There’s something about coming home on a chilly evening, the kind where the wind whispers through the windows, that calls for a meal that feels like a warm hug. This slow cooker soup with pasta fits that moment perfectly. I remember one night, distracted by a book and the soft flicker of a candle, I almost forgot to check the soup. The kitchen smelled like a subtle mix of garlic and herbs, with a hint of tomato sweetness, tempting me back every few minutes. I wasn’t sure if the pasta had absorbed enough broth, but the final taste was just right—comforting without being heavy, with just enough veggies to keep it fresh. It’s the kind of dish that invites you to slow down and savor the simple things.

Why You’ll Love It:

Hands-off cooking frees up your day, while the slow simmer develops deep, inviting flavors.
The pasta cooks tender but not mushy, thanks to adding it towards the end—though timing can be a bit tricky if you get distracted.
It’s simple—and that’s kind of the point. No complex steps, just honest ingredients coming together.
Vegetables and spinach add freshness and a boost of color, making it feel wholesome without feeling like a chore to eat.
Leftovers reheat well, but freezing isn’t ideal once the pasta’s in, so plan to enjoy it within a few days.

Even if you’re not a seasoned slow cooker fan, this recipe is forgiving. I usually keep an eye on the pasta’s texture, since it can go from perfectly tender to a little overdone if left too long. But that’s part of the charm—it’s casual, not precise, and that’s okay in a meal like this.

Slow Cooker Soup with Pasta

Print Recipe

A comforting and hearty slow cooker soup featuring tender pasta, vegetables, and savory broth. Perfect for an easy meal that warms you up.

Prep Time: 15 minutes
Cook Time: 4 hours 30 minutes
Total Time: 4 hours 45 minutes
Yield: 6

Ingredients

Scale

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

Cook Mode Prevent your screen from going dark

Instructions

Heat the olive oil in a skillet over medium heat.
Add the diced onion and cook for 3-4 minutes until softened.
Add the minced garlic and cook for 30 seconds until fragrant.
Transfer the cooked onion and garlic to the slow cooker.
Add the sliced carrots, sliced celery, diced tomatoes with their juice, chicken broth, Italian seasoning, dried basil, salt, and black pepper to the slow cooker. Stir to combine.
Cover and cook on low for 4 hours.
After 4 hours, add the pasta to the slow cooker and stir well.
Cover and cook on high for an additional 30 minutes, or until the pasta is tender.
Stir in the chopped fresh spinach and cook for 5 more minutes until wilted.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve hot.

Kitchen Notes: I often use a basic slow cooker without any fancy settings, and this soup still turns out great. Serving it with crusty bread or a light salad can round out the meal nicely, especially when you want something a little more substantial. For a twist, I’ve tried swapping out spinach for kale or adding a pinch of red pepper flakes for a subtle kick. Sometimes I toss in a handful of beans instead of pasta for a heartier version, though the texture changes quite a bit—and I’m still figuring out which I prefer. If you’re in a rush, you can skip the initial sauté of onions and garlic, but I swear it adds a little something worth the extra step.

FAQ:

Can I make this vegetarian? Yes, just swap the chicken broth for vegetable broth, and it still tastes wonderful.

What pasta works best? Small shapes like ditalini or small shells hold up well, but I haven’t tested all types—some might get mushy faster.

Can I freeze leftovers? It’s better not to freeze once the pasta is cooked; it tends to get too soft. Leftovers are best kept in the fridge and eaten within a few days.

Give this slow cooker soup with pasta a try when you want a meal that’s both comforting and effortless. It’s one of those recipes that quietly earns its place in your weeknight routine.