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This savory Slow Cooker Minestrone Soup Recipe is full of seasonal vegetables and made even easier in this slow cooker recipe! A delicious family favorite!
Oh my friends! I have a delicious soup recipe I think you are going to enjoy! This easy as can be Slow Cooker Minestrone Soup recipe is so savory and scrumptious! It is absolutely loaded with vegetables and beans and cooks in a delicious broth. It’s a filling, scrumptious soup recipe that everyone loves!
Slow Cooker Minestrone Soup Recipe
Soup is always a favorite dish around my house, especially as soon as the temperatures get a bit cooler. And I’ve already shared my love for some of my favorite Olive Garden soups with you. (I’m sure you remember my scrumptious Pasta Fagioli and my Zuppa Toscana recipes! So of course minestrone soup would be next!) My super easy slow cooker version of minestrone soup is amazing and especially perfect on a day when I’m craving lots of veggies!
The other day, I filled my slow cooker with the ingredients for this minestrone soup, set the timer and had this hot, nutritious soup ready when Bart came home for lunch. It couldn’t have been more perfect!
How to Make Minestrone Soup
To make this, I used carrots, celery, potato, onions, garlic, green beans, and two kinds of beans for the base of my Minestrone Soup. To that, I added in diced tomatoes, bay leaves and a healthy amount of my homemade Italian seasoning mix.
Then, I just poured in my vegetable broth, gave it a good stir and let it cook on high for 4 hours since I was serving it for our lunch. If you’d like to cook it all day for a hot and delicious supper, just set the timer for 6 to 8 hours on low.
Then, about 30 minutes before you plan to serve your Minestrone soup, stir in your pasta. I used the customary cut of pasta with these ditalini noodles, but you can use another small pasta that you have on hand, if you like.
You’ll also stir in your zucchini and spinach.
What to Serve with this Soup
To serve this soup, you can add grated Parmesan and serve with crusty garlic bread, or even my cheesy Parmesan Garlic Bread Bites, but if you’d prefer to leave your soup vegan, it is still amazing as is!
How to Make for Special Dietary Needs
Vegan – simply omit the grated parmesan at serving
Gluten-Free – use a gluten-free pasta
Make Ahead and Freezing Instructions
Make Ahead: Allow the cooked soup to cool completely, then store in refrigerator in airtight container for up to 5 days.
Freezer: Store completely cooled, cooked soup in a freezer-safe container in freezer for up to 3 months. When ready to eat, thaw overnight in refrigerator.
Reheat: Reheat the completely thawed, refrigerated soup on stovetop over medium-low heat until heated throughout, about 15 minutes.
Here’s my Slow Cooker Minestrone Soup Recipe. I hope you love it as much as we do!
Slow Cooker Minestrone Soup
- 2 cups carrots , sliced or 1 (15-ounce) can carrots, drained
- 2 cups sliced celery
- 2 cups green beans , ends trimmed and cut into 1/2-inch pieces
- 1 medium Russet potato , scrubbed clean and cut into 1-inch chunks
- 1 (15-ounce) can red kidney beans , drained and rinsed
- 1 (15-ounce) can great Northern beans or canellini , drained and rinsed
- 1 (28-ounce) can diced tomatoes
- 6 cups vegetable broth
- 2 Bay leaves
- 1 1/2 tablespoons Italian seasoning mix
- 1 pinch red pepper flakes , optional
- 1 medium zucchini , sliced
- 1 1/2 cups uncooked ditalini pasta
- 2 cups fresh baby spinach or 1 package frozen and thawed spinach
- grated fresh parmesan optional
- Add carrots, celery, green beans, and potatoes to at least a 6-quart slow cooker. Stir in the canned beans, tomatoes, vegetable stock, bay leaves, Italian seasoning, and red pepper flakes. Secure the lid and cook on the low setting for 6-8 hours or the high setting for 4 hours.
- About 30 minutes prior to serving, stir in the zucchini and the pasta. Remove the lid and stir in the spinach.
- Serve warm with grated fresh parmesan, if desired.
For a vegan version of this soup, simply omit the freshly grated parmesan at serving. Gluten-Free:
For a gluten-free version of this soup, simply use gluten-free pasta. Make-Ahead:
Allow the minestrone soup to cool. Place into the refrigerator in an airtight container and store for up to 5 days. Freezer Friendly:
Allow the minestrone soup to cool. Place into freezer-safe container and store for up to 3 months. To reheat, allow to thaw in the refrigerator overnight and reheat over medium-low heat on the stovetop until heated throughout, about 15 minutes.
