This is the kind of soup that makes a chilly day feel warmer the second it hits the table. It’s loaded with vegetables, beans, pasta, and herbs—all simmered slowly so the flavors meld beautifully. The slow cooker does the heavy lifting, so you can focus on your day and come back to a pot of comfort.

It’s budget-friendly, flexible, and easy to customize with what you have on hand. Serve it with crusty bread and a sprinkle of Parmesan, and dinner is done.

Why This Recipe Works

Low and slow builds flavor. Gentle heat lets the aromatics, tomatoes, and herbs develop depth without babysitting a pot on the stove.

Pantry-friendly ingredients. Beans, canned tomatoes, broth, and pasta keep this meal affordable and easy to assemble anytime.

Veggie-packed and filling. With beans for protein, pasta for comfort, and vegetables for fiber, it’s a one-bowl meal that actually satisfies.

Flexible timing and add-ins. You add the pasta and tender greens at the end so they don’t overcook, and you can swap in seasonal vegetables with great results.

Shopping List

Olive oil
Yellow onion (1 medium), diced
Carrots (2), diced
Celery stalks (2), diced
Garlic (4 cloves), minced
Russet or Yukon gold potato (1 medium), peeled and diced (optional but hearty)
Zucchini (1 small), diced
Green beans (1 cup), cut into 1-inch pieces
Baby spinach or chopped kale (2 cups packed)
Crushed tomatoes (1 can, 28 ounces)
Tomato paste (2 tablespoons)
Low-sodium vegetable broth or chicken broth (6 cups)
Red kidney beans (1 can, 15 ounces), drained and rinsed
Cannellini beans (1 can, 15 ounces), drained and rinsed
Dried small pasta such as ditalini, elbow, or small shells (1 to 1 1/4 cups)
Bay leaf (1)
Dried oregano (1 teaspoon)
Dried thyme or Italian seasoning (1 teaspoon)
Crushed red pepper flakes (optional, 1/4 teaspoon)
Parmesan rind (optional, adds depth)
Salt and black pepper
Fresh parsley or basil, chopped (for serving)
Freshly grated Parmesan cheese (for serving)
Lemon (1), for a finishing squeeze (optional but brightening)

How To Make My Slow Cooker Minestrone Soup

Warm the aromatics. In a skillet over medium heat, add 1 tablespoon olive oil. Sauté onion, carrots, and celery with a pinch of salt for 5–7 minutes until slightly softened.
Stir in garlic for 30 seconds. This step boosts flavor, but you can skip it if short on time.
Load the slow cooker. Add the sautéed vegetables to the slow cooker along with potatoes, zucchini, green beans, crushed tomatoes, tomato paste, broth, kidney beans, cannellini beans, bay leaf, oregano, thyme, red pepper flakes (if using), and the Parmesan rind (if using). Season with 1 teaspoon salt and 1/2 teaspoon black pepper to start.
Set and simmer. Cook on Low for 6–8 hours or on High for 3–4 hours, until the vegetables are tender and the flavors are rich.
Add the pasta. About 20–30 minutes before serving, stir in the dried pasta.
Cook on High until the pasta is just al dente. If the soup looks thick, add more broth or hot water to loosen.
Finish with greens. Stir in spinach or kale for the last 5 minutes, just until wilted and tender.
Taste and adjust. Remove the bay leaf and Parmesan rind. Add more salt and pepper as needed.
A small squeeze of lemon brightens the whole pot.
Serve. Ladle into bowls and top with chopped parsley or basil and a generous shower of grated Parmesan. A drizzle of olive oil is a nice touch.

Keeping It Fresh

Storage: Refrigerate in an airtight container for 4 days. The flavors deepen by day two, making leftovers even better.

Pasta tips: Pasta continues to soak up liquid.

If you plan for leftovers, cook the pasta separately and add it to each bowl. Or, when reheating, stir in a splash of broth or water.

Freezing: Freeze without the pasta for best texture, up to 3 months. Thaw overnight in the fridge, heat gently, then add freshly cooked pasta and greens.

Meal prep: Chop vegetables ahead, store them in the fridge for up to 3 days, and load the slow cooker in the morning.

Why This is Good for You

Fiber and plant protein. Beans and vegetables bring fiber that supports digestion and helps you feel full, while also supplying plant-based protein.
Nutrient-dense vegetables. Carrots, greens, tomatoes, and zucchini deliver vitamins A, C, K, and minerals like potassium and iron.
Balanced and heart-friendly. Olive oil, legumes, and veggies echo Mediterranean-style eating patterns linked to long-term heart health.
Low-cost nourishment. Affordable ingredients make healthy eating sustainable for busy weeks.

Pitfalls to Watch Out For

Overcooked pasta. Add it late and check frequently.
It should be just al dente.
Too thick or too thin. Adjust with extra broth or water at the end, especially after the pasta cooks.
Under-seasoning. Broth and tomatoes vary. Taste and adjust salt, pepper, and acidity (lemon) before serving.
Skipping the sauté. You can, but a quick sauté of aromatics adds a noticeable flavor boost.
Forgetting the greens. Add them at the very end to keep their color and nutrients.

Recipe Variations

Protein twist: Add cooked Italian sausage, rotisserie chicken, or browned turkey in the last 30 minutes.
Gluten-free: Use gluten-free pasta or stir in cooked rice or quinoa at the end.
Extra-veg version: Add chopped cabbage, bell peppers, or butternut squash in step 2.
Herb-forward: Finish with fresh basil pesto or a spoon of chopped rosemary and parsley.
Spicy kick: Add more red pepper flakes or a pinch of smoked paprika for warmth.
Creamy finish: Stir in a splash of half-and-half or unsweetened cashew cream right before serving.
Tomato-light: Swap half the crushed tomatoes for more broth if you prefer a milder tomato base.

FAQ’s For Slow Cooker Minestrone Soup

Can I make this on the stovetop instead of a slow cooker?

Yes. Sauté the aromatics in a large pot, add the remaining ingredients (except pasta and greens), and simmer gently for 35–45 minutes until tender. Add pasta for the last 8–10 minutes, then stir in greens before serving.

What pasta shape works best?

Small shapes like ditalini, elbows, small shells, or orecchiette hold up well and fit nicely on a spoon. Aim for 1 to 1 1/4 cups dried pasta for a hearty but not overly thick soup.

Do I have to use both kidney and cannellini beans?

No. Use what you have—chickpeas, pinto beans, or black beans all work. Draining and rinsing helps control the salt and keeps the broth clean.

How do I keep the vegetables from turning mushy?

Cut them into even pieces and cook on Low when possible. Add delicate vegetables (zucchini, spinach) later in the process to maintain texture.

Can I skip the Parmesan and make it vegan?

Absolutely. Omit the Parmesan rind and topping. For extra savory depth, add a splash of soy sauce or a teaspoon of white miso when you adjust seasoning at the end.

What if I only have fresh tomatoes?

Use about 6 cups chopped ripe tomatoes plus 1–2 tablespoons tomato paste to boost richness. The flavor will be lighter but still delicious.

How can I make it lower in sodium?

Use low-sodium broth and no-salt-added tomatoes and beans. Season with salt at the end to taste, and brighten flavors with lemon juice and herbs instead of extra salt.

Final Thoughts

Hearty Slow Cooker Minestrone Soup is the kind of recipe you’ll keep coming back to—simple, nourishing, and endlessly adaptable.

With a little prep and a few pantry staples, your slow cooker turns basic ingredients into a cozy, flavorful meal. Keep the method the same, swap in what you have, and make it your own. When you want something comforting without fuss, this soup delivers every time.