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Slow cooker minestrone soup recipe

Slow cooker minestrone soup recipe

  • Recipes
  • Dish type
  • Soup
  • Vegetable soup
  • Minestrone

This is a hearty vegetarian minestrone soup. The vegetables and beans simmer on Low in the slow cooker while you're out all day. Twenty minutes before you're ready to eat - cook the pasta, add to the soup and serve!

187 people made this

IngredientsServes: 8

  • 1.5L vegetable stock
  • 2 (400g) tins chopped tomatoes or passata
  • 1 (400g) tin kidney beans, drained
  • 1 large onion, chopped
  • 2 stalks celery, diced
  • 2 large carrots, diced
  • 125g sliced green beans
  • 1 small courgette
  • 3 cloves garlic, minced
  • 1 tablespoon fresh parsley
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon salt
  • 3/4 teaspoon dried thyme
  • 1/4 teaspoon freshly ground black pepper
  • 50g macaroni pasta
  • 200g fresh spinach leaves
  • 1 or 2 tablespoons finely grated Parmesan cheese, to serve

MethodPrep:20min ›Cook:7hr ›Ready in:7hr20min

  1. Combine vegetable stock, tomatoes, kidney beans, onion, celery, carrots, green beans, courgette, garlic, parsley, oregano, salt, thyme and black pepper in large (6.5L) slow cooker.
  2. Cook on Low for 6 to 8 hours.
  3. Cook macaroni in boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain.
  4. Stir spinach and macaroni into minestrone soup; cook another 15 minutes. Top with Parmesan cheese.

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Reviews & ratingsAverage global rating:(233)

Reviews in English (173)

Looked amazing so was existed to taste this, Just tasted like water with a bit of tomato all the veg was bland. NOT IMPRESSED. If i could give it no stars i would-18 Jan 2015

WOW this is so easy and delicious. I didn't have thyme or green beans but it still tasted amazing. I also fried off all ingredients before putting it into the slower cooker. Will be adding this to our staple family meals.-20 Feb 2018

Good start-21 May 2017

Olive Garden Minestrone Soup Copycat First off, don’t be scared by the long list of ingredients in this recipe. Much of it is dried herbs that you likely have on hand and basic pantry items like canned beans and tomatoes. Second, the easy prep (see the directions) make up for the lengthy list of ingredients. Plus much of it is vegetables so you’ve got to feel great about making this one (not to mention how low in fat it is). This is one of those throw it in the slow cooker and go recipes, which I love. What Mom or anyone in the world who works doesn’t love a good slow cooker recipe? I know I’ve probably posted far too many Olive Garden copycat recipes but I love their soups (minus that (what I’m guessing is) canned chicken in their Chicken Gnocchi Soup). We were their last week and of course I ordered the Minestrone, which is probably my favorite out of the 5 soups or whatever it is they have. It reminded me I wanted to make a copycat recipe. So, here it is and I’m excited to say it tastes just like theirs, and even better, it’s made in the slow cooker. Whether or not you like Olive Garden, you’ll want to try this soup. My husband was so hesitant, he thought anything with this many vegetables could never be good, but he loved it. And me, yeah I had like 3 bowls of it, but how could I feel that bad about it? The more veggies the better right :)? Enjoy! MUST-HAVE FIND: Food Storage Containers (Lifetime Warranty!)

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Slow Cooker Minestrone Soup

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Easy homemade slow cooker minestrone soup recipe that makes a hearty weeknight meal. It’s loaded with Italian flavors, beans and vegetables.

This is the BEST slow cooker minestrone soup ever that every single person in my family approves and that doesn’t happen too often…hehe.

Now, I am NOT sure if this is an authentic Italian minestrone soup recipe but I do know that it has all the flavors of a great classic minestrone soup from one of my favorite restaurants in Canada.

This HEARTY minestrone soup recipe is loaded with vegetables and has so much flavor.

The LEFTOVERS are great for lunch the next day too, which is awesome!

Here are some TIPS for making this healthy slow cooker minestrone soup:

  • DON’T add the pasta till the very end or else they would over-cook and become very soft.
  • Beans and all the other vegetables should be added near the end to prevent them from over-cooking and becoming too soft.
  • To make slow cooker minestrone soup with sausage, cook the sausage first and then add that into the minestrone soup.
  • Instead of sausage, you can also add cooked ground beef or shredded chicken or ham pieces near the end to add more flavor.
  • To make vegan slow cooker minestrone soup, use vegetable broth instead of chicken broth.
  • DON’T replace dried beans with canned beans because they take very long to fully cook.

How long to cook minestrone soup in slow cooker?

Cook on low for 6-8 hours or high for 3-4 hours.

How to make minestrone soup in slow cooker?

In a slow cooker, add diced tomatoes, tomato paste, parmesan cheese, vegetable broth, water, carrots, celery, onions, garlic, ginger, oregano, rosemary, Italian seasoning, bay leaf, salt and pepper and cook for a few hours. Then, add kidney beans, northern beans, zucchini and pasta and cook again until pasta is tender. Add spinach and green beans and cook for a few more minutes and enjoy!

