Crock Pot Minestrone Soup
There's nothing quite like coming home to a kitchen that smells like a cozy Italian trattoria, and this crock pot minestrone soup delivers exactly that with almost no effort on your part. Packed with tender vegetables, hearty beans, and just the right amount of pasta, it simmers all day into a rich, comforting broth the whole family will love.
Simple, everyday ingredients and clear, step-by-step instructions — every recipe made in Dorothy’s kitchen before it reaches yours. Jump to the full recipe card below.
Crock Pot Minestrone Soup
A hearty, slow-cooked Italian vegetable soup loaded with beans, pasta, and a rich tomato broth.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 1x
- Method: Slow Cooker
- Cuisine: Italian
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 1 zucchini, diced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can diced tomatoes
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 6 cups vegetable broth
- 2 teaspoons dried Italian seasoning
- 1 bay leaf
- 1 parmesan rind (optional)
- Salt and black pepper, to taste
- 1 cup small pasta, such as ditalini or elbow macaroni
- 2 cups fresh spinach, chopped
- Grated parmesan cheese, for serving
- Fresh basil or parsley, chopped, for garnish
Instructions
- Heat olive oil in a skillet over medium heat and sauté the onion, garlic, carrots, and celery for 5 minutes until softened, then transfer to the crock pot (or add raw directly to the crock pot to save a step).
- Add the zucchini, crushed tomatoes, diced tomatoes, kidney beans, cannellini beans, green beans, vegetable broth, Italian seasoning, bay leaf, and parmesan rind if using to the crock pot.
- Season with salt and pepper, stir well, cover, and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until vegetables are tender.
- About 30 minutes before serving, stir in the pasta and continue cooking until it is tender.
- Remove the bay leaf and parmesan rind. Stir in the fresh spinach and let it wilt for a few minutes.
- Taste and adjust seasoning as needed. Ladle into bowls and top with grated parmesan and fresh basil or parsley before serving.
Notes
For a vegan version, omit the parmesan rind and cheese topping or use a plant-based alternative. Add the pasta near the end of cooking to prevent it from becoming mushy, and freeze leftovers without the pasta for best texture when reheated.
Frequently Asked Questions
Can I make crock pot minestrone soup ahead of time?
Yes, this crock pot minestrone soup tastes even better the next day as the flavors continue to meld. Store it in the fridge and reheat gently on the stove or in the microwave.
Can I freeze minestrone soup?
Yes, but for the best texture, freeze the soup without the pasta and add freshly cooked pasta when you reheat it, since pasta can turn mushy after freezing.
What vegetables can I add to crock pot minestrone soup?
Feel free to add whatever vegetables you have on hand, such as bell peppers, potatoes, kale, or corn — this soup is very forgiving and adapts well to substitutions.
Do I need to cook the pasta separately?
No, you can cook the pasta directly in the crock pot minestrone soup. Just add it during the last 30 minutes of cooking so it doesn't overcook and become mushy.
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