There’s nothing I love more than a big bowl of soup simmering away in my slow cooker, especially when it’s full of colorful veggies, pasta, and beans. This Slow Cooker Minestrone Soup is my go-to when I want something cozy, hearty, and nourishing without fussing over the stove. The beauty is you can toss everything in your crockpot and let it do the work while your kitchen smells amazing.
If you’re a fan of easy slow cooker recipes, you’ll adore this one. I usually make a batch on Sundays so I have leftovers ready for busy weeknights. And the best part? It pairs beautifully with a crusty slice of bread or even something like these pressure cooker pork chops for a heartier spread.
What You’ll Need
When I make minestrone, I love that it’s flexible — you can swap veggies based on what’s in your fridge. Here’s what I usually toss into my slow cooker:
- Vegetables: Carrots, celery, onion, zucchini, green beans, and diced tomatoes. (Fresh or frozen green beans both work great!)
- Beans: Kidney beans and cannellini beans. (Sometimes I use chickpeas if I have a can on hand.)
- Pasta: Small pasta shapes like ditalini or elbow macaroni. They hold up beautifully in soup.
- Broth: I use vegetable broth when I’m keeping it vegetarian, but chicken broth adds a richer flavor.
- Seasonings: Garlic, Italian seasoning, salt, and pepper. Fresh parsley for garnish.
- Olive oil & Parmesan cheese: For that final drizzle and sprinkle before serving.
One trick I’ve learned — always use fresh garlic if you can. The flavor pops so much more than jarred garlic. This trick also makes dishes like air fryer coconut shrimp extra delicious!
Step-by-Step Guide to Slow Cooker Minestrone Soup
This recipe couldn’t be easier. Let your slow cooker do the magic while you go about your day.
Step 1 — Prep the Veggies
I chop all my vegetables the night before to save time. Carrots, celery, zucchini, and green beans all go into bite-sized pieces so they cook evenly.
Step 2 — Load the Slow Cooker
Add in the chopped veggies, diced tomatoes, beans, broth, garlic, and seasonings. Give it a good stir so everything is coated.
Step 3 — Cook Low and Slow
Cover and cook on low for 6–8 hours, or on high for 3–4 hours. I love walking back into the kitchen when the aroma fills the house.
Step 4 — Add Pasta Near the End
About 30 minutes before serving, stir in the pasta. This keeps it from getting mushy. It’s the same trick I use when making spinach ricotta stuffed shells — pasta always needs a little love at the right time.
Step 5 — Taste and Finish
Right before serving, taste and adjust seasonings. A drizzle of olive oil and a sprinkle of Parmesan cheese makes it restaurant-worthy.
Pro Tips & Easy Swaps
- Use seasonal veggies — corn in summer, butternut squash in fall.
- Add a Parmesan rind to the slow cooker for deep, savory flavor.
- Swap pasta for rice or quinoa if you want it gluten-free.
- For extra protein, stir in cooked Italian sausage before serving.
- Keep it vegan by skipping the cheese or using a plant-based version.
- Store leftovers in the fridge for 4 days, or freeze for up to 2 months.
- If reheating, add a splash of broth — pasta tends to soak up liquid.
- Want it spicier? A pinch of red pepper flakes does the trick.
Serving Ideas & Variations
This soup is hearty enough for a meal on its own, but I often serve it with garlic bread or a simple green salad. Here are some fun variations too:
- Add shredded chicken for a meaty twist.
- Stir in baby spinach or kale at the end for extra greens.
- Swap beans for chickpeas or lentils.
- Top with fresh basil and lemon zest for brightness.
- Serve with grilled cheese sandwiches for a kid-friendly dinner.
Common Mistakes (and How to Fix Them)
- Adding pasta too early: It gets mushy. Always add it near the end.
- Under-seasoning: Soups need more salt than you think — taste before serving.
- Cutting veggies too big: They’ll take longer to cook and stay too firm.
- Skipping the garnish: Fresh herbs and Parmesan elevate the flavors.
Frequently Asked Questions
Yes! You can prep all the veggies and beans the night before, then just dump everything into the slow cooker in the morning.
Absolutely. Freeze in airtight containers without the pasta, then add fresh pasta when reheating for best texture.
Small shapes like ditalini, elbow macaroni, or small shells are perfect because they don’t overpower the vegetables.
Yes, just use vegetable broth and skip the Parmesan cheese garnish — or use a vegan cheese alternative.
You’ll Also Love
If you love cozy meals like this, try these other slow cooker favorites:
- Slow Cooker French Dip Sandwiches — Tender beef with melty cheese on crusty bread.
- Slow Cooker Pork Carnitas — Perfect for tacos, burritos, or rice bowls.
- Slow Cooker Creamy Chicken Alfredo — Comfort food at its best.
For more inspiration, browse all my slow cooker recipes.
Slow Cooker Minestrone Soup
Ingredients
Method
- Add vegetables, beans, tomatoes, broth, garlic, and seasonings to slow cooker. Stir well.
- Cover and cook on low for 6–8 hours (or high for 3–4 hours).
- Stir in pasta 30 minutes before serving.
- Adjust seasonings, garnish with olive oil and Parmesan, and serve warm.
