Slow-Cooker Italian Vegetable Soup {Gluten-Free, Dairy-Free}

5 from 2 votes
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A simple but savory slow-cooker Italian soup. Gluten-free made with your favorite fresh chopped vegetables, hearty beans, and tomatoes and Italian seasoning. Perfect for those following the Paleo and Whole30 diet. 

 gluten-free vegetable soup

Mediterranean Diet

When I first went gluten-free, lunch was the hardest meal for me. I am not a huge fan of overly priced, not the best tasting, gluten-free bread; so sandwiches are not an option for me. I had been looking for healthier ways to make meals for my family and read a lot about the Mediterranean diet.

The Mediterranean diet is based on the traditional foods that people used to eat in countries like Italy and Greece back in the 1960’s. After reading about the diet and its benefits, I created this recipe for Slow Cooker Italian Vegetable Soup.

slow-cooker Italian vegetable soup steps

chopped vegetables steps

Gluten-Free Vegetable Soup

This recipe is super simple and if you put it in your Crock-Pot first thing in the morning, you will have this savory vegetable soup by lunch.

This gluten-free soup is super easy to make. You just chop up your favorite vegetables, add canned tomatoes, beans, and the seasonings. You are all set!

Making vegetable soup in a crockpot does not get any simpler. Even my kids like this vegetable soup, especially if I add gluten-free pasta to it.

Slow-Cooker Italian Vegetable Soup

5 from 2 votes

Slow Cooker Italian Vegetable Soup {Gluten-Free, Paleo}

By: Audrey
Servings: 8
Prep: 10 minutes
Cook: 4 hours
Total: 4 hours 10 minutes
gluten-free vegetable soup
Simple but savory slow cooker Italian soup. Gluten-free made with your favorite fresh chopped vegetables, hearty beans, and tomatoes and Italian seasoning.


  • 1 tablespoon olive oil
  • 2 cans of diced petite tomatoes
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon basil
  • 1 teaspoon salt
  • 2 gluten-free beef bouillon cubes/granules, I use Herb OX
  • 3 types of canned beans, do not drain: kidney, cannellini and Great Northern beans (I like Bush's beans)
  • fresh chopped veggies: carrots, green beans, zucchini, yellow squash, baby spinach
  • 1 cup water


  • First, add olive oil to the pot.
  • Then add the rest of the ingredients to Crock-Pot and stir.
  • Cook on high until veggies are softened to your preference (usually 4 hours).


Serving: 1gCalories: 23kcalCarbohydrates: 1gFat: 1gSodium: 534mgPotassium: 20mgVitamin A: 15IUVitamin C: 0.2mgCalcium: 3mgIron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Italian
Tried this recipe?Mention @mamaknowsglutenfree or tag #mamaknowsglutenfree!

About Audrey Roberts

I'm Audrey Roberts, a busy mama of four and I love sharing the recipes that I make for my family. I make gluten-free family-friendly recipes that are simple and delicious that you can too! I use easy to find ingredients that won't break your budget. You will also find dairy-free options and Paleo recipes. I am also the author of The Everything Gluten-Free & Dairy-Free Cookbook, which is an Amazon Best Selling Cookbook in the US and Internationally. Living gluten-free since 2010. I hope by me sharing my journey it may help you with yours.

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  1. My sister made this and it is so good! Even her kids liked it. I am making it today and hopefully I got the right amount of veggies. My crockpot is filled up, but the baby will cook down.