There's something especially comforting about coming home to a pot of Slow Cooker Minestrone Soup that's been simmering all day. This hearty vegetable soup is packed with beans, pasta, and a rich tomato broth that tastes like it came straight from an old family recipe box.

Every spoonful is loaded with tender vegetables and classic Italian-inspired flavors. It's filling enough for dinner but still light enough to enjoy year-round.

It reminds me of the big pots of soup grandma would make when she wanted something cozy, wholesome, and able to feed a crowd.

What You Need to Know

This soup is loaded with vegetables, beans, pasta, and a savory tomato broth.
The pasta will continue to absorb liquid as the soup sits, so keep extra broth on hand for leftovers.
You can prepare all the vegetables the night before to make assembly even easier.
Add extra vegetables like green beans or potatoes to make it even heartier.

Ingredients Overview

Olive oil: Extra virgin olive oil adds the best flavor, but regular olive oil works too.
Onion: Yellow onions are traditional, though sweet onions can be substituted.
Carrots: Regular carrots provide the best texture, but baby carrots can be diced and used.
Celery: Fresh celery adds classic minestrone flavor and texture.
Garlic: Fresh garlic is best, but 1 teaspoon garlic powder can be substituted if needed.
Dried oregano and thyme: Italian seasoning can be used in place of both herbs.
Diced tomatoes: Fire-roasted tomatoes add extra flavor if you like a richer soup.
Cannellini beans: Great Northern beans or kidney beans are good substitutes.
Zucchini: Yellow squash works just as well and gives a similar texture.
Vegetable broth: Chicken broth can be used if you aren't keeping the soup vegetarian.
Small pasta: Ditalini is traditional, but small shells, elbow macaroni, or rotini work well too.
Spinach or kale: Either leafy green adds color and nutrition to the finished soup.

How to Make Slow Cooker Minestrone Soup

Step 1: Heat the olive oil in a skillet over medium heat. Cook the onion, carrots, and celery for 5 to 7 minutes until they begin to soften. Stir in the garlic, oregano, thyme, salt, and pepper and cook for another 30 seconds.

Step 2: Transfer the vegetable mixture to the slow cooker. Add the diced tomatoes, cannellini beans, zucchini, vegetable broth, and water. Stir everything together.

Step 3: Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours until the vegetables are tender and the flavors have blended together.

Step 4: About 30 minutes before serving, stir in the pasta. Once the pasta is tender, add the spinach or kale and cook until wilted. Stir in the lemon juice if using and adjust the seasoning before serving.

Serving Suggestions

Serve with crusty Italian bread or garlic bread
Pair with a simple green salad
Top with freshly grated Parmesan cheese
Enjoy with a grilled cheese sandwich
Serve alongside an antipasto platter for an Italian-inspired meal

Grandma's Tips

Add the pasta near the end of cooking so it doesn't become too soft.
A squeeze of lemon juice at the end brightens the entire pot and makes the flavors pop.

Modern Updates

Add a can of kidney beans for extra protein and fiber.
Use whole wheat or chickpea pasta for a more nutritious twist.

More Old Fashioned Soup Recipes

FAQs

How Can I Make Minestrone Soup with Dried Beans?

Soak and cook the dried beans separately before adding them to the slow cooker. One cup of dried beans typically equals about two cans once cooked.

What Is Traditionally in Minestrone Soup?

Traditional minestrone usually contains vegetables, beans, tomatoes, broth, and pasta or rice. The exact ingredients often change depending on the season and region.

Can You Freeze Slow Cooker Minestrone Soup?

Yes. For the best texture, freeze the soup before adding the pasta. Add freshly cooked pasta when reheating.

What Vegetables Can I Add to Minestrone Soup?

Green beans, potatoes, cabbage, bell peppers, yellow squash, and peas are all excellent additions to homemade minestrone soup.

Easy Slow Cooker Minestrone Soup

This easy slow cooker minestrone soup is loaded with vegetables, beans, pasta, and a rich tomato broth. It's a hearty old fashioned soup recipe that's perfect for busy weeknights and tastes even better the next day.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 6

Total Time 6 15

Servings: 6

Course: Soup

Ingredients Method Notes

Ingredients

2 tablespoons olive oil (30 ml)
1 large onion diced (about 1½ cups / 200 g)
2 carrots, diced (about 1 cup / 150 g)
2 celery stalks, diced (about ¾ cup / 100 g)
3 garlic cloves, minced
1 teaspoon dried oregano
½ teaspoon dried thyme
1 teaspoon salt
½ teaspoon black pepper
15 oz can diced tomatoes (400 g)
2 15ounce cans cannellini beans, drained and rinsed (about 480 g drained)
1 medium zucchini, diced (about 1½ cups / 200 g)
4 cups vegetable broth (1 liter)
2 cups water (500 ml)
1 cup small pasta such as ditalini (100 g)
3 cups fresh spinach or chopped kale (100 g)
1 tablespoon lemon juice (15 ml), optional

Method

In a skillet, sauté the onion, carrots, and celery in olive oil until softened. Add the garlic and seasonings and cook briefly until fragrant.
Transfer the vegetables to the slow cooker. Stir in the tomatoes, cannellini beans, zucchini, vegetable broth, and water.
Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the vegetables are tender.
Add the pasta during the last 30 minutes of cooking. Once tender, stir in the spinach or kale and cook until wilted.
Finish with lemon juice if desired, adjust the seasoning to taste, and serve warm.

Notes

Rotini, elbow macaroni, or small shells can be substituted for ditalini pasta.
Add extra broth when reheating since the pasta absorbs liquid as it sits.
For freezing, freeze before adding the pasta and cook fresh pasta when serving.
Zucchini, green beans, and potatoes all work well in this soup.

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