Slow Cooker Minestrone Soup
A hearty, budget-friendly minestrone loaded with vegetables, beans, tomatoes and small pasta. Load the slow cooker in 15 minutes and come back to dinner.
Minestrone is the Italian vegetable soup that uses whatever is in the kitchen: onion, carrots, celery, tomatoes, beans and a handful of small pasta. Made in the slow cooker, it simmers all day and fills the house with a warm, savory smell.
The trick for a slow cooker version is timing. The vegetables, beans and broth cook low and slow, but the pasta, zucchini and spinach go in near the end so they stay tender instead of mushy.
It makes a big pot, costs very little and tastes even better the next day, so it is perfect for meal prep and cold weeknights.
Why You’ll Love This Recipe
- 15 minutes of hands-on prep
- Packed with vegetables, beans and fiber
- Budget friendly and makes 8 servings
- Naturally vegetarian, easy to make vegan
Ingredient Notes
Beans: Any mix of canned beans works. Kidney beans and cannellini (white kidney) beans hold up well over long cooking. Chickpeas or great northern beans also work.
Pasta: Use a small shape like ditalini, small shells or elbows. Add it only in the last 20 to 30 minutes.
Broth: Vegetable broth keeps the soup vegetarian. Salt levels vary a lot by brand, so taste before adding extra salt.
See the recipe card below for full measurements.
How to Make Slow Cooker Minestrone Soup
Load the slow cooker
Add the onion, carrots, celery, garlic, diced tomatoes, kidney beans, cannellini beans, broth, tomato paste, oregano, basil, bay leaf, salt and pepper to a 6 quart slow cooker. Stir until the tomato paste dissolves.
Slow cook
Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours, until the carrots are tender.
Add the pasta and zucchini
Remove the bay leaf. Turn the slow cooker to HIGH, stir in the zucchini and pasta, cover and cook 20 to 30 minutes, until the pasta is tender. Stir once halfway so the pasta does not stick.
Finish and serve
Stir in the spinach and parsley until the spinach wilts, about 2 minutes. Taste and adjust the salt and pepper. Ladle into bowls and top with Parmesan if you like.
Tips for the Best Results
- Cut the carrots and celery into small, even pieces so they cook through on LOW.
- If the soup gets too thick after the pasta goes in, stir in an extra cup of hot broth or water.
- For meal prep, cook the pasta separately and add it to each bowl so it does not soak up all the broth.
- A squeeze of lemon juice at the end brightens the whole pot.
Common Mistakes to Avoid
| Mistake | How to fix it |
|---|---|
| Adding the pasta at the start | Pasta turns mushy after hours of cooking. Add it in the last 20 to 30 minutes. |
| Opening the lid often | Each peek lets heat escape and adds cooking time. Stir only when the recipe says. |
| Salting too early | Broth brands vary, so taste at the end before adding more salt. |
Substitutions
- Zucchini: Green beans, diced potato (add at the start) or frozen mixed vegetables (add with the pasta).
- Spinach: Chopped kale, added with the pasta so it has time to soften.
- Small pasta: 1/2 cup rice or quinoa, added with 1 extra cup of broth.
What to Serve With It
- Soft dinner rolls
- Chicken Caesar salad
- Grilled cheese sandwiches
- Crusty bread
Storage and Reheating
Fridge: Refrigerate in airtight containers for up to 4 days. The pasta keeps absorbing broth, so the soup thickens.
Freezer: Freeze for up to 3 months, ideally without the pasta. Cook fresh pasta and stir it in when reheating.
Reheat: Reheat on the stove over medium heat, adding broth or water to loosen, or microwave individual bowls for 2 to 3 minutes, stirring halfway.
Tools That Make This Easier
- 6 quart programmable slow cookerHolds the full batch and switches to warm when it is done.Check price on Amazon
- Soup ladleServes soup neatly without dripping.Check price on Amazon
- Freezer soup containersPortion leftovers for easy lunches.Check price on Amazon
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Slow Cooker Minestrone Soup
A hearty, budget-friendly minestrone loaded with vegetables, beans, tomatoes and small pasta. Load the slow cooker in 15 minutes and come back to dinner.
Ingredients
To start
To finish
Instructions
- Add the onion, carrots, celery, garlic, diced tomatoes, kidney beans, cannellini beans, broth, tomato paste, oregano, basil, bay leaf, salt and pepper to a 6 quart slow cooker. Stir until the tomato paste dissolves.
- Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours, until the carrots are tender.
- Remove the bay leaf. Turn the slow cooker to HIGH, stir in the zucchini and pasta, cover and cook 20 to 30 minutes, until the pasta is tender. Stir once halfway so the pasta does not stick.
- Stir in the spinach and parsley until the spinach wilts, about 2 minutes. Taste and adjust the salt and pepper. Ladle into bowls and top with Parmesan if you like.
Nutrition (per serving)
- Calories
- 210 kcal
- Protein
- 9 g
- Carbohydrates
- 38 g
- Total Fat
- 2 g
- Saturated Fat
- 0 g
- Fiber
- 9 g
- Sugar
- 7 g
- Sodium
- 820 mg
Nutrition is an estimate per serving without optional sauces, calculated from standard USDA values. It will vary with brands and portion sizes.
Frequently Asked Questions
Can I put dry pasta in a slow cooker soup?
Yes, but only near the end. Stir it in on HIGH for the last 20 to 30 minutes so it cooks through without turning mushy.
Is minestrone vegetarian?
This version is vegetarian when made with vegetable broth. Skip the Parmesan or use a plant-based cheese to make it vegan.
Can I use dried beans?
Yes. Soak 1 1/2 cups of dried beans overnight, drain, and add them at the start with 1 extra cup of broth. Kidney beans should be boiled for 10 minutes first, because slow cookers may not get hot enough to destroy their natural toxin.
Can I make this on the stovetop?
Yes. Simmer everything except the finishing ingredients for about 30 minutes, then add the pasta and zucchini and cook 10 minutes more.
