Slow Cooker Minestrone Soup
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Slow Cooker Minestrone Soup is a perfect hearty and comforting soup, perfect for a cool day! This eas minestrone soup recipe is packed full of fresh vegetables, pasta, and beans and made in the crock-pot so you can have a delicious soup with little effort!
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Easy Minestrone Soup
If you have ever ordered the Minestrone Soup from Olive Garden you know that minestrone soup is packed full of so much goodness and flavor. This minestrone soup is one of the easiest soups you’ll ever make! You’ll need to slice and dice a few fresh vegetables, but otherwise, you’ll just dump everything into the crockpot and a few hours later you’re almost ready to have this delicious soup for dinner.
The last 30 minutes before you’re ready to eat you’ll throw in some of your favorite small pasta noodles, zucchini, and some canned beans. At the last second toss in some fresh spinach if desired.
Hi! It’s Aimee from Like Mother, Like Daughter – where I’m all over sharing my favorite easy family dinners and desserts. I’m back again today sharing one of my favorite soups with you, and even better? It’s made in the slow cooker!
How do you make this Minestrone Soup Recipe?
One great thing about this minestrone soup recipe is it’s a great way to clean out your fridge and pantry. Use a bunch of leftover vegetables from your fridge, and some canned foods from your pantry! You can use any vegetables you have or any types of beans you have. Vegetable broth or chicken broth. And any small pasta noodles you have on hand!
This minestrone soup is one of those ultimate winter comfort foods. It’s easy to make, and so nice to have a piping hot bowl of soup ready to eat at the end of a long day! You might also like this Slow Cooker Chicken Enchilada Soup.
And if you’re looking for a hearty, cozy, and comforting soup that cooks itself in the slow cooker, my Split Pea and Ham Soup is what you need!
Helpful Tips to Make Slow Cooker Minestrone Soup:
- You can make substitutions for all the ingredients based on what you have on hand! Use any pasta noodles, chicken broth instead of vegetable, almost any canned beans, and a variety of vegetables.
- Save time, by chopping your vegetables up the night before, so all you have to do in the morning is throw everything into the crockpot.
- To freeze, bring the soup to room temperature and store in airtight containers. To serve, thaw in the refrigerator and warm over medium heat. The pasta may break apart when you reheat it, so if you are making it for the freezer, leave out the pasta until you heat it up.
What you will need to make Slow Cooker Minestrone Soup:
- A Slow Cooker – I like mine that is programmable so it’ll only run as long as I want it to then it turns to warm, so food doesn’t get overcooked.
- A Ladle – perfect for scooping out big bowls of soup!
Enjoy!
With love from our simple kitchen to yours.
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Our Favorite Slow Cooker Soup Recipes:
Slow Cooker Taco Soup
Simple Crock Pot Chicken and Dumplings
Slow Cooker French Onion Soup
Slow Cooker Minestrone Soup
Ingredients
- 2 (14.5-ounce) cans fire-roasted diced tomatoes
- 1 cup diced carrots, (about 3 medium carrots)
- 1 cup diced celery, (about 3 stalks)
- 1 cup diced yellow onion, (about 1 small onion)
- 1 tablespoon minced garlic, (about 3 cloves)
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 2 bay leaves
- 4 cups vegetable stock
- 2 cups water
- 1 cup sliced zucchini, (about 2 small zucchinis)
- 1 1/2 cups small dried pasta, such as ditalini or elbow
- 15 ounces red kidney beans, drained and rinsed
- 15 ounces cannellini beans, drained and rinsed
- 1 cup fresh spinach
- 2 ounces shredded Parmesan cheese, about ½ cup, for serving
Instructions
- ADD BASE INGREDIENTS: In a 6-quart slow cooker, add 2 (14.5-ounce cans) fire-roasted diced tomatoes, 1 cup diced carrots, 1 cup diced celery, 1 cup diced yellow onion, and 1 tablespoon minced garlic. Sprinkle in 1 teaspoon kosher salt, ½ teaspoon fresh ground black pepper, 2 teaspoons dried basil, 1 teaspoon dried oregano, ½ teaspoon dried rosemary, ½ teaspoon dried thyme, and 2 bay leaves.
- ADD LIQUIDS: Pour in 4 cups vegetable stock and 2 cups water. Stir well to combine all ingredients.
- COOK: Cover and cook on HIGH for 2 to 3 hours or on LOW for 5 to 6 hours, until the vegetables are tender.
- ADD PASTA AND BEANS: Stir in 1 cup sliced zucchini, 1 ½ cups small dried pasta, 15 ounces red kidney beans, and 15 ounces cannellini beans. Cover and cook on HIGH for 20 to 30 minutes, until the pasta is tender.
- FINISH: Stir in 1 cup fresh spinach and cook for 1 minute, just until wilted. Remove bay leaves before serving.
- SERVE: Ladle into bowls and top each serving with 2 ounces shredded Parmesan cheese. Serve with warm crusty bread.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
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Welcome!
We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
This soup was very tasty but 2 hours on high was not enough. I added another 1.5 hours to make the vegetables more cooked.
I am a fan of minestrone soup so I tried this recipe and it was very good! It was also very simple to make!