I love the smell of this Italian soup cooking in the slow cooker. If you have time in the morning, do a bit of chopping and toss it all into the cooker. Set on low for 8 hours or high for 4 and you’ll have a delicious soup waiting for you when you get home.
This is one of the easiest ways to get more veggies into your life. And, I almost always have these basic ingredients in my pantry (so should you). Canned tomatoes, veggie broth, beans, and basic vegetables… potatoes, carrots, celery, and pepper. The addition of spinach kicks it up a notch because we like to get our greens in every day.
You could also up the protein by adding your favorite seitan sausage links, cut into pieces or crumbled. For last night’s meal, I was inspired to add a bit of homemade soy yogurt that I’d made a few days ago. It added a nice tang and creaminess to the soup and was delicious.
Putting together these soup recipes are easy:
- Mulligatawny Soup
- Mary’s Vegetable Soup with Farro
- Hearty Vegetable Soup
- Creamy Curried Cauliflower Soup
I made this in my older Cuisinart slow cooker, but I also have an Instant Pot which is all the rage these days because it’s also a pressure cooker. There are different sizes of the Instant Pot. For my purposes, the 6 quart is plenty big. You can also purchase a clear lid to use when you’re done and just move the ceramic pot into the fridge to store leftovers.
I’d love to hear your feedback in the comments below for this Italian Soup recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking
This recipe is Plantricious Friendly because it meets the following guidelines.
The Trusted Seal for
- Must be whole food plant-based, contains no animal products
- May be minimally processed
- No added oil
- No added sugars
- No artificial additives or preservatives
- *Plantricious Friendly foods may include but are not limited to condiments, fermented foods, soups, sauces, beverages, dressings, marinades, etc.
Slow Cooker Italian Soup with Spinach
- 2 cloves garlic minced
- 1 small yellow onion diced
- 3 cups low-sodium vegetable broth or water, (or 3 cups homemade)
- 1 14.5 oz can Italian-style diced tomatoes (no salt)
- 1 14.5 oz can fire-roasted diced tomatoes (no salt)
- 1 can pinto beans (no salt) drained and rinsed (or 1 1/2 cups homemade )
- 2 large carrots sliced
- 2 ribs celery sliced
- 2 small red potatoes ½” cubed
- 1 large green bell pepper chopped
- 1 tsp Italian seasoning
- 2 tsp dried oregano
- 1/2 - 1 tbsp dried basil
- 3/4 cup whole wheat Orzo pasta, uncooked
- 2-3 cups fresh spinach packed
- salt and black pepper to taste
- Into a large slow cooker, add the onion and the chopped garlic along with both cans of tomatoes (undrained), the beans, sliced carrots, sliced celery, red potatoes, and bell pepper and the water or vegetable broth.
- Add in the seasonings: Italian seasoning, oregano, and basil. I add in salt and pepper to taste. Depending on the saltiness of the broth, you might want to completely omit salt.
- Put the slow cooker on low for 8 hours or high for 4 hours.
- After 8 hours (or 4 if you're on high), add the orzo pasta and cook another 20 minutes or until the orzo is done.
- Then, gently stir in the spinach.
- Taste and adjust seasonings to your preference.
- Enjoy with crusty whole grain bread.