Crockpot Vegetable Pasta Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 105.5
  • Total Fat: 1.2 g
  • Cholesterol: 7.8 mg
  • Sodium: 1,104.1 mg
  • Total Carbs: 20.8 g
  • Dietary Fiber: 2.1 g
  • Protein: 4.0 g

View full nutritional breakdown of Crockpot Vegetable Pasta Soup calories by ingredient
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A delicious slow-cook recipe. A delicious slow-cook recipe.
Number of Servings: 6


    Chicken Broth or Bouillon, 3.75 cups
    Carrots, raw, .5 cup, chopped
    Onions, raw, .5 medium (2-1/2" dia), chopped
    Celery, raw, .25 cup, diced
    Green Beans (snap), .25 cup
    Potato, 1 small, chopped
    Yellow Sweet Corn, Frozen, 1 cup kernels Pasta, cooked, 5 oz (spirals)
    Soy Sauce, 1 tbsp
    Basil, 1 tsp.


Chop carrots, onions, celery, green beans, and potato, and place in bottom of slow cooker. Add corn and basil. Pour chicken broth over all and add soy sauce. Cook on low 4-6 hours or until veggies are tender.

Cook pasta according to package directions, drain and add to soup. Serve with whole wheat rolls.

Number of Servings: 6

Recipe submitted by SparkPeople user WORDSMITH101.

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