Name: Slow Cooker Minestrone Soup Recipe
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: Italian
Ingredients: 1 medium onion, diced; 4 cloves garlic, minced; 2 stalks celery, diced; 2 medium carrots, diced; 2 medium zucchini, diced; 2 teaspoons Italian seasoning; 28 ounces diced tomatoes (Italian seasoned); 6 cups chicken broth; 15 ounces dark red kidney beans, drained and rinsed; 15 ounces white cannellini beans, drained and rinsed; Salt and pepper to taste; 1 cup ditalini pasta; Parmesan cheese for topping; Fresh parsley for topping

Jump to Recipe· 4.4 from 3 reviews

I absolutely love cozying up with a steaming bowl of Slow Cooker Minestrone Soup Recipe, and I’m excited to share it with you. This soup is a delightful Italian classic that brings together a medley of fresh vegetables, hearty beans, fragrant herbs, and tender pasta, all simmered slowly to achieve a rich, comforting broth that feels like a warm hug. It’s the kind of dish I turn to when I want something nourishing, satisfying, and effortlessly delicious after a busy day.

Why You’ll Love This Slow Cooker Minestrone Soup Recipe

One of the first things I adore about this Slow Cooker Minestrone Soup Recipe is the depth of flavor it develops during those slow, gentle hours in the cooker. The Italian herbs, garlic, and onion infuse the broth with such a fragrant, savory essence that every spoonful bursts with warmth. The combination of dark red kidney beans and white cannellini adds a wonderful protein-packed texture that complements the softness of the zucchini, carrots, and celery beautifully. It’s the perfect balance between hearty and fresh, making it a comforting yet light meal.

What really wins me over is how simple it is to prepare. I love being able to toss all the ingredients in the slow cooker, set the timer, and come back hours later to a bowl full of soul-soothing goodness without any fuss. It’s perfect for busy weeknights or lazy weekends when I want something wholesome that practically cooks itself. Plus, it’s so versatile that whether I’m serving it for a family dinner or taking it to a potluck, it always feels like a star on the table.

Ingredients You’ll Need

The image shows a white slow cooker filled with separate piles of different ingredients in a clear broth. There are bright red kidney beans on the top right, white beans on the bottom left, chopped orange carrots and celery on the left side, diced white onions near the bottom right, and chopped light green zucchini on the top left. Sprinkled herbs with a greenish-brown color lie in the center. The slow cooker sits on a white marbled surface, and the scene is brightly lit with natural light. Photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its simple, fresh ingredients that work harmoniously to create a vibrant soup with amazing texture and color. Each item plays a crucial role, from the diced tomatoes that add a slight tang to the tender vegetables, and the creamy beans that provide heartiness. The ditalini pasta gives that comforting chew without overwhelming the dish.

Pro Tip ✨

Check out the full list of ingredients and measurements in the recipe card below.

Onion: Diced onion adds a sweet, aromatic base that deepens the broth flavor.
Garlic: Minced garlic brings a warm, pungent kick essential for authentic taste.
Celery: Adds a subtle earthiness and delightful crunch that balances well with softer veggies.
Carrots: Their natural sweetness gently infuses the soup with color and vitamins.
Zucchini: This tender vegetable absorbs the broth beautifully, adding lightness.
Italian seasoning: A blend of herbs that brings that classic Italian flavor profile everyone loves.
Diced tomatoes: I use Italian seasoned ones for a tomato richness with a hint of herbs.
Chicken broth: Provides a savory foundation that’s flavorful yet not overpowering.
Kidney beans: Dark red beans pack protein and a creamy texture to the soup.
Cannellini beans: These white beans offer a nice balance and smooth mouthfeel.
Ditalini pasta: Tiny pasta shapes soak up the broth perfectly without getting mushy.
Salt & pepper: Essential for seasoning to taste and enhancing all the ingredients.
Parmesan cheese and parsley: The finishing touches that add richness and fresh color.

Directions

Step 1: Add the diced onion, minced garlic, celery, carrots, zucchini, Italian seasoning, diced tomatoes, chicken broth, kidney beans, cannellini beans, salt, and pepper to your slow cooker. Stir everything gently until well combined.

Step 2: Cover the slow cooker and cook on LOW for 6 hours or HIGH for 4 hours. This slow simmer allows the flavors to meld beautifully and the vegetables to become tender.

Step 3: About 30 minutes before you’re ready to eat, stir in the ditalini pasta. Replace the lid and continue cooking until the pasta is tender but still slightly firm, so it doesn’t get mushy.

Step 4: When the pasta is just right, ladle the soup into bowls and generously sprinkle with freshly grated Parmesan cheese and chopped parsley for a bright, cheesy finish.

Servings and Timing

This Slow Cooker Minestrone Soup Recipe yields about 8 hearty servings, making it perfect for a family meal or leftovers that keep wonderfully in the fridge. I always set aside around 15 minutes for prep, mainly chopping the vegetables. The cooking time ranges between 4 to 6 hours depending on whether you choose HIGH or LOW settings on your slow cooker. It’s best served promptly after cooking but can rest for a few minutes if needed. Overall, expect about 4 hours and 15 minutes from start to finish when cooking on HIGH.

