Crock Pot Minestrone Soup
Crock Pot Minestrone Soup is a hearty, vegetable-packed Italian classic that’s both nutritious and comforting. This slow cooker recipe combines a variety of vegetables, beans, and pasta and simmers for hours to enhance their natural flavors. It’s easy to make, tastes amazing, and is a healthy way to feed your family. Plus, the cleanup is a breeze!
This minestrone soup recipe simplifies the cooking process by letting the slow cooker do the work, resulting in a delicious meal. This dish is an excellent choice for a wholesome, make-ahead dinner. Perfect for meal prep, it reheats beautifully and allows for plenty of customization based on seasonal ingredients or dietary preferences.
This slow-cooked minestrone delivers rich flavor with minimal effort. Unlike stovetop versions, the crock pot slowly melds flavors, creating a deep, hearty broth. Whether you keep it vegetarian or add ground beef, turkey, or sausage, it’s always satisfying. If you love tomato based soups, this Two Bean Tomato Soup and my Pasta e Fagioli Soup are both easy to prepare and inexpensive to make.
Crock Pot Minestrone Soup
If you’re a busy mom (or just someone trying to keep grocery costs in check), this vegetable-packed Italian classic is a lifesaver. It’s packed with affordable ingredients like canned beans, pasta, and whatever veggies you have on hand. Plus, it makes a big batch, so you get multiple meals out of one pot.
The slow cooker does all the work for this easy minestrone soup without spending hours in the kitchen. That time saved in the kitchen means more time with my family or just relaxing, knowing dinner will be ready when we are ready to eat.
More Easy Slow Cooker Meals on a Budget
Looking for more tasty, budget-friendly slow cooker recipes? These are some of our favorites that are always on rotation.
- Slow Cooker Hobo Dinner
- Slow Cooker Chicken and Gravy
- Easy Slow Cooked Italian Chicken
- Slow Cooker Honey Sesame Chicken
- Slow Cooker Sloppy Joes
Eating on a budget doesn’t mean sacrificing taste. With simple, affordable ingredients and your trusty slow cooker, you can serve up delicious, home-cooked meals without breaking the bank!
Timesaving Tips and Variations
Save time and make this soup work for your schedule with a few easy tricks. Whether you’re prepping ahead or making substitutions, these tips will keep things simple without sacrificing flavor.
- Chop veggies the night before and store them in the fridge.
- Use Frozen Vegetables – No need to thaw; just toss them in.
- Substitute the kidney beans for black beans or pinto beans.
- Be sure to rinse and drain the canned beans before adding to the soup.
- Use any small pasta in place of the ditalini.
- Add leftover chicken, sausage, or ground turkey to save cooking time.
- Swap pasta for rice or a grain-free alternative.
- Add red pepper flakes or Italian sausage for extra heat.
With a few shortcuts and ingredient swaps, you can have a stress-free, tasty meal that fits your needs. Customize it however you like, and enjoy a warm, hearty bowl with minimal effort!
What to Serve with Minestrone Soup?
This soup, with its hearty blend of vegetables and pasta, pairs wonderfully with a variety of side dishes. Consider these options to complement your meal.
This is just a small list of sides to serve with this recipe. Personally, I love a grilled cheese sandwich and this Grilled Cheese Mushroom Sandwich is my new favorite. Sometimes a simple tossed salad is all you need to go with soups.
How do I store leftover soup?
To store leftover minestrone soup, place it in an airtight container and refrigerate it. It’s important to allow the soup to cool before refrigerating to maintain food safety. The soup will be good for about three to four days. Perfect for lunches or dinners the next day or two.
How do I reheat minestrone soup?
Reheating the minestrone soup is easy. You can reheat it on the stovetop over medium heat until it simmers, or use a microwave. When microwaving, heat in short intervals and stir it a couple of times.
This soup’s not just tasty, it’s super handy too. You can make a big batch for the week, freeze some for later, or feed a bunch of people. It’s just good, easy comfort food.
Can I prepare crock pot minestrone soup in advance?
Yes, you can prepare parts of this recipe in advance. Chopping the vegetables the night before and storing them in the refrigerator reduces preparation time. In the morning, you can simply add the prepped vegetables to the slow cooker with the remaining ingredients, making it easier to manage on busy days.
This post may contain Amazon or other affiliate links. As an Amazon Associate, I earn from qualifying purchases. For more information, see my disclosure policy.
Suggested Kitchen Tools for Slow Cooker Soups
Having the right tools makes cooking even easier. These essentials help with chopping, measuring, and cooking for a smooth, hassle-free process.
- Hamilton Beach 6 Qt. Slow Cooker
- cutting board
- sharp knife
- measuring cups and spoons
- Lodge Cast Iron Skillet
- soup ladle
- soup bowls
The items recommended will streamline the process, saving you time while ensuring a flavorful, stress-free meal!
On a cold day, a big bowl of this slow cooker minestrone soup hits the spot. It makes a lot, which is great for leftovers or freezing. With all the vegetables, it’s also a healthy, low-sodium, low-fat option. healthy, low-sodium, low-fat option.
