There’s nothing quite like a warm bowl of comfort to soothe your soul, and that’s exactly what this Crockpot Minestrone Soup Recipe delivers. Bursting with vibrant vegetables, hearty beans, and tender pasta, this soup is a celebration of wholesome flavors mingling together over a slow cook. Perfect for busy days when you want something nourishing waiting for you, this recipe transforms simple pantry staples into a bowl full of cozy goodness that’s as easy as it is delicious.
Ingredients You’ll Need
As straightforward as it gets, the ingredients in this Crockpot Minestrone Soup Recipe come together to create an orchestra of textures and tastes that are colorful and comforting. Each one adds a unique layer, from the sweetness of carrots to the umami richness of tomato sauce, making the preparation feel simple but incredibly rewarding.
- Diced tomatoes (2 cans, 14 oz each): They add a juicy, vibrant base that’s full of tang and color.
- Tomato sauce (1 can, 14 oz): Brings a smooth richness to deepen the soup’s flavor.
- Red kidney beans (1 can, 15 oz, drained): Offers hearty protein and a tender bite.
- Great northern beans (1 can, 15 oz, drained): Adds creaminess and balances textures.
- Carrots (2, diced): Provide natural sweetness and just the right crunch.
- Celery ribs (2, diced): Brings fresh, crisp notes for balance.
- Large onion (white or yellow, diced): Infuses savory depth and aroma.
- Garlic cloves (4-5, minced): Adds a punch of fragrant warmth.
- Pesto (2 tablespoons): Introduces herbaceous complexity and bright flavor.
- Vegetable stock (4 cups): The flavorful liquid foundation for the soup.
- Water (2 cups): Helps adjust the consistency perfectly.
- Dried oregano (1 teaspoon): Lends an earthy, Mediterranean herbal note.
- Dried rosemary (½ teaspoon): Brings a piney depth that complements the veggies.
- Bay leaves (2): Slow-cooked to infuse gentle aroma throughout.
- Zucchini (1 medium, diced): Added later for freshness and slight bite.
- Ditalini pasta (1 ½ cups): The perfect small tubular pasta to absorb all the flavorful broth.
How to Make Crockpot Minestrone Soup Recipe
Step 1: Combine and Slow Cook
Start by adding the diced tomatoes, tomato sauce, both types of beans, carrots, celery, onion, garlic, pesto, vegetable stock, water, oregano, rosemary, and bay leaves into your crockpot. Give everything a little stir to mix those flavors before you set the crockpot to low for 6 to 8 hours or high for 3 to 5 hours. This slow simmer gives the veggies time to soften and the herbs to fully infuse that incredible depth of flavor you’re craving.
Step 2: Add the Zucchini
About 45 minutes to an hour before mealtime, gently fold in the diced zucchini. This timing ensures the zucchini stays tender but still fresh and vibrant, avoiding becoming mushy while maintaining its color and texture in your Crockpot Minestrone Soup Recipe.
Step 3: Cook the Pasta
Finally, add the ditalini pasta roughly 10 to 15 minutes before serving, letting it cook right in the soup. The pasta softens perfectly, soaking up all the rich flavors. Once it’s tender, your soup is ready to serve hot. Don’t forget to add a sprinkle of parmesan or your favorite cheese on top for that extra cozy touch!
How to Serve Crockpot Minestrone Soup Recipe
Garnishes
Garnish your Minestrone soup with freshly grated parmesan, a few torn basil leaves, or a drizzle of good olive oil. These little touches add bursts of aroma and richness that elevate the flavors and make each bowl feel like a special treat.
Side Dishes
Pair this hearty soup with a crisp green salad, crunchy garlic bread, or warm focaccia. The fresh and crunchy textures on the side contrast beautifully with the comforting softness of the soup, making your meal feel complete and balanced.
Creative Ways to Present
Try serving your Crockpot Minestrone Soup Recipe in rustic bowls with a side of crusty breadsticks for dipping, or ladle it over a bed of sautéed greens for an extra nourishing twist. You could even hollow out a crusty round bread loaf to transform your soup into a fun and edible bowl perfect for dinner parties or casual family meals.
Make Ahead and Storage
Storing Leftovers
Leftover Minestrone soup keeps beautifully in an airtight container in the fridge for up to 4 days. The flavors deepen as it sits, making for an even tastier lunch or dinner the next day.
