Crockpot Minestrone Soup

Crockpot Minestrone Soup is a hearty, vegetable-packed Italian soup made with Italian sausage, beans, potatoes, zucchini, and pasta. Easy to make in a slow cooker, this wholesome soup is perfect for weeknight dinners, meal prep, or cozy family meals.

Ingredients

• 1 lb Italian sausage, cooked
• 3 large carrots (~1½ cups), diced
• 5 stalks celery (~1½ cups), chopped
• ½ medium yellow onion, chopped
• 5 cloves garlic, minced (~2½ tsp)
• 1 (28 oz / 800 g) can crushed tomatoes
• ¼ cup sun-dried tomato pesto (optional)
• 8 small/medium red potatoes or 3–4 small Russet potatoes, peeled and cubed (~1½ cups)
• 1 tablespoon Italian seasoning
• 2 bay leaves
• 4 cups vegetable broth (or chicken/beef broth)
• 2 cups water
• 1 (15 oz / 425 g) can kidney beans, drained and rinsed
• 1 (15 oz / 425 g) can great northern beans, drained and rinsed
• 2½ cups frozen baby spinach
• 1 zucchini, diced
• 1 cup frozen green beans
• 1½ cups cooked pasta or tortellini (optional, can keep separate)
• Salt and pepper, to taste
• Parmesan cheese, for garnish

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Instructions

1. Add Base Ingredients:
   In the Crockpot, combine cooked Italian sausage, crushed tomatoes, sun-dried tomato pesto (if using), carrots, potatoes, celery, onion, garlic, Italian seasoning, bay leaves, salt, and pepper.
2. Add Liquids:
   Pour in the vegetable broth and water. Stir to combine.
3. Cook Soup:
   Cover and cook on low for 6–8 hours or high for 3–4 hours, until vegetables are tender.
4. Add Beans and Vegetables:
   About 20 minutes before serving, stir in kidney beans, great northern beans, zucchini, green beans, and spinach. Cover and cook until the spinach is wilted and vegetables are tender.
5. Add Pasta (Optional):
   Stir in cooked pasta or tortellini just before serving. To prevent noodles from absorbing too much liquid, you can serve them separately and add them to individual bowls.
6. Garnish and Serve:
   Remove bay leaves, taste, and adjust seasonings as needed. Garnish with freshly grated Parmesan cheese.
7. Reheating Tip:
   When reheating leftovers, you may need to add extra broth or water to reach the desired consistency.

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Why You’ll Love This Recipe

• Packed with vegetables, beans, and Italian sausage for a hearty, nutritious meal.
• Simple and hands-off cooking using the Crockpot.
• Perfect for meal prep or feeding a crowd.
• Balanced flavors with fresh herbs, garlic, and Parmesan for a classic Italian taste.

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Tips

• Brown the sausage before adding it to the Crockpot for extra flavor.
• Chop vegetables uniformly to ensure even cooking.
• If using delicate pasta, cook separately to maintain texture.
• Add a splash of lemon juice or vinegar before serving to brighten flavors.

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Variations and Substitutions

• Swap Italian sausage with chicken sausage or ground turkey for a lighter option.
• Use zucchini, bell peppers, or kale instead of spinach or green beans.
• Substitute canned beans with cooked dried beans for a less processed version.
• For a vegetarian version, omit sausage and use extra beans or lentils.
• Replace crushed tomatoes with diced tomatoes with herbs for extra flavor.

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FAQs

Can I make this soup ahead of time?
Yes, prepare and cook ahead. Store in the fridge for up to 3 days or freeze for up to 3 months.

Can I freeze Crockpot Minestrone Soup?
Absolutely. Freeze in airtight containers. Add pasta fresh when reheating to prevent it from becoming mushy.

Can I make this soup without a Crockpot?
Yes, cook it on the stovetop in a large pot over low heat for 1–2 hours until vegetables are tender.

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Serving

Serve warm in bowls, garnished with freshly grated Parmesan cheese. Pair with crusty bread or garlic bread for a complete meal.

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Suggestions

• Sprinkle with fresh basil or parsley before serving for added flavor.
• Add a dollop of pesto or drizzle of olive oil to enhance the taste.
• Serve as a hearty lunch, dinner, or freezer-friendly meal prep option.
• Great for holiday gatherings, potlucks, or cozy weeknight dinners.