This really is the Best Crock Pot Minestrone Soup! Toss everything into the slow cooker for a delicious, filling meatless dinner the whole family will love!
Once you try this recipe for the Best Crock Pot Minestrone Soup, you’ll never make another Minestrone Soup recipe again! It’s incredibly easy to make and filled with veggies. You can make this vegetarian by using vegetable broth and change up the pasta if desired, too.
I’m a little bit of a soup snob. I love a good bowl of soup. Not too brothy. Not too thick. Minestrone is one of my absolute favorites. It’s filling but healthy. I’ve tried SO many recipes for minestrone and this by far is my absolute favorite!
Why is this Best Crock Pot Minestrone Soup the VERY best?
- It has amazing flavor!
- It’s super easy to throw into the crock pot and cooks while you’re at work or taking care of the kids.
- It has tons of veggies in it.
- You can add in whatever pasta you want. It’s really versatile.
- I’ve made it several ways and each time it turns out delicious!
- Leftovers are amazing. That is, if you have any leftovers. 🙂
The best part of this Best Crock Pot Minestrone Soup is that you can trick your kids into eating lots of veggies! All they’ll notice is that there’s pasta in it. 😉 I don’t know about your kids but mine LOVE anything with pasta. Oh, and don’t let the amount of ingredients fool you, it’s really simple to make.
The BEST Crock Pot Minestrone Soup
The whole family will love this Crock Pot Minestrone Soup! It's healthy, filling and delicious!
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Ingredients
- 1/2 onion chopped
- 1 cup carrots chopped (about 3 carrots)
- 1 celery stalk chopped
- 2 garlic cloves minced
- 1 28oz can petitie-diced tomatoes
- 1 15 oz can white beans, drained & rinsed
- 3 cups fat free chicken broth or vegetable broth
- 1 oz Parmesan cheese rind
- 1 fresh rosemary sprig
- 2 bay leaves
- 2 Tbsp. chopped fresh basil or 1 1/2 tsp. dried
- 1/4 cup chopped fresh Italian parsley leaves or 3/4 tsp. dried
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 medium zucchini chopped
- 2 cups chopped fresh or frozen defrosted spinach
- 1-2 cups cooked small pasta like ditalini or elbows al dente
- Parmesan cheese for serving
Instructions
- In a crock pot, combine broth, tomatoes, beans, carrots, celery, onion, garlic, herbs, parmesan cheese rind, salt and pepper. Cover and cook on LOW for 6 to 8 hours.
- Thirty minutes before the soup is done cooking, add zucchini and spinach.
- Cover and cook 30 more minutes.
- Add cooked pasta, cook 10 minutes more.
- Remove bay leaves, rosemary sprig, parmesan rind and season to taste with salt and black pepper.
- Ladle soup into bowls and top with extra parmesan cheese. ENJOY!!
Tried this Recipe? Pin it for Later!Mention @JenNikolaus or tag #YummyHealthyEasy!
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This soup looks so good. I saw you at link party and now I’m following you. I would love for you to visit me at memoriesbythemile.com
Wanda Ann
I love minestrone soup–this sounds great!
Good Morning Jen,
We woke up to a very cold day and you soup would be perfect simmering away in the pot, it looks delicious. Hope you have a great week and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
So healthy and warming looking.
This looks delicious, Jen!! Thanks for linking up to Tasty Thursdays at The Mandatory Mooch. Can’t wait to see what you link up this week. Thanks, Nichi
Yummy, this looks delicious and super easy. I am definitely going to try this one out. I love any and every kind of soup! Thanks for sharing.
Krista @ joyfulhealthyeats
This was AMAZING!
Made this today =)