Easy Slow Cooker Vegetable Soup Recipe

Vegetable soup in a white bowl with a spoon.

Easy Slow Cooker Vegetable Soup Recipe

A hearty and comforting vegetable soup loaded with fresh vegetables, tender tortellini, and flavourful herbs. This easy slow cooker recipe is perfect for a cozy dinner and makes for a satisfying meal with some crusty bread.

5 from 1 vote

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Prep Time: 15

Cook Time: 3

Total Time: 3 15

Servings: Servings

Author: Deborah Rainford

Ingredients

1 tablespoon Olive oil
1 onion, finely chopped
4 stalks celery, washed and finely chopped
2 carrots, peeled and finely chopped
6 mini new potatoes, diced
400 g (14 oz) tin chopped tomatoes
1 teaspoon each dried oregano, basil, and thyme
750 ml (3 cups) vegetable stock, 1 stock cube dissolved in 750ml boiling water
250 g (½ lb) pack dried three-cheese tortellini
120 g (3 ¾ cups) bag ready-washed spinach
15 g (¼ cups) bunch fresh parsley, chopped

Instructions

Prepare the Base:

Heat a drop of olive oil in a nonstick skillet or the bowl of your slow cooker if it's hob-proof.
Add the onion, celery, and carrots to the oil. Sauté until they are softened and fragrant, about 5-7 minutes. Stir in the dried oregano, basil, and thyme.

Transfer to Slow Cooker:

Transfer the softened vegetables to the slow cooker. Add the diced potatoes and the tin of chopped tomatoes.

Add Stock and cook:

Pour in the vegetable stock and add enough boiling water to cover the ingredients if necessary.
Cover and cook on high for about 3 hours or on low for about 5 hours, until the vegetables are tender.

Add Tortellini and Spinach:

In the last 30 minutes of cooking, add the tortellini and spinach. Stir well, cover, and continue cooking until the pasta is tender, about 30 minutes.

Serve:

Ladle the soup into bowls. Garnish with fresh parsley and serve with bread and parmesan shavings if desired.

Notes

Freezing: Due to the pasta, this soup doesn’t freeze well. The tortellini can become mushy, and the spinach doesn't hold up when reheated.
Stovetop Method: Soften the onion, celery, and carrot in a large pot over medium heat. Add in the herbs, potatoes, tomatoes, and stock. Bring to a simmer and cook until the potatoes are almost cooked, about 20 minutes. Add the tortellini and spinach and simmer for an additional 5-7 minutes until the pasta is cooked. Serve with fresh parsley.

Nutrition

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