This post may contain affiliate links. Please see our disclosure policy.
Crockpot Minestrone is not only one of the easiest soup recipes, but the flavor is unmatched! Featuring a rich tomato base, fresh vegetables, and tender pasta, this cozy soup is low in calories, yet will leave you satisfied.
From Tortellini Soup to Lasagna Soup to Vegetable Beef Soup to Crockpot Minestrone, there is nothing more comforting than a warm bowl of soup on a rainy or chilly night. And while I love ALL the soups, this recipe for Slow Cooker Minestrone is as easy as dump, mix, and slow cook. Even the pasta cooks right in the crockpot!
Kristen's Key Tips for Crockpot Minestrone
- Opt for marinara over crushed tomatoes. Using prepared spaghetti sauce or marinara sauce, flavors the soup better than plain tomato sauce or crushed tomatoes.
- Adding dry red wine is a game-changer! While you can certainly omit the addition of red wine, a small amount builds intense flavor and a rich undertone to the minestrone.
- Finish with vinegar. Much like lemon juice lifts the flavors in homemade chicken soup, a splash of red wine vinegar helps to bring the flavors to life and make the soup pop.
How to Make Crock Pot Minestrone
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Slow Cook Minestrone. To allow the vegetables to get tender and the broth of the minestrone, cook broth, wine, diced tomatoes, marinara, garlic, celery, potatoes, green beans, zucchini, carrots, beans, and seasonings for 6-8 hours on low or 3-4 hours on high.
- Add Pasta. Yes, you CAN cook your dry pasta right in the Crockpot soup. The pasta needs just 20-30 minutes on high heat to become tender, so I add it to the slow cooker about 30 minutes before ready to enjoy minestrone.
- Finish with Flavor and Greens. Because spinach is so tender, it only needs a few minutes to wilt into the soup. Once the pasta is tender, I stir in the greens, along with the red wine vinegar which will bring all the flavors to life.
Recipe Modifications
- No Marinara or Spaghetti Sauce on hand? Use crushed tomatoes plus an additional 1 teaspoon of Italian seasoning.
- Gluten-Free Option: For best results, cook your favorite gluten-free noodles on the stove, rather than adding them to the slow cooker to cook. Gluten-free noodles can give off a lot of excess starch so it is best to cook them separately and stir into the soup right before serving.
- Alcohol-Free Minestrone: Omit the wine and use additional broth in its place.
- Vegetable Options: Mix and match the vegetables in this soup, or omit one or two you don't care for. Other great options include yellow squash, diced butternut squash, diced sweet potatoes, or peas.
- Swap the Greens: If you want to replace the spinach with cabbage or kale, add it to the crockpot at the start of the recipe, to give the sturdier greens time to properly cook.
Serving Instructions
I love serving minestrone with freshly grated parmesan cheese, but if you are dairy-free or following a vegan diet, omit the parmesan cheese.
Pair this Crockpot Minestrone with a salad, such as a copycat Olive Garden Salad or a copycat Panera Greek salad, and breadsticks or a loaf of Italian Bread with Italian Bread Dipping Oil, for an easy, wholesome family meal.
Storage & Reheating Instructions
- Refrigerate: Allow the Minestrone to cool to room temperature. Once cooled, transfer it to an airtight container and store it in the refrigerator for up to 4 days.
- Freeze: Transfer the cooled Minestrone to a freezer-safe container, leaving 1 inch of space for expansion. Freeze the soup for up to 2 months.
- Reheat: If needed, defrost the soup overnight in the refrigerator. To reheat the soup, cook over low heat in a saucepan, adding additional vegetable broth to thin as needed. Alternatively, reheat individual servings in a heat-safe bowl covered with a damp paper towel in 60-second intervals, stirring after each interval, until warmed through, adding additional broth if needed.
More Hearty Vegetarian Soup Recipes
- Broccoli Cheese Soup
- Potato Corn Chowder
- Instant Pot Vegetable Soup
- Instant Pot Tomato Soup
- White Bean and Kale Soup
- 30-Minute Baked Potato Soup
If you tried this Crockpot Minestrone, I would love for you to leave a comment and review below.
Crockpot Minestrone
Featuring a rich tomato base, fresh vegetables, and tender pasta, this Crockpot Minestrone delivers a hearty, flavorful soup that is low in calories, yet will leave you satisfied.
