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
- The Best Crockpot Beef Stew
- 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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How can I make this on the stove instead of the crokpot
I made this soup today & it turned out SO good. My husband kept commenting how good it was & he liked all the veggies, beans & pasta in it. I followed the recipe exactly except for having to use crushed tomatoes instead of the diced as I somehow overlooked the diced tomatoes called for in the recipe, but since there’s tons of other stuff in the soup we didn’t miss the diced tomatoes at all. The pasta did end up soft but we didn’t mind that at all. I love this recipe. It’s a “keeper” for sure.
I am so happy to hear you loved it Sharon 🙂
Do I brown the sausage on the stove first? Also, at what point do I add the sausage to the crockpot?
I have never added sausage to this recipe before Michele, so maybe one of the other readers who have would help answer this.
My veggies (potatoes, carrots, celery, onions) also turned out crunchy (after about 7 hours on low and 1 on high). The flavor is also missing something for me–I may need to tweak the seasonings a bit next time. I think next time I try it on high for 2-3 hours, then put to low and see how that affects the veggies. I’m a bit sad it’s not as yummy as it looks in the photos, but I think re-heatings will probably be tastier since the veggies will hopefully soften up a bit.
I found that if you put your potato’s in the crock pot first you do not have as much problem with them not cooking though. If you put them in last they do not get the heat they need. I have put my potato’s in last and they did not cook all the way but if I put them in first they are always done.
One question….is is really 1 cup of dried pasta? It says 1 cups, with an s. Just making sure it doesn’t mean 2….your pic looks like it may have more noodles than mine. Thanks in advance!