The Best Crockpot Minestrone Soup Recipe

Not only is this the best-tasting Minestrone Soup Recipe, but it is one of the easiest soup recipes to make. Featuring a rich tomato base, fresh vegetables, and tender pasta, this Crockpot Minestrone delivers a hearty, flavorful soup that is low in calories, yet will leave you satisfied.

From Tortellini Soup to Lasagna Soup to Vegetable Beef Soup to Crockpot Minestrone, there is nothing more comforting than a warm bowl of soup on a rainy or chilly night. And while I love ALL the soups, I am currently on a Crockpot Minestrone kick. It is light, yet hearty, and super easy to make!

Notes on Ingredients

• Broth: Use low-sodium chicken stock or vegetable broth.
• Red Wine: Red wine adds a rich intense flavor to the minestrone. If you opt to add in wine, use a dry red wine, such as Merlot or a Cabernet.
• Seasonings: Minced garlic, salt, pepper, bay, onion powder, and Italian seasoning work to give Minestrone its classic Italian flavor.
• Diced Tomatoes: The diced tomatoes will add texture and additional liquid to the Minestrone.
• Marinara Sauce: Using prepared spaghetti sauce or marinara sauce, will add more depth and flavor to the soup than simply adding plain tomato sauce or crushed tomatoes.
• Vegetables: A combination of diced carrots, diced zucchini, diced celery, and frozen cut green beans are the classic choices in a Minestrone soup recipe.
• Potatoes: Potatoes are an optional addition to Minestrone, but I love the texture they add to the soup. If you opt to add, use yellow or russet potatoes, that have been peeled and diced into small cubes so that the potatoes become tender as the Minestrone slow cooks.
• Beans: Kidney beans, cannellini beans, or northern white beans all work in Minestrone. Use all of one variety or mix and match.
• Pasta: Use a small pasta, such as Ditilani or elbow noodles, which will cook fast and not overwhelm the soup.
• Spinach: Use washed and dried baby spinach. If you want to replace the spinach with cabbage or kale, add it to the crockpot at the start of the recipe, to give the strudier greens time to properly cook.
• Red Wine Vinegar: Finishing the soup with a splash of red wine vinegar will help to bring the flavors to life and make the soup pop. Feel free to use balsamic vinegar in place of the red wine vinegar.

Serving Instructions

I love serving minestrone with freshly grated parmesan cheese, but if you are dairy-free or following a vegan diet, omit the parmesan cheese.

Pair this Crockpot Minestrone with a tossed Greek salad, a loaf of Italian Bread, with Italian Bread Dipping Oil, for an easy, wholesome family meal.

Storage & Reheating Instructions

• Refrigerate: Allow the Minestrone to cool to room temperature. Once cooled, transfer it to an airtight container and store it in the refrigerator for up to 4 days.
• Freeze: Transfer the cooled Minestrone to a freezer-safe container, leaving 1 inch of space for expansion. Freeze the soup for up to 2 months.
• Reheat: If needed, defrost the soup overnight in the refrigerator. To reheat the soup, cook over low heat in a saucepan, adding additional vegetable broth to thin as needed. Alternatively, reheat individual servings in a heat-safe bowl covered with a damp paper towel in 60-second intervals, stirring after each interval, until warmed through, adding additional broth if needed.

More Hearty Vegetarian Soup Recipes

• Broccoli Cheese Soup
• Potato Corn Chowder
• Instant Pot Vegetable Soup
• Instant Pot Tomato Soup
• 30-Minute Baked Potato Soup

If you tried this Crockpot Minestrone, I would love for you to leave a comment and review below.