30+ Delightful Crockpot Minestrone Soup Recipes to Enjoy

Minestrone soup is a classic Italian dish that’s beloved for its hearty, flavorful broth and abundance of vegetables.

Whether you’re craving a simple, light meal or something a bit more filling, minestrone can be easily adapted to suit your tastes.

And what’s better than a warm bowl of soup on a chilly day?

A warm bowl of soup that’s been slow-cooked in your crockpot, of course!

Crockpot minestrone soup is the ultimate solution for busy days when you want a delicious and comforting meal without spending hours in the kitchen.

The beauty of using a crockpot to make minestrone is that it allows the flavors to meld together, creating a rich and savory broth.

You can throw in whatever veggies and beans you have on hand, and the slow cooking process will work its magic, delivering a meal that’s both nutritious and satisfying.

In this blog post, we’ll share over 30 mouthwatering crockpot minestrone soup recipes to inspire your next meal.

From classic minestrone to unique variations like pesto-infused versions, vegetarian options, and protein-packed twists, there’s something here for everyone.

30+ Delightful Crockpot Minestrone Soup Recipes to Enjoy

Whether you’re feeding a crowd or just looking to enjoy a cozy meal at home, crockpot minestrone soup is an easy, flavorful, and versatile option.

The slow-cooker method makes it simple to enjoy all the goodness of a homemade soup without the need for constant attention.

With so many variations and creative twists, you’ll never get bored of this comforting dish.

By trying out these 30+ crockpot minestrone soup recipes, you can explore different flavor profiles, mix in various seasonal vegetables, and even cater to dietary preferences.

So, grab your crockpot, throw in your ingredients, and let it work its magic—before you know it, you’ll be enjoying a delicious, hearty bowl of minestrone soup.

Hearty Crockpot Minestrone Soup with Kale and White Beans

This hearty crockpot minestrone soup is loaded with vegetables, white beans, and nutrient-rich kale, all simmered together for hours to create a rich, flavorful base. Perfect for a cozy dinner or a filling lunch, this soup is both hearty and healthy, offering a satisfying meal with minimal effort. Plus, it’s easily customizable to suit different dietary needs!

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium carrots, sliced
• 2 celery stalks, chopped
• 1 zucchini, diced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 can (15 oz) white beans, drained and rinsed
• 1 cup green beans, cut into 1-inch pieces
• 1 cup frozen peas
• 1 cup chopped kale (stems removed)
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• 1/2 cup small pasta (optional)
• Freshly grated Parmesan (optional, for serving)

Instructions:

1. Heat the olive oil in a pan over medium heat. Add the onions and garlic, sautéing until soft and fragrant (about 3-5 minutes).
2. Transfer the onions and garlic to the crockpot. Add the carrots, celery, zucchini, diced tomatoes, vegetable broth, white beans, green beans, peas, kale, basil, and oregano to the crockpot.
3. Season with salt and pepper, stir well, and cover. Cook on low for 6-7 hours or high for 3-4 hours until vegetables are tender.
4. About 30 minutes before serving, add the pasta (if using) to the crockpot and cook until tender.
5. Once ready to serve, adjust seasoning with salt and pepper as needed and top with freshly grated Parmesan cheese.

This Hearty Crockpot Minestrone Soup with Kale and White Beans offers the perfect balance of flavors with its earthy beans, fresh vegetables, and tender greens. The long, slow cooking process melds the ingredients into a deeply flavorful broth. Serve it on its own or pair it with crusty bread for a complete meal. Whether you’re feeding a family or meal prepping for the week, this soup is sure to be a crowd-pleaser and is a healthy, satisfying dish for all seasons.

