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Crockpot Minestrone Soup Recipe

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3.9 from 10 reviews

This Crockpot Minestrone Soup is a hearty, flavorful Italian-inspired meal perfect for cozy days. Packed with vegetables, beans, Italian sausage, and pasta, it simmers slowly in a crockpot to develop rich, comforting flavors. The soup combines nutritious ingredients like carrots, celery, potatoes, spinach, and kidney beans in a tomato-based broth seasoned with Italian herbs, making it a satisfying and wholesome dish that’s easy to prepare.

Ingredients

Meat and Protein

  • 1 lb. Italian sausage, cooked
  • 1 (15 oz.) can kidney beans, drained and rinsed
  • 1 (15 oz.) can great northern beans, drained and rinsed

Vegetables

  • 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.)
  • 8 small/medium red potatoes or 3-4 small Russet potatoes, peeled and cubed (~1 1/2 cups)
  • 2 1/2 cups frozen baby spinach
  • 1 zucchini, diced
  • 1 cup frozen green beans

Liquids & Canned Goods

  • 1 (28 oz.) can crushed tomatoes
  • 4 cups vegetable broth (may substitute chicken or beef broth)
  • 2 cups water

Seasonings & Others

  • 1/4 cup sun dried tomato pesto, store bought (optional)
  • 1 Tbsp. Italian seasoning
  • 2 bay leaves
  • 1 1/2 cups pasta (tortellini or any small pasta), cooked
  • Salt and pepper to taste
  • Parmesan cheese for garnish

Instructions

  1. Combine Base Ingredients: Place the cooked Italian sausage, crushed tomatoes, sun dried tomato pesto (if using), diced carrots, cubed potatoes, chopped celery, chopped onion, minced garlic, Italian seasoning, and bay leaves into the crockpot.
  2. Add Liquids and Cook: Pour in the vegetable broth and water, then stir everything to combine. Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours to allow the vegetables and sausage to meld and soften fully.
  3. Add Beans and Remaining Vegetables: After the initial cooking, add the drained kidney beans, great northern beans, diced zucchini, frozen green beans, and frozen baby spinach to the crockpot. Stir gently and cook for an additional 20 minutes with the lid on to heat and soften these ingredients.
  4. Incorporate Pasta: Before serving, stir in the cooked tortellini or your choice of small pasta. Optionally, keep the pasta separate when serving to prevent it from absorbing too much soup liquid, which improves texture and allows leftovers to keep better.
  5. Finish and Serve: Garnish the soup with freshly grated Parmesan cheese. Taste and adjust seasoning with salt and pepper as needed. Enjoy hot, and for leftovers, consider adding a bit more broth or water when reheating to maintain the desired consistency.

Notes

  • Cooking times may vary depending on your crockpot’s heat settings.
  • To keep pasta from becoming mushy, cook it separately and add right before serving.
  • Adding sun dried tomato pesto is optional but enhances the soup’s flavor complexity.
  • Leftover soup may thicken; add broth or water when reheating to adjust consistency.
  • You can substitute Italian sausage with a vegetarian sausage or omit it to make a vegetarian version.

Find it online: https://cookedbysarah.com/crockpot-minestrone-soup-recipe/