Crock Pot Vegetable Pasta Recipes

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SLOW COOKER VEGETARIAN PASTA E FAGIOLI SOUP (WITH OPTIONAL GROUND BEEF)

Pasta, beans, and hearty veggies mingle with a tasty Italian-seasoned broth for a simple and happy-making soup. We love this along with a simple green salad and crusty bread for an easy weeknight dinner. Add cooked ground beef for the carnivores and they're extra happy!

Provided by Kare for Kitchen Treaty

Time 8h15m

Number Of Ingredients 18



Slow Cooker Vegetarian Pasta e Fagioli Soup (with Optional Ground Beef) image

Steps:

  • Drizzle the olive oil into a large saute pan set over medium heat. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, Italian seasoning, salt, and pepper and cook, stirring once or twice, for 1 minute. Splash in about 1/2 cup of the vegetable broth and scrape up any bits that are stuck to the bottom of the pan. Pour into slow cooker.
  • To the slow cooker, add remaining vegetable broth, cabbage, carrots, zucchini if using, beans, and tomatoes. (If you're adding 1 pound ground beef to the entire batch, you can cook and drain ground beef well and add it now.) Cook for 8 hours on low (5-6 hours on high should also do the trick).
  • 30 minutes before the cooking process ends, add pasta and put lid back on the Crock Pot.* Continue cooking on low until tender.
  • *At this point, if you're adding ground beef to half, set a large saucepan over medium heat, add the 1/2 pound ground beef, and cook, stirring occasionally, until cooked through, 10-15 minutes. Drain any excess fat. Transfer a little less than half the soup to the pan with the ground beef and let simmer, covered, until pasta is completely tender and soup is heated through.
  • Stir in red wine vinegar (divide between separate pots if doing the half-meaty version) and taste. Add additional salt and pepper if desired.
  • Serve topped with chopped parsley and/or basil, a drizzle of olive oil, and pass with Parmesan cheese if desired.

2 teaspoons olive oil
1 medium onion (diced)
2 medium cloves garlic (minced)
2 teaspoons Italian seasoning
1/2 teaspon kosher salt
1/2 teaspoon freshly ground black poepper
4 cups vegetable broth
1/2 small green cabbage (finely chopped (4 cups))
3 medium carrots (peeled and diced (1 cup))
1 medium zucchini (diced (optional))
1 15-ounce can kidney beans, drained and rinsed
1 14-ounce can diced tomatoes
1 cup small pasta of your choice
2 tablespoons red wine vinegar
Additional salt and pepper to taste
Optional toppings: Fresh basil and/or parsley (drizzle of olive oil, shredded Parmesan cheese)
1/2 pound lean ground beef
1 pound lean ground beef

CROCK POT VEGETABLE PASTA

Make and share this Crock Pot Vegetable Pasta recipe from Food.com.

Provided by Audrey M

Categories     Vegetable

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 16



Crock Pot Vegetable Pasta image

Steps:

  • Rub 2 Tablespoons of butter or margarine in liner of crock pot.
  • Place zucchini, yellow squash, carrots, mushrooms, broccoli, onions, garlic and seasonings in bottom of crock pot.
  • Sprinkle Parmesan cheese on top of vegetables.
  • Cover and cook on High for 2 hours.
  • Cook fettucini according to package directions; drain. Add cooked fettucine, mozzarella cheese, cream and egg yolks. Stir ingredients into crock pot.
  • Place lid back onto crock pot and cook for 15 to 30 minutes until heated.
  • Can turn to LOW up to 30 minutes before serving.

Nutrition Facts : Calories 503.6, Fat 28.2, SaturatedFat 16.2, Cholesterol 189.7, Sodium 561.9, Carbohydrate 42.7, Fiber 3.2, Sugar 3.6, Protein 22

2 tablespoons butter or 2 tablespoons margarine
1 medium zucchini, cut 1/4 inch slices
1 medium yellow squash, 1/4 inch slices
2 medium carrots, thinly sliced
1 1/2 cups fresh mushrooms, sliced
10 ounces cut up frozen broccoli
4 green onions, sliced
1 garlic clove, minced
1/2 teaspoon dried basil
1/4 teaspoon salt
1/2 teaspoon pepper
1 cup grated parmesan cheese
12 ounces fettuccine pasta
1 cup shredded mozzarella cheese
1 cup cream
2 egg yolks

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