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Slow Cooker Minestrone Soup

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This is by far the BEST Slow Cooker Minestrone soup – a classic, hearty Italian soup with tomatoes, white beans, vegetables and pasta.

This is by far the BEST Minestrone soup – a classic, hearty Italian soup with tomatoes, white beans, vegetables and pasta.
Slow Cooker Minestrone Soup

This soup recipe is SO easy to make in the slow cooker or Instant Pot. Directions provided for both.

It’s just my preference, but I like to puree the beans in this soup, it thickens it and you don’t even know they are in there (great for picky eaters). What makes this soup extra special, is using the rind from a wedge of parmesan or Romano cheese. I always stash them in my freezer just for soups, if you don’t have one toss some grated cheese into the soup while it’s cooking.

Helpful Cooking Tips

To keep the pasta al dente, I cook the pasta separate and add it to each bowl when I serve it, rather than throwing it in the soup which winds up soaking up all the broth. It’s totally your call, you can also just add the pasta to the soup at the end.

Freezer Directions

You can freeze leftovers for up to 3 months. Let it cool then transfer to freezer-safe containers.

Minestrone Soup Variations:

  • Swap the spinach for Swiss chard or baby kale.
  • To keep this low-carb, omit the pasta, you honestly won’t miss it with everything else in this soup.
  • Add some mini turkey meatballs, or even some sauteed crumbled turkey sausage.

And since so many are asking, although I have and love my Instant Pot, I still love my slow cooker! I have the 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker (affil link). I love it because you can adjust the time you want it to cook, and it automatically turns to warm when it’s done. It also has a probe for meat that automatically shuts off when done. I hated my old crock pot, it burnt everything and my food had a weird taste. This slow cooker is so great, I actually own several!

This is by far the best recipe you'll ever try for Minestrone soup – a classic, hearty Italian soup with tomatoes, white beans, vegetables and pasta.

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Slow Cooker Minestrone Soup

4.93 from 96 votes
2
Cals:190
Protein:9
Carbs:32
Fat:3
This is by far the BEST Slow Cooker Minestrone soup – a classic, hearty Italian soup with tomatoes, white beans, vegetables and pasta.
Course: Dinner, Soup
Cuisine: American
Minestrone Soup
Prep: 15 mins
Cook: 45 mins
Total: 1 hr
Yield: 8 servings
Serving Size: 1 1/2 cups

Ingredients

  • 1 15 ounce can white beans, drained, rinsed (cannellini or navy)
  • 32 oz container reduced sodium chicken broth or vegetable broth for vegetarians
  • 2 tsp olive oil
  • 1/2 cup chopped onion
  • 1 cup diced carrots
  • 1/2 cup diced celery
  • 2 garlic cloves minced
  • 1 28 oz can petite diced tomatoes
  • Parmesan cheese rind optional
  • 1 fresh rosemary sprig
  • 2 bay leaves
  • 2 tbsp chopped fresh basil
  • 1/4 cup chopped fresh Italian parsley
  • 1/2 tsp kosher salt and fresh black pepper
  • 1 medium 8 oz zucchini diced
  • 2 cups chopped fresh or frozen defrosted spinach
  • 2 cups cooked small pasta such as ditalini al dente (or GF pasta)
  • extra parmesan cheese for garnish optional

Instructions

Slow Cooker Version:

  • Puree beans with 1 cup of the broth in a blender. Heat oil in a large nonstick skillet over medium-high heat. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 15 minutes.
  • Transfer to the crock pot along with the remaining broth, tomatoes, pureed beans, parmesan cheese rind, salt and pepper. Add the rosemary, bay leaves, basil and parsley, cover and cook on low for 6 to 8 hours.
  • Forty minutes before the soup is done cooking, add zucchini and spinach. Cover and cook 30 more minutes. Remove bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper. Ladle 1-1/4 cups soup into 8 bowls with 1/4 cup pasta in each and top with extra parmesan cheese if desired.

Stove Top Directions:

  • Puree beans with 1 cup of the broth in a blender. Heat oil in a large pot over medium-high heat. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 15 minutes.
  • Add the remaining broth, tomatoes, pureed beans, parmesan cheese rind, salt and pepper. Add the rosemary, bay leaves, basil and parsley, cover and cook on low 40 minutes. Add the zucchini and spinach, cover and simmer until the zucchini is tender, about 8 to 10 minutes.
  • Remove the bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper. Ladle 1-1/4 cups soup into 8 bowls with 1/4 cup pasta in each and top with extra parmesan cheese if desired.

