19 Crockpot Soup Recipes Perfect for Autumn Cooking

When autumn leaves start falling and temperatures drop, nothing beats a warm bowl of homemade soup. These slow cooker recipes make it easy to create delicious, comforting meals without spending hours in the kitchen.

Each recipe delivers maximum flavor with minimal effort, letting your crockpot do all the work while you go about your day.

01. Crockpot Chicken and White Bean Stew

Hearty Tuscan-inspired stew with tender chicken and creamy white beans. This set-and-forget recipe creates a satisfying dinner that’s perfect for busy weeknights.

Ingredients: 2 pounds boneless skinless chicken thighs, 2 cans cannellini beans (drained and rinsed), 1 large onion (diced), 3 carrots (sliced), 3 celery stalks (chopped), 4 cups chicken broth, 2 teaspoons dried rosemary, 1 teaspoon dried thyme, 3 garlic cloves (minced), salt and pepper to taste.

How To Make Crockpot Chicken and White Bean Stew

1. Season chicken thighs generously with salt and pepper on both sides. Add them to your slow cooker along with diced onion, sliced carrots, and chopped celery for a flavorful vegetable base.

2. Pour in chicken broth and add minced garlic, rosemary, and thyme. The herbs will infuse the broth with amazing Mediterranean flavors as everything cooks together slowly.

3. Cover and cook on low for 6-7 hours until chicken is tender and easily shreds with a fork. Remove chicken, shred into bite-sized pieces, then return to the slow cooker.

4. Stir in drained cannellini beans and cook for an additional 15 minutes until heated through. Taste and adjust seasoning with salt and pepper before serving with crusty bread.

02. Slow Cooker Spiced Butternut Squash Soup

Silky smooth butternut squash soup with warm curry spices. Skip the roasting step and let your crockpot transform simple ingredients into this creamy, satisfying soup.

Ingredients: 3 pounds butternut squash (peeled and cubed), 1 large yellow onion (chopped), 2 Granny Smith apples (peeled and diced), 4 cups vegetable broth, 1 can coconut milk, 2 teaspoons curry powder, 1 teaspoon ground ginger, 1/2 teaspoon cinnamon, salt and pepper to taste.

How To Make Slow Cooker Spiced Butternut Squash Soup

1. Add cubed butternut squash, chopped onion, and diced apples to your slow cooker. The apples add natural sweetness that balances perfectly with the curry spices.

2. Pour in vegetable broth and stir in curry powder, ground ginger, and cinnamon. These warming spices will create an aromatic base as the soup cooks.

3. Cover and cook on low for 6-8 hours until squash is fork-tender and easily mashes. The vegetables should be completely soft and falling apart.

4. Use an immersion blender to puree the soup until completely smooth and creamy. Stir in coconut milk and season with salt and pepper to taste.

5. Cook for an additional 10 minutes to heat through and blend flavors. Serve hot with a swirl of extra coconut milk and a sprinkle of curry powder on top.

03. Hearty Crockpot Vegetable Stew

Robust tomato-based vegetable stew packed with potatoes and beans. This filling plant-based meal proves that meatless doesn’t mean less satisfying or flavorful.

Ingredients: 2 pounds Yukon potatoes (cubed), 2 cans cannellini beans (drained), 1 can diced tomatoes, 2 cups vegetable broth, 1 large onion (diced), 2 bell peppers (chopped), 3 carrots (sliced), 2 teaspoons dried oregano, 2 teaspoons dried basil, 3 garlic cloves (minced).

How To Make Hearty Crockpot Vegetable Stew

1. Layer cubed potatoes in the bottom of your slow cooker, followed by diced onion, chopped bell peppers, and sliced carrots. This creates even cooking throughout the stew.

2. Add drained cannellini beans and canned diced tomatoes with their juices. Pour vegetable broth over everything to create a rich, flavorful cooking liquid.

3. Stir in minced garlic, oregano, and basil, making sure herbs are well distributed. These Mediterranean flavors will develop beautifully during the long cooking process.

4. Cover and cook on low for 7-8 hours until potatoes are tender but still hold their shape. The vegetables should be perfectly cooked without becoming mushy.

5. Taste and adjust seasoning with salt and pepper. For extra richness, stir in a dollop of pesto just before serving, and consider adding garlic croutons for crunch.

04. Crockpot Mushroom Soup with Sherry

Elegant mushroom soup with deep, earthy flavors enhanced by dry sherry. Partial pureeing creates the perfect texture that’s both creamy and chunky.

