Turn the crockpot on this morning, enjoy this hearty minestrone tonight.
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!
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
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Crockpot Minestrone Soup
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.
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Nutrition Information:
Nutrition 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.
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!!
Aubrey says
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.
Mrs T says
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!
Katherine says
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?
Corey says
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!
Peggy says
do you have nutritional info on this recipe
Megan says
I made this soup the other night and really enjoyed it. I put the soup on high in my crock pot and it took 4 1/2 hours to cook. I’m for sure going to make this again, I think next time I may just add a little bit more salt but otherwise my husband and I really enjoyed it. A nice fall soup.
Suzy says
I loved it. I made some minor changes. No V8 but 28 oz can of tomatoes instead because I had that. Everything was cooked and delicious. I think I would leave out the pasta it wasn’t really needed. I had guests and it was great to have this on the crockpot ready for them when they came.
Thanks for the recipe
Debbie says
Hi there! If I use fresh green beans when would I add those in? I have to use up so I would prefer to skip using canned.
Thank you!
Corey says
For fresh green beans,I would add them in halfway through the cooking time. If you won’t be around at that time, I think they should be ok going in at the beginning as well. But I like a little crunch to my green beans 🙂
Elise says
I haven’t tried this recipe yet, but I am looking forward to enjoying the soup next week during a dinner party. My question is, we are expecting anywhere from 20 to 25 people. Can this recipe be doubled or tripled?
Corey says
You would need a really big crockpot for that. Do you have more than one crockpot you could just make 2 batches with?
Elise says
I have a 7 qt, one 3 qt oval, one 4 qt round and three 2.5 qt cookers. I was hoping to make it in the big 7 qt and serve it in the smaller ones to keep it warm.
Nina says
This recipe looks and sounds amazing specially with potatoes. I have read recipes that put bone in chicken then its taken out to shred and added back. So I was wondering if that changes amount of everything else to add? And how much chicken seem appropriate?
Michael says
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
steve bayless says
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
steve bayless says
Oh ya cooked on high for 4 hrs. and had no problem with veggies, beans, or pasta being too hard. Cheers!
Stephanie says
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!!
deb says
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…
Merla Parker says
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.
Dorothy says
Hi. I made this soup over the weekend. What a great idea substituting tomato sauce with V8. My husband is not a fan of V8 and I did not tell him what was in the soup. His comment was “do not lose this recipe, this is delicious. So thanks again. I will use it in many other dishes/soups.
Corey says
hahaha. Love it Dorothy!
Erica says
I am a huge Minestrone fan, though made this recipe for the 2nd time last night and it was a fail. Cooked for at least 6 hours on low (didn’t add potatoes at all), then the remaining ingredients after that on HIGH for almost 30 minutes. Carrots and zucchini were still crunchy. Let it cook for an additional hour before turning off to store for leftovers. Warmed up for lunch today, still super bland (as it was last night for dinner) and noodles are mush and zucchini STILL isn’t cooked. I’m going to toss the rest. I was planning to eat it for lunch all week. Bummer. Going to have to keep searching for a good minestrone recipe.
Corey says
Sorry you didn’t love this recipe Erica. Some crockpots do run cooler than others, so you might need to just adjust your time. Cut up vegetables cooking in a simmering liquid for 6 hours should be somewhat softened. Next time try cooking on high for a shorter amount of time.
T Money says
For sure cook the noodles separately and add them before serving or you will end up with mush. Other than that this is a great soup! All you meat lovers give it (and your heart) a rest. There is no need for any meat in this tasty dish.
Em says
EXCELLENT SOUP! I have made the recipie 3x already I love it so much. A word of caution though – cut the potatoes small so they cook all the way. Also I used frozen green beans (I don’t like canned) and it took way longer to cook with these the first time. The second time I cooked the frozen green beans a bit in the microwave first, then followed the recipie exactly and everything came out fantastic! ENJOY
CatRo says
One of the best ones yet. My always go to for the fall/winter season. Been using this recipe for almost 3 years.
Tracy says
YUM!
I made the pasta separate, but followed the recipe exactly otherwise.
Delicious!
Kathi says
Great recipe but I just could not bring my self to use canned green beans – they have way too much sodium. So I used frozen green beans, would have used fresh but used what I had. Otherwise – this soup was fantastic. I also added some mild ground Italian sausage that I cooked first. Yum!!! And then of course crusty French bread. Thanks for sharing.
Sara says
I love soups in the winter but making a large pot, half will get wasted (I’m the only one in the house that likes soup).
Will this freeze well?
Traci says
My family absolutely loved this. Added extra carrots, potatoes, celery, and ground pepper. Highly recommend!
Carolyn Savage says
Great recipe. We love this. 2nd time I’ve made it. I do add a red pepper to it.There are just the 2 of us and the last time i gave over half of it to our daughter and her husband an 2 kids, and they loved it.
Laura Furmanek says
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.
Corey says
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.
Kathi says
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.
Alicia says
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!
Tammy says
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 🙂
Tammy says
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?
Corey says
You can leave the zucchini out and add in any of the other veggies you like better 🙂
Marilyn Rust says
Can this soup be frozen?? It’s fabulous but makes a lot, I’d like to freeze some for another day. Thanks.
Corey says
Yes! We freeze this soap often.
Bobbie says
We cut this recipe in half. I had a can of Three Bean Blend on hand and used one can.
Jan says
lb of italian sausage worked GREAT
Bobbie says
I loved this recipe. I did leave out the green beans and used fresh herbs from out garden. I actually made this on the stove because I was pressed for time.