Best 8 Spruced Up Slow Cooker Minestrone Soup Recipes

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Welcome to the world of flavors with our guide to creating a spruced-up slow cooker minestrone soup that will tantalize your taste buds. This wholesome and hearty soup is infused with the goodness of fresh seasonal vegetables, beans, and herbs, all simmered together in a rich and flavorful broth. Whether you're a seasoned cook or a beginner in the kitchen, we'll take you on a culinary journey, providing step-by-step instructions, tips, and variations to cater to your preferences. Get ready to transform your slow cooker into a culinary haven and enjoy a comforting and nutritious soup that's perfect for any occasion.

Let's cook with our recipes!

HEARTY SLOW COOKER MINESTRONE SOUP



Hearty Slow Cooker Minestrone Soup image

Incredibly flavorful and rich, this minestrone soup is every bit as hearty as it is beautiful. Made easily in the slow cooker, this soup is perfect for a busy weeknight!

Provided by The Chunky Chef

Categories     Main Course

Time 6h20m

Number Of Ingredients 19

1 cup carrots, sliced
1 cup celery, sliced
1 1/2 cups yellow onion, diced
28 oz can diced tomatoes, with juices
2 Tbsp tomato paste
parmesan rind, or 1" chunk of parmesan
2-3 Tbsp minced garlic
2 bay leaves
1 1/4 Tbsp dried Italian seasoning
pinch of red pepper flakes
4 cups fat free vegetable stock or broth
2 cups water
2 Tbsp vegetable base
15 oz can dark red kidney beans, drained and rinsed
15 oz can cannelini beans, drained and rinsed
1 cup diced zucchini
1 1/2 cups dried ditalini or other small pasta
1 cup frozen cut green beans
1 1/2 cups baby spinach, roughly chopped

Steps:

  • Add first 15 ingredients to 6 quart or larger slow cooker. Stir to combine, cover, and cook on LOW for 6-8 hours, or HIGH for 3-4 hours.
  • 30 minutes before you want to serve the soup, add zucchini and ditalini pasta, stir, cover and cook on HIGH for 20-25 minutes.
  • 5 minutes before serving, add in frozen green beans and baby spinach, stir, cover and cook on HIGH for 5 minutes.
  • When serving, if desired, grate parmesan cheese over the soup and enjoy!

Nutrition Facts : Calories 270 kcal, Carbohydrate 54 g, Protein 12 g, Fat 1 g, Sodium 1556 mg, Fiber 9 g, Sugar 9 g, ServingSize 1 serving

SLOW-COOKER MINESTRONE



Slow-Cooker Minestrone image

There's nothing quite like the comfort of warm homemade soup, and it's even better when your slow cooker does most of the work for you! This slow-cooker minestrone is easy to put together but has all the flavor of a high-effort dish. -Erin Raatjes, New Lenox, Illinois

Provided by Taste of Home

Categories     Lunch

Time 6h50m

Yield 12 servings (4 quarts).

Number Of Ingredients 19

1 carton (32 ounces) vegetable or chicken stock
3 cups V8 or tomato juice
2 cups water
2 medium potatoes, peeled and chopped
2 celery ribs, chopped
2 medium carrots, chopped
1 can (14-1/2 ounces) diced tomatoes, undrained
1 medium onion, chopped
3 garlic cloves, minced
2 bay leaves
1 tablespoon Italian seasoning
1 teaspoon salt
1/2 teaspoon pepper
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (14-1/2 ounces) cut green beans, drained
1 small zucchini, chopped
1 cup uncooked ditalini or other small pasta
Grated Parmesan cheese, optional

Steps:

  • Combine the first 13 ingredients in a 5- or 6-qt. slow cooker. Cook, covered, on low 6-8 hours or until vegetables are tender. Stir in beans, zucchini and pasta. Cook, covered, on high about 30 minutes longer, until pasta is tender. Discard bay leaves. If desired, top with grated Parmesan cheese. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Nutrition Facts : Calories 165 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 813mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 6g fiber), Protein 7g protein.

HEARTY SLOW COOKER MINESTRONE SOUP



Hearty Slow Cooker Minestrone Soup image

"I picked up this recipe in California in the '80s and have been making it ever since. I love it partly because it's simple to put together and partly because the flavor is so wonderful!" Bonnie Hosman - Young, AZ

Provided by Taste of Home

Categories     Lunch

Time 6h40m

Yield 7 servings (about 2-1/2 quarts).