Ingredients: 2 pounds mixed mushrooms (sliced), 1 large onion (diced), 4 cups vegetable broth, 1/2 cup dry sherry, 1/4 cup soy sauce, 2 tablespoons butter, 2 tablespoons flour, 1/2 cup heavy cream, 2 teaspoons fresh thyme, salt and pepper to taste.

How To Make Crockpot Mushroom Soup with Sherry

1. Add sliced mushrooms and diced onion to your slow cooker. The variety of mushrooms creates complex, layered flavors that make this soup restaurant-quality.

2. Pour in vegetable broth, dry sherry, and soy sauce. The sherry adds sophistication while soy sauce deepens the umami flavors of the mushrooms.

3. Cover and cook on low for 6 hours until mushrooms are tender and have released their natural juices into the broth, creating a rich, flavorful base.

4. Mix butter and flour together to create a paste, then stir into the soup to thicken. Cook for 15 minutes until the soup has thickened slightly.

5. Using an immersion blender, partially puree the soup, leaving some chunks for texture. Stir in heavy cream and fresh thyme, then season with salt and pepper.

6. Cook for 10 more minutes to heat through and blend flavors. Garnish with extra black pepper and fresh thyme sprigs before serving to guests.

05. Slow Cooker Beef Barley Soup with Wine and Pesto

Rich, thick beef and barley soup enhanced with red wine and fresh pesto. This hearty winter soup delivers restaurant-quality comfort food straight from your crockpot.

Ingredients: 2 pounds beef chuck roast (cubed), 1 cup pearl barley, 3 large carrots (diced), 1 large onion (chopped), 4 cups beef broth, 1 cup red wine, 2 cups fresh kale (chopped), 3 tablespoons pesto, 2 teaspoons dried thyme, salt and pepper to taste.

How To Make Slow Cooker Beef Barley Soup with Wine and Pesto

1. Season cubed beef chuck with salt and pepper, then add to your slow cooker along with pearl barley. The barley will absorb flavors while adding hearty texture.

2. Add diced carrots and chopped onion to the pot. Pour in beef broth and red wine, which will tenderize the meat and add rich, complex flavors.

3. Stir in dried thyme and cover. Cook on low for 7-8 hours until beef is fork-tender and barley is completely cooked and has thickened the soup.

4. During the last 30 minutes of cooking, stir in chopped fresh kale. The kale will wilt perfectly and add bright color and nutrients to the hearty soup.

5. Just before serving, stir in pesto to add fresh herb flavor that brightens the rich, wine-enhanced broth. Taste and adjust seasoning as needed.

6. Serve hot with additional pesto on top and fresh basil or oregano sprigs for an elegant presentation that showcases this sophisticated comfort food.

06. Slow Cooker Mulligatawny Soup

Traditional Anglo-Indian soup with curry spices, apples, and coconut milk. This historic recipe gets a modern makeover in your slow cooker for easy weeknight cooking.

Ingredients: 2 pounds boneless chicken thighs, 2 Granny Smith apples (diced), 1 large onion (chopped), 1 can coconut milk, 4 cups chicken broth, 2 tablespoons curry powder, 1 tablespoon fresh ginger (grated), 4 garlic cloves (minced), 1/4 teaspoon cayenne pepper, salt to taste.

How To Make Slow Cooker Mulligatawny Soup

1. Place chicken thighs in your slow cooker along with chopped onion and diced apples. The fruit adds natural sweetness that balances the warming spices perfectly.

2. Add curry powder, grated fresh ginger, minced garlic, and cayenne pepper. These aromatic spices create the signature flavor profile of this classic soup.

3. Pour in chicken broth to cover all ingredients. The long, slow cooking process allows the spices to develop deep, complex flavors throughout the soup.

4. Cover and cook on low for 6-7 hours until chicken is tender and easily shreds. Remove chicken, shred into bite-sized pieces, then return to pot.

5. Stir in coconut milk during the last 15 minutes of cooking. The creamy coconut balances the heat from cayenne and adds richness to every spoonful.

07. Crockpot White Bean, Spinach and Sausage Stew

Comforting stew with Italian sausage, white beans, and fresh spinach. Start this recipe on a chilly morning for a steaming bowl of satisfaction at dinnertime.

