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One of the standout features of this recipe is the convenience that a crockpot offers. Imagine coming home after a long day to the savory aroma of a meal that has been slow-cooking to perfection. With minimal prep time, you can set your ingredients in the crockpot in the morning, allowing the flavors to meld beautifully throughout the day. This hands-off approach makes it an ideal choice for busy families or anyone seeking a hassle-free cooking experience.

Fall Crockpot Creamy Pasta Soup

Warm up this fall with the Harvest Delight Crockpot Creamy Pasta Soup, a cozy dish perfect for chilly evenings. Featuring a blend of fresh vegetables, aromatic herbs, and creamy goodness, this soup is easy to prepare in your crockpot. Just set it up in the morning and let the delicious flavors meld while you go about your day. Ideal for family gatherings or simple weeknight dinners, this comforting soup will nourish both body and soul. Discover the joy of effortless cooking and indulge in every spoonful of this hearty recipe.
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Ingredients
  

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 teaspoon dried thyme

1 teaspoon dried basil

1/2 teaspoon dried oregano

1/4 teaspoon red pepper flakes (optional)

4 cups vegetable broth or chicken broth

1 can (14.5 oz) diced tomatoes (with juices)

1 cup butternut squash, peeled and cubed (fresh or frozen)

1 cup small pasta (like ditalini or shells)

1 cup heavy cream or coconut milk (choose coconut milk for a dairy-free option)

Salt and pepper, to taste

1 cup fresh spinach

Grated Parmesan cheese, for serving (optional)

Fresh parsley, chopped (for garnish)

Instructions
 

In a skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional 1 minute, ensuring it becomes fragrant without burning.

    Transfer the sautéed onion and garlic to the crockpot. Add the diced carrots, celery, dried thyme, dried basil, oregano, and the red pepper flakes, if you like a bit of heat.

      Pour in the vegetable or chicken broth, followed by the canned diced tomatoes and their juices. Give everything a good stir to ensure all ingredients are well combined.

        Gently fold in the cubed butternut squash, then season with a generous pinch of salt and pepper. Stir again until everything is nicely blended.

          Cover the crockpot and cook on low for 6-7 hours or on high for 3-4 hours, until all the vegetables are tender and flavors meld beautifully.

            About 30 minutes before serving, add the small pasta to the crockpot. If you’re cooking on high, switch the setting to low to prevent the pasta from becoming mushy; if on low, just make sure the soup stays warm.

              Once the pasta is tender, stir in the heavy cream or coconut milk. Allow it to warm through for about 5 minutes, stirring occasionally.

                Add the fresh spinach to the soup, stirring until it wilts down. Taste the soup and adjust seasoning with additional salt and pepper as desired.

                  Serve the soup hot, garnished with a sprinkle of grated Parmesan cheese and a handful of freshly chopped parsley for a vibrant finish.

                    Prep Time, Total Time, Servings: 15 minutes | 7 hours | 6 servings

                      - Presentation Tips: Serve the soup in rustic bowls to enhance the cozy, autumnal vibe. Consider adding a splash of cream on top and swirling before garnishing for an elegant touch!