Squash & Pasta Soup


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Two types of squash go into this fabulous soup!

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Serving Size / Yield

10 servings


  • 2 yellow squash, chopped
  • 2 zucchini, sliced
  • one 10-oz. pkg. frozen whole kernel corn, thawed
  • 1 sweet red bell pepper, chopped
  • one 15-oz. can stewed tomatoes
  • 1 tsp. Italian seasoning
  • 2 tsp. dried oregano
  • two 14-oz. cans beef broth
  • 3/4 C. uncooked small shell pasta

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In a 6-quart cooker, combine squash, zucchini, corn, bell pepper, tomatoes, seasonings, beef broth, and 2 cups water.  Cover and cook on low for 6-7 hours.  Add pasta shells and cook an additional 30-45 minutes or until pasta is tender.

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