Recipe: Veggie and Pasta Soup

Veggie and Pasta Soup

  • Servings: 4-6
  • Difficulty: easy
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  • 2 large white yams
  • 5 celery stalks
  • 20 baby carrots
  • 3 small zucchini
  • 1 white onion
  • 2 cans/4 cups chicken broth
  • 1 cup water
  • 2 chicken breasts
  • 1/2 tsp white pepper
  • 2 tsp Italian seasoning
  • 1 cup dry pasta (small – like small shells or salad mac)


  1. Dice the yams, celery and onion.
  2. Slice the baby carrots.
  3. Slice the zucchini (1/4″) then cut the slices in half.
  4. Put all the vegetables, seasonings, broth and water in the crock pot.
  5. Cook all the veggies on high for 4 hours.
  6. Boil the chicken breasts and then shred them, add them in the crock pot at 3.5 hours. Also, add 3-4 ladles of the stock (water the chicken was cooked in) to the crock pot.
  7. Cook the pasta, drain and add in to the crock pot at 3.5 hours.
  8. For the last half hour let everything cook together.
  9. Let go for 4.5 hours for extra tender veggies.



Recipe: One-Pot Pasta Bolognese

Pasta makes the world a happier place. Don’t you agree?

Click here to get this recipe.

one pot pasta bolognese 3

Recipe: Pizza Pasta Casserole

I found this recipe and fell in love. As a bonus it actually makes two. So you can bake one that day and put the other in the freezer for the future.


Click here to get the recipe for the Pizza Pasta Casserole.

Recipe: Minestrone Soup with Pasta

Minestrone Soup with Pasta

  • Servings: 6
  • Difficulty: easy
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  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, diced
  • 4 cloves, garlic, minced
  • 2 stalks celery, diced
  • 2 medium carrots, diced
  • 1½ cups fresh green beans, cut into ½ inch pieces
  • 1 medium zucchini, diced
  • 1 teaspoon oregano, dried
  • 1 teaspoon basil, dried
  • Salt and pepper to taste
  • 2 14 ounce cans diced tomatoes
  • 1 14 ounce can crushed tomatoes
  • 6 cups vegetable broth
  • 1 15 ounce can kidney beans, drained
  • 1½ cups elbow pasta
  • Parmesan cheese (optional) for topping
  • Fresh Basil, chopped (optional) for topping


  1. In a large soup pot heat the oil over medium-high heat.
  2. Add the onion and cook until fragrant.
  3. Stir in the garlic, and then add the carrots and celery. Cook for 4-5 minutes.
  4. Add the oregano, basil and green beans. Cook for an additional 3 minutes.
  5. Add the tomatoes and vegetable broth. Bring all the ingredients to a boil.
  6. Reduce the heat to a simmer and add the beans, pasta and zucchini. Simmer for 10 minutes. Check the pasta to make sure it is cooked before serving.
  7. Top with cheese and fresh basil just before serving.

Original recipe from

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