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–+ servings
Minestrone Soup with pasta in a bowl.
Print Recipe
5 from 9 votes

Slow Cooker Minestrone Soup (Best Crockpot Recipe)

The Best Classic Slow Cooker Minestrone Soup Recipe – A simple slow cooker minestrone soup that can be prepared in just five minutes using common ingredients like white beans, zucchini, canned tomatoes, and fragrant Italian spices. 
Prep Time20 minutes
Cook Time5 hours
Total Time5 hours 20 minutes
Course: Slow Cooker & Crockpot
Cuisine: American
Servings: 6 Servings
Calories: 266kcal
Author: Kim Schob

Equipment

Ingredients

  • 1 tablespoon butter
  • 2 small white onions chopped
  • 4 tablespoons garlic minced
  • 2 celery chopped
  • 2 carrots peeled & chopped
  • 2 bay leaves
  • 2 teaspoons dry thyme
  • 1 teaspoon dry sage
  • Salt & pepper to taste
  • 6 cups chicken broth
  • 2 cans diced tomatoes 14 oz cans
  • 1 white beans drained
  • 1 zucchini diced
  • 1 cup baby spinach
  • 1 ½ cups ditalini pasta
  • ½ cup parmesan cheese for garnish
Cups - Metric

Instructions

  • Cook onion, garlic, celery, carrots, thyme, sage, salt, and pepper in butter until softened.
  • Transfer to a slow cooker. Add broth, tomatoes, and beans, and give it a good stir.
  • Cover and cook on low for 5-6 hours.
  • Stir in zucchini, spinach, and pasta in the last 30 minutes.
  • Continue cooking until the pasta is tender.
  • Serve with parmesan cheese on top.

Notes

  • Herbs Introduction: When cooking with dry herbs such as thyme and sage, it’s best to add them early in the cooking process. This allows their flavors to permeate the broth and vegetables for maximum impact.
  • Sautéing: Taking the time to sauté your onions, garlic, celery, and carrots until they are softened not only enhances their individual flavors but also contributes to a well-developed soup base.
  • Bean Preparation: If using canned beans, be sure to rinse and drain them thoroughly to remove excess sodium and to prevent the soup from becoming too thick.
  • Pasta Pointers: To avoid overcooked pasta, make sure to add it at the end of the cooking time as indicated—pasta that sits too long in the heat can become mushy.
  • Leafy Greens: Add greens like baby spinach just before the soup is done to retain its vibrant color and delicate texture.
  • Season to Taste: Always do a final taste test and adjust seasonings as necessary before serving—sometimes, a pinch of salt or a dash of acid (like lemon juice) can make all the difference.
  • Parmesan Pairing: Use freshly grated Parmesan for garnishing—it melts better and offers a superior taste over pre-packaged shredded cheese.

Nutrition

Serving: 1Bowl | Calories: 266kcal | Carbohydrates: 47g | Protein: 12g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 1228mg | Potassium: 845mg | Fiber: 5g | Sugar: 8g | Vitamin A: 4260IU | Vitamin C: 44mg | Calcium: 213mg | Iron: 3mg