Slow-Cooker Spaghetti Soup

Slow-Cooker Spaghetti Soup


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This slow-cooker spaghetti soup will be a great warm appetizer or side. With simple flavors and delicious spaghetti everyone will be wishing for seconds.

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Time needed

10 min preparation + 3-4 hour cooking

Serving Size / Yield

3-6 servings


  • 1/2 C. dried white beans, soaked overnight
  • 2 onions, sliced
  • 2 Tbs. oil
  • 1/2 garlic clove, mince
  • 2 Tbs. tomato paste
  • 3 2/3 C. stock
  • salt
  • pepper
  • 1 C. shelled broad beans
  • 1 C. sliced mushrooms
  • 1/2 C. spaghetti rings or macaroni

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Simmer the dried beans, without salt, in water until soft—in separate pans. When soft, season with salt and drain. In an sauce pan, gently sauté the onions in the oil for 3 minutes. Add the tomato paste and cook for 1 minute. Place the tomato pasta and bean mix into crockpot and set on high. Stir in the stock, season and let sit for about 30 minutes. Then add the broad beans, mushrooms, pasta rings and precooked dried cooked beans. Cook for about 3-4 hours and then enjoy.

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