Ingredients: 1 pound Italian sausage (casings removed), 2 cans cannellini beans (drained), 4 cups chicken broth, 1 large onion (diced), 3 carrots (sliced), 2 celery stalks (chopped), 4 cups fresh spinach, 3 garlic cloves (minced), 1 teaspoon dried oregano, salt and pepper to taste.

How To Make Crockpot White Bean, Spinach and Sausage Stew

1. Brown Italian sausage in a skillet, breaking it into bite-sized pieces as it cooks. This step adds extra flavor and prevents the meat from clumping together.

2. Transfer browned sausage to your slow cooker along with diced onion, sliced carrots, and chopped celery. These vegetables create a flavorful base for the stew.

3. Add drained cannellini beans, chicken broth, minced garlic, and oregano. The beans will absorb all the delicious flavors while cooking slowly and gently.

4. Cover and cook on low for 6-7 hours until vegetables are tender and flavors have melded together beautifully into a cohesive, satisfying stew.

5. During the last 10 minutes, stir in fresh spinach and let it wilt into the hot stew. Season with salt and pepper before serving hot.

08. Split Pea Soup with Spicy Chorizo

Classic split pea soup elevated with smoky, spicy chorizo sausage. This protein-packed soup transforms simple ingredients into a deeply satisfying meal.

Ingredients: 1 pound dried split peas, 8 ounces raw chorizo (diced), 1 large onion (chopped), 3 carrots (diced), 2 celery stalks (chopped), 6 cups chicken broth, 2 bay leaves, 1 teaspoon smoked paprika, 3 garlic cloves (minced), salt and pepper to taste.

How To Make Split Pea Soup with Spicy Chorizo

1. Rinse split peas under cold water and add them to your slow cooker along with diced chorizo. The sausage will release flavorful oils as it cooks slowly.

2. Add chopped onion, diced carrots, and chopped celery to create a classic mirepoix base that adds depth and sweetness to the finished soup.

3. Pour in chicken broth and add bay leaves, smoked paprika, and minced garlic. These seasonings complement the chorizo’s natural smokiness perfectly.

4. Cover and cook on low for 7-8 hours, stirring occasionally, until split peas break down and create a naturally thick, creamy consistency.

5. Remove bay leaves and taste for seasoning, adding salt and pepper as needed. The chorizo provides plenty of flavor, so taste before adding extra salt.

09. Crockpot Creamy Lentil Soup Freezer Pack

Make-ahead lentil soup with coconut milk and vegetables. Prep ingredients months in advance for a completely hands-off meal that’s ready when you need it.

Ingredients: 1 cup dried red lentils, 1 can coconut milk, 1 large onion (diced), 2 carrots (chopped), 2 celery stalks (diced), 4 cups vegetable broth, 1 can diced tomatoes, 2 teaspoons curry powder, 1 teaspoon ground cumin, 3 garlic cloves (minced), salt and pepper to taste.

How To Make Crockpot Creamy Lentil Soup Freezer Pack

1. Combine dried red lentils with diced onion, chopped carrots, and diced celery in a freezer bag. Add curry powder, cumin, and minced garlic for maximum flavor development.

2. When ready to cook, add frozen ingredients to your slow cooker along with vegetable broth and canned diced tomatoes. The vegetables will thaw and cook perfectly.

3. Cover and cook on low for 6-7 hours until lentils are completely tender and have broken down to create a naturally creamy texture without any dairy.

4. Stir in coconut milk during the last 15 minutes of cooking. The coconut adds richness and helps create the signature creamy consistency of this satisfying soup.

5. Season with salt and pepper to taste before serving. This plant-based soup is packed with protein and fiber for a truly nourishing meal.

10. Hearty Vegetable Beef Stew

Classic beef stew loaded with vegetables and rich flavors. Your slow cooker transforms tough beef into tender, melt-in-your-mouth pieces while vegetables cook to perfection.

Ingredients: 2 pounds beef stew meat, 4 large potatoes (cubed), 3 carrots (sliced), 1 large onion (chopped), 2 celery stalks (diced), 3 cups beef broth, 2 tablespoons tomato paste, 2 teaspoons dried thyme, 1 teaspoon dried rosemary, 3 tablespoons flour, salt and pepper to taste.

How To Make Hearty Vegetable Beef Stew

1. Toss beef stew meat with flour, salt, and pepper until well coated. This creates a light coating that helps thicken the stew as it cooks slowly.

