Slow Cooker Minestrone Soup

Here’s the BEST Slow Cooker Minestrone Soup recipe you’ll ever need!

Slow Cooker Minestrone Soup Recipe

I could eat soup every day! I love soup! Add a piece of crusty French bread to this Slow Cooker Minestrone Soup and that’s all I need. If I could eat every meal out of a bowl, I’m pretty sure my life would be complete!             

I heard on the radio about someone coming out with a cookbook with recipes only meant for eating out of a bowl. I did a quick search but couldn’t find who they were talking about, but I found this Better Homes and Gardens One-Bowl Dinners. I may have to order that!

Speaking of recipes….. if you’re wanting GOOD Slow Cooker recipes, my friend Stephanie has several Slow Cooker cookbooks and I own ALL of them. I haven’t made a recipe yet that I didn’t like. Her latest is Five Ingredients or Less.

This is the time of year, my crock pot is in overdrive. With all my slow cooker Sunday recipes, it’s not uncommon to use both slow cookers in one day. I currently own two larger crock pots, but I keep eyeing a 3 quart version and even a smaller double dip version. So great for the holiday season!

I need a bigger pantry!

Many of my slow cooker recipes, especially the soups, can be placed in the freezer for later. Because as much as I try to organize a meal plan and stick to it, it rarely happens. Having something ready always comes in handy.

Who’s ready for a bowl of soup?

Continue to Content

Slow Cooker Minestrone Soup

Yield: 6

Prep Time: 10 minutes

Cook Time: 7 hours

Total Time: 7 hours 10 minutes

You're going to LOVE this hearty, healthy and delicious Minestrone Soup Recipe.

Print

Ingredients

• 2 small onions, diced
• 3 cloves garlic, minced
• 4 stalks celery, cleaned and chopped
• 4 carrots, peeled and chopped
• 1 (16 oz.)can red kidney beans, rinsed and drained
• 1 (14.5 oz.) can fire roasted diced tomatoes (with liquid)
• 3 cups vegetable broth
• 3 cups water
• 1 8-ounce can tomato sauce
• 2 tsp dried thyme
• 2 tsp dried basil
• 2 bay leaves
• ¼ tsp salt
• ¼ tsp black pepper
• 2-3 zucchinis, cut into fourths lengthwise and chopped
• 1 cup ditalini

Instructions

1. In a large slow cooker, add all the ingredients EXCEPT zucchini and pasta.
2. Cover and cook on low for 7-8 hours, or high for 4-5 hours.
3. Remove lid, add zucchini and pasta.
4. Cover and cook on high for 30 minutes. Pasta and zucchini should be tender.
5. Serve warm and season with additional salt and pepper to taste.

Notes

This soup freezes very well. I like to portion out 2 cups into quart size freezer bags and lay flat to freeze. Makes a great cold weather meal!
If you must have meat in your meals, the only thing I would recommend for this soup would be sliced sausage (such as andouille style). I would precook it, and add it at the end when you add the pasta and zucchini.
I also substitute Dreamfields elbow Pasta because that's usually what I have on hand.

Nutrition Information:

Yield: 6 Serving Size: 1 cup
Amount Per Serving:Calories: 131Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 711mgCarbohydrates: 26gFiber: 6gSugar: 8gProtein: 7g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Slow Cooker Soup Recipes

Easy to make Slow Cooker or Crockpot soups are great for busy evenings.

Crock Pot Potato Soup

Get the Recipe

Slow Cooker Enchilada Soup

Get the Recipe

Slow Cooker Black Bean Soup

Get the Recipe

Crock Pot Tomato Ravioli Soup

Yes, please pin and share this recipe! But please do not copy and paste the full recipe into Pinterest or Facebook.

Get the Recipe

Slow Cooker Turkey Barley Soup

Get the Recipe

Crockpot Chicken Tortilla Soup

The Rotel makes it spicy, so if you have little ones in the house, you may want to add regular tomatoes instead, then use spices like cayenne pepper, cumin, chili powder accordingly to taste. I've even been known to throw just a packet of taco seasoning in and a little ranch dressing spice packet

Get the Recipe