Crockpot Minestrone Soup with Pesto and Spinach

This variation of traditional minestrone soup gets an Italian twist with the addition of fresh pesto and spinach, creating a vibrant and aromatic dish. The crockpot works its magic by slowly blending the flavors together while you go about your day. This soup is not only delicious but also packed with antioxidants and vitamins, making it a nourishing choice for any meal.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 cup frozen mixed vegetables (peas, carrots, corn)
• 1 can (15 oz) red kidney beans, drained and rinsed
• 1/2 cup ditalini pasta or other small pasta
• 3 cups fresh spinach, chopped
• 2 tbsp basil pesto (store-bought or homemade)
• 1 tsp dried thyme
• Salt and pepper to taste
• Freshly grated Parmesan (optional, for serving)

Instructions:

1. Heat olive oil in a pan over medium heat. Add the onion and garlic and sauté until soft, about 3 minutes.
2. Add the sautéed onion and garlic to the crockpot. Pour in the vegetable broth, diced tomatoes, mixed vegetables, kidney beans, and thyme.
3. Stir well and season with salt and pepper. Cover and cook on low for 5-6 hours or high for 2-3 hours.
4. About 30 minutes before serving, stir in the ditalini pasta and spinach, allowing the pasta to cook and the spinach to wilt.
5. Once the soup is ready, stir in the basil pesto for an extra burst of flavor.
6. Serve with a sprinkle of Parmesan cheese for a deliciously creamy finish.

The addition of pesto and spinach elevates this Crockpot Minestrone Soup with a fresh, herby flavor that is both comforting and refreshing. The pesto adds richness, while the spinach provides a lovely balance of texture and nutrients. This soup is perfect for meal prepping as it stores well and tastes even better the next day. Whether you’re cooking for a crowd or just want an easy weeknight dinner, this soup is sure to impress with its robust flavors and heartwarming qualities.

Slow Cooker Minestrone Soup with Sweet Potatoes and Chickpeas

This slow cooker minestrone soup is a healthy, vegetarian twist on the classic, featuring sweet potatoes and chickpeas for a slightly sweet and hearty flavor profile. It’s the perfect meal for those looking for a filling yet nutritious soup. The slow cooking process lets the ingredients meld together, offering a deeply satisfying and flavorful dish that is both comforting and nourishing.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 cup frozen spinach or kale
• 1 cup green beans, chopped into 1-inch pieces
• 1 tsp dried rosemary
• 1 tsp ground cumin
• Salt and pepper to taste
• 1/2 cup whole wheat pasta (optional)
• Fresh parsley (optional, for garnish)

Instructions:

1. In a large pan, heat olive oil over medium heat. Add the onion and garlic, sautéing until softened, about 4 minutes.
2. Transfer the onion and garlic mixture to the crockpot. Add the sweet potatoes, chickpeas, diced tomatoes, vegetable broth, spinach, green beans, rosemary, and cumin.
3. Season with salt and pepper to taste. Stir to combine and cover the crockpot.
4. Cook on low for 6-7 hours or high for 3-4 hours until the sweet potatoes are tender.
5. About 30 minutes before serving, add the pasta (if using) and cook until tender.
6. Once ready, adjust seasoning with salt and pepper as needed and garnish with fresh parsley before serving.

This Slow Cooker Minestrone Soup with Sweet Potatoes and Chickpeas provides a perfect blend of sweet and savory flavors. The hearty sweet potatoes and chickpeas offer a great source of fiber and protein, making this a filling meal. The slow cooking process really lets the flavors come together, and the addition of whole wheat pasta adds a nice texture. This soup is perfect for meal prepping, as it stores well in the fridge for several days and tastes even better after the flavors have had time to develop. Whether enjoyed on a chilly evening or as part of a week’s worth of lunches, this soup is guaranteed to satisfy.

Crockpot Minestrone Soup with Butternut Squash and Lentils

This flavorful crockpot minestrone soup combines the sweetness of butternut squash with the earthy richness of lentils, creating a nutritious and hearty dish. The slow cooking method brings out the natural sweetness of the squash while the lentils add a satisfying, protein-packed element. It’s the perfect fall or winter soup, providing a comforting meal that’s both filling and healthy.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups butternut squash, peeled and diced
• 1 cup dried green lentils, rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 cup chopped kale or spinach
• 1 carrot, sliced
• 1 zucchini, chopped
• 1 tsp ground cumin
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 1/2 cup small pasta (optional)
• Fresh parsley (optional, for garnish)

Instructions:

1. In a large pan, heat the olive oil over medium heat. Add the onion and garlic, sautéing until soft and fragrant, about 4 minutes.
2. Add the onion and garlic to the crockpot along with the butternut squash, lentils, diced tomatoes, vegetable broth, kale (or spinach), carrot, zucchini, cumin, thyme, and bay leaf.
3. Season with salt and pepper, stir to combine, and cover the crockpot. Cook on low for 6-7 hours or high for 3-4 hours, until the lentils and vegetables are tender.
4. About 30 minutes before serving, add the pasta (if using) and cook until tender.
5. Remove the bay leaf, adjust seasoning with salt and pepper, and garnish with fresh parsley before serving.