Instant Pot Directions:

  • Puree beans with 1 cup of the broth in a blender. Press saute in the Instant Pot and heat oil. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 10 minutes.
  • Add the remaining broth, tomatoes, pureed beans, parmesan cheese rind, salt and pepper. Add the rosemary, bay leaves, basil and parsley, cover and cook high pressure 20 minutes.
  • Quick release, add the pasta, zucchini and spinach and cook high pressure 4 minutes. Quick release so the pasta doesn't overcook.
  • Remove the bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper. Ladle 1-1/2 cups soup into 8 bowls and top with extra parmesan cheese if desired.

Last Step:

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Nutrition

Serving: 1 1/2 cups, Calories: 190 kcal, Carbohydrates: 32 g, Protein: 9 g, Fat: 3 g, Sodium: 483 mg, Fiber: 8 g, Sugar: 4 g

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444 comments on “Slow Cooker Minestrone Soup”

  1. This is an incredibly flavorful soup!  My only problem was with the pasta.  I added it at the end and that worked great but I had leftover soup.  When I reheated the soup the following day, the pasta expanded and “took over” the soup.  Any way to avoid that?  Thank you for another great recipe!!  

  2. Thank you Gina for another terrific recipe! it’s been on my list of Skinnytaste recipes to make for awhile. When you posted it on Facebook, I was reminded to make it. I made this last night with dried herbs and left the beans in original form. It was amazing! The rind of the parmesan cheese wedge added a lot of flavour. Hubby is not a big fan of beans but he loved this soup and raved it was the best he has ever had. It is company worthy (especially if you use the fresh herbs) but also good for a family evening dinner. Give it a try if you’ve been wondering, it is worth the time and ingredients!

  3. Came out amazing! Followed recipe exactly. I made in instant pot, the only thing that was confusing with the instant pot recipe was weather or not the pasta was cooked or not when adding to instant pot so I cooked the pasta separately just until aldente and then added to instant pot AFTER the 4 minutes on the zucchini and spinach cooking. And it was great! Lots of broth, pasta perfect not over cooked! 

  4. This soup is so delicious and easy to make! And yes, my picky eater even loved it! I am vegan so I did not put the cheese rind in and used vegetable broth. The soup is my go to on a cold day! Thanks skinny taste!

  5. I have been making this regularly for a few years now and I am obsessed- Best soup ever. I use two cans of rinsed cannellini beans and I purée a can and a half and put the rest in there whole.  Next time I may use more- I love the creaminess they add puréed but I also enjoy them on their own. The Parmesan rinds are a make or break, and I swear it tastes better when I make it in a cast iron pot versus my stainless steel stock pot. As for pasta, I make a bunch but keep it separate totally from the soup until I’m ready to eat it! It gets added one bowl at a time!!

  6. Made this tonight and it was excellent. I wasn’t sure whether to drain the tomatoes, so I didn’t. It was delicious. I also browned some sweet Italian sausage on a skillet and added it when I added the pasta. Would have been great even without that addition. 

  7. Avatar photo
    Marlea Hastings

    Wow. Wow. Wow.  I made this in the crockpot. I followed the recipe but added fresh green beans- just cause I had them. Sooo good!!!

  8. Avatar photo
    Claudia Reese

    Quick question: how much dry pasta do you need to make one cup of cooked pasta? I love this recipe! 

  9. I made this recipe for the third time last night. I didn’t have any zucchini but I had broccoli and it worked well. I also didn’t have fresh basil or parsley so used dried spices and it was still delicious! Served it with.a piece of pita for dipping rather than pasta. Delish!

  10. I made this again last night and as always it was fantastic. Each time I make this wonderful soup, I use different beans and it never fails to be terrific. It’s so convenient to have the crockpot cooking while I do other things. 

  11. This is the best minestrone I’ve EVER had! Huge hit for us! I even added two cups of vegetable Broth. So amazing! Thanks!

  12. Oh, sooo good,  I added some chickpeas, cabbage & grape tomatoes.  I could just drink the broth by itself.

  13. Avatar photo
    Mary DeMartin

    This soup is delicious. I shared it with a neighbor and they loved it. I adjusted the recipe by sauteing some italian sausage ( i took the skin off of the sausage and broke into small pieces). I also sauteed the sausage with a little merlot wine. I used a small container of strained tomatoes. instead of what the recipe directed.
    I then followed the directions from step 1 till the end. This is my third time making it within six weeks because my husband likes it so much.

  14. Hi, Gina! I love this recipe and want to make it tonight. I don’t have zucchini though. Do you think it will be ok without it? Anything I can use as a substitute? Thanks!