Season's Italian Crock Pot Soup

Warm, hearty, and bursting with the flavors of Italy, Season's Italian Crock Pot Soup is the ultimate comfort food for chilly days. Packed with wholesome vegetables like carrots, zucchini, and kale, combined with tender cannellini beans, aromatic herbs, and a touch of pasta, this slow-cooked masterpiece offers rich, satisfying nourishment in every bite. Made effortlessly in a crock pot, this recipe boasts a hands-off approach—perfect for busy weeknights or cozy weekends at home. Garnished with freshly shredded Parmesan and parsley, it’s a crowd-pleasing dish that’s as beautiful as it is delicious. Whether you're looking for a tasty way to eat more vegetables or craving a classic Italian-inspired soup, this recipe delivers.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:300 mins

Total Time:320 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 large carrots, sliced
• 2 stalks celery stalks, sliced
• 4 cloves garlic cloves, minced
• 1 medium zucchini, diced
• 14.5 ounces diced tomatoes (canned)
• 4 cups chicken or vegetable broth
• 15 ounces cannellini beans (cooked or canned), drained and rinsed
• 4 cups kale or spinach, chopped
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 0.5 teaspoon crushed red pepper flakes (optional)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup small pasta (e.g., ditalini or macaroni)
• 0.5 cup Parmesan cheese, shredded (optional for garnish)
• 2 tablespoons fresh parsley, chopped (optional for garnish)

Directions

Step 1

In a skillet, heat olive oil over medium heat and sauté the diced onion, sliced carrots, and sliced celery for 5-7 minutes, until softened.

Step 2

Add the minced garlic and cook for an additional 1 minute or until fragrant. Remove from heat.

Step 3

In the crock pot, combine the sautéed vegetables, diced zucchini, canned diced tomatoes (with their juices), chicken or vegetable broth, and cannellini beans.

Step 4

Stir in dried basil, oregano, crushed red pepper flakes (if using), salt, and black pepper.

Step 5

Cover and cook on low for 4 hours.

Step 6

After 4 hours, add the chopped kale or spinach and the small pasta to the crock pot. Stir well to combine.

Step 7

Cover and continue cooking on low for an additional 1 hour, or until the pasta is tender.

Step 8

Taste and adjust seasonings with additional salt and pepper, if needed.

Step 9

Ladle the soup into bowls and garnish with shredded Parmesan cheese and fresh parsley, if desired. Serve warm.

Nutrition Facts

Serving size	(3362.7g)

Amount per serving	% Daily Value*
Calories	2574.6

Total Fat 78.7g	0%
Saturated Fat 28.2g	0%
Polyunsaturated Fat 2.7g
Cholesterol 95.2mg	0%
Sodium 9482.5mg	0%
Total Carbohydrate 355.9g	0%
Dietary Fiber 66.4g	0%
Total Sugars 49.1g
Protein 139.5g	0%

Vitamin D 0IU	0%
Calcium 3068.8mg	0%
Iron 26.5mg	0%
Potassium 7119.0mg	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: 26.3%

Protein: 20.7%

Carbs: 52.9%