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Hearty Slow Cooker Minestrone Soup

“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
  • Makes
    7 servings (about 2-1/2 quarts)


  • 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


  • 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.
  • 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.
Nutrition Facts
1-1/2 cups: 276 calories, 7g fat (3g saturated fat), 12mg cholesterol, 974mg sodium, 41g carbohydrate (11g sugars, 12g fiber), 15g protein.

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Average Rating:
  • nramsey
    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.

  • AdrianneKathleen
    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.

  • contrarywife
    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.

  • tdlawton
    Jun 29, 2013

    No comment left

  • skiking
    Nov 20, 2011

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

  • jmoore_112
    Oct 14, 2011

    Almost thought I was at Olive Garden!

  • mehalv
    Nov 21, 2010

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

  • scrapo
    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!

  • dmilton
    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.

  • mfournier
    Feb 23, 2010

    No comment left