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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


  • 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


  • 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 cup: 276 calories, 7g fat (3g saturated fat), 12mg cholesterol, 974mg sodium, 41g carbohydrate (11g sugars, 12g fiber), 15g protein

Reviews for Hearty Slow Cooker Minestrone Soup

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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."

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."

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."

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."

Reviewed Oct. 14, 2011

"Almost thought I was at Olive Garden!"

Reviewed Nov. 21, 2010

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

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!"

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."

Reviewed Nov. 5, 2009

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

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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