This classic Italian soup, featuring a tomato base, fresh vegetables, beans, and pasta, is simmered to perfection in the crockpot for one of the easiest, healthiest soup recipes.
Minestrone is a delicious Italian soup made with a richly seasoned broth that is filled with vegetables, beans, and pasta. Pair with a tossed salad and a loaf of Italian Bread for an easy, wholesome family meal.
Minestrone is one of my all-time favorite soups.
From the rich broth to fresh vegetables, to the hearty pasta, it is a light, yet filling soup that is easy to prepare, especially when made in the slow cooker.
This recipe for Minestrone Soup is my tried and true version of this classic Italian soup. It's not my mom's minestrone recipe. It's not a restaurant copy-cat recipe.
I took the best of each recipe and created my version of Minestrone that is out of this world delicious!
How to Make Minestrone Soup in the Crockpot
- In a large slow cooker, pour mix together the broth, diced tomatoes, tomato sauce, beans, zucchini, carrots, and green beans with the seasonings.
- Stir in red wine and cabbage if using.
- Place the lid on the slow cooker and cook on high for 4 hours or low for 8 hours.
- Turn slow cooker to high and add elbow noodles to minestrone and cook for an additional 20-30 minutes.
- If using spinach in place of cabbage, stir the spinach into the soup to wilt.
- Serve with freshly grated Parmesan cheese if desired.
Recipe Notes and Modifications
- Tomatoes: If you have textural issues with diced tomatoes, replace them with tomato sauce or crushed tomatoes.
- Tomato Sauce: For the BEST flavor in minestrone soup, use your favorite prepared spaghetti sauce or marinara.
- Vegetables: Add any vegetables you like to this soup--chopped zucchini, carrots, green beans, yellow squash, celery, etc--whatever your family likes or you have on hand.
- Beans: Kidney beans, cannellini beans, northern white beans, and pinto beans all work in Minestrone. Use all of one variety or mix and match.
- Red Wine: Use a dry red wine, such as Merlot or a Cabernet, to add additional flavor and depth. But feel free to omit it.
- Broth: If you don't have vegetable broth and are not vegetarian, chicken stock works just as well in this soup.
- Dietary Modifications: It is traditional to top Italian Minestrone with shaved Parmesan but without that addition this soup is vegan-friendly.
More Delicious Soup Recipes
- Healthier Panera Broccoli Cheese Soup
- Instant Pot Beef and Barley Soup
- Easy Homemade Tomato Soup
- 4 Ingredient Tortellini Soup
If you tried this Crock-Pot Minestrone, I would love for you to leave a comment and review below.
Slow Cooker Minestrone
- 28 oz diced tomatoes
- 4 cups vegetable or chicken stock
- 15 ounces marinara sauce
- 2 cups red beans pre-cooked or canned
- 1 teaspoon salt
- 2 teaspoons oregano
- 1 teaspoon pepper
- 1 bay leaf
- 1 tsp onion powder
- 2 tablespoons minced garlic
- ½ pound green beans cut into 1 inch chunks
- 2 large zucchini diced
- 1 large carrot diced
- ½ cup red wine optional
- 2 cups cabbage sliced into thin ribbons
- 1 cup elbow noodles
- 1 tablespoon red wine vinegar
- Parmesan cheese for serving
- In a large slow cooker, mix together the broth, diced tomatoes, salt, pepper, oregano, bay leaf, garlic, onion powder, zucchini, carrots, and green beans. Stir in cabbage and red wine if using.
- Cook on low for 8-10 hours or high for 4-6 hours.
- Turn the slow cooker to high. Add in the pasta and cook for 20-30 minutes until pasta tender.
- Remove bay leaf, stir in vinegar, and serve with a generous grating of Parmesan.