There is nothing more cozy than a steamy bowl of Fall Vegetable Soup on a crisp day. Now that Autumn is here, I’m making soup once or twice a week for the family. Soup is an easy meal to serve and there are always leftovers. The best part, Annabelle is a picky eater, but a big soup fan! My family loves this Fall Vegetable Soup recipe with a little grated cheese on top.
Making soup in a crockpot is easiest for a busy family, but this recipe is also appropriate for a dutch oven. Cooking soup slowly infuses the flavors of herbs, spices, and vegetables. The best fall vegetable soup has tender butternut squash cubes and pasta cooked just right.
One important note: the ditalini and spinach have to be added at the end of the recipe to prevent soggy pasta and chewy greens. Another note: soup with pasta can become dry, so I always keep extra broth on hand to add at the end. You can use any type of pasta in the soup, but ditalini is my favorite! My Grandma always made Minestrone and Pasta e Fagioli with ditalini – someday I will make some of my own too!
Fall Vegetable Soup
- crock pot
- 1 onion finely chopped
- 1 cup carrot finely chopped
- 1/2 cup celery finely chopped
- 6 cups butternut squash peeled and diced
- 1 can diced tomatoes
- 6 cups vegetable stock plus 1 cup if soup becomes dry
- 1 tsp dried parsley
- 1 tsp salt and pepper
- 1 tsp garlic powder
- 1 tsp dried thyme
- 2 cups baby spinach leaves
- 2 cups ditalini
- Add all ingredients (except spinach and ditalini) to a large crockpot.
- Sprinkle spices on top of ingredients and stir to combine.
- Cook for 4 hours on medium-high heat.
- Add spinach and ditalini, plus 1/2 cup broth. Cook for 20 minutes or until pasta is tender.
- Serve with grated cheese.