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
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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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I just made this tonight for a little dinner party, OUT OF THIS WORLD! So simple, so good, makes enough for me to send home extras with guest for lunch tomorrow. I have a hard time with tomato base things and questioned making it but it is so not tomato like others I have made or had. The guest loved it. I did add some Italian sausage as it was in the freezer and a good way to use it up, but I cut rounds, fried that the night before so the soup wouldn’t be greasy for us more mature people, served it with my variation of PW olive bread……BIG HIT!!!! Thank you so much and for the reviews it all helps………Will continue to make and share with others since it makes so much.
Wonderful Lorie! I am so happy you loved it! Adding sausage sounds like a YUMMY idea!
I found your recipe on Pinterest. I am eating a bowl right now and it is delicious.
I am snowed in today so decided to cook on the stove instead of the crockpot.
The only things I did differently besides cooking on the stove- I started the onions, carrots, and celery in a little bit of olive oil. Instead of adding the water, I just used the rest of the V8 in the bottle.
I’ll definitely make again.
I made this 2 weeks ago, it was a huge hit! Gone in 2 days, with only 3 of us eating it. My son was mad at me for eating the last bowl. It did take longer than 10-15 minutes for the last step, but it wasn’t an issue especially with how yummy the end result was. I’m pulling out my 2nd crockpot next time to make a double batch!
Awesome Jennifer! Thanks for stopping by to share 🙂
I have this in the crockpot right now, but I had to omit the 2c of water as it is already full to the top. I will have to transfer this to the stove to add the beans, green beans, pasta and zucchini. Not sure how everyone fit all of this in one pot. It has been on for 7 hours so far and I tried carrots and they are still crunchy. I am hoping that this turns out ok.
What size crockpot are you using Cindy?
The whole family loves this soup. The only question I have is what causes the spice, the Italian seasoning or the bay leaf. I’m trying to figure it out so I can put less in it to not make it not so spicy. My daughter has problems with spicy things. Thanks for the great recipe
Are you using V8? Sometimes people find that to have a little kick. Maybe next time use plain tomato juice 🙂
No, I use plain tomato juice. That’s why I was thinking it was the Bay leaf or the Italian seasoning
Hmmm. I guess it must be the Italian seasoning then. Try swamping that out with a mix of just dried parsley and basil 🙂
Yes I figured out it was the Italian seasoning. I made it again and before I saw your response, I used thyme, parsley and bay leaves and it turned out perfectly without a overwhelming spiciness. Thanks for all your help