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Hearty Slow Cooker Minestrone Soup Recipe

Hearty Slow Cooker Minestrone Soup Recipe

“I picked up this recipe in California in the ’80s and have been making it ever since. I love it partly because it’s simple to put together and partly because the flavor is so wonderful!” Bonnie Hosman - Young, AZ
TOTAL TIME: Prep: 25 min. Cook: 6-1/4 hours YIELD:7 servings

Ingredients

  • 2 cans (one 28 ounces, one 14-1/2 ounces) diced tomatoes, undrained
  • 2 cups water
  • 2 medium carrots, sliced
  • 1 medium onion, chopped
  • 1 medium zucchini, chopped
  • 1 package (3-1/2 ounces) sliced pepperoni
  • 2 teaspoons minced garlic
  • 2 teaspoons chicken bouillon granules
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1-1/4 cups cooked elbow macaroni
  • Shredded Parmesan cheese

Directions

  • 1. In a 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 6-8 hours or until vegetables are tender.
  • 2. Stir in the beans, spinach and macaroni. Cover and cook 15 minutes longer or until heated through. Sprinkle with cheese.
    Freeze option: Cool soup and transfer to freezer containers. Freeze for up to 3 months. To use frozen soup, thaw in the refrigerator overnight. Transfer to a saucepan. Cover and cook over medium heat until heated through. Sprinkle with cheese. Yield: 7 servings (about 2-1/2 quarts).

Nutritional Facts

1-1/2 cups (calculated without cheese) equals 276 calories, 7 g fat (3 g saturated fat), 12 mg cholesterol, 974 mg sodium, 41 g carbohydrate, 12 g fiber, 15 g protein.

Reviews for Hearty Slow Cooker Minestrone Soup

Sort By :
MY REVIEW
Reviewed Nov. 1, 2015

"One of our family favorites! I make as is, and then add about 1/4 cup chicken broth to each bowl before serving as it does get very thick."

MY REVIEW
Reviewed Sep. 15, 2014

"We thoroughly enjoyed this one! Next time I'll substitute the pepperoni for spicy Italian sausage (just for variety), but it's still very good as is."

MY REVIEW
Reviewed Nov. 27, 2013

"Unfortunately, we were very disappointed in this soup. The onions nor carrots were tender after 7 hours on low plus 30 minutes on high. Surprisingly, it lacked flavor. I omitted the pasta as it was already so thick after adding 1.5 cans of kidney beans. Not a keeper for us; use your own judgment based on the other reviews. This is my go-to website for recipes and I'm very, very seldom disappointed."

MY REVIEW
Reviewed Nov. 20, 2011

"I would add a little more moisture-water or broth. I substituted vegetable broth for chicken granules & add water to = 2c."

MY REVIEW
Reviewed Oct. 14, 2011

"Almost thought I was at Olive Garden!"

MY REVIEW
Reviewed Nov. 21, 2010

"This was a great recipe! My husband and I loved it and I look forward to making it again."

MY REVIEW
Reviewed Nov. 17, 2010

"This turned out great! I think I did add too many noodles though but I added an extra can of tomatoe sauce and a can of fire roasted diced tomatoes and it turned out perfect!"

MY REVIEW
Reviewed Aug. 21, 2010

"I substituted 4 large hot Italian sausages, removed the casings and cooked the meat in a fry pan to reduce the fat content. This gave the soup a little bit of a spice kick. I also used macaroni shells which I think gives the soup a nicer look."

MY REVIEW
Reviewed Nov. 5, 2009

"Everyone enjoyed this soup! So easy and so delicious :)"

MY REVIEW
Reviewed Nov. 1, 2009

"I made this just last weekend and we all LOVED it! This- will become a family favorite, and next time, I'll add a little tomato juice to make it more tomato-y.

You need to make this soup!"

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