Hearty Crockpot Minestrone Soup: An Easy Slow Cooker Recipe

Embrace the comforting flavors of classic Crockpot minestrone soup, now made incredibly simple with your slow cooker. This crockpot minestrone soup recipe delivers a rich, wholesome meal with minimal effort. Just toss your ingredients in, set it, and come back to a warm, hearty bowl of goodness. It’s a perfect way to enjoy a delicious, veggie-packed, and healthy dinner any night of the week.

Why You’ll Love This Crockpot Minestrone Soup

Busy schedules call for smart cooking, and this crockpot minestrone soup recipe delivers on all fronts. You will adore how easy it is to prepare a flavorful, healthy meal.

• Effortless Convenience: It’s a true set-it-and-forget-it meal, freeing up your time.
• Wholesome & Satisfying: Packed with fresh vegetables and beans, it’s incredibly nourishing.
• One-Pot Wonder: Enjoy minimal cleanup since everything cooks in a single pot.
• Customizable: Easily adapt ingredients to suit various dietary needs or preferences.
• Perfect for Meal Prep: It tastes even better the next day, making it ideal for leftovers.
• Budget-Friendly: Made with readily available and inexpensive pantry staples.

For those curious about its origins, the rich history of minestrone soup dates back centuries in Italy.

Ingredients

Gather these simple items to create your delicious slow cooker minestrone. This crockpot minestrone soup recipe relies on fresh produce and pantry staples for maximum flavor and convenience.

Produce:

• 1 cup carrots, diced
• 1 1/4 cup celery, diced
• 1 1/2 cup white onion, diced
• 4-5 cloves garlic, minced
• 1 1/2 cups zucchini, diced
• 1 cup frozen green beans, thawed
• 2 1/2 cups baby spinach, chopped

Canned Goods:

• 2 cans (14.5 oz) diced tomatoes
• 1 can (15 oz) red kidney beans, drained and rinsed
• 1 can (15 oz) great northern beans, drained and rinsed

Pantry:

• 2 tablespoons tomato paste
• 1/4 cup sun-dried tomato pesto (homemade or store-bought)
• 4 cups vegetable stock
• 2 cups water
• 1 1/2 cups tubular (ditalini) pasta
• 1 teaspoon dried oregano
• 1 sprig rosemary (or 1/2 teaspoon dried)
• 2 bay leaves
• Salt and pepper to taste

Optional Enhancers:

• 1 parmesan rind (for depth of flavor)

For Serving:

• Finely shredded Parmesan cheese, for serving (or Romano)

Notes & Substitutions

You can easily adapt this crockpot minestrone soup to your preferences or what you have on hand. Don’t hesitate to get creative with your slow cooker minestrone.

• Vegetables: Feel free to swap in seasonal veggies like butternut squash in fall, or frozen peas for convenience.
• Beans: Cannellini beans or garbanzo beans make excellent alternatives to kidney or great northern beans.
• Pasta: Any small pasta shape works well, such as elbow macaroni, small shells, or orzo.
• Broth: If not strictly vegetarian, chicken broth can be used for a richer flavor.
• Herbs: Use fresh herbs for a vibrant taste; substitute 1/2 teaspoon dried for every tablespoon of fresh.
• Gluten-Free: Opt for a gluten-free small pasta to make this soup suitable for gluten-sensitive diets.

Equipment

You won’t need many special tools for this easy crockpot minestrone soup. Just a few kitchen essentials will do the trick.

• 6-quart or larger slow cooker: Essential for cooking everything together.
• Cutting board and sharp knife: For preparing all your fresh vegetables.
• Measuring cups and spoons: To ensure accurate ingredient proportions.
• Can opener: For the canned goods.
• Garlic press (optional): A convenient way to mince garlic quickly.

Instructions

Creating this flavorful crockpot minestrone soup is straightforward. Follow these simple steps for a hearty and comforting meal. This slow cooker minestrone comes together with minimal fuss.

