Low Carb Crock Pot Italian Vegetable Soup

Savor the comforting flavors of Italy with this Low Carb Crock Pot Italian Vegetable Soup, a hearty yet healthy dish brimming with vibrant, fresh veggies and aromatic herbs. Perfect for busy weeknights or meal prepping, this slow-cooked soup features zucchini, yellow squash, bell peppers, and cauliflower florets simmered in a rich, tomato-based broth spiced with Italian seasoning, garlic, and a hint of red pepper flakes for a subtle kick. Packed with nutrients and naturally low in carbs, this recipe is a guilt-free warm-up on a chilly day. Ready in just 20 minutes of prep and finished effortlessly in your crock pot, it’s a versatile dish ideal for any low-carb or vegetarian lifestyle. Garnish with fresh basil and a sprinkle of Parmesan cheese for the ultimate bowl of comfort.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:300 mins

Total Time:320 mins

Servings: 6

Ingredients

• 2 medium, diced Zucchini
• 2 medium, diced Yellow squash
• 1 medium, diced Green bell pepper
• 1 medium, diced Red bell pepper
• 2 cups Cauliflower florets
• 2 14.5 oz cans Diced tomatoes
• 4 cups Vegetable broth
• 2 tablespoons Tomato paste
• 3 minced Garlic cloves
• 2 teaspoons Italian seasoning
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 teaspoon Crushed red pepper flakes
• 1 tablespoon Olive oil
• 3 cups Baby spinach
• 2 tablespoons, chopped Fresh basil
• 0.25 cup Grated Parmesan cheese (optional, for garnish)

Directions

Step 1

Prepare the vegetables: dice the zucchini, yellow squash, green bell pepper, and red bell pepper, and measure out the cauliflower florets. Mince the garlic and set everything aside.

Step 2

In a large crock pot, combine the diced zucchini, yellow squash, bell peppers, cauliflower florets, diced tomatoes (with their juice), and vegetable broth.

Step 3

Stir in the tomato paste, minced garlic, Italian seasoning, salt, black pepper, and crushed red pepper flakes. Mix well to ensure the flavors are evenly distributed.

Step 4

Drizzle the olive oil over the mixture and stir again.

Step 5

Cover the crock pot with a lid and set it to cook on low for 5 hours (or on high for 3 hours).

Step 6

After the cooking time is up, stir in the baby spinach. Cover the crock pot and let it cook for an additional 15-20 minutes on low until the spinach wilts.

Step 7

Taste the soup and adjust the seasoning with additional salt or black pepper, if desired.

Step 8

Once ready to serve, ladle the soup into bowls. Garnish each serving with freshly chopped basil and a sprinkle of grated Parmesan cheese, if desired.

Step 9

Enjoy your comforting and healthy Low Carb Crock Pot Italian Vegetable Soup!

Nutrition Facts

Serving size	(3239.2g)

Amount per serving	% Daily Value*
Calories	1271.2

Total Fat 44.3g	0%
Saturated Fat 15.8g	0%
Polyunsaturated Fat 4.9g
Cholesterol 47.6mg	0%
Sodium 10314.5mg	0%
Total Carbohydrate 172.8g	0%
Dietary Fiber 48.3g	0%
Total Sugars 89.5g
Protein 65.0g	0%

Vitamin D 23.8IU	0%
Calcium 1420.6mg	0%
Iron 20.1mg	0%
Potassium 6584.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 29.5%

Protein: 19.3%

Carbs: 51.2%