The Best Crockpot Minestrone Soup

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ByCorey Created Updated

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Minestrone Soup in a slow cooker

Now that fall is here, I have soup on the mind NON-STOP. It’s one of my family’s go to comfort foods. As you know, my favorite way to make soup is in the crockpot.

What can I say, I’m a set-it and forget-it kinda gal 🙂

What makes this The Best Crockpot Minestrone Soup? The flavor is spot-on and check out the obscene amount of veggies packed into this bad boy. I mean look at this bowl of goodness. Yum!

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Crockpot minestrone soup in a white bowl

The Best Crockpot Minestrone Soup

  • 1 can (14.5 oz) diced tomatoes
  • 2 cups carrots, chopped
  • 2 cups potatoes, chopped
  • 1.5 cups celery, chopped
  • 1 white onion, diced
  • 3-4 cloves garlic, minced
  • 1 Tablespoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 bay leaves
  • 4 cups vegetable stock ( I prefer low sodium broth)
  • 2 cups water
  • 3 cups V8 ( or tomato juice)
  • 1 can (15 oz) red kidney beans, drained and rinsed
  • 1 can (15 oz) cannellii beans, drained and rinsed
  • 1½ cups zucchini, diced
  • 1  cups tubular (ditalini) pasta
  • 1 can (15 oz) green beans, drained

Directions:

  1. Place your diced tomatoes, carrots, potatoes, celery, white onion, garlic, Italian seasoning, salt, pepper, bay leaves into your crockpot.Crockpot Minestrone Soup - Ingredients in crockpot
  2. Add in vegetable stock, water, and V8. Cover and cook on LOW for  6-8 hours or 3-4 hours on HIGH.The Best Crockpot Minestrone Soup - Stirring ingredients in slow-cooker
  3. After cooking time is up, add in red kidney beans, cannelli beans, zucchini, green beans and pasta , and cook on high heat for an additional 10-15 minutes until pasta is tender.The Best Crockpot Minestrone Soup - Add in noodles, beans and zucchini to slow cooker

Serve with your favorite crackers, salad or warm bread!Minestrone Soup in a white bowl with a wooden spoon next to it

Need even MORE crockpot soups? Make sure to check out my 25 Comforting Crockpot Soups and Stews

 

Child eating Crockpot Minestrone Soup

HERE ARE MORE SOUP RECIPES WE LOVE!

 

4.48 from 72 votes
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Crockpot Minestrone Soup

Author Corey Valley
What makes this The Best Crockpot Minestrone Soup? The flavor is spot-on and check out the obscene amount of veggies packed into this bad boy. Amazing!
8
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes

Ingredients
 

  • 1 can 14.5 oz diced tomatoes
  • 2 cups carrots chopped
  • 2 cups potatoes chopped
  • 1.5 cups celery chopped
  • 1 white onion diced
  • 3-4 cloves garlic minced
  • 1 Tablespoon Italian seasoning
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 bay leaves
  • 4 cups vegetable stock I prefer low sodium broth
  • 2 cups water
  • 3 cups V8 or tomato juice
  • 1 can 15 oz red kidney beans, drained and rinsed
  • 1 can 15 oz cannellii beans, drained and rinsed
  • 1½ cups zucchini diced
  • 1 cups tubular ditalini pasta
  • 1 can 15 oz green beans, drained

Instructions

  • Place your diced tomatoes, carrots, potatoes, celery, white onion, garlic, Italian seasoning, salt, pepper, bay leaves into your crockpot.
  • Add in vegetable stock, water, and V8. Cover and cook on low heat 6-8 hours or high 3-4 hours.
  • After cooking time is up, add in red kidney beans, cannellii beans, zucchini, green beans and pasta , and cook on high heat for an additional 10-15 minutes until pasta is tender.

Video

Nutrition

Calories: 241kcal | Carbohydrates: 50g | Protein: 12g | Fat: 1g | Saturated Fat: 1g | Sodium: 1170mg | Potassium: 1188mg | Fiber: 12g | Sugar: 13g | Vitamin A: 6577IU | Vitamin C: 43mg | Calcium: 134mg | Iron: 5mg

Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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bowl of minestrone soup

 

4.48 from 72 votes (16 ratings without comment)

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162 Comments

  1. Wendy Ciaccia says:

    Just made it today and absolutely delicious! What flavor!! I did add cut up uncooked sweet sausage ( 1 lb) and everything cooked beautifully!! We have lots of leftovers!!

    Reply

  2. 4 stars
    Made this for dinner tonight, it has a good taste but I would recommend changing the cooking time. My soup has been on high for 6 hours now and the vegetables are still crunchy. I was sure to cut them into smaller pieces too. Next time I make this I will most likely cook it on high for 7-8 hours instead.

    Reply

  3. 5 stars
    I really loved this recipe. I made it for a gathering, and I got to enjoy the leftovers for several days. It was just as tasty after sitting in the fridge. This is definitely a keeper!

    Reply
  4. Katherine says:

    3 stars
    Glad I checked this, because at 6 hours the fresh veggies were raw, the onion opaque and flavor watery. Fifteen miutes on the stove top in a 10 quart pot accomplished what 6 hours (five on low, one on high) in a crock pot did not. The veggies are soft. Added garlic powder, onion powder, and brought to a boil and allowed it to reduce to 2/3 of original amount. Then added another cup of V-8 (only used 1 cup of water originally), and I plan on cooking the pasta separately. Near disaster averted. This recipe may be grand, but each crock pot must cook differently just like old microwaves, eh?

    Reply

    1. Yes Katherine, I do find that every crockpot does run hotter or colder. Sorry this recipe left you with raw veggies. The directions do ready 6-8 hours on low.. so maybe you should shoot for the 8 hour mark next time. Are you sure your crockpot was set on low and not a warm setting? It’s odd that veggies would be completely raw sitting in a hot liquid for 6 hours. You could also try to do this on the high setting next time. I hope that helps!