2. Add seasoned beef to your slow cooker along with cubed potatoes, sliced carrots, chopped onion, and diced celery for a complete, balanced meal.

3. Whisk tomato paste into beef broth until smooth, then pour over ingredients. Add thyme and rosemary for classic, comforting flavors throughout the stew.

4. Cover and cook on low for 8 hours until beef is fork-tender and vegetables are cooked through but still hold their shape nicely.

11. Slow Cooker Lentil, Carrot and Potato Soup

Wholesome lentil soup with carrots and potatoes, partially pureed for perfect texture. This satisfying soup pleases both creamy and chunky soup lovers with every spoonful.

Ingredients: 1 cup dried green lentils, 4 large carrots (diced), 3 medium potatoes (cubed), 1 large onion (chopped), 6 cups vegetable broth, 2 teaspoons dried oregano, 1 teaspoon dried thyme, 3 garlic cloves (minced), 2 tablespoons olive oil, salt and pepper to taste.

How To Make Slow Cooker Lentil, Carrot and Potato Soup

1. Rinse green lentils under cold water and add to your slow cooker along with diced carrots, cubed potatoes, and chopped onion for a nutritious vegetable base.

2. Pour in vegetable broth and add oregano, thyme, and minced garlic. These herbs will infuse the soup with Mediterranean flavors as everything cooks together slowly.

3. Drizzle olive oil over ingredients and stir to combine. Cover and cook on low for 7-8 hours until lentils are tender and vegetables are completely cooked.

4. Using an immersion blender, partially puree the soup, leaving some chunks for texture. This creates the perfect consistency that satisfies different texture preferences.

5. Season with salt and pepper to taste. Serve hot with crackers for a complete, satisfying meal that’s packed with plant-based protein and fiber.

12. Spaghetti Lover’s Soup

All the flavors of spaghetti and meat sauce in comforting soup form. This easy recipe delivers familiar Italian flavors without any fussy preparation or complicated techniques.

Ingredients: 1 pound ground beef, 8 ounces spaghetti (broken into pieces), 1 jar marinara sauce, 4 cups beef broth, 1 large onion (diced), 1 bell pepper (chopped), 2 teaspoons Italian seasoning, 1 teaspoon garlic powder, 1/2 cup Parmesan cheese (grated), salt and pepper to taste.

How To Make Spaghetti Lover’s Soup

1. Brown ground beef in a skillet, breaking it into small pieces as it cooks. Drain excess fat and transfer to your slow cooker for the base of this hearty soup.

2. Add diced onion, chopped bell pepper, marinara sauce, and beef broth to the slow cooker. Stir in Italian seasoning and garlic powder for authentic pasta sauce flavors.

3. Cover and cook on low for 6 hours, allowing all the flavors to meld together and create a rich, savory broth that tastes like your favorite pasta sauce.

4. During the last 30 minutes, add broken spaghetti pieces to the soup. Cook until pasta is tender but not mushy, stirring occasionally to prevent sticking.

5. Season with salt and pepper, then serve hot topped with grated Parmesan cheese for an authentic Italian finishing touch that makes this soup extra special.

13. Slow Cooker Creamy Butternut Squash Apple Soup

Velvety butternut squash soup with sweet Granny Smith apples and fresh rosemary. The combination creates a perfectly balanced soup that’s both comforting and elegant.

Ingredients: 3 pounds butternut squash (cubed), 2 Granny Smith apples (peeled and diced), 1 large onion (chopped), 4 cups vegetable broth, 1/2 cup heavy cream, 2 tablespoons fresh rosemary (chopped), 1 teaspoon ground sage, 2 tablespoons butter, salt and pepper to taste.

How To Make Slow Cooker Creamy Butternut Squash Apple Soup

1. Add cubed butternut squash, diced apples, and chopped onion to your slow cooker. The apples add natural sweetness that perfectly complements the earthy squash flavors.

2. Pour in vegetable broth and add fresh rosemary and ground sage. These herbs create aromatic complexity that elevates this simple soup to restaurant quality.

3. Cover and cook on low for 6-7 hours until squash is completely tender and easily mashes with a fork. All vegetables should be falling-apart soft.

4. Using an immersion blender, puree the soup until completely smooth and creamy. Blend thoroughly for the silkiest texture, incorporating air for extra frothiness.

5. Stir in heavy cream and butter for richness, then season with salt and pepper. Cook 10 more minutes to heat through and blend flavors perfectly.

