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Crockpot Minestrone Soup

Cozy up with this hearty Crockpot Minestrone Soup! Packed with fresh veggies, beans, and pasta, this easy slow-cooker recipe is the perfect comforting, satisfying meal for any day of the week.
Course Soup
Cuisine Italian
Keyword minestrone, minestrone soup
Prep Time 15 minutes
Cook Time 6 hours 20 minutes
Servings 15 servings
Calories 349kcal
Author Tawnie Graham of Kroll's Korner

Ingredients

  • 1 lb. Italian sausage, cooked
  • 3 large carrots (~1 1/2 cups), small dice
  • 5 stalks celery (1 1/2 cups), chopped
  • 1/2 medium yellow onion, chopped
  • 5 cloves garlic, minced (~ 2 1/2 tsp.)
  • 1 (28 oz.) can crushed tomatoes
  • 1/4 cup sun dried tomato pesto, store bought (optional)
  • 8 small/medium red potatoes or 3-4 small Russet potatoes, peeled and cubed (~1 1/2 cups)
  • 1 Tbsp. Italian seasoning
  • 2 bay leaves
  • 4 cups vegetable broth (may sub chicken or beef broth)
  • 2 cups water
  • 1 (15 oz.) can kidney beans, drained and rinsed
  • 1 (15 oz.) can great northern beans, drained and rinsed
  • 2 1/2 cups frozen baby spinach
  • 1 zucchini, diced
  • 1 cup frozen green beans
  • 1 1/2 cups pasta (tortellini)* cooked , or any small pasta cooked)
  • salt and pepper to taste
  • Parmesan cheese for garnish
US Customary - Metric

Instructions

  • Place the cooked Italian sausage, crushed tomatoes, pesto, carrots, potatoes, celery, onion, garlic, seasonings and bay leaves into the Crockpot.
    1 lb. Italian sausage, cooked, 3 large carrots (~1 1/2 cups), small dice, 5 stalks celery (1 1/2 cups), chopped, 1/2 medium yellow onion, chopped, 5 cloves garlic, minced (~ 2 1/2 tsp.), 1 (28 oz.) can crushed tomatoes, 1/4 cup sun dried tomato pesto, store bought (optional), 8 small/medium red potatoes or 3-4 small Russet potatoes, peeled and cubed (~1 1/2 cups), 1 Tbsp. Italian seasoning, 2 bay leaves, salt and pepper to taste
  • Add in the vegetable broth and water and stir. Cover and cook these ingredients on low for 6-8 hours or on high for 3-4 hours.
    4 cups vegetable broth, 2 cups water
  • After those 6-8 hours (or 3-4 hours), add in the kidney beans, great northern beans, zucchini, green beans, and spinach. Cook for another 20 minutes with the lid on.
    1 (15 oz.) can kidney beans, drained and rinsed, 1 (15 oz.) can great northern beans, drained and rinsed, 2 1/2 cups frozen baby spinach, 1 zucchini, diced, 1 cup frozen green beans
  • Before serving, stir in the cooked tortellini or pasta of choice. *Optional to keep the noodles separate from the soup so they do not absorb all of the liquid. This is a good method to try with all soups that call for pasta! :)
    1 1/2 cups pasta (tortellini)* cooked
  • Garnish with parmesan right before serving. Taste and adjust seasonings as needed. And that's it! Enjoy! For leftovers, please keep in mind you may need to add more broth or water the 2nd or 3rd day when reheating. 
    Parmesan cheese for garnish

Video

Notes

  • This recipe makes a full crock pot of soup for ~10-15 people depending on serving sizes.
  • If you have leftovers, please keep in mind you may need to add in more broth or water the 2nd or 3rd day when reheating. 
Stovetop Directions: 
  1. Cook the Italian sausage until no longer pink, set aside on a plate or bowl.
  2. In a large stockpot over medium heat, add in 1 Tbsp. olive oil and saute the carrots, onion, and celery for ~6-7 minutes or until fragrant, stirring occasionally. Add the garlic,  salt, pepper, and Italian seasoning and stir for a minute. 
  3. Add in the crushed tomatoes, pesto, potatoes, bay leaves, broth and water. Bring to a boil. Then turn heat down, cover and simmer ~10 minutes or until potatoes are fork tender.
  4. Add in the green beans, spinach, beans, zucchini and add the sausage back in too. Stir, cover and cook for another 15 minutes.
  5. Prior to serving add in cooked pasta of choice and garnish with Parmesan cheese.

Nutrition

Serving: 1bowl | Calories: 349kcal | Carbohydrates: 46.2g | Protein: 13.8g