This Slow Cooker Beef Vegetable Pasta Soup is hearty, comforting, and incredibly easy to make. With tender chunks of beef, a medley of colorful vegetables, and perfectly cooked pasta, it’s the ultimate one-pot meal. The slow cooker does all the heavy lifting, making this a no-fuss recipe that I can enjoy with minimal prep.
Why You’ll Love This Recipe
I love how this soup brings together wholesome ingredients into a flavorful and satisfying meal. The beef becomes melt-in-your-mouth tender, the vegetables stay vibrant and nutritious, and the pasta adds a cozy touch. It's perfect for a chilly evening or a busy weekday when I want something nourishing and effortless. Plus, it's a fantastic way to use up any vegetables I have on hand.
ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Beef stew meat
- Onion
- Carrots
- Celery
- Potatoes
- Green beans
- Diced tomatoes (canned)
- Beef broth
- Garlic
- Italian seasoning
- Salt and pepper
- Pasta (small shapes like ditalini or elbow)
- Olive oil (optional, for browning the beef)
directions
- If I have time, I like to brown the beef in a skillet with a little olive oil for extra flavor. This step is optional.
- I add the beef, chopped onion, carrots, celery, potatoes, green beans, diced tomatoes, garlic, Italian seasoning, salt, and pepper into the slow cooker.
- I pour in the beef broth until everything is well-covered.
- I cover and cook on low for 7-8 hours or on high for 4-5 hours, until the beef and vegetables are tender.
- About 30 minutes before serving, I stir in the pasta and let it cook until tender.
- I give it a final taste, adjust the seasoning if needed, and serve hot.
Servings and timing
This recipe makes about 6 to 8 servings. It takes approximately 10 minutes to prep, with a cook time of 7 to 8 hours on low (or 4 to 5 hours on high). The pasta cooks in the final 30 minutes.
Variations
- I sometimes swap beef for ground beef or shredded chicken if that's what I have.
- For a vegetarian version, I skip the beef and use vegetable broth.
- I throw in whatever vegetables I have on hand—zucchini, corn, or spinach work well.
- For extra spice, I add a pinch of red pepper flakes or a dash of hot sauce.
storage/reheating
I let the soup cool completely before storing. I keep it in an airtight container in the refrigerator for up to 4 days. For longer storage, I freeze it (without the pasta) for up to 3 months. When reheating, I thaw it overnight in the fridge if frozen, then warm it on the stovetop or in the microwave. I add freshly cooked pasta before serving if needed.
FAQs
Can I cook the pasta separately?
Yes, I sometimes cook the pasta separately to avoid it getting too soft, especially if I plan to have leftovers.
Can I use frozen vegetables?
Absolutely. I use frozen veggies to save time. I just add them in during the last hour of cooking.
What type of beef is best?
I use beef stew meat or chuck roast cut into chunks. These cuts get super tender when slow cooked.
Can I make this in an Instant Pot?
Yes, I can make it in an Instant Pot. I use the sauté function to brown the beef, then cook everything (except the pasta) on high pressure for about 30 minutes. I add the pasta afterward and use the sauté function to cook it until tender.
Is this soup gluten-free?
It can be if I use gluten-free pasta and make sure all other ingredients are certified gluten-free.
Conclusion
This Slow Cooker Beef Vegetable Pasta Soup is my go-to for a warm, hearty, and nourishing meal. It’s simple to make, full of flavor, and perfect for leftovers. Whether I’m cooking for the family or meal prepping for the week, it always hits the spot.
Slow Cooker Beef Vegetable Pasta Soup
- Prep Time: 10 minutes
- Cook Time: 7–8 hours (low) or 4–5 hours (high)
- Total Time: 7 hours 10 minutes – 8 hours 10 minutes
- Yield: 6–8 servings
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Gluten Free
Description
Warm up with this hearty and comforting Slow Cooker Beef Vegetable Pasta Soup, made with tender beef, vibrant vegetables, and cozy pasta. Perfect for a chilly night or easy weeknight dinner, this one-pot recipe is flavorful, nourishing, and effortless to prepare. Ideal for meal prep or leftovers, it's a family favorite packed with wholesome ingredients.
Ingredients
- 1.5–2 lbs beef stew meat or chuck roast, cut into chunks
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 potatoes, diced
- 1 cup green beans, trimmed and cut
- 1 (14.5 oz) can diced tomatoes
- 4 cups beef broth
- 2–3 garlic cloves, minced
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- 1 cup small pasta (ditalini or elbow)
- 1 tbsp olive oil (optional, for browning the beef)
Instructions
- (Optional) Heat olive oil in a skillet over medium heat. Brown the beef for extra flavor.
- Add beef, onion, carrots, celery, potatoes, green beans, tomatoes, garlic, Italian seasoning, salt, and pepper to the slow cooker.
- Pour in beef broth to cover ingredients.
- Cover and cook on low for 7–8 hours or high for 4–5 hours, until beef and veggies are tender.
- About 30 minutes before serving, stir in pasta and let it cook until tender.
- Taste and adjust seasoning if needed. Serve hot.
Notes
- For a vegetarian version, omit the beef and use vegetable broth.
- Use any veggies you have on hand like corn, zucchini, or spinach.
- Add red pepper flakes or hot sauce for a spicy kick.
- Cook pasta separately if planning to store leftovers to avoid soggy noodles.
- Freeze soup without pasta for up to 3 months.
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