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Your slow-cooker minestrone soup looks and sounds fabulous! Cannot wait to make it. I received your cookbook for Christmas — and am so excited to read through it and start cooking your fabulous recipes! (I hope you have great success with it in the marketplace.)
Oh thank you so much, Mary! I’m so excited you got the book and really hope you enjoy all the recipes!
This minestrone is so good (and easy) too! We love it and I hope you do as well!
Thanks so much for your kind comment! xo
I have your cookbook and love so many of your recipes, but when printing the Minestrone soup recipe it comes out so light that I can’t read it. Hope you can change this on your site.
Thank you so much, Robin! I’m so glad you are loving the cookbook! Thanks so much for letting me know about the printed recipe text being too light. I’ll work to get that corrected ASAP! xo
This looks divine!! I love soups also and am going to make this soon. Thank you!
I hope you enjoy it, Lisa! It sure makes an easy and delicious soup that we love!!! xo
This sounds delicious. …I have made this kind before,and this recipe called for Italian sausage..it was really good too.I have a question,though. If you put potatoes in it,can you still freeze it?? Will the porates get mushy ??
That does sound delicious! I haven’t had any problems with freezing this soup with the potatoes in it. I will say that since the vegetables will continue to cook as the soup is reheated, you may want to not cook them as tender if you know that you’ll be freezing the soup. I hope that helps! xo
So…delicious! How large is your slow cooker? Am looking at a good size for a gift . Mine is 6 qt. and will “over flow with this ammount of goodies. Thanks…
We absolutely love this minestrone soup! I always recommend at least a 6 quart slow cooker, especially as a gift. The slow cooker pictured in the recipe is a 6.5-quart. xo
I can’t wait to make this soup. I’m a crockpot fanatic – to the point that my best friend got me a “high tech” one for Christmas! Lol. I see that you have the nutrition info listed below the recipe, and I was wondering if you list the nutrition information for every recipe on your site and in your cookbook. I like knowing what’s going in my body, you know? Thanks, and I’ll have to post as soon as I’ve made the soup! It’s going to be delicious! 🙂
I can’t wait to hear how you love this minestrone soup! Congrats on the new slow cooker. I love, love, love gifts like that, too! Mine generally stays on the kitchen counter throughout the week, I use it so much. 🙂
I began including estimates of nutritional information on all new recipes at the first of 2018. I’ll continue to include that for all new recipes published and if any of the older recipes are updated, I’ll include that for them as well. I use My Fitness Pal for my nutritional information and love that if you change the recipe ingredients or servings, you can easily double check this information as a reference. I hope that helps and thanks so much for your wonderful comment and great questions!!! xo
One more question, if you will! Lol. I see it makes 8 servings (and boy is my crockpot FULL with yummy deliciousness!!), but what is the serving size? I could measure it out, but I thought it would come better from the master! 🙂 I’m thinking about 3 cups per serving? Maybe? Lol. Thanks, ma’am!
I calculated the serving size at 2 1/2 cups. I hope that helps! xo
I’m a big fan of Minestrone Soup and yours looks delicious, Robyn! I hope to make it soon! Thanks for sharing the recipe!
I don’t have a slow cooker can I make this on the stovetop
You sure can. You’ll want to cook until the vegetables are tender, about 30 minutes or so, and then add in the pasta and cook until the pasta is tender. Remove from the heat and stir in the spinach and serve. I hope you enjoy it! xo
How can I make this with my instant pot??
Thanks!!! Love all of your recipes!!!
I’ve not tried this in my instant pot yet, Karina. Once I test it in the Instant Pot, I’ll add the instructions to this.
Thanks so much! I’m happy you are enjoying the recipes!!! xo
Excellent, easy, fuss free…slow cooker Minnestrone Soup. Thank you, thank you, Robyn.
I am 73 yrs old., I have never called myself a good cook. When My kids get together, they love roast Mom via
crazy dinners they had to eat…but hey, they survived and thrived. Guess I am a survivor-ist cook 🙂
Robyn, I have been encouraged and even, wait for it….complimented….on many of the various ‘addapinch’ recipes
I have made…trouble and tears free!
You’re a blessing, Robyn…
Oh, what a sweet compliment you just gave me. I’m so happy that you are receiving compliments from your children when making my recipes, Mary. I think children sometimes tease their moms about food or things that happened in their childhood as a sign of love.
This soup was amazing. I even overcooked it due to time of meal; and it was still delicious. Thank you so much. I have one of your cookbooks. Do you have another cookbook out. Thank you.
Thanks so much, Shirley. I don’t have another cookbook right now. I’m concentrating on my son’s last years in high school.