Slow Cooker Minestrone Soup | Easy Vegetable Soup Recipe

Slow Cooker Minestrone Soup is the perfect comforting homemade meal on a cold winter day. It’s easy to prepare and customizeable with fresh veggies and beans!

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Minestrone Soup happens a lot around here during the winter months. We are soup fanatics and actually make soup and stews all year long. They’re super comforting and perfect for warming up with on a cold day.

One of our favorite soups ever is the minestrone soup from The Olive Garden. Now that we have two little ones, it’s been forever since we’ve been to The Olive Garden.

But you know what? I think this homemade copy-cat version is even better than I remember. And it’s even better for you.

3 VARIATIONS OF HOMEMADE MINESTRONE SOUPS

We have three popular versions on our site:

What we love about this slow cooker minestrone soup is how easy it comes together. It’s such an amazing feeling to be able to just dump all the ingredients into your crock-pot on those busy weeknights.

How can you go wrong with a bunch of tasty ingredients you just toss into the slow cooker? All you have to do, is let the slow cooker do it’s thing.

Then a few hours later, you’ve got a tasty set and forget meal. Don’t you just love lunches and dinners like that? As a busy mom of two, I am a big fan of those kinda meals.

And the best part? Slow Cooker Minestrone Soup is an easy dump and go recipe. Super hearty, filling and always hits the spot on a chilly winter day.

WHAT INGREDIENTS DO YOU NEED TO MAKE SLOW COOKER MINESTRONE SOUP?

Minestrone soup is one of those recipes that is easy to customize. This recipe is loaded with tons of healthy vegetables like:

And, it’s loaded with plant-based protein like:

The best part about any soup is that you can easily customize the veggies with what you like or have on hand – so feel free to change things up.

I used small pasta shells to bulk things up even more.

The secret to keep the pasta not soggy is by adding it 30 minutes before you’re going to serve the soup and cook on HIGH.

If you plan on freezing this soup, I would leave out the pasta and cook it separately on the stove whenever you’re planning to serve it. That way, the pasta doesn’t end up getting soggy.

HOW TO MAKE THE BEST SLOW COOKER MINESTRONE SOUP

In a large 6 quart slow cooker, add carrots, celery, garlic, onions, basil, oregano, rosemary, thyme, diced tomatoes, tomato paste and bay leaves.

Stir in vegetable broth and water (use less if you like it less watery) into the slow cooker and season with salt and pepper to taste. Cover with lid and cook on HIGH for 2-3 hours or LOW for 5-6 hours (time varies according to your slow cooker – adjust times as needed).

***NOTE about pasta – **If you plan to freeze this or serve the next day, leave out the pasta and cook on the side and then combine when you are ready to enjoy. This helps the pasta not get soggy.

IS HOMEMADE MINESTRONE SOUP FREEZER FRIENDLY?

Yes! If you plan to freeze or serve this soup the next day, leave out the pasta and cook in a separate pot. Then once you’re ready to eat, reheat the soup on the stove on low then add the pasta when you are ready to enjoy. Reheating the pasta before you serve the soup helps the pasta not get soggy.

IS HOMEMADE MINESTRONE SOUP HEALTHY?

This soup is packed with a ton of vegetables and legumes and contains tons of vitamins, protein and fiber. It’s also vegan and gluten free if you use a gluten free pasta.

CAN I HAVE MINESTRONE SOUP IF I AM FOLLOWING A PALEO OR LOW CARB / KETO DIET?

To make this minestrone soup low carb, keto and paleo friendly, leave out the pasta, beans and carrots and add cauliflower and green beans instead.

CAN I MAKE MINESTRONE SOUP AHEAD OF TIME OR FOR MEAL PREP?

Minestrone Soup is a sure way to keep you warm and cozy which is perfect if you are feeling under the weather.

Serve it with some crusty bread, a sprinkle of Parmesan and just grab a spoon!

5 from 1 vote

Slow Cooker Minestrone Soup is the perfect comforting homemade meal on a cold winter day. It’s easy to prepare and customizeable with fresh veggies and beans!

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Servings: 8 servings
FOR THE SLOW COOKER VERSION:

In a large 6 quart slow cooker, add carrots, celery, garlic, onions, basil, oregano, rosemary, thyme, diced tomatoes, tomato paste and bay leaves. Stir in vegetable broth and water (use less if you like it less watery) into the slow cooker and season with salt and pepper to taste. Cover with lid and cook on HIGH for 2-3 hours or LOW for 5-6 hours (time varies according to your slow cooker – adjust times as needed)

20-30 minutes before serving, stir in kidney beans, cannellini beans, zucchini and pasta and cook on HIGH until pasta is tender.**(SEE NOTE below on freezing)
Stir in spinach and season with more salt and pepper as needed and stir in balsamic vinegar (if using) and serve warm with bread and top with parmesan cheese and garnish with parsley if desired.
***NOTE about pasta – **If you plan to freeze this or serve the next day, leave out the pasta and cook on the side and then combine when you are ready to enjoy. This helps the pasta not get soggy.
FOR THE STOVETOP VERSION:
In a large heavy bottomed pot or dutch oven, heat olive oil over medium heat.
Add carrots, onion, celery, garlic, and onion and saute for about 4 minutes, or until vegetables are slightly softened.
Add basil, oregano, rosemary, thyme and cook for an additional 1 minute. Add the tomato paste, bay leaves, vegetable broth, water, zucchini and both of the beans.
Bring soup to a boil, then reduce heat and allow to simmer for 20-25 minutes.

** Stir in the pasta and cook for another 10 minutes, or until pasta is cooked. Stir in the spinach and allow to wilt (about 1-2 minutes). Add more water as needed if you like a thinner soup. (***you can also cook the pasta directly with the soup but this soaks up more water so you may have to add more water. Just add the pasta after simmering for 20 minutes, then bring to a boil and allow to cook for another 8-10 minutes or until pasta is tender)

Season with more salt and pepper as needed and stir in balsamic vinegar (if using) and serve warm with bread and top with Parmesan cheese and garnish with parsley if desired.

Recipe Video

Recipe Notes

NOTE about pasta – **If you plan to freeze this or serve the next day, leave out the pasta and cook on the side and then combine when you are ready to enjoy. This helps the pasta not get soggy. Save

Nutrition Facts
Amount Per Serving (1 serving)
Vitamin C 13.9mg17%
Calcium 76mg8%
Iron 2.6mg14%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.

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