Crockpot Minestrone Soup

We can all agree crockpots make life easy! Try this Crockpot Minestrone Soup for an easy weeknight meal!

Course Soup

Cuisine Italian

Keyword minestrone, minestrone soup

Prep Time 15

Cook Time 6 20

Servings servings

Calories 349kcal

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

Place the cooked Italian sausage, crushed tomatoes, pesto, carrots, potatoes, celery, onion, garlic, seasonings and bay leaves into the Crockpot. Add in the vegetable stock and water, stir.
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, 2 cups water, salt and pepper to taste
Cover and cook these ingredients for 6-8 hours on low. (Or you can cook on high for 3-4 hours.)
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.
1 1/2 cups pasta (tortellini)* cooked
Garnish parmesan right before serving. And that's it! Enjoy!
Parmesan cheese for garnish

This recipe makes a full crock pot of soup, for ~15 people!
If you have leftovers, please keep in mind you may need to add in more broth the 2nd or 3rd day when reheating.
*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! :)

Stovetop Directions:

Cook the Italian sausage until no longer pink, set aside on a plate or bowl.
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 a minute longer.
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.
Add in the green beans, spinach, beans, zucchini and add the sausage back in too. Stir, cover and cook for another 15 minutes.
Prior to serving add in cooked pasta of choice and garnish with Parmesan cheese.

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