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!
Email Me This Recipe!
Need to save time? Have this article emailed straight to your inbox + sign up for all the latest recipes!
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
- The Best Crockpot Beef Stew
- The Best Crockpot Chicken Noodle Soup
Crockpot Minestrone Soup
Email this recipe!
Get this recipe emailed straight to your inbox!
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?
Make sure to share it with me below!
I have been making this minestrone soup for years. It is something i make when we need our veggies in and i know we are going to have a busy time so we can eat the leftovers for days. It does make a lot of soup. I follow the recipe/ ingredients but i pre-cook the pasta and undercook it by 3 minutes, then throw it in the hot crockpot at the very end after the zucchini has softened. The pasta will continue to cook so as soon as i put the pasta in, i take the crockpot off the heat and move it to a separate area. My big question is, DOES THIS FREEZE AND RE-HEAT WELL AFTER FREEZING? This makes an obscene amount of food and i hate throwing anything away but it’s just my son and I so i need to either give a bunch of this away each time i make it or figure out how to freeze and re-heat without ruining it.
Yes! I freeze this soup often! Because pasta doesn’t freeze and reheat well, I would hold off on adding the pasta to the soup. Boil it separately and then add to the soup when you are ready to use it after reheating.
One thing I particularly love about this soup is that you use green beans and not those horrible peas – thank you. I also used Better than Bouillon vegetable base as it is low sodium with no MSG. Great recipe and thanks for posting.
Quick question trying to track my intake and although it says serves 8 when I made this before it was a good sized crock pot full. So what measurement is a serving for this soup? Thanks by the way LOVED this and my kids actually did too!
I ended up with an amazing minestrone soup, even if my toddler didn’t agree 🙂 I did have some trouble with the cooking time, though (when it came time for dinner, I boiled what I needed and cooked the last step, pasta etc, separately on the stove, the crock pot is still working on those veggies 12 hours later). I did some research, and I’ve come up with a few possible reasons for the undercooked veggies… apparently if you fill your crockpot too full, your food may not cook correctly, I have a smaller slow cooker and am guilty of cramming it full… also, root vegetables apparently need to be close to the bottom and sides of the crock pot, placing them at the top can result in under or uneven cooking. I hope this helps anyone else trying to make this recipe, if that doesn’t work, it’s well worth cooking on the stove. I also added extra vegetable broth instead of water, I honestly have no idea what I’m doing, but it turned out fine 🙂
I have made several of your recipes and have been really happy with them. I have a question… we don’t care for Zucchini so what would you use instead of it?
You can leave the zucchini out and add in any of the other veggies you like better 🙂