Slow Cooker Minestrone Soup
Winter warmth in a bowl. This slow cooker minestrone soup is my go-to when I want a wholesome, veggie-packed dinner that cooks low and slow while I’m busy with the day. Made with just 6 simple ingredients, this cozy crockpot vegetable soup delivers big Italian-inspired flavor with almost no effort.
It’s a streamlined take on the classic Italian minestrone rich tomato broth, tender beans, colorful vegetables, and small shell pasta that perfectly captures every spoonful. Everything simmers together all day, filling the kitchen with comforting aromas and leaving you with a nourishing, hearty meal ready when you are.
This easy slow cooker soup is perfect for cold winter nights, busy weekdays, or anytime you crave healthy comfort food without standing over the stove.
Why You’ll Love This Slow Cooker Minestrone:
Hands-off cooking Let the crockpot do the work
Vegetable-packed & filling Loaded with fiber-rich veggies and beans
Budget-friendly pantry staples Simple, affordable ingredients
Naturally vegetarian (and easy to adapt)
Perfect for meal prep Tastes even better the next day
This soup is satisfying enough to enjoy on its own, yet light enough to pair with crusty bread, cornbread, or a simple green salad.
Servings: 6
Ingredients:
2 cans (14.5 oz each) diced tomatoes, with juices
1 can (15 oz) kidney beans, drained and rinsed
1 bag (16 oz) frozen mixed vegetables (carrots, peas, green beans, corn)
4 cups low-sodium vegetable broth (or chicken broth)
1 cup uncooked small shell pasta
2 teaspoons Italian seasoning (or dried basil and oregano), plus salt and black pepper to taste
Directions:
Add the diced tomatoes (with juices), kidney beans, frozen mixed vegetables, and broth to a 5–6 quart slow cooker.
Sprinkle in the Italian seasoning, along with 1 teaspoon salt and ½ teaspoon black pepper. Stir to combine.
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours, until the vegetables are tender and the broth is rich and fragrant.
About 30 minutes before serving, stir in the uncooked small shell pasta, making sure it’s fully submerged.
Cover and cook on HIGH for 20–30 minutes, stirring once if possible, until the pasta is just tender.
Taste and adjust seasoning. If the soup is thicker than you like, add a splash of hot water or extra broth.
Ladle into bowls and serve hot.
Serving Suggestions:
Serve this slow cooker vegetable minestrone soup with:
Thick slices of crusty bread or cornbread
A crisp green salad with vinaigrette
Grated Parmesan or Romano cheese
A drizzle of olive oil and cracked black pepper
It also pairs beautifully with grilled cheese or sliced apples and sharp cheddar for a cozy, complete meal.
Variations & Tips:
Make it heartier: Add cooked shredded chicken or browned ground beef during the last 30 minutes
Add more greens: Stir in spinach or chopped kale with the pasta
Bean swap: Use cannellini or pinto beans instead of kidney beans
Creamy finish: Stir in ¼ cup grated Parmesan just before serving
Gluten-free: Use gluten-free small shell pasta and check for doneness early
Meal-prep tip: Keep the soup on WARM and add pasta only when ready to serve to avoid overcooking