Freezing
This soup freezes well if you want to save portions for busy days ahead. Be sure to store it in freezer-safe containers or bags, leaving some space for expansion, and freeze for up to 3 months. Just note, pasta can sometimes soften more after freezing, so you might want to cook the pasta fresh next time if you freeze the soup base separately.
Reheating
Reheat gently on the stove or in the microwave until steaming hot. If the soup seems too thick after chilling or freezing, simply stir in a splash of water or stock to loosen it up while warming.
FAQs
Can I use other types of beans in this recipe?
Absolutely! While red kidney and great northern beans are classic, you can substitute or mix in cannellini beans, chickpeas, or even black beans to suit your taste or pantry supplies.
What can I use instead of pesto?
If you don’t have pesto on hand, a tablespoon of fresh basil chopped finely or even a swirl of basil-infused olive oil can give a lovely herbal punch. Alternatively, skip it and add a bit more oregano and rosemary for a different but tasty flavor profile.
Is this soup suitable for vegans?
Yes! This Crockpot Minestrone Soup Recipe is naturally vegan if you avoid cheese toppings or use dairy-free alternatives. The vegetable stock keeps it plant-based and packed with wholesome goodness.
Can I make this recipe on the stove instead of the crockpot?
You can! Combine everything in a large pot and simmer gently on low for about an hour until everything is tender, adding the zucchini and pasta towards the end as instructed. Just keep an eye on the liquid levels and adjust as needed.
How do I keep the pasta from getting mushy?
Adding the pasta late in the cooking process—just 10 to 15 minutes before you want to eat—is key. If you’re making leftovers, consider cooking pasta separately and mixing it in only when serving to keep its texture perfect.
Final Thoughts
This Crockpot Minestrone Soup Recipe is such a delight to have in your dinner rotation. It’s easy, satisfying, and full of flavors that feel like a big warm hug. Whether you’re cooking for a crowd or just craving some cozy comfort, this soup never disappoints. Give it a try and you might just find it becomes your go-to weeknight favorite too!
Print
Crockpot Minestrone Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Total Time: 7 hours 15 minutes
- Yield: 8 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian
- Diet: Vegetarian
Description
This hearty Crockpot Minestrone soup is a comforting, vegetable-packed dish perfect for a nourishing, slow-cooked meal. Featuring beans, fresh veggies, ditalini pasta, and savory herbs simmered in a flavorful tomato base, it offers a classic Italian taste with minimal prep. Ideal for busy days, simply combine ingredients in a slow cooker and enjoy a warm, satisfying soup bursting with wholesome goodness.
Ingredients
Vegetables and Beans
- 2 (14 oz) cans diced tomatoes
- 1 (14 oz) can tomato sauce
- 1 (15 oz) can red kidney beans, drained
- 1 (15 oz) can great northern beans, drained
- 2 carrots, diced
- 2 celery ribs, diced
- 1 large white or yellow onion, diced
- 4–5 cloves garlic, minced
- 1 medium zucchini, diced (added late in cooking)
Liquids and Seasonings
- 4 cups vegetable stock
- 2 cups water
- 2 tablespoons pesto*
- 1 teaspoon dried oregano
- ½ teaspoon dried rosemary
- 2 bay leaves
Other
- 1 ½ cups ditalini pasta
- Parmesan or other cheese for topping (optional)
Instructions
- Combine Ingredients: Add diced tomatoes, tomato sauce, red kidney beans, great northern beans, carrots, celery, onion, garlic, pesto, vegetable stock, water, oregano, rosemary, and bay leaves into the crockpot. Stir gently to combine.
- Slow Cook: Cook the mixture on low heat for 6 to 8 hours or on high heat for 3 to 5 hours, allowing flavors to meld and vegetables to soften.
- Add Zucchini: About 45 minutes to an hour before you are ready to eat, add the diced zucchini to the crockpot and stir it in to cook with the soup.
- Add Pasta: Approximately 10 to 15 minutes before serving, add the ditalini pasta. Cook until the pasta is fully tender but still firm, stirring occasionally to prevent sticking.
- Serve: Once the pasta is cooked, remove bay leaves, ladle the soup into bowls, and top with parmesan or your preferred cheese if desired. Serve immediately for best texture and flavor.
Notes
- *Pesto adds a fresh herbal flavor but can be omitted or substituted if unavailable.
- Use vegetable stock for a vegetarian version or substitute with chicken stock for a non-vegetarian option.
- Be sure to add pasta toward the end to prevent it from becoming mushy.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- To make it gluten-free, use gluten-free pasta instead of ditalini.
