Can I make Busy Day Soup in a slow cooker?

Yes! Place all ingredients except pasta and spinach in your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the pasta during the last 30 minutes and the spinach just before serving.

How can I make this soup gluten-free?

Simply substitute the regular pasta with gluten-free pasta, or use rice or quinoa instead. Just be sure to adjust the cooking time according to the package directions.

What if I don't have fresh spinach?

Frozen spinach works beautifully—just thaw, squeeze out excess moisture, and stir in at the end. You can also substitute kale, Swiss chard, or even a handful of fresh herbs.

Can I use a different type of bean?

Absolutely! Black beans, kidney beans, or chickpeas all work well. Mix and match for different flavors and textures.

How do I make this soup more filling?

For especially hungry days, increase the amount of beans or pasta. You can also serve the soup over a scoop of cooked rice or with a grilled cheese sandwich on the side.

Speedy & Delicious Busy Day Soup!

Name: Busy Day Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: Olive oil – 1 tablespoon; Yellow onion – 1 medium, diced; Carrots – 2 medium, diced; Celery – 2 stalks, diced; Garlic – 3 cloves, minced; Vegetable broth – 4 cups (preferably low-sodium); Diced tomatoes – 1 can (14 oz); Dried oregano – 1 teaspoon; Dried basil – 1 teaspoon; Bay leaf – 1; Small pasta (ditalini, stars, shells) – ½ cup; White beans (cannellini or great northern) – 1 can (15 oz), drained and rinsed; Baby spinach – 2 cups; Salt and pepper – to taste; Lemon juice – 1 tablespoon (optional); Parmesan rind – 1 small piece (optional); Red pepper flakes – pinch (optional)

Description

This hearty Busy Day Soup delivers rich, homemade flavor in just 30 minutes using simple pantry staples. Perfect for hectic weeknights when you need a nutritious, comforting meal without the fuss. The combination of vegetables, beans, pasta, and aromatic herbs creates a satisfying one-pot wonder that tastes like it simmered all day but fits into even the busiest schedule.

Ingredients

Olive oil – 1 tablespoon
Yellow onion – 1 medium, diced
Carrots – 2 medium, diced
Celery – 2 stalks, diced
Garlic – 3 cloves, minced
Vegetable broth – 4 cups (preferably low-sodium)
Diced tomatoes – 1 can (14 oz)
Dried oregano – 1 teaspoon
Dried basil – 1 teaspoon
Bay leaf – 1
Small pasta (ditalini, stars, shells) – ½ cup
White beans (cannellini or great northern) – 1 can (15 oz), drained and rinsed
Baby spinach – 2 cups
Salt and pepper – to taste
Lemon juice – 1 tablespoon (optional)
Parmesan rind – 1 small piece (optional)
Red pepper flakes – pinch (optional)

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Instructions

Prepare vegetables by dicing onion, carrots, and celery into ¼-inch pieces. Mince garlic and set aside separately.
Heat olive oil in a large pot over medium heat, then add diced onion, carrots, and celery. Sauté for 4-5 minutes until onions are translucent. Add minced garlic and cook for 30 seconds more.
Pour in vegetable broth and diced tomatoes with their juice, scraping up any browned bits from the bottom of the pot. Add dried oregano, basil, bay leaf, salt, pepper, and Parmesan rind if using.
Bring to a gentle boil, then reduce heat to maintain a simmer. Cover partially and simmer for 10 minutes to meld flavors.
Add pasta and drained beans to the pot. Simmer uncovered for 8-10 minutes, stirring occasionally, until pasta is tender.
Remove from heat, discard bay leaf and Parmesan rind. Stir in baby spinach and let wilt for 1-2 minutes. Add lemon juice if using, then taste and adjust seasoning.
Serve immediately with optional toppings like grated Parmesan, fresh herbs, or a drizzle of olive oil.

Notes

Time-saving tip: Chop vegetables the night before or use pre-cut vegetables from the grocery store.
Make ahead: This soup tastes even better the next day, and freezes beautifully for up to 3 months.
Variations: Add cooked shredded chicken or ground turkey for extra protein. Substitute pasta with quinoa or bulgur for added nutrition.
Avoid overcooking pasta: Add it only after vegetables have softened and remember it will continue cooking slightly after heat is turned off.
Watch your salt: Between the broth, canned tomatoes, and beans, there’s already sodium present. Taste before adding more.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop, One-Pot
Cuisine: Italian

Nutrition

Serving Size: 1½ cups
Calories: 178 kcal
Sugar: 4g
Sodium: 486mg
Fat: 3.2g
Saturated Fat: 0.5g
Unsaturated Fat: 2.7g
Carbohydrates: 29g
Fiber: 5g
Protein: 8g