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Slow Cooker Minestrone for Busy Weeknights

an overview photo of a bowl of minestrone sitting on a table

There are few things as comforting on a cold winter day as a bowl of homemade soup.

Our busy weeknights are usually too rushed for simmering soup on the stove, though. That’s why I love this Slow Cooker Minestrone. It just requires a few minutes to prep and saute the vegetables before throwing everything into a slow cooker and putting a lid on it. If you have a slow cooker with a stovetop-safe insert, then this minestrone recipe becomes a one-pot meal! And who doesn’t love having fewer dishes to wash? This one from All-Clad has been on my wishlist for a while. After a little searching on Amazon, I found this one from Ninja that allows you to saute right in the slow cooker – no need to move the insert from stovetop to slow cooker! It’s half the price of the All-Clad one I’ve been eying, so I may give it a try first.

This minestrone is full of fresh veggies and lots of seasoning. The beans and pasta keep bellies warm and full, perfect for a cold winter evening!

Print

Slow Cooker Minestrone

Ingredients

  • 1/4 cup italian dressing
  • 1 onion chopped
  • 2 ribs celery chopped
  • 2 carrots peeled & chopped
  • 1 14.5 oz. can diced tomatoes undrained
  • 1 15 oz. can cannellini beans drained
  • 1 15 oz. can red kidney beans drained
  • 32 oz. chicken broth
  • 2 cups water
  • 1 tsp. Italian seasoning
  • 1 1/2 cups small pasta (like elbow macaroni or ditalini) uncooked
  • 1 cup baby spinach
  • 1/2 cup parmesan cheese grated
  • salt & pepper

Instructions

  1. In a large non-stick skillet over medium heat. 

  2. Add onion, celery, and carrots to the skillet and cook until crisp-tender, (about 3-4 minutes) stirring occasionally.

  3. Move the vegetables/dressing mixture to the slow cooker.

  4. Add diced tomatoes, beans, chicken broth, water, and Italian seasoning, stirring the ingredients together before covering with the lid.

  5. Cook on HIGH for 3 hours, or LOW for 6 hours.

  6. Stir in the pasta and baby spinach, cooking for an additional 10-15 minutes, until pasta is tender.

  7. Season with salt & pepper to taste. Garnish bowls with parmesan cheese just before serving.

I like to serve the minestrone with plenty of parmesan cheese and a good loaf of crusty bread.

February 19, 2019 By
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  • Wayne Horton
    March 6, 2019 at 8:08 pm

    I was wondering if you ever used tofu in a soup?
    I haven’t had minestrone soup in years. We will have to try it!

    • Emilee Wright
      March 6, 2019 at 10:03 pm

      I actually haven’t ever cooked with tofu before. If you try it in this, let me know how it turns out!