Slow Cooker Minestrone Soup Recipe

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There’s something magical about letting a soup bubble away all day, filling the house with cozy smells. This Slow Cooker Minestrone Soup is my go-to when I want something hearty but fuss-free. Just toss everything in the pot and let time do the work. It’s a comforting mix of beans, pasta, and veggies in a tomato-rich broth — perfect for chilly evenings or when you’re craving a lighter Italian-inspired dinner.

If you love slow cooking as much as I do, you’ll find plenty more ideas on my Slow Cooker Recipes page. And when I’m craving variety, I often pair this soup with something fun like Air Fryer Coconut Shrimp for a cozy dinner spread.

What You’ll Need

A minestrone is wonderfully flexible. I’ll share my staples, but feel free to adapt to what’s in your fridge.

Vegetables – carrots, celery, zucchini, onion, and cabbage (fresh, seasonal ones always shine here).
Beans – cannellini or kidney beans for creaminess and protein.
Tomatoes – canned crushed tomatoes or diced. I sometimes use both for depth.
Pasta – small shapes like ditalini or elbow. They hold up well in soup.
Broth – vegetable or chicken stock, depending on your preference.
Garlic & herbs – oregano, basil, and thyme. I always go for fresh garlic; it brightens the whole pot.
Parmesan – a sprinkle at the end makes it irresistible.

When I don’t want to fuss over pasta in soup, I look to comfort dishes like Spinach Ricotta Stuffed Shells for that same Italian feel.

Step-by-Step Guide to Slow Cooker Minestrone Soup

This soup practically makes itself once you’ve got the chopping out of the way. Here’s exactly how I do it:

Step 1 — Prep the veggies

I chop everything roughly the same size so it cooks evenly. Don’t worry about perfection — this is rustic comfort food.

Fresh vegetables chopped for slow cooker minestrone soup

Step 2 — Load the slow cooker

Add all the veggies, beans, tomatoes, broth, garlic, and herbs. Give it a good stir. I love how it looks like a rainbow in the pot before it cooks down.

Slow cooker filled with vegetables, beans, and broth for minestrone soup

Step 3 — Cook low and slow

Cover and cook on low for 6–8 hours, or on high for 3–4 hours. The slow simmer really helps the flavors mingle.

Minestrone soup simmering in slow cooker with beans and veggies

Step 4 — Add pasta

About 30 minutes before serving, stir in your pasta. This way, it cooks just right and doesn’t get mushy.

Pasta added to slow cooker minestrone soup

Step 5 — Finish and serve

Ladle into bowls, sprinkle with Parmesan, and serve with crusty bread. I sometimes pair it with Instant Pot Shrimp Alfredo if I want something a little more indulgent on the side.

Slow cooker minestrone soup served in bowl with Parmesan and bread

Pro Tips & Easy Swaps

Use seasonal veggies — swap zucchini for green beans or kale.
Add a parmesan rind while cooking for extra flavor.
For a vegetarian version, stick with vegetable broth.
No canned beans? Cook dried ones ahead and add them in.
Gluten-free? Use GF pasta or even rice.
Make it heartier with Italian sausage.
Add spinach at the end for a pop of green.
Leftovers freeze well (just cook pasta separately if freezing).

Serving Ideas & Variations

I love serving this soup with warm bread or a crisp salad. It’s also perfect alongside Italian mains or even as a starter for a dinner party.

Crusty garlic bread
Simple Caesar salad
Roasted vegetables
Cheese board on the side
Swap pasta with barley or rice
Top with pesto for extra richness

Common Mistakes (and How to Fix Them)

Adding pasta too early – it turns mushy. Always add near the end.
Not enough seasoning – taste and adjust before serving. Minestrone needs a little salt love.
Overcooking veggies – keep them chunky so they don’t vanish into the broth.
Forgetting acidity – a splash of lemon juice or vinegar at the end brightens the flavors.