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Home / Comfort Food

Hearty Slow Cooker Minestrone Soup

4.57
/5
6 hours hours 20 minutes minutes
118 Comments
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By: The Chunky Chefpublished: 03/28/2018

This post may contain affiliate links. Please read my disclosure policy.

Incredibly flavorful and rich, this minestrone soup is every bit as hearty as it is beautiful. Made easily in the slow cooker, this soup is perfect for a busy weeknight!

Made with minimal effort, this minestrone soup is one of the most flavorful soups I’ve ever made!  Full of protein and fiber rich beans, nutritious vegetables and filling pasta, it’s a complete meal in a bowl!

Bowl of rich and hearty minestrone soup

How’s your Spring going so far?  Ours has been absolutely crazy, with snow storms hitting us several times within the last two weeks.  Now this week it’s cold and rainy.  BLAH!!  The good news is, it’s still soup weather!

Honestly though, I still make soup year round… it’s just great comfort food.  Especially this minestrone soup.

Ladle of minestrone soup in crockpot

I’ve made a lot of soups over the years… some of our favorites are tomato basil, zuppa toscana, and beef barley… but this one, it might just be my absolute FAVORITE!!  Normally vegetable soups always leave me feeling hungry about an hour after.  But this one doesn’t do that to me; it’s hearty, rich, and FULL of flavor.

WHAT IS IN A MINESTRONE SOUP

Minestrone is typically a vegetable soup, usually with beans, and pasta.  Traditionally ditalini (the small little tubes) is used, but mini shells, mini penne, or any other really short pasta will work.

IS MINESTRONE SOUP GOOD FOR YOU

In many ways yes!  It’s low in fat and calories and loaded with healthy vegetables.  If you’re following a low-carb way of eating, the beans and pasta will make this higher in carbohydrates.

Bowl of minestrone with parmesan cheese on top

HOW DO YOU MAKE MINESTRONE

This recipe is super easy to make… the slow cooker does the work for you!  The only “work” involved is chopping the carrot, celery, onion and zucchini and most of that can be prepped ahead of time.  Just add the ingredients in the crockpot, cover, and switch it on!  There’s a trick to the timing of adding certain ingredients, but it’s all detailed in the recipe at the end of the post 😉

IS THIS AN OLIVE GARDEN COPYCAT RECIPE

Not technically, but from looking at other copycat recipes, it has extremely similar ingredients, so it will probably taste pretty close.  I’ve never actually had the minestrone soup from Olive Garden, so I can’t say with certainty how close the flavors are.  Try it and let me know!

Spoonful of crockpot minestrone soup

Even though we may be heading into warmer weather, I hope you give this hearty and comforting minestrone soup recipe a try… I know you’ll love it!!

Try this soup with my no-knead artisan bread or semi-homemade garlic bread for a great treat!

HELPFUL TOOLS

  • Large slow cooker – I have the 6 and 8 quart version of this slow cooker and it works amazingly well.  I love that the lid latches down.
  • Vegetable base –  this is what I mean when I say vegetable base, it adds SUCH flavor to soups and stews.  Your grocery store might have it in stock, but in case it doesn’t, this link is to the exact version I use.

Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!

Way better than the soup from that popular Italian restaurant chain, this minestrone soup is bursting with hearty flavors and is made easily in the slow cooker!  Vegetables, beans and pasta are simmered in a rich vegetable broth to make a soul-warming soup. | #minestrone #soup #slowcooker #crockpot #copycat #souprecipe

Hearty Slow Cooker Minestrone Soup

4.57 from 55 votes
Author: The Chunky Chef
Prep Time: 20 minutes minutes
Cook Time: 6 hours hours
Total Time: 6 hours hours 20 minutes minutes
Calories: 270
Servings: 8 servings
(hover over # to adjust)
Print Rate Pin
Incredibly flavorful and rich, this minestrone soup is every bit as hearty as it is beautiful. Made easily in the slow cooker, this soup is perfect for a busy weeknight!

