Easy Slow Cooker Vegetable Soup Recipe

Vegetable soup in a white bowl with a spoon.

Easy Slow Cooker Vegetable Soup Recipe

Slow Cooker Vegetable Soup! Piles of fresh veggies, hearty cheese tortellini and a hit of healthy spinach. So easy, and healthy! ♡

5 from 1 vote

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Course: slow cooker

Cuisine: Italian

Prep Time: 10

Cook Time: 3

Servings: Servings

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Author: Deborah Rainford

Ingredients

1 onion, finely chopped
4 stalks celery, washed and finely chopped
2 carrots, peels and finely chopped
6 mini new potatoes, diced
400 g tin chopped tomatoes
1 teaspoon each dried oregano, basil and thyme
750 ml vegetable stock cube dissolved in 750ml boiling water
250 g Pack dried three cheese tortellini
½ bag ready washed spinach
½ bunch fresh parsley, chopped

Instructions

Start with a drop of olive oil in your nonstick skillet or in the bowl of your slow cooker if it's hob proof. Soften the onion, carrot, and celery in the olive oil and add in the dried herbs.
Once all the veggie are soft place them in the slow cooker and add in the potatoes.
Add the tin of tomatoes to the slow cooker and dissolve the stock cube in some boiling water. Add the stock and top up with water. Cook on high for about 3 hours or on low for about 5 hours.
In the last 30 minutes of cooking add in the tortellini and the spinach. Replace the lid and continue to cook until the pasta is done. About 30 minutes. Ladle into bowls and serve with fresh parsley and some bread and parmesan shavings.

Notes

Because of the pasta, this soup doesn’t really freeze well. The pasta goes mushy when reheated and the spinach doesn’t hold up well.

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. Add in the pasta and spinach and simmer for a further 4-5 minutes until the pasta is cooked. Serve with fresh parsley.

Nutrition

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