This Crockpot Minestrone Soup with Butternut Squash and Lentils is a warm, filling dish that balances the sweetness of the squash with the earthy flavor of lentils. The soup is not only delicious but also packed with fiber, making it a great option for those looking for a hearty, plant-based meal. The slow cooker allows all the flavors to meld beautifully, resulting in a comforting and nourishing soup that’s perfect for cozy nights. This recipe is easy to customize with other seasonal vegetables or greens, making it a versatile addition to your meal rotation.

Crockpot Minestrone Soup with Sweet Corn and Tomatoes

A fresh take on the classic minestrone, this version includes sweet corn and ripe tomatoes, giving the soup a burst of natural sweetness and vibrant color. Perfect for late summer or early fall, when corn is at its peak, this soup is light yet filling, and it’s easy to throw together in the crockpot for a meal that feels like sunshine in a bowl.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium potatoes, diced
• 2 cups fresh corn kernels (or frozen corn)
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 cup green beans, chopped into 1-inch pieces
• 1 zucchini, diced
• 1/2 cup small pasta (such as elbow or ditalini)
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh basil (optional, for garnish)
• Freshly grated Parmesan (optional, for serving)

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the onion and garlic, sautéing until softened, about 4 minutes.
2. Transfer the sautéed onion and garlic to the crockpot. Add the diced potatoes, corn, diced tomatoes, vegetable broth, green beans, zucchini, basil, and oregano.
3. Season with salt and pepper and stir to combine. Cover and cook on low for 6-7 hours or high for 3-4 hours until the vegetables are tender.
4. About 30 minutes before serving, add the pasta and cook until tender.
5. Adjust seasoning with salt and pepper as needed, and garnish with fresh basil and a sprinkle of Parmesan cheese before serving.

This Crockpot Minestrone Soup with Sweet Corn and Tomatoes is a delightful combination of fresh, sweet corn and tangy tomatoes, with an abundance of tender vegetables. The addition of pasta makes it filling, while the slow cooking process lets the flavors develop fully, making each bite warm and satisfying. The soup is light yet hearty, perfect for a lighter fall or early winter meal. It’s also a great way to incorporate more fresh vegetables into your diet, offering a balance of nutrition and flavor. Serve with a side of crusty bread, and you have a perfect, wholesome meal.

Crockpot Minestrone Soup with Sausage and Spinach

For those looking for a minestrone with a little more protein and flavor, this version features savory sausage and fresh spinach. The rich broth, paired with the sausage’s savory depth and the vibrant spinach, makes for a hearty, satisfying soup that’s perfect for cooler months. Easy to prepare in the crockpot, this recipe is sure to become a favorite for its bold flavors and comforting qualities.

Ingredients:

• 1 tbsp olive oil
• 1 lb Italian sausage (mild or spicy, your choice), casing removed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken broth
• 2 medium carrots, sliced
• 2 celery stalks, chopped
• 1 zucchini, diced
• 2 cups fresh spinach, chopped
• 1 can (15 oz) white beans, drained and rinsed
• 1/2 cup small pasta (optional)
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh Parmesan (optional, for serving)

Instructions:

1. Heat olive oil in a pan over medium heat. Add the sausage and cook, breaking it up into crumbles, until browned and fully cooked, about 5-7 minutes. Remove excess fat if necessary.
2. Transfer the sausage to the crockpot and add the onion and garlic, sautéing them in the same pan for a couple of minutes until soft and fragrant.
3. Add the onion and garlic to the crockpot along with the diced tomatoes, chicken broth, carrots, celery, zucchini, spinach, white beans, basil, and oregano.
4. Season with salt and pepper, stir to combine, and cover. Cook on low for 6-7 hours or high for 3-4 hours until the vegetables are tender.
5. About 30 minutes before serving, add the pasta (if using) and cook until tender.
6. Adjust seasoning with salt and pepper and serve with freshly grated Parmesan on top.

