Introduction

Oh, the smell of a warm bowl of soup on a chilly evening… it just takes you back, doesn’t it? This Crockpot Minestrone Soup is like a hug in a bowl, and the best part? It’s ridiculously easy to make. You can literally toss everything in your slow cooker in the morning and come home to a delicious, soul-warming meal. It’s the kind of recipe that makes you feel like a kitchen superhero without breaking a sweat!

Why You’ll Love This Recipe

Fast: Minimal prep time, maximum flavor!
Easy: Dump it all in and let the slow cooker do the work.
Giftable: Makes a fantastic meal to share with a friend in need of some comfort.
Crowd-pleasing: It’s a hearty and healthy classic that everyone adores.

Ingredients

Gather ’round, friends! Here’s what you’ll need to create this magical soup:

4 cups vegetable broth: The savory base that brings everything together.
1 (15 oz) can diced tomatoes: For that lovely burst of tomato goodness. No need to drain these little gems!
1 onion, diced: The aromatic foundation. A yellow or sweet onion works beautifully here.
2 carrots, diced: Adding a touch of sweetness and that classic soup texture.
1 zucchini, diced: It might seem odd, but trust me, it adds a wonderful freshness and softens perfectly.
1 (15 oz) can kidney beans, drained and rinsed: For protein and a satisfying, hearty bite.
1 cup small pasta (e.g., ditalini): Little shapes are the best for soaking up all that delicious broth. Ditalini, elbow macaroni, or even tiny shells work wonders.
1 teaspoon dried oregano: A fragrant herb that’s practically synonymous with Italian cooking.
1 teaspoon dried basil: The perfect partner to oregano, adding that classic herby flavor.
Salt and pepper, to taste: The finishing touches that make all the flavors sing.
Fresh parsley, for garnish: A sprinkle of green magic to brighten everything up!

How to Make It

Alright, let’s get this soup party started! It’s as simple as can be:

Combine all the goodness: Grab your slow cooker. Pour in the vegetable broth, add the can of diced tomatoes, your diced onion, carrots, and zucchini. Don’t forget to toss in those drained and rinsed kidney beans, the cup of small pasta, the dried oregano, and the dried basil.
Give it a stir: Gently stir everything together. Make sure all those wonderful ingredients are mingling and getting to know each other in the pot.
Let the magic happen: Cover your slow cooker and set it to cook. You have two options:
- Low: Cook on low for 6-8 hours. This is perfect if you’re heading to work or have a leisurely day planned.
- High: Cook on high for 3-4 hours. This is your go-to if you’re short on time or decide on a soup craving spur of the moment.
Both settings will result in a wonderfully tender and flavorful soup.
Season to perfection: Once your soup is done, give it a taste. Add salt and pepper until it’s just right for your palate. This is where you truly make it your own!
Serve and enjoy: Ladle your steaming hot minestrone into bowls. Top with a generous sprinkle of fresh parsley for that pop of color and freshness. Enjoy every comforting spoonful!

Substitutions & Additions

This recipe is wonderfully flexible, so feel free to play around and make it your own! Here are some ideas:

Veggies: Feel free to add other favorite veggies like diced celery, bell peppers, or even a handful of spinach or kale in the last 30 minutes of cooking.
Beans: Cannellini beans or chickpeas would be delicious swaps for kidney beans.
Broth: If you have chicken broth on hand and prefer it, feel free to use that. Just be mindful it will change the vegetarian nature of the soup.
Tomatoes: A can of petite diced tomatoes or even fire-roasted diced tomatoes will add a different flavor dimension.
Spice: For a little kick, add a pinch of red pepper flakes along with the dried herbs.

Tips for Success

Here are a few little tricks to ensure your Crockpot Minestrone Soup is a guaranteed hit:

Don’t Overcook the Pasta: Pasta can get mushy if left in the slow cooker for too long, especially on the high setting. If you plan to have leftovers, I sometimes cook the pasta separately and add it to individual bowls just before serving. This keeps it perfectly al dente!
Rinse Your Beans: Always drain and rinse canned beans. This gets rid of excess sodium and the starchy liquid, which can make the soup cloudy.
Prep Ahead: You can chop all your veggies the night before and store them in an airtight container in the fridge. This makes morning assembly even quicker!
Taste and Adjust: Seriously, don’t skip tasting and adjusting the seasoning at the end. It makes a huge difference!

How to Store It

This soup is fantastic for meal prep or for when you just want a quick and easy dinner later in the week. Once cooled, store your Crockpot Minestrone Soup in an airtight container in the refrigerator for up to 3-4 days. It also freezes beautifully! Portion it into freezer-safe containers or bags, and it should last in the freezer for about 2-3 months.

FAQs

Got questions? I’ve got answers!

Can I use fresh herbs instead of dried? Absolutely! If you have fresh oregano and basil, use about 1 tablespoon of fresh herbs for every teaspoon of dried. Add them in during the last hour of cooking for the best flavor.
Can I make this recipe vegetarian or vegan? Yes! This recipe is already vegetarian. To make it vegan, just ensure your vegetable broth is vegan-friendly.
What’s the best way to reheat leftovers? You can reheat individual portions in the microwave or heat a larger batch on the stovetop over medium-low heat, stirring occasionally, until heated through.

Cozy Crockpot Minestrone Soup

A ridiculously easy minestrone soup recipe that can be made in a slow cooker, perfect for a weeknight dinner. It's a hearty, healthy, and crowd-pleasing classic.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 4

Servings 6 servings

Equipment

Slow Cooker
Airtight container for storing leftovers

Ingredients

Main ingredients

4 cups vegetable broth The savory base that brings everything together.
1 (15 oz) can diced tomatoes For that lovely burst of tomato goodness. No need to drain these little gems!
1 onion The aromatic foundation. A yellow or sweet onion works beautifully here.
2 carrots Adding a touch of sweetness and that classic soup texture.
1 zucchini It might seem odd, but trust me, it adds a wonderful freshness and softens perfectly.
1 (15 oz) can kidney beans For protein and a satisfying, hearty bite. Drained and rinsed.
1 cup small pasta Little shapes are the best for soaking up all that delicious broth. Ditalini, elbow macaroni, or even tiny shells work wonders.
1 teaspoon dried oregano A fragrant herb that’s practically synonymous with Italian cooking.
1 teaspoon dried basil The perfect partner to oregano, adding that classic herby flavor.
salt To taste. The finishing touches that make all the flavors sing.
pepper To taste. The finishing touches that make all the flavors sing.
fresh parsley For garnish. A sprinkle of green magic to brighten everything up!

Instructions

Combine all the goodness: Grab your slow cooker. Pour in the vegetable broth, add the can of diced tomatoes, your diced onion, carrots, and zucchini. Don’t forget to toss in those drained and rinsed kidney beans, the cup of small pasta, the dried oregano, and the dried basil.
Give it a stir: Gently stir everything together. Make sure all those wonderful ingredients are mingling and getting to know each other in the pot.
Let the magic happen: Cover your slow cooker and set it to cook on low for 6-8 hours, or on high for 3-4 hours.
Season to perfection: Once your soup is done, give it a taste. Add salt and pepper until it’s just right for your palate.
Serve and enjoy: Ladle your steaming hot minestrone into bowls. Top with a generous sprinkle of fresh parsley for that pop of color and freshness. Enjoy every comforting spoonful!

Notes

If you plan to have leftovers, consider cooking the pasta separately and adding it to individual bowls just before serving to prevent it from becoming mushy. Always drain and rinse canned beans. You can chop veggies the night before for quicker morning assembly. Don't skip tasting and adjusting seasoning at the end.