This slow cooker minestrone soup is packed with fresh veggies, beans and seasonings. Pop everything in your slow cooker and come home to a warm and comforting meal.

As soon as the weather cools, I’m all about soups and slow cooker meals, especially this slow cooker minestrone soup.

It’s packed with veggie goodness, fiber and protein-rich beans. Pair the healthy ingredients with Italian flavor thanks to the seasonings and spices and you’ve got a winner! It almost reminds me of the minestrone soup at Carrabba’s, which I used to be hooked on in college.

Why You’ll Love This Soup

• Nutritious – This soup is a powerhouse of nutrition, packed with a variety of vegetables, beans, and herbs, offering a range of vitamins and minerals in every spoonful.
• Effortless – The slow cooker does all the work for you. Just prep the ingredients, add them to the cooker, and let the magic happen. It’s perfect for busy days.
• Meal prep – This soup tastes even better the next day, making it great for meal prep or leftovers.

Ingredients Needed

• olive oil – used to sauté the vegetables before adding them to the slow cooker, which adds a nice flavor.
• vegetables – the soup starts with a colorful mix of carrots, yellow onion, and celery hearts. Savoy cabbage and zucchini are added for texture and heartiness, while garlic infuses a rich aroma.
• potatoes – these are chopped into cubes, offering a comforting, starchy component that makes the soup more filling and homey.
• diced tomatoes – canned, forming part of the trio that brings variety and a robust body to the soup.
• beans – we’re using a mix of red kidney, garbanzo, and white beans. All canned, drained, and rinsed, these add plenty of protein and texture.
• chicken or vegetable stock – this forms the liquid foundation of the soup, adding depth and richness. You can choose based on your dietary preference.
• parmesan cheese – fresh Parmesan cheese is great as a topping. And, as a bonus secret ingredient that will add a ton of flavor, you can toss a parmesan rind into the soup at the same time you add the other seasonings and spices.
• seasonings and spices – fresh parsley adds a burst of freshness, dried basil and oregano contribute classic Italian flavors, and a bay leaf adds a subtle layer of complexity. Sea salt and pepper are essential for seasoning the soup just right.

How to Make Slow Cooker Minestrone Soup

I’ve said it before, but I love slow cooker meals because they are so easy to make!

Step 1: Start by sautéing the carrots, onion, celery and garlic before adding them to the slow cooker, just for additional flavor. My slow cooker base is stove-top friendly, which makes the transition from stove-top to slow cooker a breeze.

Step 2: Next, simply add the sautéed vegetables and all remaining ingredients into the slow cooker. Cook on high for 4 hours or low for 6-8 hours or until the potatoes are cooked. Taste the soup before serving and season with additional salt and pepper as needed. Remove the parmesan rind and bay leaf. Portion the soup into bowls, top with parmesan cheese and enjoy!

How to Make This Minestrone on the Stove Top

Start by heating the oil in your pot over medium heat. Add the carrots, onion and celery and cook until the onions are translucent and fragrant. Add in the garlic and sauté for 5 more minutes.

Add in the remaining ingredients into the pot. Bring to a bowl, reduce heat to a simmer, cover and cook for 30 minutes. Check your potatoes and keep simmering if they’re not soft yet.

When the potatoes are fully cooked, remove the parmesan rind and bay leaf and season with salt and pepper as needed. To serve, portion the soup into bowls and top with parmesan cheese.

Can I Make Minestrone in the Instant Pot?

I haven’t tested this method, but here’s what I would try if you want to make this minestrone soup in the Instant Pot. If you do happen to try it, please comment below and let me know how it turns out for you!

Start in sauté mode on your Instant Pot. Add the oil, carrots, onions and celery and cook until the onions are translucent and fragrant. Add in the garlic and continue sautéing for an additional five minutes.

Add in the diced tomatoes, potatoes, cabbage, spices, parmesan rind, water and stock. Press cancel (to turn off sauté mode) and close the lid.

Pressure cook on high for about 8 minutes. When done pressure cooking, turn the valve to quick release. Push cancel again and then turn on sauté mode again. Add the zucchini and beans and cook for 5-6 minutes or until all of the vegetables are tender and cooked through. Remove the parmesan rind and bay leaf and season with salt and pepper as needed. To serve, portion the soup into bowls and top with parmesan cheese.

Minestrone Variations

• Dairy-free – Make this soup dairy free by skipping the parmesan rind and the extra parmesan for topping or try using a dairy-free or vegan parmesan.
• Add grains – Make this soup heartier by adding in cooked rice or pasta before serving.
• Use what you have – This is a great “clean out the fridge” soup! Have different vegetables you want to get rid of? Throw them in! This is delicious with added leafy greens or even green beans.

What to Serve with Minestrone Soup

Like most minestrone soups, this one is a little brothy, which I like, but it’s nice to have something (like bread or crackers) to dip. I have served it up with homemade bread or my almond crackers, which are delicious. Another option is to add some cooked rice before serving. I should also note that I love adding a hefty squeeze of sriracha into my bowl of soup for some extra heat — I highly recommend it. 🙂

Storing Leftovers

Like I mentioned earlier, soup is perfect for meal prep because you can make a large quantity and enjoy it over several days.

After cooking, allow the minestrone soup to cool slightly, then store it in an airtight container in the refrigerator. It will stay fresh and delicious for 4-5 days. I wouldn’t recommend freezing this soup as the texture of the vegetables and beans may change.

Just a note – the ingredients, especially the potatoes and cabbage, may absorb some of the broth as they sit. So, when you’re ready to enjoy the leftovers, you might need to add a bit more broth or water to bring the soup back to your desired consistency.

Creative Ways to use Leftovers

Heat up this leftover soup and enjoy it in multiple ways, here’s some ideas to get!

• Pasta Bake: Mix leftover soup with some cooked pasta, top with cheese, and bake until bubbly and golden.
• Stuffed Peppers: Use the soup as a filling for bell peppers. Top with cheese and bake for a unique twist.
• Minestrone Frittata: Combine the soup with beaten eggs and bake to create a hearty frittata, perfect for brunch.

More Slow Cooker Recipes to Try