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Crockpot Minestrone

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After a “what do you cook in your crockpot?” conversation with a friend recently, I was inspired to make my traditional Minestrone soup  in the slow cooker.  This is a first for me.  I’m happy to say that it came out great, if not a little better even.

I took my original recipe and did everything the same except I cooked it real slow over the course of the day.  To be honest, I am pretty sure I will only be cooking my Minestrone soups this way in the future. 

Such a great way to have your soup ready to go at the end of a busy day! 


 Here’s how I make “my” minestrone soup (with a crock pot twist):

*se the full ingredient list is on the recipe card below*

1.  First dice and saute (in olive oil)  carrots, onion, zucchini and celery.

OPTIONAL: I didn’t use potatoes in this meal but I do sometimes add diced potatoes. You can saute them with the other vegetables.


2. Add vegetables to the crock pot with basic tomato sauce, water, beans and a vegetable bouillon cube. After stirring all together, I set the cooker to low and let it do its thing. ALTERNATIVE: If you don’t have a basic tomato sauce add about 2 cups of chopped peeled or diced italian tomatoes.  You should also add some fresh chopped parsley for additional flavor. 

NOTE ON CANNED BEANS: I like to rinse and drain my beans before adding to the soup.  Also, If you like your beans a bit firmer wait to add them until the halfway mark (like after 3 hours). 



3.  At the five hour mark I add a cup of chopped frozen/fresh spinach and changed the setting to high.  Then in the last half hour I add the frozen peas. 

TIP:  If you’re at work or just unable to change the setting on the crockpot in the last hour it will be fine on low for 8 hours. Just don’t add the frozen peas and spinach until you return home. They really don’t need a lot of time to cook. 


While my son prefers minestrone with pasta, I prefer it without. You can make it either way.  As a general rule, when making soup with pasta, I always boil the pasta separately and cook it about 3/4’s the way through. I then drain the pasta before adding it to the soup.  I like to  add it at the very end of the cooking process.  This is how I was taught so I stick with this rule.  The great thing about cooking is you can do it however YOU like it best!



I look forward to your feedback so let me know what you think in the comments below.

Crockpot Minestrone

A slow cooked Italian vegetable soup.
Prep Time 10 minutes
Total Time 10 minutes


  • 19oz can of Red Kidney Beans or Cannellini beans 1
  • 3 - 4 tablespoons olive oil
  • 1 cup diced yellow onion
  • 1 cup diced celery
  • 1 cup diced carrot
  • 1 medium zucchini diced
  • 1 cup basic tomato sauce
  • 1 cup frozen chopped spinach
  • 1 cup frozen peas
  • 5-6 cups water
  • 1 vegetable or bouillon cube
  • salt and pepper to taste


  • In a pan saute diced onion, celery, carrot and zucchini in olive oil. Season to taste.
  • Add vegetables to crock pot with water, sauce, and bouillon. Cook on low for 3 hours. After 3 hours add drained and rinsed beans and stir.
  • The last hour of cooking add the spinach and peas and cook on high until done - about 45 minutes to an hour.
  • Serve warm.


Optional: add a cup of diced potatoes
To prepare with pasta: use a small pasta like ditalini or elbows. Add to soup at the end of the cooking process,
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