Ingredients

  • 1 cup carrots, sliced
  • 1 cup celery, sliced
  • 1 1/2 cups yellow onion, diced
  • 28 oz can diced tomatoes, with juices
  • 2 Tbsp tomato paste
  • parmesan rind, or 1" chunk of parmesan
  • 2-3 Tbsp minced garlic
  • 2 bay leaves
  • 1 1/4 Tbsp dried Italian seasoning
  • pinch of red pepper flakes
  • 4 cups fat free vegetable stock or broth
  • 2 cups water
  • 2 Tbsp vegetable base
  • 15 oz can dark red kidney beans, drained and rinsed
  • 15 oz can cannelini beans, drained and rinsed

ADD 20-25 MINUTES BEFORE SERVING

  • 1 cup diced zucchini
  • 1 1/2 cups dried ditalini or other small pasta

ADD 5 MINUTES BEFORE SERVING

  • 1 cup frozen cut green beans
  • 1 1/2 cups baby spinach, roughly chopped

Instructions

  • Add first 15 ingredients to 6 quart or larger slow cooker.  Stir to combine, cover, and cook on LOW for 6-8 hours, or HIGH for 3-4 hours.
  • 30 minutes before you want to serve the soup, add zucchini and ditalini pasta, stir, cover and cook on HIGH for 20-25 minutes.
  • 5 minutes before serving, add in frozen green beans and baby spinach, stir, cover and cook on HIGH for 5 minutes.
  • When serving, if desired, grate parmesan cheese over the soup and enjoy!

Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!

Chef Tips

As written, the green beans are semi-crisp.  If you prefer softer green beans, add them when you add in the zucchini and pasta.

Video

Nutrition Disclaimer

The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.

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Way better than the soup from that popular Italian restaurant chain, this minestrone soup is bursting with hearty flavors and is made easily in the slow cooker!  Vegetables, beans and pasta are simmered in a rich vegetable broth to make a soul-warming soup. | #minestrone #soup #slowcooker #crockpot #copycat #souprecipe

Way better than the soup from that popular Italian restaurant chain, this minestrone soup is bursting with hearty flavors and is made easily in the slow cooker!  Vegetables, beans and pasta are simmered in a rich vegetable broth to make a soul-warming soup. | #minestrone #soup #slowcooker #crockpot #copycat #souprecipe

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Meet The Chunky Chef

Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!

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4.57 from 55 votes (11 ratings without comment)

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Recipe Rating




  1. Carla says

    Posted on 11/13 at 7:18 pm

    I’ve been suffering from Parosmia after having Covid. I can’t eat meat, garlic or onions. So this recipe worked perfect for me. I just adapted the recipe to what works for me. It was delicious! Thanks for sharing!

    Reply
  2. Patrice Tomaso says

    Posted on 11/9 at 12:05 pm

    I never put the pasta in a recipe that asks you to put it in as the soup is still cooking for the reason you described and also because it ends up soaking up all the soup. I cooked the pasta separately and put the soup in the bowls and then added the pasta. Works out much better that way.

    Reply
    • The Chunky Chef says

      Posted on 11/9 at 8:25 pm

      I do that quite often as well, but you would be shocked at the number of truly irate people that reach out (not so kindly) if I don’t cook everything in the slow cooker for a slow cooker soup 🙂

      Reply
  3. Gloria Torres says

    Posted on 11/5 at 9:11 pm

    Love this! Went to a high end Italian restaurant in the Bay Area last week, ordered their Minestroni soup. There is no comparison. Theirs is very watery & not thick & flavorful like this one. I make this pretty much every week. Thanks for this delicious recipe.

    Reply
  4. Debra says

    Posted on 11/3 at 3:41 pm

    Absolutely delicious!

    Reply
  5. Molly says

    Posted on 10/19 at 5:47 pm

    How many servings does this recipe make? I’m sure it says somewhere but I can’t find it

    Reply
    • The Chunky Chef says

      Posted on 10/19 at 10:07 pm

      This recipe serves approximately 8 people. For future reference, the amount of servings in each recipe is always in a light green colored bar in the recipe card, right underneath the recipe name, cook time, etc 🙂

      Reply
  6. Teresa says

    Posted on 10/12 at 5:54 pm

    Easy and Delicious on it’s own!!!
    I have added Italian sausage as well. Great recipe

    Reply
  7. Anne says

    Posted on 10/2 at 7:38 pm

    My husband and I love this soup!

    Reply
  8. Signe says

    Posted on 9/29 at 4:00 pm

    Can I use a slow cooker that is 4 quarts. I don’t want to buy a new slow cooker just for this

    Reply
    • The Chunky Chef says

      Posted on 10/5 at 9:23 pm

      As long as it fits and isn’t too full, then yes. For reference, the slow cooker in the video is a 6 quart size.

