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
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, or canellini, drained and rinsed
- 1 (28-ounce) can diced tomatoes
- 6 cups vegetable broth
- 2 Bay leaves
- 1 1/2 tablespoons Italian Seasoning
- 1 pinch red pepper flakes, , optional
- 1 medium zucchini, , sliced
- 1 1/2 cups uncooked ditalini pasta
- 2 cups 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.
Nutrition information is automatically calculated, so should only be used as an approximation.