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This is by far the BEST Slow Cooker Minestrone soup – a classic, hearty Italian soup with tomatoes, white beans, vegetables and pasta.
Slow Cooker Minestrone Soup
This soup recipe is SO easy to make in the slow cooker or the Instant Pot (directions provided for both). If you don’t like buying extra appliances, no worries you can check out my stove top minestrone soup recipe. One thing I love about this soup, I puree the beans which thickens which is also great for picky eaters. Adding the rind from a wedge of parmesan or Romano cheese is my tip for adding extra flavor! I always stash them in my freezer just for soups, if you don’t have one toss some grated cheese into the soup while it’s cooking.
Helpful Cooking Tips
To keep the pasta al dente, I cook the pasta separate and add it to each bowl when I serve it, rather than throwing it in the soup which winds up soaking up all the broth. It’s totally your call, you can also just add the pasta to the soup at the end.
Freezer Directions
You can freeze leftovers for up to 3 months. Let it cool then transfer to freezer-safe containers.
Minestrone Soup Variations:
- Swap the spinach for Swiss chard or baby kale.
- To keep this low-carb, omit the pasta, you honestly won’t miss it with everything else in this soup.
- Add some mini turkey meatballs, or even some sauteed crumbled turkey sausage.
More Soup Recipes You Will Love
- Turkey Chili Taco Soup
- Chicken Enchilada Soup
- Chicken Noodle Soup
- Chicken Pot Pie Soup
- Turkey Meatball Vegetable Soup
Slow Cooker Minestrone Soup Recipe
4.94 from 101 votes
2
Cals:190
Protein:9
Carbs:32
Fat:3
This is by far the BEST Italian minestrone soup in the slow cooker, a classic, hearty Italian soup with tomatoes, white beans, vegetables and pasta.
Course: Dinner, Soup
Cuisine: American
Prep: 15 minutes mins
Cook: 45 minutes mins
Total: 1 hour hr
Print Rate Pin SaveWW Points
Yield: 8 servings
Serving Size: 1 1/2 cups
Ingredients
- 1 15 ounce can white beans, drained, rinsed (cannellini or navy)
- 32 oz container reduced sodium chicken broth, or vegetable broth for vegetarians
- 2 tsp olive oil
- 1/2 cup chopped onion
- 1 cup diced carrots
- 1/2 cup diced celery
- 2 garlic cloves, minced
- 1 28 oz can petite diced tomatoes
- Parmesan cheese rind, optional
- 1 fresh rosemary sprig
- 2 bay leaves
- 2 tbsp chopped fresh basil
- 1/4 cup chopped fresh Italian parsley
- 1/2 tsp kosher salt and fresh black pepper
- 1 medium zucchini, 8 oz each, diced
- 2 cups chopped fresh, or frozen defrosted spinach
- 2 cups cooked small pasta such as ditalini, al dente (or GF pasta)
- extra parmesan cheese for garnish, optional
Instructions
Slow Cooker Version:
Puree beans with 1 cup of the broth in a blender. Heat oil in a large nonstick skillet over medium-high heat. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 15 minutes.
Transfer to the crock pot along with the remaining broth, tomatoes, pureed beans, parmesan cheese rind, salt and pepper. Add the rosemary, bay leaves, basil and parsley, cover and cook on low for 6 to 8 hours.
Forty minutes before the soup is done cooking, add zucchini and spinach. Cover and cook 30 more minutes. Remove bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper. Ladle 1-1/4 cups soup into 8 bowls with 1/4 cup pasta in each and top with extra parmesan cheese if desired.
Stove Top Directions:
Puree beans with 1 cup of the broth in a blender. Heat oil in a large pot over medium-high heat. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 15 minutes.
Add the remaining broth, tomatoes, pureed beans, parmesan cheese rind, salt and pepper. Add the rosemary, bay leaves, basil and parsley, cover and cook on low 40 minutes. Add the zucchini and spinach, cover and simmer until the zucchini is tender, about 8 to 10 minutes.
Remove the bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper. Ladle 1-1/4 cups soup into 8 bowls with 1/4 cup pasta in each and top with extra parmesan cheese if desired.
Instant Pot Directions:
Puree beans with 1 cup of the broth in a blender. Press saute in the Instant Pot and heat oil. Add the carrots, celery, onion, garlic and saute until tender and fragrant, about 10 minutes.
Add the remaining broth, tomatoes, pureed beans, parmesan cheese rind, salt and pepper. Add the rosemary, bay leaves, basil and parsley, cover and cook high pressure 20 minutes.
Quick release, add the pasta, zucchini and spinach and cook high pressure 4 minutes. Quick release so the pasta doesn't overcook.
Remove the bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper. Ladle 1-1/2 cups soup into 8 bowls and top with extra parmesan cheese if desired.
Last Step:
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Nutrition
Serving: 1 1/2 cups, Calories: 190 kcal, Carbohydrates: 32 g, Protein: 9 g, Fat: 3 g, Sodium: 483 mg, Fiber: 8 g, Sugar: 4 g
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