The Best Crockpot Minestrone Soup
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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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:
- 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 for 6-8 hours or 3-4 hours on HIGH.
- 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.
Serve with your favorite crackers, salad or warm bread!
Need even MORE crockpot soups? Make sure to check out my 25 Comforting Crockpot Soups and Stews
HERE ARE MORE SOUP RECIPES WE LOVE!
- Loaded Crockpot Hash Brown Potato Soup
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- The Best Crockpot Chicken Noodle Soup
Crockpot Minestrone Soup
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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
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.
Did You Make This Recipe?
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Corey: I suggest that people cook the harder tough vegetables like carrots, celery and potato’s separately in a frying with some beef broth or vegetable broth until they or soft before putting in the crock pot. Yes, definitely wait until just before the soup is finished to add the pasta or it will be mushy every time. I also, use I/2 lb. of ground beef and 1/2 lb. sausage browned in frying pan. Mike
Hey Corey luv using my crockpot n found this recipe after my beloved la rams lost to Atlanta falcons in sunny California,but needed some comforting food plus trying to drop some lbs.This recipe on a sunday watching other games took my mind off loss and warmed by soul. Great recipe… got ingredients from .99 store and cost me $8. Dropped some frozen meatballs in it and was off the hook. Thanks and incourage people who want good comfort food to try it. Thanks
Oh ya cooked on high for 4 hrs. and had no problem with veggies, beans, or pasta being too hard. Cheers!
I’ve made this soup several times for my boys (3 little’s and my hubby), and they all love it! “Vegetable soup” is usually the go to request from my 6 year old twins! :). I follow the recipe exactly and it always turns out great. I took it to a luncheon with some girlfriends and they all requested the recipe. Super yummy!
With all of this said, I was wondering if you have tried this in an instant pot yet? I just purchased one and I would like to put it in my instant pot (mostly because there is more room) and I was curious if I should try it on the slow cooker option or try using the pressure cooker option? Any tips for the instant pot with this recipe would be great! Otherwise I might just stick with the crockpot. Thank you!!
Made this soup , did not add beans, and pasta til the end. i skipped the zucchini. It came out well, except i had to add more liquid – so i added some beef bouilon a cup. It sure is healthly enough, a good way for me to get vegetables. i did not add meat… which i did miss, but thats okay you have the beans for protein. My only complaint is that it is somewhat bland.. tasteless. i do use non salted items too though.. for heatlh reasons… so i packed some for lunch and sprinkled some black pepper on it. i cooked it in a crockpot on low for about 6 or so hours…
I thought this soup was fabulous-followed mostly the letter but left out 2 cups of water due to space.. Used both V8 juice and bay leaves, added some garlic powder.
Cooked on low x 2 hours then on high for 4 as it did not seem to be heating up quickly enough. Cooked pasta in microwave before adding. Everything was cooked perfectly. I think there is too much liquid to cook it on low and have the potatoes and carrots cook properly. Makes a lot so I will be freezing some.