Total Time
7hrs 15mins
Prep 15 mins
Cook 7 hrs

A very nice hearty soup to come home to. Great to throw in the freezer and have it ready when you are!

Ingredients Nutrition

Directions

  1. In a large freezer bag combine all ingredients except pasta shells and grated cheese. Seal the bag, squeeze out as much air as possible.
  2. In a 1 quart freezer bag add the parmesan cheese, seal the bag.
  3. I choose to also add the pasta shells into a quart size baggie so I have everything in one place.
  4. Place the 3 filled bags and the printed recipe into a large freezer bag, seal.
  5. To cook; thaw.
  6. Pour veggie mixture into the crock pot. Cover and cook on low for 7-8 hours, or until veggies are tender.
  7. Add pasta to the mix during the last hour of cooking.
  8. Serve with grated parm cheese.
Most Helpful

5 5

I'd never thought about using tomato juice before as part of the base, but it really turned out great. The flavors were wonderful. I've done two things with this recipe: I've made it as a veggie soup (sometimes adding kidney beans to make it more hearty) or I've added 1 1/2 lb italian sausage and made a "lasagna" soup. Both are really good. I also sometimes add a little red pepper to add some kick!

5 5

Wondeful veggie soup! Loaded with nutrients and flavor, but lowfat! I used vegetable (V-8) juice instead of tomato juice, and tossed in a handful of chopped cabbage, but otherwise made no changes. I did not do the freezing preperation..... I just put everything in the crockpot as I chopped it. The shell pasta wokds great, but I think alphabet pasta would be a fun shape to try next time. Thanx for sharing!

4 5

This recipe is really good and easy to prepare. I did the freezer preparation but I didn't give it enough time to thaw so I just threw it in the crock pot still kind of frozen and cooked for 7 hours on low. I was a little concerned the veggies would end up too soft but they were good. The pasta was a little over done for my taste though (I used elbow macaroni) so I think next time I will add it 30 min before serving. I also added 1 can of cannelini beans for protein.