A cozy, hearty soup packed with veggies, beans, and pasta, all prepared hands-off in the slow cooker. This easy, comforting minestrone delivers big flavor with minimal effort—perfect for busy days or relaxed weekends.

Slow Cooker Minestrone

Why You’ll Love This Recipe

I love how effortlessly this slow cooker version comes together. Just toss everything in, leave it to simmer, and return to a kitchen filled with warmth and aroma. It’s comforting, wholesome, and so versatile—plus, it’s a one-pot wonder that leaves me more time to relax or prep other parts of the meal.

ingredients

(Heres a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 medium onion, chopped
2 medium carrots, diced
2 celery stalks, diced
1 medium zucchini, diced
1 can (14 ounces) kidney beans, drained and rinsed
1 can (14 ounces) diced tomatoes
4 cups vegetable broth
1 teaspoon dried basil
1 teaspoon dried oregano
1 cup small pasta (like ditalini or elbow macaroni)
Salt and pepper to taste
Fresh parsley for garnish (optional)

directions

I add the onion, carrots, celery, zucchini, beans, diced tomatoes, vegetable broth, basil, and oregano to my crockpot.
I season with salt and pepper to taste.
I cover and cook on low for 6–7 hours or on high for 3–4 hours.
About 30 minutes before the end, I stir in the pasta and continue cooking until it’s tender.
I serve it warm, garnished with fresh parsley if I have it on hand.

Servings and timing

This recipe serves about 6 people. It takes roughly 6–7 hours on low or 3–4 hours on high, plus an additional 30 minutes for cooking the pasta.

Variations

Make it gluten‑free: I swap the pasta for gluten‑free ditalini or simply omit it and serve the soup over rice or quinoa.
Add greens: I gently stir in spinach or kale during the last 10 minutes of cooking for extra nutrition.
Use other beans: I often substitute cannellini, navy, or chickpeas in place of kidney beans.
Spicy kick: I add a pinch of red pepper flakes or a dash of hot sauce for some heat.
Hearty boost: I throw in sliced Italian sausage or shredded chicken before cooking for extra protein.

storage/reheating

I let leftovers cool, then transfer them to airtight containers and refrigerate for up to 4 days. To reheat, I warm a bowl on the stove over medium heat or microwave individual servings until heated through. If the soup thickens in storage, I just stir in a splash of broth or water to reach the desired consistency.

FAQs

How can I prevent the pasta from getting mushy?

I add the pasta only during the last 30 minutes of cooking. That way, it stays tender but retains some bite without turning soggy.

Can I freeze slow cooker minestrone?

Yes—I freeze cooled soup (without pasta) in airtight containers for up to 3 months. When I reheat, I just thaw, bring it to a simmer, and stir in freshly cooked pasta.

Can I cook this on high if I’m short on time?

Absolutely—I cook it on high for 3–4 hours, then add the pasta during the last 30 minutes, and it turns out just as delicious.

What other vegetables work well?

I often add bell peppers, green beans, spinach, or even diced potatoes. I adjust the cooking time so firmer vegetables get fully tender.

How do I make this more protein‑rich?

I add cooked sausage, diced chicken, or switch to a bean mix like chickpeas and cannellini. A sprinkle of Parmesan cheese adds more protein and flavor too.

Conclusion

I find this slow cooker minestrone to be a go‑to recipe for easy weeknight dinners or cozy weekend meals. With fl avorful broth, wholesome vegetables, and flexible add‑ins, it’s nutritious, satisfying, and perfect for feeding a crowd—or just enjoying leftovers. Give it a try and personalize it however I do—it’s nearly foolproof!