      Reply
      • Sara says

        Posted on 9/28 at 6:32 pm

        I really enjoyed how easy this recipe was. It just barely fit in my crock pot with all of the ingredients but I cooked my noodles separately so that saved me some space. I feel like my broth was missing something though and I can’t quite figure out what it is. Already printed the recipe out for my fall crock pot list!

        Reply
  9. Signe says

    Posted on 9/29 at 3:58 pm

    I need a version of this for one person for the week

    Reply
    • The Chunky Chef says

      Posted on 10/5 at 9:23 pm

      I would halve the recipe, meaning use half of all the ingredients.

      Reply
  10. Kim says

    Posted on 9/28 at 5:15 pm

    I made a note the last time I made this to make double! It is so good the first night, but even better the second night!
    The only thing I do differently is that I prefer my zucchini to be softer so I add it in 30 minutes before it says to and the same with the green beans.
    With a salad and some crusty bread, it is outstanding!!

    Reply
  11. Alan says

    Posted on 9/14 at 4:26 am

    My pasta is expanding faster than I can add more veggie stock. It has overtaken my crockpot and will soon overtake my house. Send help. Otherwise, tasty stuff, highly recommend!

    Reply
  12. Elizabeth Mason says

    Posted on 8/17 at 4:36 pm

    Very good soups loving them all thank you very much the best

    Reply
  13. Mamapace says

    Posted on 3/9 at 10:41 pm

    I’ve made this several times now. Fam loves it

    Reply
  14. Terry says

    Posted on 2/16 at 9:34 am

    Can I substitute black beans or great northern beans for the kidney beans?

    Reply
    • Amanda says

      Posted on 2/16 at 3:36 pm

      I’ve only tested this recipe as written. So without testing and retesting it myself, I can’t say for certain how those would work. I think they’d be just fine, although I’d make sure you rinse the black beans very well, otherwise they can color your chili a bit. If you try it, I’d love to know how it turns out!

      Reply
  15. theresa says

    Posted on 1/19 at 1:21 pm

    made this with a few variation(s); it was hearty, filling, and absolutely delicious!

    Reply
    • Kim says

      Posted on 9/28 at 5:18 pm

      I made a note the last time I made this to make double! It is so good the first night, but even better the second night!
      The only thing I do differently is that I prefer my zucchini to be softer so I add it in 30 minutes before it says to and the same with the green beans.
      With a salad and some crusty bread, it is outstanding!!

      Reply
  16. Abby says

    Posted on 10/26 at 12:58 pm

    Very good! My partner & I enjoyed this soup-it’s so hard to find a flavorful vegetarian soup recipe! We’ll definitely be making this in the future. The recipe is obviously a lot for 2 people, so we ate if for a couple days & froze the rest.

    Reply
  17. Sybil says

    Posted on 6/25 at 6:17 pm

    Can this be cooked on the stove instead of a slow cooker?

    Reply
    • The Chunky Chef says

      Posted on 6/26 at 8:23 pm

      Yes, you’d want to saute the carrots, celery and onion in a little bit of butter for about 5 minutes or so to soften them. Then add the rest of the ingredients up through the cannelini beans, and bring to a boil. Once boiling, reduce heat and simmer for about 20 minutes. Increase the heat a little so the soup comes to a low boil, then add pasta and zucchini. Cook for about 8-10 minutes, then stir in green beans and spinach and cook another 3-5 minutes.

      Reply
  18. Dorothy Burbank says

    Posted on 6/15 at 5:48 pm

    Hi Amanda. If using fresh green beans should I just add those in when I put in the zucchini? The first 15 ingredients are in our slow cooker now. Can’t wait….hopefully I can add the fresh green beans with the diced zucchini?

    Reply
    • The Chunky Chef says

      Posted on 6/15 at 8:51 pm

      Hi Dorothy, yes that should work just fine 🙂

      Reply
  19. Sue says

    Posted on 5/9 at 5:07 pm

    Can this soup be frozen ?

    Reply
    • The Chunky Chef says

      Posted on 5/9 at 9:24 pm

      I haven’t tried it personally, but a few other readers have successfully frozen it 🙂

      Reply
  20. Brandy says

    Posted on 4/20 at 5:40 pm

    Can this be made with dry beans? Thank you

    Reply
    • The Chunky Chef says

      Posted on 4/20 at 9:24 pm

      I’ve only tested this recipe as written, so I can’t say for certain. They’d definitely need to be soaked first.

      Reply
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