This Crockpot Minestrone Soup with Sausage and Spinach brings a bold, savory twist to the classic. The sausage adds richness and flavor, while the spinach contributes a fresh, vibrant color and plenty of vitamins. The combination of tender vegetables, hearty sausage, and nourishing beans creates a balanced meal that’s perfect for dinner. It’s simple to make, filling, and guaranteed to warm you up on chilly nights. The addition of pasta makes this soup even more comforting, while a sprinkle of Parmesan gives it a final touch of decadence.

Crockpot Minestrone Soup with Sweet Potatoes and Kale

This twist on the classic minestrone soup features sweet potatoes and kale, adding layers of sweetness and richness to the dish. The natural sweetness of the sweet potatoes blends beautifully with the hearty broth and the vibrant, nutrient-dense kale. Perfect for a healthy and comforting dinner, this soup is a great way to enjoy a warm and filling meal without too much effort, thanks to the slow cooking process.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and cubed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 cup chopped kale
• 1 cup green beans, chopped
• 1 zucchini, diced
• 1 cup small pasta (optional)
• 1 tsp dried rosemary
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 tbsp lemon juice (optional, for added brightness)
• Fresh parsley (optional, for garnish)

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the onion and garlic, cooking until soft and fragrant, about 4 minutes.
2. Add the onion and garlic to the crockpot along with the sweet potatoes, diced tomatoes, vegetable broth, kale, green beans, zucchini, rosemary, and thyme.
3. Season with salt and pepper, stir to combine, and cover. Cook on low for 6-7 hours or high for 3-4 hours, until the vegetables are tender.
4. About 30 minutes before serving, add the pasta (if using) and cook until tender.
5. Before serving, stir in the lemon juice for a fresh, bright flavor. Adjust seasoning with salt and pepper and garnish with fresh parsley.

This Crockpot Minestrone Soup with Sweet Potatoes and Kale is a nourishing, hearty dish that offers a wonderful balance of flavors. The sweet potatoes add a creamy texture and natural sweetness, which pairs perfectly with the earthy kale and savory broth. With the slow cooker doing all the work, you can enjoy a flavorful, vegetable-packed meal with minimal effort. This soup is perfect for colder weather and works well as a standalone dish or paired with a side of crusty bread. It’s healthy, satisfying, and versatile, offering plenty of room for ingredient variations.

Crockpot Minestrone Soup with Chicken and Pesto

For a unique spin on minestrone, this recipe incorporates lean chicken and a vibrant pesto that brings a burst of herbaceous flavor to the soup. The chicken adds protein while the pesto infuses the broth with rich, fresh flavors. This hearty, protein-packed version is perfect for a filling and flavorful meal, with the slow cooking process enhancing the flavors of the pesto and vegetables.

Ingredients:

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken breast or thighs, cubed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken broth
• 1 cup carrots, sliced
• 1 cup green beans, chopped
• 1 zucchini, diced
• 1/2 cup small pasta (optional)
• 1/4 cup basil pesto (store-bought or homemade)
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh basil or Parmesan (optional, for garnish)

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the cubed chicken and cook until browned on all sides, about 5-7 minutes. Remove from heat.
2. Transfer the chicken to the crockpot and add the onion, garlic, diced tomatoes, chicken broth, carrots, green beans, zucchini, oregano, and salt and pepper.
3. Stir to combine, cover, and cook on low for 6-7 hours or high for 3-4 hours, until the vegetables and chicken are tender.
4. About 30 minutes before serving, add the pasta (if using) and cook until tender.
5. Stir in the pesto for a fresh, herbaceous flavor boost just before serving. Adjust seasoning with salt and pepper and garnish with fresh basil or Parmesan.

This Crockpot Minestrone Soup with Chicken and Pesto is a flavorful, protein-packed variation of the classic minestrone. The chicken adds heartiness and protein, while the pesto brings a fresh, vibrant kick that elevates the soup to new heights. With tender vegetables, savory broth, and the richness of pesto, this dish is perfect for anyone looking for a wholesome, filling meal. It’s simple to make and the slow cooker allows all the ingredients to meld together for maximum flavor. Serve it with some crusty bread and a sprinkle of Parmesan for the ultimate comfort meal.

