Classic Crockpot Minestrone Soup – Cozy, Hearty, and Easy

There are nights when you want a warm, nourishing bowl of soup without babysitting a pot on the stove. That’s where this Classic Crockpot Minestrone Soup shines. It’s loaded with vegetables, beans, and pasta, all simmered low and slow for rich flavor and comforting texture.

The prep is simple, the ingredients are flexible, and the result tastes like it simmered in an Italian kitchen all afternoon. If you love a wholesome, budget-friendly dinner, this one belongs in your rotation.

Why This Recipe Works

Cooking process, overhead shot: A slow cooker filled with simmering classic minestrone mid-cook, sho

Slow cooking builds flavor: The crockpot gently melds tomatoes, vegetables, herbs, and broth into a deep, savory base without any fuss.
Flexible ingredients: Minestrone is naturally adaptable. Use what you have, swap in seasonal vegetables, and choose your favorite beans.
Balanced and hearty: With vegetables, beans for protein and fiber, and a small amount of pasta, it’s a complete meal in one bowl.
Meal prep friendly: It reheats beautifully, and the flavors improve the next day.
Hands-off cooking: Minimal prep followed by hours of hands-free simmering makes it weeknight-friendly.

Ingredients

2 tablespoons olive oil
1 medium yellow onion, diced
3 carrots, peeled and sliced
3 celery stalks, sliced
3 cloves garlic, minced
1 medium zucchini, halved lengthwise and sliced
1 cup green beans, trimmed and cut into 1-inch pieces (fresh or frozen)
1 (14.5-ounce) can diced tomatoes
1 (15-ounce) can crushed tomatoes or tomato sauce
6 cups low-sodium vegetable broth (or chicken broth if preferred)
1 (15-ounce) can cannellini beans, rinsed and drained
1 (15-ounce) can red kidney beans, rinsed and drained
1 teaspoon dried oregano
1 teaspoon dried basil
1 bay leaf
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes (optional)
3/4 cup small pasta (ditalini, small shells, or elbows)
2 cups chopped baby spinach or kale
2 tablespoons chopped fresh parsley (optional)
Freshly grated Parmesan cheese, for serving (optional)
Lemon wedges or a splash of red wine vinegar, for finishing (optional)

Instructions

Final plated dish, close-up detail: A deep bowl of finished crockpot minestrone served hot, pasta pe

Prep the vegetables: Chop onion, carrots, celery, zucchini, and green beans.
Rinse and drain the beans. Mince the garlic. This makes assembly quick.
Layer in the crockpot: Add onion, carrots, celery, zucchini, green beans, garlic, diced tomatoes, crushed tomatoes, and broth.
Stir in oregano, basil, bay leaf, salt, pepper, and red pepper flakes if using.
Cook low and slow: Cover and cook on Low for 6–8 hours or High for 3–4 hours, until the vegetables are tender and the flavors are well combined.
Add beans and pasta: Stir in cannellini and kidney beans. Add the pasta, then cover and cook on High for 15–20 minutes, or until the pasta is al dente. Stir once halfway to keep pasta from clumping.
Finish with greens: Stir in spinach or kale and cook for another 5 minutes, just until wilted and bright green.
Taste and adjust: Remove the bay leaf.
Taste and add more salt or pepper as needed. For brightness, add a squeeze of lemon or a splash of red wine vinegar.
Serve: Ladle into bowls and top with parsley and a shower of Parmesan, if you like. Add a drizzle of olive oil for extra richness.

How to Store

Refrigerate: Cool completely, then store in airtight containers for up to 4 days.
Freeze: For best results, freeze the soup without the pasta for up to 3 months.
Add freshly cooked pasta when reheating to keep the texture perfect.
Reheat: Warm gently on the stove over medium heat or in the microwave. If it thickens, stir in a splash of broth or water.

Benefits of This Recipe

Nutritious and filling: Packed with fiber, vitamins, and plant-based protein, it’s a satisfying meal without feeling heavy.
Budget-friendly: Uses pantry staples and affordable vegetables, so you can feed a crowd without overspending.
Great for different diets: Naturally vegetarian and easy to make vegan by skipping the Parmesan or using a dairy-free alternative.
Easy cleanup: One crockpot, one cutting board, and you’re done.
Make-ahead friendly: Tastes even better the next day, making it perfect for meal prep.

What Not to Do

Don’t add the pasta too early: It will turn mushy. Stir it in near the end and cook just until al dente.
Don’t skip seasoning: Minestrone needs salt and acid to pop.
Taste before serving and adjust as needed.
Don’t overcrowd with starchy add-ins: Too much pasta or potatoes can soak up the broth and throw off the balance.
Don’t forget the bay leaf: It adds subtle depth. Just remember to remove it before serving.
Don’t overcook the greens: Add spinach or kale at the end to keep the color and nutrients.

Variations You Can Try

Sausage minestrone: Brown Italian sausage on the stove, drain, and add to the crockpot. Swap vegetable broth for chicken broth if you like.
Gluten-free: Use gluten-free pasta or skip pasta and add diced potatoes in the first step for a hearty, gluten-free version.
Extra veggies: Add diced bell peppers, mushrooms, or chopped cabbage.
Minestrone is very forgiving.
Pesto swirl: Stir in a spoonful of basil pesto right before serving for a burst of fresh herb flavor.
Smoky twist: Add a pinch of smoked paprika or a Parmesan rind to the pot for deeper flavor.
Protein bump: Add chickpeas or use small meatballs for a heartier soup.

FAQ

Can I make this on the stovetop instead?

Yes. Sauté the onion, carrots, celery, and garlic in olive oil until softened. Add the tomatoes, broth, zucchini, green beans, herbs, and simmer for 20–25 minutes.

Add beans and pasta and cook until the pasta is al dente. Finish with greens and season to taste.

What pasta works best?

Small shapes like ditalini, small shells, elbows, or orzo work well. They cook quickly and fit neatly on the spoon, which makes the soup easier to eat.

How can I make it vegan?

Use vegetable broth and skip the Parmesan.

If you want a cheesy note, add nutritional yeast or a vegan Parmesan substitute when serving.

Can I use frozen vegetables?

Absolutely. Frozen green beans, spinach, or mixed vegetables work well. Add frozen vegetables in the last hour of cooking so they don’t over-soften.

What if I don’t have both kinds of beans?

Use whichever beans you have—cannellini, kidney, great northern, or chickpeas.

Two cans of the same bean will still taste great.

How do I keep the pasta from soaking up all the broth?

Cook the pasta directly in the soup near the end and serve promptly. For leftovers, you can cook the pasta separately and add it to individual bowls to maintain texture.

Is this spicy?

Only if you add crushed red pepper flakes. For a family-friendly batch, leave them out and offer chili flakes at the table.

Can I add potatoes?

Yes.

Use 1–2 cups of peeled, diced potatoes. Add them with the other vegetables at the beginning and reduce the pasta slightly to keep the soup balanced.

Final Thoughts

Classic Crockpot Minestrone Soup is the kind of recipe you keep on standby for busy days and chilly evenings. It’s simple to prep, deeply flavorful, and flexible enough to match whatever’s in your fridge.

With a loaf of crusty bread and a sprinkle of Parmesan, it tastes like comfort in a bowl. Make a big batch, tuck some away for later, and enjoy a wholesome dinner with almost no effort.