6. Serve hot garnished with additional fresh rosemary sprigs. For vegan version, substitute plant-based milk and skip the butter while maintaining incredible flavor.

14. Vegetable and Pasta Soup

Diabetes-friendly vegetable soup with tender pasta and herbs. This nutritious soup proves that healthy eating can be both delicious and completely satisfying for the whole family.

Ingredients: 2 cups mixed vegetables (carrots, celery, onion, diced), 1 cup small pasta (ditalini or elbow), 4 cups low-sodium vegetable broth, 1 can diced tomatoes, 2 teaspoons dried basil, 1 teaspoon dried oregano, 3 garlic cloves (minced), 2 tablespoons olive oil, salt and pepper to taste.

How To Make Vegetable and Pasta Soup

1. Add diced mixed vegetables to your slow cooker along with canned diced tomatoes and their juices. These form the nutritious foundation of this healthy, satisfying soup.

2. Pour in vegetable broth and add minced garlic, dried basil, and oregano. Drizzle with olive oil for richness and authentic Italian flavors throughout the soup.

3. Cover and cook on low for 5-6 hours until all vegetables are tender and flavors have melded together into a cohesive, delicious base for the pasta.

4. Add small pasta during the last 45 minutes of cooking time. Stir occasionally to prevent sticking and cook until pasta is tender but still has slight bite.

5. Season with salt and pepper to taste before serving. This versatile soup works perfectly as a light meal or satisfying starter for any occasion.

15. Vegetarian Slow Cooker Pozole

Mexican-inspired vegetarian stew with hominy, poblano peppers, and warm spices. Cannellini beans provide protein while traditional garnishes make each bowl customizable and authentic.

Ingredients: 2 cans hominy (drained), 2 cans cannellini beans (drained), 2 poblano peppers (roasted and diced), 4 cups vegetable broth, 1 large onion (chopped), 2 teaspoons ancho chile powder, 1 teaspoon cumin, 1 teaspoon dried oregano, 3 garlic cloves (minced), salt to taste.

How To Make Vegetarian Slow Cooker Pozole

1. Roast poblano peppers over open flame or under broiler until charred. Place in plastic bag for 10 minutes, then peel, seed, and dice for smoky flavor.

2. Add drained hominy and cannellini beans to your slow cooker along with diced poblanos and chopped onion. These ingredients create authentic pozole texture and taste.

3. Pour in vegetable broth and stir in ancho chile powder, cumin, oregano, and minced garlic. These traditional Mexican spices develop deep, complex flavors during slow cooking.

4. Cover and cook on low for 6-7 hours until flavors are well blended and vegetables are tender. The long cooking time allows spices to permeate every ingredient.

5. Season with salt to taste and serve hot with traditional garnishes like shredded cabbage, sliced radishes, fresh cilantro, and sour cream for authentic presentation.

16. Slow Cooker Chicken Pho

Vietnamese-inspired chicken soup with aromatic spices and fresh herbs. Your slow cooker creates the complex, fragrant broth that makes pho so beloved worldwide.

Ingredients: 2 pounds bone-in chicken thighs, 8 cups chicken broth, 3 star anise pods, 4 whole cloves, 2-inch piece fresh ginger (sliced), 1 large onion (quartered), 2 tablespoons fish sauce, 1 tablespoon brown sugar, 8 ounces rice noodles, fresh herbs and lime for serving.

How To Make Slow Cooker Chicken Pho

1. Add chicken thighs, star anise, whole cloves, sliced ginger, and quartered onion to your slow cooker. These aromatics create the signature pho fragrance that’s absolutely irresistible.

2. Pour in chicken broth and add fish sauce and brown sugar. The combination of savory and sweet elements creates the complex flavor profile that makes pho so special.

3. Cover and cook on low for 6-8 hours until chicken is fall-off-the-bone tender and broth is deeply flavored with all the aromatic spices and herbs.

4. Remove chicken and shred meat, discarding bones and skin. Strain broth through fine-mesh sieve to remove spices and vegetables, returning clear broth to slow cooker.

5. Cook rice noodles according to package directions. Divide noodles and shredded chicken among bowls, then ladle hot broth over top for authentic presentation.

6. Serve with fresh herbs like cilantro and Thai basil, bean sprouts, sliced chiles, and lime wedges so everyone can customize their perfect bowl of pho.