What do you serve with minestrone soup?

  • Dinner rolls
  • Breadsticks
  • Pull apart bread
  • Garlic bread
  • Biscuits
  • Cornbread

How do you thicken minestrone soup?

You can add some cornstarch, if you like but typically, the starch from pasta helps to thicken it. You can also remove 1-2 cups of soup and use a food processor to puree it and add this thick mixture back into the soup to make it thicker.

If you like this crockpot minestrone soup, you may like this tomato tortellini soup (one pot) too.


If your slow cooker has a brown or sauté function: Heat the olive oil in the slow cooker and add the onion, celery, garlic, oregano, and sage. Cook until the onion and celery are soft and translucent, then switch the slow cooker function to high heat and add all remaining ingredients except the pasta, Parmesan cheese, and minced parsley.

If your slow cooker does not have a brown or sauté function: Add all ingredients to the slow cooker except the pasta, Parmesan cheese, and minced parsley.

Stir together, then cover and cook on high for 3 1/2 hours or low for 7 hours.

Open the slow cooker and stir in the pasta, then cook for about 20 minutes more until the pasta is tender.

Ladle the soup into bowls and sprinkle Parmesan and parsley over each bowl. Serve immediately.

Make Ahead: If you are letting the soup cook overnight or if the slow cooker will finish its cooking cycle while you're out of the house, you can boil the pasta separately. Drain the cooked pasta, toss with 1 teaspoon olive oil or vegetable oil to prevent sticking, and refrigerate until ready to serve. Add the cooked pasta to the soup just before serving.

How to make this soup

This recipe calls for 2 pounds of meat, but one pound will do just fine. Most of the time I use only one pound but if I’m having friends over, I use 2 to make the dish heartier. If you do only use one pound of meat, I would just add more veggies.

Lastly, for the pasta, try and use small pasta like macaroni, ditalini or small shells. Pasta that is any bigger than those ones will take up too much room in your slow cooker and soak up too much liquid. If that does happen, just add more water.

Slow Cooker Minestrone Soup

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 5 hours
  • Total Time: 5 hours 15 minutes
  • Yield: 6 servings 1 x
  • Category: soup, main, slow cooker, healthy
  • Method: Slow Cooker, Crock Pot
  • Cuisine: American, Italian


Slow Cooker Minestrone Soup! This vegetarian or vegan soup is SO delicious and packed with vegetables. Healthy comfort food with kale, beans, lentils and orzo pasta.

Slow Cooker Minestrone Soup

(NC) – There is nothing better than walking into your home after a long, wintry day, and being greeted by the tantalizing aromas of a slow cooker meal.

Slow cooking has made a comeback in Canada in recent years, with about 10 per cent growth per year, especially since a variety of new slow cooker seasoning mixes have come to market. With a list of ingredients and instructions printed on the pouches, they make preparation of wholesome slow cooker meals as easy as possible. McCormick Canada has recently introduced a new line of slow cooker soup starters, making it even easier to prepare your favourite soups.

‘Slow Cooker soups are so easy,’ says Jennifer Dionne, group marketing manager for McCormick Canada. ‘You simply add the desired fresh ingredients and seasoning mix to the slow cooker appliance, set it on low for eight hours or high for four hours, and come home to delicious, homemade soup.’

She adds that the minestrone, chicken noodle and beef vegetable club house slow cooker soup seasoning mixes ‘contain no artificial flavours, colours or trans fat,’ as does the company’s six other Club House slow cooker seasoning mixes that include pot roast, beef stew, BBQ pork, chili, Italian chicken, and BBQ ribs.

One tip Dionne recommends for busy families is to prepare the ingredients the night before, after dinner clean-up and during lunch bag preparation, so the meal components can be taken from the refrigerator, added to the seasoning mix and put into the slow cooker quickly in the morning before the family rushes off to work and school.

‘And experiment with other ingredients once you are comfortable with a recipe to add variety to your slow cooked meal,’ she notes.

A Soup To Be Shared

The word Minestrone is from the Italian word – Minestra. Minestra literally means: soup that is shared. It was often a communal soup shared when there wasn’t much else to eat. Prior to the establishment of the Roman Empire, the early Italian diet was vegetarian by necessity. The populace was too poor to have much meat, so soups were filled out with beans and farro. The farro was later made into pasta noodles. The first documented recipe of Minestrone dates back to Marcus Apicius’s ancient cookbook De Re Coquinaria in 30 AD (thanks Wikipedia).

Due to the fact that this soup really didn’t have strict rules of ingredients, you will find many variations of recipes out there. The universal factor is that this soup is formed in a bean broth. Beans were the main protein and the basis of the whole soup. In the Latin cuisine, Black Bean Soup serves the same role. Common ingredients include beans, onions, celery, carrots, stock, and tomatoes.

The soup can be made strictly vegetarian with vegetable stock, or can have meat stocks. Typically you would use what vegetables were in season. In the fall and winter, without fresh tomatoes, I would use no salt added canned. If you are using dry beans, I would soak them in the crockpot overnight to have them ready to go when you are ready to cook the soup. Many stores now will have no salt added and reduced sodium bean options.

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