Ingredients Needed to Make Crock Pot Minestrone Soup
You’ll find making crock pot minestrone soup at home is really simple, thanks to a mix of good, basic ingredients.
- Diced Carrots, Celery, Onions, and Zucchini: These form the foundational vegetable base, providing essential vitamins, fiber, and a variety of textures.
- Canned Diced Tomatoes and Tomato Paste: These contribute a rich, savory flavor and vibrant color to the broth, adding depth and a touch of sweetness.
- Vegetable Broth: This serves as the liquid base, infusing the soup with flavor and creating a comforting, warm broth.
- Canned Beans: These add heartiness and protein, making the soup more substantial and satisfying.
- Ditalini Pasta: This provides a comforting texture and substance, absorbing the flavors of the broth and other ingredients.
- Dried Oregano, Basil, Garlic Powder, Salt, and Pepper: These seasonings enhance the overall flavor profile, adding aromatic notes and balancing the taste.
- Bay Leaf: This infuses the soup with a subtle, aromatic undertone, adding complexity to the broth.
- Parmesan Cheese (Optional): This adds a salty, umami finish when used as a garnish, enhancing the overall taste.
All these simple, good-for-you ingredients come together to make a super satisfying bowl of soup. It’s like a warm hug in a bowl – it’s feel good food!
How to Cook Crock Pot Minestrone Soup
Chop the onions, carrots, celery, and zucchini. I like to do this step the night before to save time when starting the recipe. Store your prepared vegetables in an airtight container in the refrigerator.
Saute the onions, garlic, carrots, and celery in a skillet until slightly soft, then add them to the slow cooker.
Add the rest of the vegetables, canned diced tomatoes, tomato sauce, water, vegetable broth, beans, and seasonings to the crock. Cover and cook on low for 5 to 5.5 hours or high for 3-4 hours, allowing the flavors to develop.
Cook the pasta and some to serving bowls. Ladle soup over pasta and enjoy with this homemade rosemary bread. Garnish with Parmesan cheese, if desired.
Ready for a meal that practically cooks itself? Grab your slow cooker and a few simple ingredients, and you’ll have a warm, inviting dinner waiting for you. It’s time to make your kitchen smell amazing!
Crock Pot Minestrone Soup
Equipment
- sharp knife
Ingredients
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 large onion, chopped
- 2 cups celery, sliced
- 4 carrots, peeled, sliced into coins sliced or small diced
- 4 – 5 cups unsalted vegetable stock not broth
- ½ cup water
- 1 can (14.5 ounces) fire-roasted diced tomatoes
- 1 can (14.5 ounces) tomato sauce
- 1 can (15.5 ounces) light red kidney beans (rinsed and drained)
- 1 can (15.5 ounces) cannellini beans (rinsed and drained)
- 1 ½ cups frozen green beans
- 2 medium zucchinis, sliced in half and then quartered
- 1½ teaspoon dried oregano
- 2 teaspoon dried basil
- salt and pepper to taste
- ½ cup ditalini (uncooked)
- 2 tablespoons grated Parmesan cheese (for topping)
Instructions
- In a large stock pot, over medium-low heat, heat olive oil and saute garlic for 2 to 3 minutes.
- Add onion and saute for 4 to 5 minutes. Add celery and carrots, saute for 1 to 2 minutes.
- add vegetable stock, water, and tomato sauce, tomatoes, beans, green beans, zucchini, oregano, basil, salt and pepper (to taste) to the slow cooker.
- Add the sauted vegetables. Cover and let cook on low for about 5 hours.
- The vegetables will be tender-crisp. I like them this way and not mushy or overcooked as some soups can be. If you prefer a softer bite to the vegetables, add 30 more minutes to cooking time.
- Fill a medium saucepan with water and bring to a boil. Add macaroni and cook until tender. Drain water and set aside.
- Once pasta is cooked and soup is done, place 2 tablespoons cooked pasta into individual serving bowls.
- Ladle soup on top of pasta and sprinkle Parmesan cheese on top and enjoy.
Nutritional Disclaimer
“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Enjoy!
How large of a can of tomato sauce do you use?
Sorry for the lack of size for the canned ingredients. I make this so often that it’s second nature to me so I forget about amounts sometimes. I have updated the recipe to reflect the size of the cans, including the tomato sauce. Thanks for posting and hope you enjoy the soup!
Thanks for responding! I’m preping it tonight for our dinner tomorrow. Perfect timing too cause it’s going to be COLD! Can’t wait to try it!
Thank you for entering this recipe in my linky party, I chose this one as a featured recipe, and pinned it to my recipe sharing pinterest page! I would love it if you submited another recipe! 🙂 http://themagicalslowcooker.com/2013/04/05/recipe-sharing-number-1/
Just got all the ingredients into the crockpot, including home grown beans (yellow, green, and Italian red runner beans). It smells divine already. I had gotten away from making minestrone….thanks for the reminder!! Now to get some crusty bread……
You’re welcome! 🙂 Hope it turned out as great as it does for me. I can’t wait till it cools off a bit more here to make it.
this is the best soup I have ever tasted or ever made it is really good
So glad you enjoyed it! Thank you for visiting the site and letting me know!