Slow Cooker Minestrone Soup is easy to make and with tender, nutritious vegetables, protein and fiber-rich beans, and filling pasta all in a savory herbed broth, it makes a healthy full meal in one bowl!
Slow Cooker Minestrone Soup
Slow Cooker Minestrone Soup is a vegetarian rustic soup packed with nutritious vegetables, fiber-rich beans, and warm pasta in a savory, herb-seasoned broth. It's super easy to make in the Crock Pot and a healthy full meal in just one bowl. Dinner doesn't get any easier than that.
Even though it's simple, it's rich, hearty, absolutely packed with savory flavor.
What is Minestrone?
Minestrone is a soup of Italian and Mediterranean origin made with vegetables and beans, often with the addition of pasta or rice in broth. It is considered a "peasant dish," originally a dish made by those of modest means.
What Vegetables are in Slow Cooker Minestrone Soup
The great thing about minestrone soup is that really any vegetables can go in it, and it will turn out delicious. So use any seasonal vegetables, leftovers, do a big fridge clear out. It's a great recipe to use up veggies so there's no waste.
Other than the vegetables already called for in the recipe, here are some more ideas:
- Potatoes- any kind Russet, gold, red, sweet potatoes, or even purple!
- Winter squash such as acorn or butternut squash or even pumpkin.
- Summer squash such as zucchini or yellow squash. Add these at the end with the pasta so they don't become too soft.
- Green beans - fresh or frozen
- Leeks
- Collard Greens, Swiss chard, dandelion, or kale
- Peas
- Bell pepper
- Asparagus
- Artichoke hearts
Can I Use a Different Type of Pasta?
Yes! Small pastas such as ditalini (what I've used here in the pictures), orecchiette, elbow macaroni, or small shells work best. But you can use bigger pasta in a pinch such as rotini or even tortellini. The cook time will likely need to be adjusted for bigger pasta, so cook until tender and add extra broth as needed.
Serving Suggestions
I love to keep it simple. Since this slow cooker minestrone soup is already packed with veggies and beans, top it with freshly grated parmesan and black pepper and pair perfectly with a warm crusty bread.
To stretch it a bit, you can also serve with a pasta such as Chicken Alfredo Lasagna or creamy sausage pasta, or even a cold pasta salad, such as this pizza pasta salad.
How to Make Ahead, Store, and Freeze Slow Cooker Minestrone Soup
Slow Cooker Minestrone Soup is an easy recipe to make ahead, meal prep, or freeze, and even the leftovers are delicious.
Make Ahead and Meal Prep
To make this minestrone soup ahead, prepare soup according to recipe instructions up to step 5. Store covered in the refrigerator for up to 3 days (or the freezer for up to 3 months. See below).
To reheat, transfer soup to a large pot and heat over medium-high heat until it reaches a boil. Stir in pasta, cover, and lower heat to a simmer. Simmer pasta for about 8 to 10 minutes, until tender. Then stir in remaining ingredients before serving. Add extra broth, if necessary.
Alternately, to meal prep, simply prepare the whole soup, all the way to the end. Store in meal prep containers, and reheat individual servings in microwave-safe bowls before eating.
Storage
Store slow cooker minestrone soup covered in the refrigerator for up to 3 to 5 days.
Reheat in a large pot on the stove over medium heat or in individual servings in microwave-safe bowls in the microwave.
Freezing
To freeze slow cooker minestrone soup, cook to recipe instructions, stopping after step 5. Allow to cool to room temperature. Transfer to a freezer bag or container and freeze for up to 3 to 6 months.
Thaw overnight in the refrigerator. Reheat in a large pot over medium heat, adding more broth if necessary. When the soup comes to a simmer, stir in the remaining ingredients before serving.
More Soup Recipes You'll Love
- Olive Garden Chicken Gnocchi Soup - a copycat recipe that's better than the original with pillow soft gnocchi in a creamy soup.
- Slow Cooker Chicken Tortilla Soup - super easy Crock Pot recipe that's the best topped with a dollop of sour cream, shredded cheese, and crushed tortilla chips.
- Zuppa Toscana - another copycat featuring Italian sausage, potatoes, and kale in a creamy broth. It's simple but so flavorful and comforting.
- Crock Pot Corn Chowder - a creamy southern classic. This basic corn chowder is thick and hearty and will warm you straight through.
- Jalapeno Popper Soup - a soup that will remind you of your favorite appetizer. With fresh jalapenos, tender potatoes, and juicy chicken in a cheesy, creamy soup.
Slow Cooker Minestrone Soup Video
Slow Cooker Minestrone Soup
Ingredients
- 3 tablespoons extra virgin olive oil divided
- 1 medium yellow onion chopped
- 4 garlic cloves minced
- 2 medium carrots chopped
- 2 medium celery ribs chopped
- 2 cups seasonal vegetables (potatoes, zucchini, green beans, etc. See notes below)
- 4 cups vegetable broth
- 2 cups water
- 1 (28 ounce) can diced tomatoes undrained
- 1 (15 ounce) can dark red kidney beans drained and rinsed
- 1 (15 ounce) can cannellini beans drained and rinsed
- ¼ cup tomato paste
- Parmesan rind (or 1-inch chunk of Parmesan cheese) optional
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- Pinch crushed red pepper flakes
- 2 bay leaves
30 Minutes Before Serving
- 1 cup small pasta uncooked (ditalini, orecchiette, elbow macaroni, etc.)
Just Before Serving
- 2 cups baby spinach (or other leafy greens. See notes)
- 1 tablespoon olive oil
- 2 teaspoons fresh lemon juice
- Freshly grated Parmesan cheese for garnish
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add onion and garlic. Sauté until onion is tender and translucent and garlic is fragrant.
- Add sautéed onion and garlic to the slow cooker along with the next 15 ingredients (up to "30 Minutes Before Serving" except bay leaves). Stir to combine. Add bay leaves on top.
- Cover and cook on Low for 6-8 hours (or 3-4 hours on high).
- 30 Minutes Before Serving, remove bay leaves and Parmesan rind. Add pasta (and zucchini if you're using it). Stir to combine. Cover and continue cooking for 15 to 30 minutes or until pasta is tender (time may vary depending on pasta size).
- Just before serving, add remaining ingredients. Season with salt and pepper to taste. Stir to combine.
- Serve warm garnished with freshly grated Parmesan.
Notes
- Zucchini: If you want to use zucchini as part of your "seasonal vegetables," add it with the pasta. It's a soft vegetable that cooks quickly, so putting it in at the beginning will turn it to mush. Put it in with the pasta, and it will cook all the way through but still have nice shape and texture.
- Parmesan rind is optional but recommended as it adds a beautiful depth of savory, nutty flavor.
- Storage: Store covered in the refrigerator for up to three to five days.
- Reheating Leftovers: Reheat leftovers in a large saucepan over medium heat. You may need to add a little bit more broth or water, as the pasta will absorb more liquid over time. You can also reheat soup in individual servings in a microwave-safe bowl.
- Freezer Directions: To freeze this soup, add to a gallon freezer bag (or two) or another airtight container. The soup can be kept in a deep freeze for 4 months, or in an upright freezer for 1-3 months.
Nutrition
Never Miss a Thing!
Join our newsletter to get new recipes, tips, tricks, and tutorials every week!
Leave a Reply