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4.84
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Crock-Pot Zesty Italian Soup Recipe
The secret ingredient in this Italian inspired soup is bottled Italian salad dressing which adds a bright POP of zesty flavor! A great soup for a chilly fall or winter day!
Prep Time
15
minutes
mins
Cook Time
3
hours
hrs
Total Time
3
hours
hrs
15
minutes
mins
Course:
Soups, Stews and Chili
Cuisine:
Italian
Keyword:
Crock-Pot Soup Recipes, Soup
Crock-Pot Size:
6 Quart Crock-Pot, 6.5 Quart Crock-Pot, 7 Quart Crock-Pot
Servings:
8
Servings
Calories:
534
kcal
Author:
Heidi Kennedy
Ingredients
1 ½
Pounds
Beef Stew Meat
cut into small pieces
29
Ounces
Canned Diced Tomatoes
with liquid
30
Ounces
Canned Kidney Beans
with liquid
1
Cup
Bottled Italian Salad Dressing
your favorite brand
1
Medium
Yellow Onion
peeled and diced
2
Ribs
Celery
diced
3
Medium
Carrots
peeled and diced
2
Medium
Zucchini
diced
2
Cups
Beef Broth
2
Cloves
Garlic
minced
1
Teaspoon
Freshly Ground Black Pepper
1
Pound
Rotini Pasta
Instructions
Add all ingredients except the pasta to a 6 quart or larger slow cooker.
1 ½ Pounds Beef Stew Meat,
29 Ounces Canned Diced Tomatoes,
30 Ounces Canned Kidney Beans,
1 Cup Bottled Italian Salad Dressing,
1 Medium Yellow Onion,
2 Ribs Celery,
3 Medium Carrots,
2 Medium Zucchini,
2 Cups Beef Broth,
2 Cloves Garlic,
1 Teaspoon Freshly Ground Black Pepper
Cover and cook on low 6-8 hours on LOW or 3-4 hours on high.
Cook pasta according to directions on package on the stove-top and drain.
1 Pound Rotini Pasta
Add cooked pasta to soup and serve and enjoy!
Notes
*You can use any type of bottled Italian salad dressing. Fat free, low fat, organic, or whatever you have on hand!
Nutrition
Calories:
534
kcal
|
Carbohydrates:
71
g
|
Protein:
35
g
|
Fat:
12
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
0.02
g
|
Cholesterol:
53
mg
|
Sodium:
1013
mg
|
Potassium:
1197
mg
|
Fiber:
10
g
|
Sugar:
12
g
|
Vitamin A:
4097
IU
|
Vitamin C:
22
mg
|
Calcium:
123
mg
|
Iron:
5
mg