1. Prepare Vegetables: Start by dicing your carrots, celery, and white onion into roughly 1/2-inch pieces. Mince the garlic cloves finely.
2. Combine Base Ingredients: Add the diced tomatoes, tomato paste, sun-dried tomato pesto, and parmesan rind (if using) directly into your 6-quart or larger slow cooker. Pour in the vegetable stock and water.
3. Add Aromatics and Seasoning: Now, add the diced carrots, celery, onions, minced garlic, dried oregano, rosemary sprig (or dried rosemary), and bay leaves to the slow cooker.
4. Season: Stir all the ingredients well to combine them thoroughly. Season generously with salt and black pepper to your taste preferences.
5. Slow Cook: Secure the lid on your slow cooker. Cook the mixture on the LOW setting for 6-8 hours, or if you are short on time, cook on the HIGH setting for 3-4 hours. The vegetables should be tender.
6. Add Remaining Ingredients (Mid-Cook): Once the initial cooking time is complete, stir in the drained and rinsed red kidney beans, great northern beans, and the diced zucchini.
7. Incorporate Pasta: Add the ditalini pasta to the soup. Give it a good stir to ensure the pasta is submerged in the liquid.
8. Continue Cooking: Increase the slow cooker setting to HIGH (if it isn’t already) and continue cooking for an additional 20-25 minutes. Check the pasta frequently to ensure it becomes tender but not mushy.
9. Finish with Greens: Stir in the thawed frozen green beans and the chopped baby spinach. These delicate greens cook quickly.
10. Heat Through: Cook for just 5 more minutes, or until the spinach has wilted and the green beans are heated through. Remove the bay leaves and parmesan rind before serving.
11. Serve: Ladle the warm crockpot minestrone soup into individual bowls. Top each serving with a generous sprinkle of finely shredded Parmesan cheese and perhaps some garlic toast.

Pro Tips & Troubleshooting

Achieve the best results for your delicious minestrone with these helpful hints. Making slow cooker minestrone is simple, but a few tricks can elevate it.

• Pasta Doneness: Keep an eye on your pasta during the final cooking stage. Different brands or pasta shapes might cook at varying rates; aim for al dente.
• Flavor Boost: A tiny splash of balsamic vinegar or a squeeze of fresh lemon juice just before serving can brighten all the flavors.
• Veggie Texture: Add softer vegetables like zucchini later in the cooking process to prevent them from becoming too mushy.
• Seasoning: Always taste and adjust salt and pepper at the end. You might need a bit more after the flavors have melded.
• Meal Prep: Dice all your vegetables the night before and store them in the refrigerator. This makes morning prep a breeze.
• Prevent Overcooking: Resist the urge to frequently open your slow cooker lid, as this releases heat and extends cooking time.

Serving, Storage, & Variations

This versatile crockpot minestrone soup is fantastic on its own, but also shines with a few simple additions. Enjoy it fresh, or save it for later.

Serving Suggestions

• Pair this hearty soup with warm, crusty bread or crispy garlic toast for dipping.
• Garnish each bowl with extra fresh basil, parsley, or a drizzle of good quality olive oil.
• Offer additional shredded Parmesan or a dollop of your favorite pesto on the side.

Storage & Reheating

• Refrigerator: Store any leftover slow cooker minestrone in airtight containers in the refrigerator for up to 3-4 days.
• Freezer: For longer storage, allow the soup to cool completely. Freeze cooled soup in freezer-safe containers for up to 3 months. If you plan to freeze, consider cooking the pasta separately and adding it upon reheating to prevent it from becoming mushy.
• Reheating: Gently reheat the soup on the stovetop over medium-low heat until warmed through, or microwave individual portions. Add a splash of broth or water if it seems too thick.

Variations

• Add Protein: For a heartier meal, stir in cooked shredded chicken, browned ground turkey, or Italian sausage during the last hour of cooking.
• Spice It Up: A pinch of red pepper flakes added with the initial seasonings provides a pleasant kick.
• Seasonal Veggies: Customize your minestrone by adding other seasonal vegetables like corn, bell peppers, or even a handful of chopped kale.
• Vegan Option: To ensure this soup is fully vegan, simply omit the parmesan rind and double-check that your vegetable stock is certified vegan.

Nutrition Information

A diet rich in plant-based foods offers numerous advantages for overall well-being, as detailed by the health benefits of plant-based eating.

This crockpot minestrone soup is a fantastic choice for a healthy meal. It’s naturally wholesome and packed with nutrient-dense ingredients. The soup is rich in dietary fiber from the abundance of vegetables and beans. It’s also relatively low in fat and can be customized to manage sodium levels. This minestrone provides a good source of vitamins and minerals, supporting overall well-being. Please remember that nutritional values are estimates and vary based on exact ingredients used.

Values are approximate and may vary based on specific ingredients and brands.

