There's nothing quite like coming home to the smell of a simmering pot of soup, and this slow cooker minestrone soup delivers exactly that kind of comfort. Packed with tender vegetables, hearty beans, and small pasta in a rich tomato broth, it practically makes itself while you go about your day.
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.
PrintSlow Cooker Minestrone Soup
A hearty, vegetable-packed Italian soup simmered low and slow with beans, pasta, and tomato broth for the ultimate cozy comfort meal.
- Total Time: 6 hours 35 minutes
- Yield: 6 1x
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 zucchini, diced
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
- 6 cups vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 bay leaf
- 1 parmesan rind (optional)
- Salt and black pepper, to taste
- 1 cup small pasta, such as ditalini or elbow
- 2 cups fresh baby spinach
- Grated parmesan cheese, for serving
- Fresh basil or parsley, chopped, for garnish
Instructions
- Heat the olive oil in a skillet over medium heat and sauté the onion, carrots, and celery for 5 minutes until softened. Add the garlic and cook for 30 seconds more.
- Transfer the sautéed vegetables to the slow cooker along with the zucchini, crushed tomatoes, cannellini beans, kidney beans, vegetable broth, oregano, basil, bay leaf, and parmesan rind if using.
- Season with salt and pepper, stir to combine, cover, and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the vegetables are tender.
- About 20 minutes before serving, stir in the pasta and increase the heat to high. Cook until the pasta is al dente.
- Stir in the spinach and let it wilt for 2 to 3 minutes. Remove the bay leaf and parmesan rind.
- Ladle the slow cooker minestrone soup into bowls and top with grated parmesan and fresh herbs before serving.
Notes
For a gluten-free version, swap the pasta for a gluten-free variety or cooked rice. Leftovers keep well in the fridge for up to 4 days; the pasta will absorb some broth, so add a splash of water or broth when reheating.
- Prep Time: 15 minutes
- Cook Time: 6 hours 20 minutes
- Method: Slow Cooking
- Cuisine: Italian
Frequently Asked Questions
Can I make slow cooker minestrone soup vegan?
Yes, simply skip the parmesan rind and use vegan parmesan or nutritional yeast for topping. Everything else in the recipe is already plant-based.
Why should I add the pasta near the end of cooking?
Adding pasta too early causes it to turn mushy and absorb too much broth. Stirring it in during the last 20 minutes keeps it perfectly al dente in your slow cooker minestrone soup.
Can I freeze this soup?
You can freeze the soup base without the pasta for up to 3 months. Thaw, reheat, and add freshly cooked pasta when ready to serve for the best texture.
What vegetables can I add to minestrone soup?
Minestrone is very flexible — green beans, potatoes, kale, or bell peppers all work well. Feel free to use whatever vegetables you have on hand.
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