Looking for a delicious and effortless meal that captures the essence of summer?

This Slow Cooker Italian Summer Soup is your answer.

Packed with fresh vegetables, hearty beans, and tender pasta, it’s a perfect blend of flavors and textures that simmers gently throughout the day.

Simply set it up in the morning, and by dinner, you’ll have a warm and satisfying soup that’s sure to please everyone at the table.

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Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 cups water
• 4 large tomatoes, diced
• 2 medium zucchini, sliced
• 1 yellow bell pepper, chopped
• 1 cup green beans, cut into 1-inch pieces
• 1 can (15 oz) cannellini beans, drained and rinsed
• 1/2 cup small pasta (like ditalini or elbow macaroni)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1/4 cup fresh basil, chopped

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Instructions

Step 1: Prepare the Base

• Heat olive oil in a large skillet over medium heat.
• Add the chopped onion and cook until it’s soft and translucent, about 5 minutes.
• Stir in the minced garlic and cook for an additional minute until it becomes fragrant.

Step 2: Transfer to Slow Cooker

• Move the cooked onion and garlic to your slow cooker.

Step 3: Add Vegetables and Broth

• Pour in the vegetable broth and water.
• Add the diced tomatoes, sliced zucchini, chopped yellow bell pepper, green beans, and rinsed cannellini beans.
• Mix everything together.

Step 4: Season the Soup

• Sprinkle in the dried oregano, dried basil, and add salt and pepper to taste.

Step 5: Cook

• Cover and cook on the low setting for 6-8 hours or on high for 3-4 hours.

Step 6: Add Pasta

• In the last 30 minutes of cooking, stir in the small pasta.

Step 7: Final Touches

• Taste the soup and adjust the seasoning if needed.
• Just before serving, stir in the fresh basil.

FAQs

Can I use other vegetables in this soup?

Yes, you can customize the soup with other vegetables you have on hand, such as carrots or celery. Just chop them into similar-sized pieces for even cooking.

How do I store leftovers?

Store leftover soup in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. To reheat, thaw in the refrigerator overnight and reheat on the stove or in the microwave.

Easy Slow Cooker Italian Summer Soup

This Slow Cooker Italian Summer Soup is a hearty, vegetable-packed dish simmered with pasta and fresh basil for a flavorful and easy meal.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 10 minutes mins

Cuisine Italian

Servings 6

Ingredients

  

1x2x3x

• 2 tbsp olive oil
• 1 large onion chopped
• 3 garlic cloves minced
• 4 cups vegetable broth
• 2 cups water
• 4 large tomatoes diced
• 2 medium zucchini sliced
• 1 yellow bell pepper chopped
• 1 cup green beans cut into 1-inch pieces
• 1 can (15 oz) cannellini beans drained and rinsed
• ½ cup small pasta (like ditalini or elbow macaroni)
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• ¼ cup fresh basil, chopped

Instructions

 

Prepare the Base

• Heat olive oil in a large skillet over medium heat.

  Add the chopped onion and cook until it's soft and translucent, about 5 minutes.

  Stir in the minced garlic and cook for an additional minute until it becomes fragrant.

Transfer to Slow Cooker

• Move the cooked onion and garlic to your slow cooker.

Add Vegetables and Broth

• Pour in the vegetable broth and water.

  Add the diced tomatoes, sliced zucchini, chopped yellow bell pepper, green beans, and rinsed cannellini beans.

  Mix everything together.

Season the Soup

• Sprinkle in the dried oregano, dried basil, and add salt and pepper to taste.

Cook

• Cover and cook on the low setting for 6-8 hours or on high for 3-4 hours.

Add Pasta

• In the last 30 minutes of cooking, stir in the small pasta.

Final Touches

• Taste the soup and adjust the seasoning if needed.

  Just before serving, stir in the fresh basil.

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