Name: Crockpot Minestrone Soup Recipe
Prep time: 20 min
Cook time: 6 h 10 min
Total time: 6 h 30 min
Cuisine: Italian
Ingredients: 2 large carrots, chopped; 3 celery sticks, chopped; 1 onion, chopped; 3-4 cloves garlic, minced; 1 cup frozen cut green beans, thawed; 2 cups baby spinach, chopped; 6 cups vegetable broth; 28 oz can diced tomatoes; 1 tablespoon tomato paste; 1 parmesan rind; 16 oz can red kidney beans; 15.5 oz can cannellini beans; 1 teaspoon salt; ½ teaspoon black pepper; ½ teaspoon dried oregano; ½ teaspoon dried rosemary; ½ teaspoon dried basil; 1 cup dried ditalini pasta; Shredded parmesan cheese

I absolutely adore cozy, comforting soups, and this Crockpot Minestrone Soup Recipe has become one of my go-to meals whenever I want something hearty, healthy, and hands-off. It’s a vibrant medley of fresh vegetables, beans, herbs, and tender pasta all simmered slowly to develop deep, soulful flavors that warm you from the inside out. I love how easy it is to throw everything in the crockpot in the morning and come back to a delicious, homemade soup that tastes like it took all day to prepare. It’s truly a soul-satisfying dish that I’m excited to share with you!

Why You'll Love This Crockpot Minestrone Soup Recipe

What really makes this Crockpot Minestrone Soup Recipe stand out to me is its perfect balance of flavors and textures. The sweetness of carrots and celery blends beautifully with the acidity of tomatoes and richness of the Parmesan rind, while the herbs add subtle layers of earthiness and freshness. It’s like each spoonful tells a little story, comforting you as much with flavor as with its warmth. I get such joy watching the ingredients meld together slowly, creating a soup that’s both familiar and vibrant.

Another reason I’m so enthusiastic about this recipe is how ridiculously simple it is. You literally chop your veggies, toss in some canned beans and broth, and let your crockpot do all the work. I appreciate meals that don’t keep me tied to the stove, especially on busy days or chilly evenings when all I want is comfort without fuss. Plus, it feels so rewarding to come home and have a wholesome, nourishing dinner already waiting for me.

Oh, and the occasions this soup fits! It’s versatile enough for a casual weeknight dinner but also elegant enough to serve when friends drop by unexpectedly or for a cozy holiday meal. It stores well too, making it an excellent option to prepare in advance or to bring along for potlucks. Whenever I serve this Crockpot Minestrone Soup Recipe, I feel like I’m sharing a warm hug in a bowl.

Ingredients You'll Need

Inside a black slow cooker, there are four layers of chopped vegetables arranged separately. At the bottom, there are bright green celery slices, above them are small orange carrot slices placed close together. On top of the carrots, there are small white onion pieces scattered, and at the center on top, there is a small pile of finely chopped garlic. The slow cooker is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

The ingredients in this Crockpot Minestrone Soup Recipe are wonderfully simple but each contributes indispensably to the final dish’s taste, aroma, and texture. From fresh chopped vegetables to aromatic herbs, every element plays a specific role in bringing this soup to life. I love how pantry staples like canned beans and tomatoes make it super accessible and easy to prepare anytime.

TIP : You'll find the full list of ingredients and measurements in the recipe card below

Carrots: Fresh and chopped to add natural sweetness and a pleasant bite.
Celery: Brings a subtle aromatic crunch and depth to the base.
Onion: Essential for building the savory, umami foundation of the soup.
Garlic: Minced to infuse warmth and richness.
Vegetable broth: The flavorful liquid base that pulls everything together.
Diced tomatoes: Canned for convenience, providing acidity and freshness.
Tomato paste: Adds concentrated tomato flavor and body.
Parmesan rind: An incredible boost for deeper, cheesy undertones during cooking.
Salt and pepper: Essential seasonings to enhance all flavors.
Dried oregano, rosemary, basil: Classic herbs delivering authentic Italian flair.
Canned red kidney and cannellini beans: Providing protein, texture, and creaminess.
Frozen green beans: For a pop of color and crisp freshness.
Ditalini pasta: Small, delightfully chewy pasta that soaks up the soup’s flavor.
Baby spinach: Added at the end, wilting gently to brighten the soup.
Shredded Parmesan: For serving, offering a savory finishing touch.

Directions

Step 1: Start by adding the chopped carrots, celery, onion, and garlic straight into your slow cooker. Then pour in the vegetable broth, diced tomatoes, and tomato paste. This base will create a wonderful, flavorful broth that will slowly develop as it cooks.

Step 2: Add the Parmesan rind to the crockpot if you have one handy; it’s a game-changer for adding a subtle, earthy richness to the soup. Season everything with salt, black pepper, oregano, rosemary, and basil to give the soup its classic Minestrone flavor.

Step 3: Cover the crockpot and cook on low for 6 to 8 hours or on high for 3 to 4 hours. You’ll know it’s ready when the vegetables are tender and your kitchen is filled with that irresistible homemade soup aroma.

Step 4: About 45 to 60 minutes before serving, stir in the kidney beans, cannellini beans, thawed green beans, and dried ditalini pasta. Let the soup continue to simmer so the pasta can cook perfectly and absorb those delicious flavors. Keep an eye on it to avoid the pasta becoming mushy.

Step 5: Just before ladling the soup into bowls, stir in the chopped baby spinach to wilt it gently without overcooking — it keeps the color bright and fresh. Serve each bowl topped with a generous sprinkle of shredded Parmesan cheese for that irresistible finishing touch.