Number Of Ingredients 14

2 cans (one 28 ounces, one 14-1/2 ounces) diced tomatoes, undrained
2 cups water
2 medium carrots, sliced
1 medium onion, chopped
1 medium zucchini, chopped
1 package (3-1/2 ounces) sliced pepperoni
2 teaspoons minced garlic
2 teaspoons chicken bouillon granules
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2 cans (16 ounces each) kidney beans, rinsed and drained
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1-1/4 cups cooked elbow macaroni
Shredded Parmesan cheese

Steps:

  • In a 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 6-8 hours or until vegetables are tender., Stir in the beans, spinach and macaroni. Cover and cook 15 minutes longer or until heated through. Sprinkle with cheese. Freeze option: Cool soup and transfer to freezer containers. Freeze for up to 3 months. To use frozen soup, thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through. Sprinkle with cheese.

Nutrition Facts : Calories 276 calories, Fat 7g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 974mg sodium, Carbohydrate 41g carbohydrate (11g sugars, Fiber 12g fiber), Protein 15g protein.

SLOW COOKER MINESTRONE SOUP



Slow Cooker Minestrone Soup image

The best, classic easy homemade slow cooker minestrone soup recipe that's loaded with Italian flavors. Chock full of delicious beans and vegetables - it's comfort food at its best!

Provided by Abeer Rizvi

Categories     Main Course

Time 4h40m

Number Of Ingredients 22

2 cans Diced tomatoes (14.5 oz cans)
3 tbsp Tomato paste
1/4 cup Parmesan cheese
4 cups Vegetable broth (Or chicken broth)
2 cups Water
1 cup Carrots (Diced)
1 cup Celery (Diced)
1.5 cups Onion (Diced)
4 cloves Garlic (Finely minced)
1 tbsp Ginger (Freshly grated)
1 tsp Oregano (Dried)
1 sprig Rosemary (Fresh)
1 tbsp Italian seasoning
1 Bay leaf
Salt (To taste)
Pepper (To taste)
1 can Red kidney beans (15 oz. can, Drained and rinsed)
1 can Northern beans (15 oz. can, Drained and rinsed)
1 cup Zucchini (Diced)
1.5 cups Tubular pasta ( E.g. Ditalini pasta)
2 cups Spinach (Roughly chopped)
1 cup Green beans (Frozen)

Steps:

  • In a slow cooker, add diced tomatoes, tomato paste, parmesan cheese, vegetable broth, water, carrots, celery, onions, garlic, ginger, oregano, rosemary, Italian seasoning, bay leaf, salt and pepper.
  • Cook on Low heat for 6-8 hours or High heat for 3-4 hours.
  • Add red kidney beans, Northern beans, zucchini, pasta and cook on High heat for an additional 20- 25 minutes until pasta is tender.
  • Stir in the spinach, green beans and cook for an additional 10 minutes until cooked through. Enjoy!

Nutrition Facts : Calories 100 kcal, Carbohydrate 19 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 3 mg, Sodium 816 mg, Fiber 5 g, Sugar 10 g, ServingSize 1 serving

SPRUCED-UP SLOW COOKER MINESTRONE SOUP



Spruced-Up Slow Cooker Minestrone Soup image

Easy, hearty, slow cooker minestrone soup. We like to top ours with Cheddar cheese and serve with cornbread. It's even better the second day and leftovers freeze well.

Provided by crandolph

Time 4h15m

Yield 8

Number Of Ingredients 7

1 pound ground beef
2 (15 ounce) cans Beans, pinto, mature seeds, canned
2 (10.75 ounce) cans condensed minestrone soup
1 (15 ounce) can whole kernel corn, undrained
1 (15 ounce) can green beans, undrained
1 (15 ounce) can diced tomatoes, undrained
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®), undrained

Steps:

  • Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef to a slow cooker.
  • Add pinto beans, minestrone soup, corn, green beans, diced tomatoes, and diced tomatoes and green chiles. Stir and close the lid.
  • Cook on Low for 6 to 8 hours or on High for 4 hours.

Nutrition Facts : Calories 301.9 calories, Carbohydrate 32.7 g, Cholesterol 35.6 mg, Fat 11.5 g, Fiber 6.6 g, Protein 18.1 g, SaturatedFat 4 g, Sodium 1285.3 mg, Sugar 4.5 g

CREAMY SLOW COOKER MINESTRONE SOUP



Creamy Slow Cooker Minestrone Soup image

My husband bought me a mixed bag of vegetables that I wasn't exactly sure what to do with, so I made myself the perfect soup to warm up with on a cold snowy day.