Crockpot Minestrone Soup with Turkey and Mushrooms

This version of minestrone soup is perfect for post-holiday meals or anytime you have leftover turkey. The turkey adds a lean, protein-packed base, while the mushrooms contribute a rich umami flavor that makes the broth deeper and more complex. It’s a perfect way to use up leftover turkey and create a comforting, hearty meal that is light yet satisfying.

Ingredients:

• 1 tbsp olive oil
• 1 lb cooked turkey, shredded or diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups mushrooms, sliced (such as cremini or white button)
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken or vegetable broth
• 1 cup carrots, sliced
• 1 cup celery, chopped
• 1 cup green beans, chopped
• 1/2 cup small pasta (optional)
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley (optional, for garnish)

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the onion, garlic, and mushrooms, cooking until the mushrooms release their moisture and become golden, about 5 minutes.
2. Transfer the mushroom mixture to the crockpot and add the shredded turkey, diced tomatoes, chicken broth, carrots, celery, green beans, basil, oregano, salt, and pepper.
3. Stir to combine, cover, and cook on low for 6-7 hours or high for 3-4 hours, until the vegetables are tender.
4. About 30 minutes before serving, add the pasta (if using) and cook until tender.
5. Adjust seasoning with salt and pepper, and garnish with fresh parsley before serving.

Crockpot Minestrone Soup with Turkey and Mushrooms is a perfect way to repurpose leftover turkey into a hearty, flavorful soup. The mushrooms add a savory depth that complements the turkey, while the fresh vegetables and herbs create a well-rounded, comforting dish. The slow cooker ensures all the flavors meld together, making it a perfect meal for busy days or after a holiday feast. This soup is light enough to be enjoyed on its own or served alongside a sandwich or salad, making it a versatile and satisfying meal option.

Crockpot Minestrone Soup with Butternut Squash and Spinach

This minestrone soup is a delightful variation featuring the rich sweetness of roasted butternut squash and the earthy flavors of spinach. The butternut squash adds a creamy texture to the soup, while the spinach offers a burst of green, making this recipe both healthy and vibrant. With its balance of hearty vegetables and a light broth, this soup is perfect for a nutritious dinner that can be prepared with minimal effort in the slow cooker.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 cups butternut squash, peeled and cubed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 cup carrots, sliced
• 1 cup zucchini, chopped
• 1 cup spinach, chopped
• 1/2 cup small pasta (optional)
• 1 tsp dried basil
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh Parmesan or croutons (optional, for garnish)

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the onion and garlic, cooking until softened, about 4 minutes.
2. Transfer the onion and garlic to the crockpot along with the butternut squash, diced tomatoes, vegetable broth, carrots, zucchini, basil, and thyme. Season with salt and pepper.
3. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the vegetables are tender.
4. About 30 minutes before serving, add the pasta (if using) and cook until tender.
5. Stir in the chopped spinach just before serving and let it wilt in the soup. Garnish with fresh Parmesan or croutons if desired.

Crockpot Minestrone Soup with Butternut Squash and Spinach is a healthy and satisfying dish that showcases the natural sweetness of butternut squash and the rich, earthy flavors of spinach. The combination of tender vegetables and savory broth creates a wonderfully comforting and light meal, perfect for fall or winter days. The slow cooker does all the work, allowing the ingredients to meld into a flavorful and nutritious soup with minimal effort. This recipe can easily be made vegetarian or vegan, depending on your preferences, and is ideal for anyone looking for a wholesome and tasty soup.

Crockpot Minestrone Soup with Bell Peppers and Sausage

This minestrone soup is enriched with the savory flavors of Italian sausage and colorful bell peppers, giving it a robust, hearty taste. The sausage adds a satisfying richness to the broth, while the bell peppers contribute a sweet crunch. With the addition of beans and pasta, this soup becomes a filling and well-rounded meal, perfect for a cozy dinner that’s both flavorful and easy to make in the slow cooker.