17. Slow Cooker Pork Posole

Traditional Mexican pork stew with hominy and warm spices. Mashing some beans and hominy creates natural thickening while releasing more earthy, satisfying flavors throughout.

Ingredients: 2 pounds pork shoulder (cubed), 2 cans hominy (drained), 1 can pinto beans (drained), 4 cups chicken broth, 2 dried ancho chiles (stemmed and seeded), 1 large onion (diced), 2 teaspoons cumin, 1 teaspoon oregano, 4 garlic cloves (minced), salt and pepper to taste.

How To Make Slow Cooker Pork Posole

1. Season cubed pork shoulder generously with salt and pepper, then add to slow cooker along with diced onion. The pork will become incredibly tender during the long cooking process.

2. Toast ancho chiles in dry skillet for 30 seconds until fragrant, then chop and add to slow cooker. Pour in chicken broth and add cumin, oregano, and garlic.

3. Cover and cook on low for 6-7 hours until pork is fork-tender and easily shreds. The meat should fall apart with gentle pressure from a fork.

4. Add drained hominy and pinto beans to the slow cooker. Using a potato masher, lightly mash some of the beans and hominy to thicken the stew naturally.

5. Cook for additional 30 minutes until heated through and slightly thickened. Taste and adjust seasoning before serving with traditional Mexican garnishes like radishes and scallions.

18. Slow Cooker Spanish Chickpea Soup

Hearty Spanish-inspired soup with chickpeas, ham, and vegetables. This substantial soup satisfies both meat lovers and vegetable enthusiasts with its rich, complex flavors.

Ingredients: 2 cans chickpeas (drained), 4 ounces Serrano ham (diced), 1 large onion (chopped), 2 carrots (sliced), 2 potatoes (cubed), 4 cups chicken broth, 2 cups fresh spinach, 2 teaspoons smoked paprika, 1 teaspoon dried thyme, 3 garlic cloves (minced), salt and pepper to taste.

How To Make Slow Cooker Spanish Chickpea Soup

1. Add drained chickpeas, diced Serrano ham, chopped onion, sliced carrots, and cubed potatoes to your slow cooker. The ham adds authentic Spanish flavor throughout the soup.

2. Pour in chicken broth and add smoked paprika, thyme, and minced garlic. These seasonings create the distinctive taste that makes this soup reminiscent of traditional Spanish cocido.

3. Cover and cook on low for 7-8 hours until vegetables are tender and flavors have melded together into a cohesive, satisfying stew-like consistency.

4. During the last 15 minutes of cooking, stir in fresh spinach and let it wilt into the hot soup. The greens add color, nutrition, and freshness to balance the rich flavors.

5. Season with salt and pepper to taste, keeping in mind that the Serrano ham provides significant saltiness. Serve hot as a complete, protein-rich meal.

19. Slow Cooker Vegetable Minestrone Soup

Classic Italian vegetable soup with minimal pasta and maximum vegetables. This healthy version keeps carbs in check while delivering all the traditional minestrone flavors you love.

Ingredients: 2 cups mixed vegetables (zucchini, carrots, celery, diced), 1 can diced tomatoes, 1 can kidney beans (drained), 4 cups vegetable broth, 1/2 cup small pasta (ditalini), 2 teaspoons dried basil, 1 teaspoon dried oregano, 3 garlic cloves (minced), 2 tablespoons olive oil, salt and pepper to taste.

How To Make Slow Cooker Vegetable Minestrone Soup

1. Add diced mixed vegetables to your slow cooker along with canned diced tomatoes and drained kidney beans. This creates a nutritious, fiber-rich base for the classic soup.

2. Pour in vegetable broth and add minced garlic, dried basil, and oregano. Drizzle with olive oil for authentic Italian flavor that develops beautifully during slow cooking.

3. Cover and cook on low for 6-7 hours until all vegetables are tender and flavors have melded together into the classic minestrone taste profile.

4. Add small pasta during the last 30 minutes of cooking time. Stir occasionally to prevent sticking and cook until pasta is tender but still maintains some texture.

5. Season with salt and pepper to taste before serving. This vegetable-forward version provides all the satisfaction of traditional minestrone with added nutritional benefits.

Final Thoughts

These slow cooker soup recipes make autumn cooking effortless while delivering maximum comfort and flavor. Each recipe transforms simple ingredients into satisfying meals that warm both body and soul.

Let your crockpot do the work while you enjoy the season, knowing a delicious homemade soup awaits you at dinnertime.