writing about soup when the temperatures are going to be in the 80s for a few days this week. Just a few days ago, however, it felt like winter. And, if the last few months are any indication of the weather patterns we will have this spring, I’m guessing that there are still plenty of chilly days to come. So, hang on to this recipe for a chilly day and bear with me!
I’ve been relying on my slow cooker quite a bit lately. I don’t have a lot of time to spend in the kitchen preparing dinner each afternoon, but I can usually get a solid 30 minutes of meal prep done during Madison’s morning nap. It’s just enough time for me to get dinner into the slow cooker. Plus, it feels good to have things taken care of early in the day (especially on those days when she chooses not to take an afternoon nap!).
This vegetable soup has become a new favorite at my house. I think we’ve had it just about once a week since December. I’ve made a few different versions and perfected my recipe over time. Sure, it’s fast and easy, but it also tastes great. I usually serve it with a loaf of freshly baked bread or a side salad. This recipe makes a pretty big batch (8 – 10 servings), which yields plenty of leftovers for the rest of the week!
Slow Cooker Vegetable Soup
Serves 8 – 10
- 1 tablespoon extra virgin olive oil
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 32 ounce carton of low sodium vegetable stock
- 26.5 ounce carton of chopped tomatoes
(a 28 ounce can of diced/crushed tomatoes would work just fine)
- 16 ounce bag of frozen mixed vegetables
- 1 1/2 teaspoons of Italian seasoning
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup small pasta (like Acini Di Pepe or Pastina)
- Parmigiano-Reggiano cheese (optional)
In a small skillet, heat the olive oil over medium heat. Add the onion and garlic, and cook for 6 – 8 minutes, until tender. Transfer the cooked onions and garlic to the slow cooker.
Add the vegetable stock, chopped tomatoes, and mixed vegetables. Season with the Italian seasoning, Kosher salt, and black pepper. Stir to combine all of the ingredients.
Cover and cook on low for 6 – 8 hours.
About 45 minutes before serving, stir in the pasta and cover. Continue to cook on low until the pasta is cooked.
Serve the soup topped with grated Parmigiano-Reggiano cheese.