FAQ

Got questions about making this delightful crockpot minestrone soup? We have answers to help you perfect your slow cooker meal.

• Can I make this vegetarian/vegan? Yes, this recipe is already vegetarian. For a vegan version, simply omit the parmesan rind and ensure your vegetable stock is vegan-certified.
• Can I use other types of beans? Absolutely! Cannellini beans, chickpeas (garbanzo beans), or even great northern beans work wonderfully as substitutes.
• What if my pasta gets mushy? To prevent mushy pasta, add it only during the final 20-25 minutes of cooking. If meal prepping, cook pasta separately and add it when reheating individual portions.
• Can I freeze minestrone soup? Yes, you can freeze it for up to 3 months. For best results, freeze the soup base without the pasta, and cook fresh pasta when you reheat it.
• How do I adjust for a smaller/larger slow cooker? For a smaller slow cooker (e.g., 4-quart), halve the recipe. For a larger one (8-quart+), you can increase the recipe by 1.5 times, ensuring all ingredients fit comfortably.

Conclusion

This hearty crockpot minestrone soup truly delivers on its promise: a deliciously comforting meal with minimal effort. It’s the perfect solution for busy parents and beginners looking for a hands-off, flavorful dinner. The beauty of the slow cooker means rich flavors develop all day, creating a wholesome dish everyone will love. Give this easy recipe a try and enjoy the warmth of homemade soup. We’d love to hear how your slow cooker minestrone turns out – share your experiences!

Hearty Crockpot Minestrone Soup

This easy crockpot minestrone soup is a comforting, veggie-packed meal made with pantry staples and fresh produce. Let your slow cooker do the work while you enjoy a hearty, nourishing bowl of Italian-inspired flavor.

Print Recipe Pin Recipe

Course: Dinner, Soup

Cuisine: Italian

Calories: 300

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup carrots, diced
• 1 1/4 cup celery, diced
• 1 1/2 cup white onion, diced
• 4-5 cloves garlic, minced
• 1 1/2 cups zucchini, diced
• 1 cup frozen green beans, thawed
• 2 1/2 cups baby spinach, chopped
• 2 cans (14.5 oz) diced tomatoes
• 1 can (15 oz) red kidney beans, drained and rinsed
• 1 can (15 oz) great northern beans, drained and rinsed
• 2 tbsp tomato paste
• 1/4 cup sun-dried tomato pesto
• 4 cups vegetable stock
• 2 cups water
• 1 1/2 cups ditalini pasta
• 1 tsp dried oregano
• 1 sprig rosemary (or 1/2 tsp dried)
• 2 bay leaves
• 1 parmesan rind (optional)
• Salt and pepper to taste
• Finely shredded Parmesan cheese, for serving (optional)

Equipment

• 6-quart slow cooker
• Cutting Board
• Sharp knife
• Measuring Cups and Spoons
• can opener
• garlic press (optional)

Method

 

1. Dice carrots, celery, onion, and mince the garlic.
2. In a 6-quart slow cooker, combine diced tomatoes, tomato paste, sun-dried tomato pesto, parmesan rind, vegetable stock, and water.
3. Add diced carrots, celery, onion, minced garlic, oregano, rosemary, and bay leaves. Stir and season with salt and pepper.
4. Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours until vegetables are tender.
5. Add zucchini, kidney beans, and great northern beans. Stir to combine.
6. Stir in ditalini pasta and cook on HIGH for an additional 20–25 minutes until pasta is al dente.
7. Add green beans and chopped spinach. Cook for 5 more minutes until spinach wilts. Remove bay leaves and parmesan rind.
8. Serve hot, topped with grated Parmesan if desired.

Notes

Add a splash of balsamic vinegar or lemon juice before serving to brighten flavors. If freezing, consider cooking pasta separately to avoid mushiness. This recipe is highly customizable — swap beans, pasta, or veggies to fit your pantry or dietary needs.

Emily Thompson

Emily Thompson is a home cook and food enthusiast who believes that great meals bring families together. She loves exploring creative twists on classic American comfort food, always testing new ideas in her kitchen. Emily is passionate about sharing simple, practical recipes and time-saving tips to help busy people enjoy cooking at home. Her approachable style makes every dish accessible, delicious, and perfect for those seeking inspiration for everyday meals and special occasions. Find Emily’s latest creations and kitchen wisdom on yumeasymeals.com.