Some dinners just call for a little extra comfort, the kind that seeps through your bones on a chilly evening. This slow cooker soup with pasta hits that spot — it’s a gentle mix of simmered vegetables, herbs, and a savory broth that fills your kitchen with a quiet, inviting aroma. It’s the kind of meal you can almost forget about until the timer goes off, and suddenly, dinner is ready without any last-minute scrambling.

One evening, I tossed everything into my slow cooker before running out the door, distracted by a phone call that had me half-listening and half-daydreaming about what I’d eat later. The house smelled like garlic and herbs by the time I got back. I could hear the subtle bubbling from the kitchen and, honestly, I almost waited too long to check because I got caught up staring out the window, watching the light fade. When I finally ladled the soup into bowls, the pasta was perfectly tender, the spinach just wilted in all the right places, and the broth was rich and soothing. It wasn’t fancy, but it was exactly what I needed — a warm, easy meal that didn’t ask for much but gave back a lot.

Hands-off cooking means you can prep in the morning and come home to a ready meal.
The vegetables and herbs create a layered flavor that feels simple, but comforting.
The pasta adds substance, though timing it is a bit of a balancing act to avoid mushiness.
It’s simple — and that’s kind of the point. No fuss, just cozy satisfaction.

Sometimes a slow cooker meal can feel like a safety net, and this soup is no different. If you’re hesitant about timing the pasta, don’t stress too much — just keep an eye on the texture. It’s forgiving in a way that feels like a kitchen friend who won’t judge you if you get distracted for a few minutes.

Slow Cooker Soup with Pasta

Print Recipe

A comforting and hearty slow cooker soup filled with tender vegetables, savory broth, and perfectly cooked pasta. Ideal for an easy, hands-off meal that warms you up from the inside out.

Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Yield: 6

Ingredients

Scale

1 tablespoon olive oil
1 medium onion, diced
3 cloves garlic, minced
3 medium carrots, peeled and diced
2 celery stalks, diced
1 (14.5 ounces) can diced tomatoes, undrained
6 cups vegetable broth
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup dried small pasta (such as ditalini or small shells)
2 cups fresh baby spinach, chopped

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Instructions

Heat olive oil in a skillet over medium heat.
Add diced onion and cook for 3-4 minutes until softened.
Add minced garlic and cook for 1 minute until fragrant.
Transfer the cooked onion and garlic to the slow cooker.
Add diced carrots, celery, canned diced tomatoes with juice, vegetable broth, dried basil, dried oregano, salt, and black pepper to the slow cooker.
Stir to combine all ingredients.
Cover and cook on low for 3 hours.
After 3 hours, add the dried pasta to the slow cooker and stir well.
Cover and cook on high for an additional 30-45 minutes until the pasta is tender.
Stir in the chopped baby spinach and cook for 5 more minutes until wilted.
Taste and adjust seasoning with additional salt and pepper if desired.
Serve hot.

Using a slow cooker means you don’t need any special gadgets — just your trusty pot and a spoon. I like to serve this soup with a crusty piece of bread or a simple green salad to keep things easy but satisfying. Sometimes I toss in a handful of shredded cheese on top, though I haven’t tried it with anything too heavy because the soup itself feels pretty complete. You might experiment with swapping out the pasta for tiny grains or even lentils, but I haven’t tested those variations enough to say they always work — it’s kind of fun to try and see how it turns out.

FAQ

Can I make this soup vegetarian? Yes, it’s already vegetarian with vegetable broth and no meat. Feel free to add beans or other veggies for extra protein.

What if I want to freeze leftovers? The pasta doesn’t freeze well and can get mushy, so it’s better to store leftovers in the fridge and reheat gently.

Can I skip the spinach? Absolutely. It’s a nice fresh note but optional if you don’t have any on hand.

How do I keep the pasta from overcooking? Adding it later in the cooking process helps, but it’s okay if it’s a bit soft — that’s part of the slow cooker charm.

When you want dinner that practically makes itself but still feels like a warm, thoughtful hug, this slow cooker soup with pasta is waiting for you. Save it, print it, cook it — your future self will thank you.