This is by far the best Slow Cooker Minestrone Soup — a classic, hearty Italian soup loaded with tomatoes, white beans, vegetables and small pasta. It’s comforting, simple to prepare, and adaptable to your pantry or dietary needs. The beans are partially pureed to naturally thicken the broth, while a parmesan rind or a handful of grated cheese deepens the savory flavor. This version includes clear directions for slow cooker, stovetop, and Instant Pot methods so you can make it the way you prefer.
Slow Cooker Minestrone Soup
This soup is easy to assemble and forgiving, which makes it perfect for weeknights, meal prep, or a cozy weekend dinner. You can make it entirely in a slow cooker for hands-off cooking, on the stovetop if you prefer a quicker simmer, or in an Instant Pot for a faster pressure-cooked version. Pureeing some of the beans with broth adds body without cream, and the parmesan rind (if you have one saved in the freezer) adds a subtle, complex savory note. If you don’t have a rind, stir in grated parmesan at the end for a similar effect.
Helpful Cooking Tips
To keep the pasta from turning mushy, cook it separately until al dente and add a portion to each bowl when serving. This prevents the pasta from absorbing all the broth if the soup sits for a while. If you prefer the convenience of having the pasta in the pot, add it near the end of cooking and monitor closely until just tender. For an even richer texture without extra fat, puree half the beans with a cup of broth and stir them back into the soup — they’ll thicken the liquid naturally and boost protein and fiber.
When sautéing the base vegetables, aim for a gentle caramelization of the onions, carrots and celery; this brings out natural sweetness and improves the overall flavor. If you save parmesan or Romano rinds in the freezer, add one to the pot while the soup simmers and remove it before serving. Fresh herbs like basil and parsley folded in at the end keep their bright aroma; dried herbs can be added earlier in the cook for full infusion.
Freezer Directions
Leftovers freeze well for up to three months. Cool the soup completely, then transfer to freezer-safe containers or heavy-duty freezer bags. Leave a little headspace if using jars. Thaw overnight in the refrigerator before reheating, and if you froze the soup with pasta, plan to cook fresh pasta at serving time for best texture.
Minestrone Soup Variations
- Swap the spinach for Swiss chard or baby kale for a different leafy green texture and flavor.
- To reduce carbohydrates, omit the pasta; the pureed beans make the soup satisfyingly thick so you won’t miss it.
- Add cooked mini turkey meatballs or sautéed crumbled turkey sausage for extra protein and heartiness.
- Use vegetable broth and omit cheese to make a vegetarian version; add a splash of good olive oil at the end for richness.
More Soup Recipes You Will Love
- Turkey Chili Taco Soup
- Chicken Enchilada Soup
- Chicken Noodle Soup
- Chicken Pot Pie Soup
- Turkey Meatball Vegetable Soup
Slow Cooker Minestrone Soup Recipe
Yield: 8 servings • Serving size: 1 1/2 cups (approx.)
Prep: 15 mins • Cook: 45 mins (active) • Total: ~1 hour (slow cooker longer)
Ingredients
- 1 (15-ounce) can white beans, drained and rinsed (cannellini or navy)
- 32 ounces reduced-sodium chicken broth (or vegetable broth for vegetarian)
- 2 tsp olive oil
- 1/2 cup chopped onion
- 1 cup diced carrots
- 1/2 cup diced celery
- 2 garlic cloves, minced
- 1 (28-ounce) can petite diced tomatoes
- Parmesan cheese rind (optional)
- 1 fresh rosemary sprig
- 2 bay leaves
- 2 tbsp chopped fresh basil
- 1/4 cup chopped fresh Italian parsley
- 1/2 tsp kosher salt and freshly ground black pepper, to taste
- 1 medium zucchini (about 8 oz), diced
- 2 cups chopped fresh spinach (or frozen, thawed and drained)
- 2 cups cooked small pasta such as ditalini, cooked al dente (or GF pasta)
- Extra grated parmesan for garnish (optional)
Instructions
Slow Cooker Version
- Puree the drained beans with 1 cup of the broth in a blender until smooth.
- Heat the olive oil in a large nonstick skillet over medium-high heat. Add the carrots, celery, onion and garlic and sauté until tender and fragrant, about 12–15 minutes.
- Transfer the sautéed vegetables to the slow cooker. Add the remaining broth, diced tomatoes, pureed beans, parmesan rind (if using), salt and pepper. Add the rosemary sprig, bay leaves, basil and parsley.
- Cover and cook on low for 6–8 hours.
- About 40 minutes before serving, add the diced zucchini and spinach. Cover and continue cooking for about 30 minutes, or until the zucchini is tender.
- Remove the bay leaves, rosemary sprig and parmesan rind. Adjust seasoning with salt and pepper. Ladle the soup into bowls and add about 1/4 cup cooked pasta per serving. Top with extra parmesan if desired.
Stove Top Directions
- Puree the drained beans with 1 cup of the broth in a blender.
- Heat oil in a large pot over medium-high heat. Add carrots, celery, onion and garlic and sauté until tender and fragrant, about 12–15 minutes.
- Add the remaining broth, diced tomatoes, pureed beans and parmesan rind. Add rosemary, bay leaves, basil and parsley, then cover and simmer gently for about 40 minutes.
- Add zucchini and spinach, cover and simmer until zucchini is tender, about 8–10 minutes.
- Remove aromatics and rind, season to taste, and serve with pasta and grated parmesan.
Instant Pot Directions
- Puree the drained beans with 1 cup of the broth in a blender.
- Press Sauté on the Instant Pot and heat the oil. Add carrots, celery, onion and garlic and sauté until softened, about 8–10 minutes.
- Add the remaining broth, diced tomatoes, pureed beans, parmesan rind, salt and pepper. Add rosemary, bay leaves, basil and parsley. Secure the lid and cook on high pressure for 20 minutes.
- Quick release the pressure. Add cooked pasta (or uncooked if following package directions), zucchini and spinach, then cook on high pressure for 4 minutes if adding uncooked pasta, or simply simmer until zucchini is tender if pasta is already cooked. Quick release to avoid overcooking pasta.
- Remove aromatics and rind, adjust seasoning, and serve with grated parmesan.
Nutrition (per serving)
Calories: 190 kcal • Carbohydrates: 32 g • Protein: 9 g • Fat: 3 g • Fiber: 8 g • Sodium: 483 mg • Sugar: 4 g
Did You Make This Recipe?
If you try this minestrone, consider sharing a photo or leaving a comment describing how you adapted it. Notes from readers help others decide what variations to try and make the recipe better for everyone.