Provided by CookingWithJessieiii

Categories     Vegetable

Time 6h15m

Yield 6 serving(s)

Number Of Ingredients 12

1 onion
1 parsnip
1 large carrot
1 turnip
1 (540 ml) can red kidney beans
2 cups noodles, of your choice
1 (28 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
1/2 a box chicken stock
1 teaspoon salt and pepper, to taste
1 cup shredded cheese, of choice
1/2 a 250g block cream cheese

Steps:

  • Pour 1 can red kidney beans, 1 can crushed tomato, and 1 can tomato sauce in crockpot.
  • Dice all vegetables into small cubes, and dump into crock pot.
  • Pour in chicken stock until about 3/4 full, and stir everything together.
  • Turn crock pot on high and let sit until the vegetables are tender (approximately 5 hours).
  • Add noodles, and let cook for about a half hour or until they are to the density of your liking.
  • Stir in shredded cheese, and 1/2 block of cream cheese. Let simmer until melted and enjoy!
  • Add salt and pepper to taste.

Nutrition Facts : Calories 264.7, Fat 6, SaturatedFat 3.2, Cholesterol 22.7, Sodium 582.8, Carbohydrate 41.6, Fiber 9.4, Sugar 4.2, Protein 14.4

SLOW COOKER VEGETARIAN MINESTRONE



Slow Cooker Vegetarian Minestrone image

Slow cooking this family favorite soup allows all the flavors and spices to intensify and delivers a delicious, hearty meal every one is sure to enjoy. Serve with a green salad and garlic bread for dipping.

Provided by laura

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Minestrone

Time 6h35m

Yield 8

Number Of Ingredients 17

6 cups vegetable broth
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can kidney beans, drained
1 large onion, chopped
2 ribs celery, diced
2 large carrots, diced
1 cup green beans
1 small zucchini
3 cloves garlic, minced
1 tablespoon minced fresh parsley
1 ½ teaspoons dried oregano
1 teaspoon salt
¾ teaspoon dried thyme
¼ teaspoon freshly ground black pepper
½ cup elbow macaroni
4 cups chopped fresh spinach
¼ cup finely grated Parmesan cheese, or more to taste

Steps:

  • Combine vegetable broth, tomatoes, kidney beans, onion, celery, carrots, green beans, zucchini, garlic, parsley, oregano, salt, thyme, and black pepper in a 6-quart slow cooker.
  • Cook on Low for 6 to 8 hours.
  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain.
  • Stir spinach and macaroni into minestrone; cook another 15 minutes. Top with Parmesan cheese.

Nutrition Facts : Calories 138.1 calories, Carbohydrate 25.2 g, Cholesterol 2.2 mg, Fat 1.7 g, Fiber 6.5 g, Protein 6.9 g, SaturatedFat 0.5 g, Sodium 940.5 mg, Sugar 7.6 g

SLOW COOKER MINESTRONE SOUP



Slow Cooker Minestrone Soup image

On a busy, day, I start cooking this soup in the morning before work. When I return home, the aroma is fantastic and dinner is ready. Easy, delicious & hearty!

Provided by MasakoHI

Categories     Spaghetti

Time 10h20m

Yield 8-10 serving(s)

Number Of Ingredients 13

2 lbs stewing beef, cut into bite-size pieces
8 -10 cups water
1 onion, chopped
1 garlic clove, minced
2 cups whole canned tomatoes or 2 cups stewed canned tomatoes
1 teaspoon salt
1 teaspoon basil
1 teaspoon marjoram leaves
1/4 teaspoon ground pepper
2 -3 carrots, sliced
1 -2 zucchini, sliced
1 (15 1/2 ounce) canned kidney beans, drained
1/2 cup alphabet pasta, uncooked

Steps:

  • Prepare meat and vegetables.
  • In a 4 quart slow cooker, combine all ingredients including spices. Cook on Low for 9 to 10 hours.
  • If you don't have alphabet macaroni use broken pieces of spagetti.

Nutrition Facts : Calories 381.6, Fat 22.4, SaturatedFat 8.9, Cholesterol 76, Sodium 612.2, Carbohydrate 19.2, Fiber 4.1, Sugar 4.4, Protein 25.5

Tips:

  • Use a variety of vegetables for a more flavorful soup. Some good options include carrots, celery, onions, tomatoes, zucchini, and potatoes.
  • Add some beans or lentils for extra protein and fiber. Canned beans can be added directly to the slow cooker, while dried beans should be soaked overnight before being added.
  • Use a flavorful broth as the base of your soup. Chicken broth, vegetable broth, or beef broth are all good options.
  • Add some herbs and spices to taste. Some good options include basil, oregano, thyme, rosemary, garlic, and pepper.
  • Cook the soup on low for 6-8 hours, or on high for 3-4 hours. The longer the soup cooks, the more flavorful it will be.
  • Serve the soup with a crusty bread or crackers.

Conclusion:

Minestrone soup is a delicious and hearty soup that is perfect for a cold winter day. It is also a great way to use up leftover vegetables. With a few simple ingredients and a little bit of time, you can have a delicious and nutritious meal that the whole family will enjoy.

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