Slow Cooker Vegetarian Pasta e Fagioli Soup is about as good as it gets for vegetarian soup made in the slow cooker! Extra Parmesan cheese on mine, please!
For Friday Favorites we feature past recipes you may have missed, and this Slow Cooker Vegetarian Pasta e Fagioli Soup with Whole Wheat Orzo is a soup I’ve made over and over, even including it once at my annual holiday soup party! I’ve made a lot of meatless soups through the years, but Slow Cooker Vegetarian Pasta e Fagioli Soup with Whole Wheat Orzo is absolutely one of the best meatless soups I’ve made for Kalyn’s Kitchen. I loved everything about this soup, but the added richness from cooking it with a few pieces of Parmesan rind really kicks up the flavor, so don’t skip that step if you have Parmesan rinds hanging out in the fridge or freezer.
If meatless is not really a thing in your family, you could also brown a pound of ground beef and add it to the soup, but trust me when I say this soup is loaded with flavor even without the meat. This is a good one; hope you enjoy!
Ingredients for Slow Cooker Vegetarian Pasta e Fagioli Soup:
- Olive oil
- Italian Herb Blend
- Spike Seasoning
- ground fennel
- red pepper flakes
- canned red beans
- canned or homemade vegetable stock
- tomato sauce
- salt and fresh-ground black pepper
- 100% whole wheat orzo (or other small pasta, use brown rice for gluten-free version)
- good quality balsamic vinegar
- Optional: Parmesan rind to add while the soup is cooking
- Toppings: freshly-grated Parmesan cheese, chopped fresh parsley.
More Ideas for Slow Cooker or Pressure Cooker Soups:
Use the Index Page for Soup or Stew to see all the Slow Cooker or Pressure Cooker Soups that have been featured on this site.