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bowl of crockpot minestrone in white bowl on placemat with gold spoon

Slow Cooker Minestrone Soup

This simple and hearty Slow Cooker Minestrone Soup is a warm and comforting hands-off recipe that's great for meal prep, and your whole family will love. It takes just minutes to prep before the crockpot does the rest of the cooking for you.
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Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Course: Soup
Cuisine: American, Italian
Ingredients Method Notes

Ingredients
  

  • 1 can diced tomatoes
  • 2 cups mixed frozen veggies
  • 2 cups potatoes chopped
  • 1/2 white onion diced
  • 2 cloves garlic minced
  • 1 Tablespoon Italian seasoning
  • 1 teaspoon salt & teaspoon pepper
  • 2 bay leaves
  • 4 cups beef broth
  • 2 cups water
  • 3 cups V8 or tomato juice
  • 1 can 15 oz red kidney beans, drained and rinsed
  • 1 can 15 oz cannellii beans, drained and rinsed
  • 1 cups ditalini pasta

Method
 

  1. Place your diced tomatoes, mixed veggies, potatoes, beans, onion, garlic, Italian seasoning, salt, pepper, bay leaves into your crockpot.
  2. Add in beef stock, water, and V8. Cover and cook on LOW for 6-8 hours or 3-4 hours on HIGH.
  3. After it's cooked, add in pasta and cook on high heat for an additional 10-15 minutes until pasta is tender.

Notes

Storage: 
Store leftover soup in an airtight container in the refrigerator for up to 4–5 days. Reheat on the stovetop over medium heat until hot. Add a splash of extra broth to loosen, if needed.
You can freeze leftovers, too. Store in an airtight container in the freezer for up to 3 months, but we recommend freezing without the pasta, as the texture turns mushy once thawed. Add fresh pasta once the soup is rewarmed on the stove, when you’re ready to enjoy. 
Make this soup ahead of time for a time-saving meal. Again, just prepare it and store without the pasta for the best texture. Either store in the fridge for dinner later (or lunch the next day!), or freeze for a future meal.