Slow Cooker Minestrone Soup {Olive Garden Copycat}
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Slow Cooker Minestrone Soup – this healthy hearty soup is brimming with fresh vegetables, protein rich beans and tender pasta and it has such a delicious flavor! I’ve included the how-to for slow cooker and stove-top, so go with whichever is more convenient for you.
Copycat Olive Garden Minestrone Soup
I’ve been using this Crock Pot Minestrone soup recipe for over 6 years. Chances are it will become one of your favorites too!
Don’t be scared by the long list of ingredients in this recipe. Much of it is dried herbs that you likely have on hand and basic pantry items like canned beans and tomatoes. The easy prep makes up for the lengthy list of ingredients.
Plus much of it is vegetables so you’ve got to feel great about making this one (not to mention how low in fat it is).
This is one of those throw it in the slow cooker and go recipes, which I love. Who doesn’t love a recipe like that? The stovetop version is really easy too!
See How It’s Made Watch the Video!
Crock Pot Minestrone Soup Ingredients
- Low-sodium vegetable stock
- Canned diced tomatoes
- Fresh vegetables – celery, carrots, yellow onion, zucchini, spinach, garlic, parsley
- Dried herbs – basil, oregano, rosemary, thyme (or use 1 1/2 Tbsp Italian seasoning)
- Salt and pepper
- Frozen green beans (regular or Italian)
- Shell pasta
- Canned beans – kidney beans, navy beans (or cannelini)
- Parmesan, for serving
Can I Use Other Vegetables?
The great thing about this recipe is that you can use other vegetables you may already have on hand. Asparagus, kale, peas, yellow squash, or cauliflower are all good choices.
How to Make Slow Cooker Minestrone Soup
Slow Cooker Method:
- Add vegetable stock, water, tomatoes, celery, carrots, onion and herbs, S&P to a 6 or 7-quart slow cooker
- Cook on low heat 7 – 8 hours or high 3 1/2 – 4 hours.
- Stir in zucchini, pasta, green beans, garlic, and cook on high heat and additional 30 minutes or until pasta is tender.
- Stir in spinach, kidney beans and cannellini beans, and parsley and cook several minutes until heated through.
You can also make it on the stovetop:
- Heat olive oil in a large pot. Saute carrots, celery and onions, then garlic.
- Pour in broth, tomatoes, herbs, S&P.
- Bring to a boil, reduce heat, cover and simmer 10 minutes.
- Add zucchini, green beans and pasta, cover and simmer 10 – 15 minutes longer, or until pasta is tender.
- Add kidney and cannelini beans and spinach and cook 2 minutes longer.
Can I Use Different Pasta?
Don’t have pasta shells? Use any short pasta shape you like. You can even omit it.
Is it Vegan?
Yes. This minestrone soup is vegan just serve with vegan parmesan or omit.
Can I Add Beef?
I really don’t think it needs it but you could add ground beef or Italian sausage.
Planning on Leftovers?
If you’re making this soup in advance and plan on storing it for later then DO NOT add the pasta. It will absorb excess broth and get mushy if it’s left in the soup for too long. Instead, make the soup as instructed but only add cooked pasta when serving.
Can I Freeze It?
This soup freezes well without the pasta. You can freeze cooked pasta separately so it doesn’t get mushy (toss with a little olive oil so it’ doesn’t stick too much).
More Delicious Italian Soup Recipes to Try!
- Zuppa Toscana Soup
- Pasta e Fagioli Soup
- Chicken and Gnocchi Soup
- Italian Wedding Soup
- Lasagna Soup
- Italian Vegetable Lentil Soup
Follow Cooking Classy
Slow Cooker Minestrone Soup {Olive Garden Copycat}
Ingredients
- 6 1/2 cups low-sodium vegetable stock, then more as desired
- 2 (14.5 oz) cans diced tomatoes
- 1 cup diced celery (3 stalks)
- 1 cup diced carrots (2 carrots)
- 1 cup diced yellow onion (1 small)
- 4 cloves garlic, minced
- 2 tsp dried basil*
- 1 tsp dried oregano
- 3/4 tsp dried rosemary, crushed
- 1/2 tsp dried thyme
- Salt and freshly ground black pepper, to taste
- 1 1/3 cups zucchini sliced into half moons (1 small)
- 1 1/3 cups frozen green beans (regular or Italian), thawed under warm water
- 1 1/3 cups small or medium shell pasta
- 2 cups packed chopped fresh spinach
- 1 (15 oz) can dark red kidney beans, drained and rinsed
- 1 (15 oz) can white navy beans or cannellini beans, drained and rinsed
- 3 Tbsp chopped fresh parsley
- Finely shredded parmesan or romano cheese, for serving
Instructions
- Slow Cooker Method: Add vegetable stock, tomatoes, celery, carrots, onion, garlic, basil, oregano, thyme, rosemary to a 6 or 7-quart slow cooker.
- Season with salt and pepper to taste and cook on low heat 7 - 8 hours or high 3 1/2 - 4 hours.
- Stir in zucchini, pasta, green beans, and cook on high heat and additional 20 - 30 minutes or until pasta is tender.
- Stir in spinach, kidney beans and cannellini beans, and parsley and cook several minutes until heated through.
- Stir in more vegetable broth to thin as desired. Serve warm topped with Romano cheese.
Notes
- *If you don't have all of the dried herbs listed 1 1/2 Tbsp Italian seasoning can be used instead.
STOVETOP INSTRUCTIONS
- Heat 2 Tbsp olive oil in a large pot over medium-high heat
- Add carrots, celery and onions and saute 4 minutes adding in garlic during last minute of sauteing.
- Pour in broth, water and canned tomatoes. Add herbs and season with salt and pepper to taste.
- Bring to a boil, cover and reduce heat slightly, allow to gently boil 10 minutes, then add zucchini, green beans and pasta, cover and gently boil 10 - 15 minutes longer, or until pasta is tender.
- Add kidney and cannelini beans and spinach and cook 2 minutes longer.
- Recipe originally listed 1/2 tsp sugar and 2 bay leaves added as well but I felt these aren’t necessary and omitted to cut down ingredients list.
- Also listed was broth and water, it makes more sense to use more flavorful broth so omitted water and used only broth.
- I found frozen Italian green beans so prefer those over canned (less salt, better flavor). Regular green beans will work great or even asparagus. If adding fresh green beans or asparagus chop and add with zucchini.