Crockpot Minestrone Soup

Hi! This recipe is from mooooonths ago (like January?), and too easy.


It’s perfect for a sick day, or for a chilly fall evening <–which is coming kinda, sorta soon (sorry, I know). Because Italian minestrone = all the vegetables.

That’s a loose translation.

I was actually wracking my brain to remember if I had posted this minestrone soup recipe already, but for the life of me, I couldn’t find it anywhere on the blog…….. so I guess that means I never shared it? Or the search function on my blog stinks. Maybe both.

So if I already did, can someone remind me? Mmkthanks.

Anyways, a certain someone I know is feeling a little sickpants this week, which is why I suddenly had soup on the brain. I’m obviously the kind of person who likes to use food to remedy any ailment or life problem, so a summer cold means mandatory soup…. especially one that requires no standing over a hot stove when you could be outside getting a tan or something. No brainer.

Minestrone Soup {crockpot}


  • 4 cups vegetable broth
  • 1 can diced tomatoes
  • 2 medium carrots, sliced
  • 1 medium yellow onion, diced
  • 2 cloves garlic, diced
  • 1 green pepper (or any color), chopped
  • 1/4 bag of frozen peas 
  • 1/4 bag of frozen spinach
  • 1/2 tsp dried oregano
  • 1 tsp dried parsley 
  • salt and pepper, to taste
  • optional: cannelloni beans (I didn’t use them because I’m not a big beans fan)
  • optional: pasta (elbow macaroni or ditalini), cooked separately 


1. Put all ingredients in the slow cooker (broth and diced tomatoes last!) and cook on low for 8-9 hours.
1a. {optional} Prepare pasta and stir into finished soup once it’s done cooking in the crockpot.
2. Serve hot with crusty bread.
Serves 4.

2 Comments on Crockpot Minestrone Soup

  1. Ami@NaiveCookCooks
    August 8, 2014 at 10:12 AM (4 years ago)

    Now all I want for lunch is this minestrone soup ! Looks so good!

    • joelle
      August 8, 2014 at 10:21 AM (4 years ago)

      It was really good, especially with bread on the side. 🙂


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