Ingredients:

• 1 tbsp olive oil
• 1 lb Italian sausage (mild or spicy), removed from casing and crumbled
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 bell peppers, chopped (red and yellow for color)
• 1 can (14.5 oz) diced tomatoes
• 4 cups chicken or vegetable broth
• 1 can (15 oz) white beans (such as cannellini or Great Northern), drained and rinsed
• 1 cup carrots, sliced
• 1 cup small pasta (optional)
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• Fresh parsley or Parmesan (optional, for garnish)

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the crumbled sausage, cooking until browned, about 5-7 minutes. Remove from heat.
2. Add the sausage, onion, garlic, bell peppers, diced tomatoes, chicken broth, beans, and carrots to the crockpot. Stir in the oregano, basil, salt, and pepper.
3. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the vegetables are tender.
4. About 30 minutes before serving, add the pasta (if using) and cook until tender.
5. Adjust seasoning with salt and pepper, and garnish with fresh parsley or grated Parmesan before serving.

Crockpot Minestrone Soup with Bell Peppers and Sausage is a delicious, hearty variation of the classic minestrone. The sausage adds a savory richness to the soup, while the bell peppers bring a touch of sweetness and color. The combination of beans, vegetables, and pasta creates a well-rounded meal that’s perfect for a cozy family dinner. With minimal prep time and the slow cooker doing all the work, this soup is an easy and satisfying option for busy evenings. Serve it with a crusty bread and enjoy a comforting bowl of soup that will keep everyone coming back for more.

Crockpot Minestrone Soup with Chickpeas and Artichokes

This Mediterranean-inspired version of minestrone soup incorporates the creamy texture of chickpeas and the tangy flavor of artichokes, creating a unique and satisfying twist. The chickpeas add protein and richness, while the artichokes bring a bright, zesty flavor. The slow cooker ensures that all the flavors blend beautifully, making this a perfect light yet filling soup to enjoy year-round.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 can (14 oz) artichoke hearts, drained and quartered
• 1 cup carrots, sliced
• 1 cup celery, chopped
• 1 cup spinach, chopped
• 1/2 cup small pasta (optional)
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• Fresh lemon juice (optional, for brightness)
• Fresh parsley or Parmesan (optional, for garnish)

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the onion and garlic, cooking until softened, about 4 minutes.
2. Transfer the onion and garlic to the crockpot along with the chickpeas, diced tomatoes, vegetable broth, artichokes, carrots, celery, oregano, and basil. Season with salt and pepper.
3. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the vegetables are tender.
4. About 30 minutes before serving, add the pasta (if using) and cook until tender.
5. Stir in the spinach just before serving and let it wilt in the soup. Add a squeeze of fresh lemon juice for extra brightness, and garnish with fresh parsley or Parmesan.

Crockpot Minestrone Soup with Chickpeas and Artichokes is a light yet satisfying variation that brings Mediterranean flavors to your bowl. The chickpeas provide protein, while the artichokes add a distinct tang that pairs beautifully with the fresh spinach and vegetables. This soup is perfect for anyone looking for a healthy, vegetarian option with a bit of a Mediterranean flair. The slow cooking process ensures all the ingredients meld together, creating a flavorful and comforting dish with minimal effort. It’s perfect for a weeknight dinner or a leisurely weekend lunch, and it pairs wonderfully with a side of crusty bread.

Crockpot Minestrone Soup with Sweet Potatoes and Kale

This hearty and vibrant minestrone soup features the natural sweetness of sweet potatoes and the earthy flavor of kale, making it a nutritious and satisfying meal. The sweet potatoes add a velvety texture and balance the savory broth, while the kale provides a burst of green and a boost of vitamins. With the slow cooker doing all the work, this soup is perfect for busy days when you want a wholesome, comforting dish that can be enjoyed by the whole family.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium sweet potatoes, peeled and cubed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 cup carrots, sliced
• 1 cup celery, chopped
• 1 cup zucchini, chopped
• 1 can (15 oz) white beans (such as cannellini), drained and rinsed
• 1 tsp dried thyme
• 1 tsp dried basil
• 2 cups kale, chopped (stems removed)
• 1/2 cup small pasta (optional)
• Salt and pepper to taste
• Fresh Parmesan (optional, for garnish)

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the onion and garlic, cooking until softened, about 4 minutes.
2. Transfer the onion and garlic to the crockpot along with the sweet potatoes, diced tomatoes, vegetable broth, carrots, celery, zucchini, beans, thyme, and basil. Season with salt and pepper.
3. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the vegetables are tender.
4. About 30 minutes before serving, add the pasta (if using) and cook until tender.
5. Stir in the chopped kale just before serving and let it wilt into the soup. Adjust seasoning if needed and garnish with fresh Parmesan.