How to Serve This Slow Cooker Minestrone Soup Recipe

A close-up view of a black slow cooker filled with a colorful vegetable soup. The soup has many layers: small diced red tomatoes, pale white beans, light beige round pasta pieces, small orange carrot cubes, and pieces of green zucchini. The broth is orange and slightly thick with visible bits of herbs. A red spoon lifts a portion, showing the mix of all the ingredients clearly. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

I love serving this soup piping hot to really highlight the comforting depth of the broth and the tender vegetables. It pairs beautifully with a crusty Italian bread or a garlic baguette right out of the oven — perfect for dipping and soaking up every last bit of that flavorful liquid. For a heartier meal, I sometimes add a simple side salad with a zesty vinaigrette to brighten things up.

For garnish, I’m a big fan of freshly grated Parmesan and a sprinkle of chopped parsley; the cheese adds a lovely salty richness while the parsley brings a fresh, herbal note and a pop of green color that instantly lifts the presentation. You can also drizzle a bit of good-quality extra virgin olive oil on top before serving for an extra hint of luxury.

When it comes to beverage pairings, I like a light Italian white wine like Pinot Grigio or an unassuming red like Chianti. For non-alcoholic options, a sparkling water with a splash of lemon works beautifully. This soup is ideal for cozy family dinners, casual weeknights, or even a casual party where comfort food wins the day. Serve it hot or warm — I personally think warm soup that has had a few minutes to settle really lets the flavors shine.

Variations

I love how adaptable this Slow Cooker Minestrone Soup Recipe is. If you prefer a vegetarian or vegan version, simply swap the chicken broth for vegetable stock and omit the Parmesan cheese or replace it with a vegan cheese or nutritional yeast for that cheesy note. You can also adjust the veggies to your liking — kale, spinach, green beans, or even sweet potatoes add both nutrition and an interesting twist on texture.

For an even heartier soup, I sometimes add chickpeas or even cubed potatoes during the initial cooking stage. If you want to switch up the pasta, small shells or elbow macaroni also work well in place of ditalini. And for those who enjoy a bit of spice, try adding a pinch of red pepper flakes or a drizzle of chili oil before serving for an exciting flavor boost.

If you’re short on time or don’t want to use a slow cooker, you can easily prepare this in a large pot on the stove by simmering everything together for about an hour, adding the pasta near the end. However, I truly believe the slow cooker method yields the best, most infused flavors with minimal effort.

Storage and Reheating

Storing Leftovers

Leftover Slow Cooker Minestrone Soup keeps wonderfully in an airtight container in the refrigerator for up to 3 days. I recommend using glass or BPA-free plastic containers to maintain freshness and avoid any lingering flavors. Make sure the soup has cooled down to room temperature before sealing and refrigerating to preserve the taste and color.

Freezing

This soup freezes well, which makes it fantastic for meal prep. I like to portion it out into individual freezer-safe containers or heavy-duty freezer bags for convenience. When freezing, hold off on adding the pasta, as it can become mushy upon thawing. Freeze for up to 3 months. When you’re ready to enjoy, thaw in the fridge overnight.

Reheating

When reheating, gently warm the soup on the stovetop over medium heat, stirring occasionally to redistribute the flavors. If reheating from frozen, thaw fully first and add the pasta during reheating if it was held back. Avoid microwaving at high power without stirring as this can cause uneven heating and texture issues. Adding a splash of broth or water can refresh the soup’s consistency nicely.

FAQs

Can I make this Slow Cooker Minestrone Soup Recipe vegan?

Absolutely! Just substitute the chicken broth for vegetable broth and skip the Parmesan cheese or use a vegan alternative. The soup remains hearty and flavorful without any animal products.

What can I use if I don’t have ditalini pasta?

You can replace ditalini with small pasta shapes like elbow macaroni, small shells, or even broken spaghetti. Just keep an eye on the cooking time since different shapes cook at varying rates.

Can I add meat to this soup?

Definitely! For extra protein, I sometimes add cooked Italian sausage or chopped chicken before slow cooking. Brown the meat first for the best flavor, then add it along with the other ingredients.

Is it okay to add the pasta at the beginning?

I recommend adding the pasta near the end to prevent it from getting overly soft and mushy. Adding it in the last 30 minutes keeps it tender with a pleasant bite.

Can I prepare this soup in advance?

Yes, you can prep all the ingredients the night before and store them in the fridge. Just add everything to the slow cooker and start cooking when you’re ready. The flavors might even deepen after resting!

Conclusion

I can’t recommend this Slow Cooker Minestrone Soup Recipe enough for anyone craving a wholesome, flavorful, and easy-to-make meal. It’s a recipe that’s close to my heart because it’s both nourishing and comforting, perfect for sharing around the table with loved ones. Give it a try, and I promise it will become one of your favorite go-to dishes for cozy days and busy nights alike.