Servings and Timing

This Crockpot Minestrone Soup Recipe yields about 6 generous servings, perfect for a family meal or batch cooking for a few days. Prep time is just around 10 minutes since most ingredients just need chopping and dumping into the crockpot. The cooking time varies depending on your crockpot setting – between 3 to 8 hours – but the low and slow method produces the best flavor. No resting or cooling time is needed; this soup is best enjoyed hot or warm straight from the pot.

How to Serve This Crockpot Minestrone Soup Recipe

A black slow cooker filled with a clear orange broth soup shows several visible layers: shiny broth as the base, chopped green leafy vegetables scattered throughout, bright orange carrot slices, white beans, small round pasta, diced red tomatoes, and small bits of celery, with a light sprinkle of grated white cheese on top. The slow cooker is set on a white marbled surface next to two small white bowls filled with grated cheese, and a white and brown wooden spoon rests nearby. A black and white checkered cloth is partially visible under the slow cooker. Photo taken with an iphone --ar 4:5 --v 7

When I serve this soup, I like to keep things cozy and simple to complement its wholesome flavors. Crusty artisan bread or garlic breadsticks are my favorite sidekick to soak up every last drop of the broth. You can also try a crisp green salad on the side if you want something fresh and light to balance the warmth of the soup.

For garnishing, I always sprinkle shredded Parmesan right at the table — it melts slightly on the hot soup, adding an indulgent touch. A few fresh basil leaves or a drizzle of good olive oil drizzled on top really elevate the presentation and flavor. I like to ladle the soup into deep bowls so it feels hearty, with about one and a half to two cups per serving for a satisfying portion.

As for drinks, a light Italian white wine such as Pinot Grigio pairs beautifully with the herbal notes and tomato base. If you prefer non-alcoholic, a sparkling water with lemon or an herbal iced tea works well. This soup is wonderful for family dinners, casual gatherings, or chilly weekend lunches — I personally enjoy it piping hot to savor every comforting spoonful.

Variations

I love making this recipe my own by tweaking ingredients to suit different moods or dietary needs. For example, you can easily swap the ditalini pasta for gluten-free pasta or leave it out completely for a lower-carb version. If you want a vegan version, just make sure your vegetable broth is vegan-friendly and skip the Parmesan rind, or substitute with a vegan cheese alternative for similar flavor complexity.

Sometimes I like to add other veggies on hand like zucchini, chopped bell peppers, or mushrooms to change things up and add more texture. Spicing it up with a pinch of crushed red pepper flakes gives the soup a nice little kick without overpowering the classic profile. Another fun twist is to finish with a splash of balsamic vinegar to brighten the acidity and bring everything together.

If I’m short on time, I’ll make a stovetop version by sautéing the veggies first and then simmering everything together in a large pot. That way, you still get all the flavors but with a faster turnaround. The crockpot, though, truly unlocks a deeper, slow-cooked depth that I’m always chasing in a Minestrone.

Storage and Reheating

Storing Leftovers

I usually transfer any leftovers into airtight containers and store them in the refrigerator. The soup keeps beautifully for 3 to 4 days, making it perfect for weekday lunches or quick dinners. Glass containers with secure lids work great for maintaining freshness and are easy to reheat in.

Freezing

This Crockpot Minestrone Soup Recipe freezes really well, which I love for meal prep. Just let the soup cool completely, then pour into freezer-safe containers or heavy-duty zip-top bags. It can keep frozen for up to 3 months. I recommend thawing it overnight in the fridge before reheating for the best texture, especially so the pasta doesn’t get too mushy.

Reheating

The best way to reheat this soup is gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking and to evenly warm everything through. If reheating in the microwave, do so in shorter bursts, stirring in between to keep the soup from overheating unevenly. Avoid boiling the soup when reheating, as that can make the pasta too soft and change the texture of the vegetables.

FAQs

Can I use different types of beans in this Crockpot Minestrone Soup Recipe?

Absolutely! While red kidney and cannellini beans are traditional and add great texture, you can swap in other beans like chickpeas, navy beans, or black beans depending on what you have. Just be sure to drain and rinse canned beans before adding them to reduce excess sodium.

Is it necessary to use a Parmesan rind?

The Parmesan rind is a fantastic way to add subtle umami and richness, but it’s not mandatory. If you don’t have one, the soup will still taste delicious thanks to the broth, tomato paste, and herbs. You can also add a bit more shredded Parmesan at the end if you like.

Can I make this soup in advance?

Yes! This soup is perfect for making ahead of time. In fact, the flavors deepen when it rests, so preparing it a day before serving can enhance the taste. Just store it in the refrigerator and reheat gently when you’re ready to enjoy.

What if I don’t have a crockpot? Can I cook this on the stove?

Definitely. Use a large pot to sauté the vegetables first, then add the broth, tomatoes, and seasonings. Simmer gently for about 45 minutes or until vegetables are tender, adding beans and pasta toward the end. Adjust cooking times accordingly to ensure pasta is perfectly cooked.

Can I omit the pasta for a gluten-free version?

Yes, simply leave out the ditalini pasta or substitute with a gluten-free pasta variety. Just keep in mind you might want to add the gluten-free pasta later in the cooking process to avoid it becoming too mushy during the long simmer.

Conclusion

I truly hope you enjoy making and savoring this Crockpot Minestrone Soup Recipe as much as I do. Its simplicity, rich flavors, and comforting warmth make it one of my favorite dishes to share with friends and family, especially on crisp days when you crave something nourishing and homely. Give it a try—you might just find a new staple in your recipe rotation that feels like a big, tasty hug in a bowl.