Crockpot Minestrone Soup with Sweet Potatoes and Kale is a delicious and comforting variation of the classic minestrone. The sweet potatoes add natural sweetness and a creamy texture, while the kale provides a vibrant, healthy boost. This soup is packed with fiber, vitamins, and minerals, making it both nourishing and filling. It’s an excellent choice for anyone looking to enjoy a hearty vegetarian meal that doesn’t sacrifice flavor. The slow cooker ensures a deep, well-rounded flavor profile, and the addition of pasta and beans makes this dish even more satisfying. Serve it with a slice of crusty bread for the perfect winter meal.

Crockpot Minestrone Soup with Lentils and Green Beans

This protein-packed minestrone soup is made with lentils, green beans, and a variety of vegetables, creating a nutrient-dense meal that’s as hearty as it is healthy. Lentils provide a substantial amount of fiber and protein, while green beans add a fresh, crunchy element. Combined with a light tomato broth, this soup is filling and full of flavors that meld beautifully in the slow cooker. It’s a perfect option for a wholesome dinner that’s easy to make and even easier to enjoy.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 cup dried lentils, rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 cup green beans, trimmed and chopped
• 1 cup carrots, sliced
• 1 cup celery, chopped
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste
• 1/2 cup small pasta (optional)
• Fresh parsley (optional, for garnish)

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the onion and garlic, cooking until softened, about 4 minutes.
2. Transfer the onion and garlic to the crockpot along with the lentils, diced tomatoes, vegetable broth, green beans, carrots, celery, oregano, and basil. Season with salt and pepper.
3. Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the lentils are tender and the vegetables are soft.
4. About 30 minutes before serving, add the pasta (if using) and cook until tender.
5. Stir in fresh parsley before serving and adjust seasoning with salt and pepper to taste.

Crockpot Minestrone Soup with Lentils and Green Beans is a delicious and filling twist on the traditional minestrone. The lentils provide a hearty base, making this soup both filling and high in protein, while the green beans offer a crunchy texture that balances the soup’s flavors. This recipe is perfect for vegetarians or anyone looking to add more plant-based protein to their diet. The slow cooker method brings all the ingredients together, creating a flavorful and rich broth that’s perfect for any season. Serve it with a side of whole grain bread for a wholesome meal that’s both satisfying and healthy.

Crockpot Minestrone Soup with Pesto and Parmesan

This flavorful version of minestrone soup is enhanced with the bold and aromatic taste of pesto and a generous sprinkle of Parmesan. The pesto adds a herby, garlicky richness to the soup that complements the classic vegetables and beans. The Parmesan gives a salty, savory finish that ties everything together perfectly. This soup is perfect for those who enjoy a more robust and aromatic minestrone with a bit of Italian flair.

Ingredients:

• 1 tbsp olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 cup carrots, sliced
• 1 cup celery, chopped
• 1 cup zucchini, chopped
• 1 can (15 oz) white beans, drained and rinsed
• 1/2 cup small pasta (optional)
• 2 tbsp prepared pesto (store-bought or homemade)
• 1/2 cup freshly grated Parmesan cheese (plus more for garnish)
• Salt and pepper to taste
• Fresh basil (optional, for garnish)

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the onion and garlic, cooking until softened, about 4 minutes.
2. Transfer the onion and garlic to the crockpot along with the diced tomatoes, vegetable broth, carrots, celery, zucchini, beans, and pasta (if using). Season with salt and pepper.
3. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the vegetables are tender.
4. About 30 minutes before serving, stir in the pesto and grated Parmesan cheese, allowing it to melt and infuse the soup with flavor.
5. Adjust seasoning to taste and garnish with fresh basil and extra Parmesan cheese before serving.

Crockpot Minestrone Soup with Pesto and Parmesan is a delightful twist on the classic minestrone. The pesto adds a unique herby depth of flavor that perfectly complements the traditional vegetables and beans. The Parmesan cheese melts into the soup, giving it a creamy, savory finish that will have everyone coming back for more. The slow cooker method allows all the flavors to meld together beautifully, making this an easy yet impressive dish. Serve it with crusty bread and enjoy a bowl of rich, aromatic soup that’s perfect for a cozy dinner or a crowd-pleasing lunch.

Note: More recipes are coming soon!