Slow Cooker Vermicelli Soup Recipe

2022-01-29
  • Yield: 4
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 6:00 h
  • Ready In: 6:10 h

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Nutritional Info

This information is per serving.

  • Calories

    258
  • Carbohydrates

    28.3 g
  • Cholesterol

    47.7 mg
  • Fat

    3.1 g
  • Fiber

    3.9 g
  • Protein

    21.6 g
  • Saturated Fat

    0.7 g
  • Serving Size

    1
  • Sodium

    1,255.9 mg
  • Sugar

    3.2 g
  • Trans Fat

    0 g
  • Unsaturated Fat

    0.6 g
  • Potassium

    930.1 mg
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Slow cooker vermicelli soup recipe. A simple and easy slow cooker recipe for an Italian vermicelli soup, a flavorful soup with a rich broth, tomatoes, onion, spinach, and basil.

Vermicelli is a thin, long pasta. It is usually made from durum wheat and has a short, cylindrical shape that resembles worms. Vermicelli noodles are also called spaghetti. There are many different versions of vermicelli soup but all have one thing in common: delicious, hearty flavors from an easy-to-prepare dish!

This Italian vermicelli soup is slow cooker friendly because it is made with chicken stock, so there is no need for high-temperature cooking, which can destroy healthy enzymes in food. This dish also has a low-calorie count of only 258 calories per serving.

How can I use vermicelli noodles in soup?

Vermicelli noodles curly pasta, which is typically used in Italian and Middle Eastern dishes. The thin, curly shape of the noodles makes them perfect for adding to the soup because they can be cooked quickly and easily.

Cooking instructions: Place the vermicelli noodles in a pot of boiling water and cook for about 5 minutes or until they are tender. Drain the pasta well and add it to your soup.

What is the best way of serving this dish?

I suggest serving this fragrant soup with garlic bread or focaccia.

Slow Cooker Vermicelli Soup Recipe

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Ingredients

  • 1 ½ quarts (1 ½ L) chicken stock
  • 1 small yellow onion, peeled and chopped
  • 1 clove garlic, peeled and minced
  • 1 teaspoon dried basil leaves
  • 1 cup (250 ml) chopped plum tomatoes
  • 10 oz (300 g) package frozen chopped spinach, thawed
  • 3/4 cup cooked broken vermicelli
  • salt and freshly ground black pepper, to taste

Method

Step 1

In a 6-quart (6 L) slow cooker, combine all ingredients, except vermicelli and seasoning. Mix well.

Step 2

Cover the pot and cook on a high-heat setting for 4-6hours, adding spinach and cooked pasta during the last 30 minutes.

Step 3

Turn off the cooker and open the lid. Season it with salt and black pepper, to taste. Stir well. Serve the soup hot.

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