Video
Ingredients
- 4 cups low-sodium vegetable broth
- ½ cup dry red wine, optional
- 28 ounces diced tomatoes
- 15 ounces marinara sauce, or prepared spaghetti sauce
- ½-1 teaspoon kosher salt
- 2 teaspoons Italian seasoning
- 1 teaspoon pepper
- 1 dried bay leaf
- 2 tablespoons minced garlic
- 1 teaspoon onion powder
- 1 stalk celery, thinly sliced
- 2 cups cubed gold potatoes, about 2 medium potatoes
- 2 cups fresh or frozen green beans, cut into 1 inch chunks
- 3 cups diced zucchini , about 2 medium
- 1 cup diced carrot, about 2 medium
- 15 ounces kidney beans, rinsed and drained
- 1 cup ditalini pasta, or small shell pasta
- 3 cups baby spinach
- 1 tablespoon red wine vinegar
- parmesan cheese for serving
Instructions
- In a large slow cooker, mix the broth, wine, diced tomatoes, marinara, salt, Italian seasoning, pepper, bay leaf, onion powder, garlic, celery, potatoes, green beans, zucchini, carrots, and beans.
- 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 is tender.
- Remove the bay leaf, and stir in vinegar and spinach. Place the lid back on the crock pot for 5-10 minutes to let the spinach wilt.
- Serve with a generous grating of parmesan if desired.
Equipment
Notes
No Marinara or Spaghetti Sauce on hand? Use crushed tomatoes plus an additional 1 teaspoon of Italian seasoning.
Gluten-Free Minestrone: For best results, cook your favorite gluten-free noodles on the stove, rather than adding them to the slow cooker to cook.
Alcohol-Free Minestrone: Omit the wine and use additional broth in its place.
Vegetable Options: Mix and match the vegetables in this soup. Other great options include yellow squash, diced butternut squash, diced sweet potatoes, or peas.
Beans: Kidney beans, cannellini beans, or northern white beans all work in Minestrone.
Storage: Allow the Minestrone to cool to room temperature. Once cooled, transfer it to an airtight container and store it in the refrigerator for up to 4 days. Alternatively, transfer the cooled Minestrone to a freezer-safe container, leaving 1 inch of space for expansion, and freeze the soup for up to 2 months.
To reheat: If needed, defrost the soup overnight in the refrigerator. Cook over low heat in a saucepan, adding additional vegetable broth to thin as needed. Alternatively, reheat individual servings in a heat-safe bowl covered with a damp paper towel in 60-second intervals, stirring after each interval, until warmed through, adding additional broth or water to thin as needed.
Nutrition
Calories: 216kcalCarbohydrates: 41gProtein: 10gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.1gSodium: 284mgPotassium: 879mgFiber: 9gSugar: 9gVitamin A: 3330IUVitamin C: 33mgCalcium: 101mgIron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @amindfullmom or tag #amindfullmom!
Hi Kristin,
So glad I discovered a Mind "Full" Mom and so far have just tried the easy garlic toast...delicious!!! Just a quick question regarding your minestrone soup recipe. May I use canned diced tomatoes or do they have to be fresh? I love your site which has easy, no fuss and delicious recipes! Thanks for all you do!!
Hi Marilyn! I am thrilled you are enjoying my site and recipes 🙂 For the minestrone, you absolutely can use canned diced tomatoes. Opt for a 28-ounce can or two 15 ounce cans. Enjoy!
Have made this receipt several times. Love how easy it is and it comes out perfect. I had some leftover homemade meatballs that I cut up and added this time.
Thanks for sharing, Pam! Thrilled you enjoy the minestrone and meatballs are a great addition.
Thank you so much for this recipe! We made it for our snow storm over the weekend and was so excited to have some leftovers!
Perfect soup for snow storms! I hope you all stay warm and enjoy the leftovers!
I have never dared make homemade minestrone soup until this one! I am so in love!
Thrilled to hear you enjoyed this minestrone.
This is so rich and flavorful! My fam loves this minestrone soup recipe. I'm keeping this!
I love the idea of using onion powder instead of diced onion! My kids actually ate it! Just perfect!
Delicious! Thanks for sharing!
This looks delicious! Will dry beans work or just canned? I dont believe the recipe specified which. Thanks!
For this recipe, you need canned beans. You can used dried beans, but you will need to pre-cook. Enjoy!