Crockpot Minestrone Soup is a nourishing, hearty dish that brings together a delightful mix of Italian flavors and wholesome ingredients. Packed with vegetables, beans, and savory spices, this soup is perfect for cozy nights in or for meal prepping throughout the week. With the use of a slow cooker, you can effortlessly create this comforting meal that fills your kitchen with an enticing aroma. What’s even better is that it’s customizable, so you can adapt it to your family’s preferences or what you have on hand.
Why We Love This Crockpot Minestrone Soup Recipe
This recipe stands out for many reasons. First, it is incredibly easy to prepare; just throw your ingredients into the Crockpot and let it do all the work. You can make a large batch, ensuring leftovers for busy days when cooking seems impossible. The mix of flavors and textures brings the soup to life, especially with the addition of Italian sausage. It’s not only filling but also rich in nutrients, thanks to the array of vegetables and beans, making it a balanced meal. Plus, the delightful taste can win over even the pickiest eaters, making it an excellent choice for family dinners.
Ingredients About Crockpot Minestrone Soup
To make your own comforting Crockpot Minestrone Soup, gather the following ingredients:
- 1 lb Italian sausage, cooked and crumbled
- 3 large carrots, diced (about 1½ cups)
- 5 stalks celery, chopped (about 1½ cups)
- ½ medium yellow onion, chopped
- 5 cloves garlic, minced (approximately 2½ tsp)
- 1 (28 oz) can crushed tomatoes
- ¼ cup sun-dried tomato pesto (optional)
- 8 small/medium red potatoes or 3–4 small Russet potatoes, peeled and cubed (about 1½ cups)
- 1 tablespoon Italian seasoning
- 2 bay leaves
- 4 cups vegetable broth (or chicken/beef broth for extra richness)
- 2 cups water
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) 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
How to Make Crockpot Minestrone Soup Directions
Creating this delicious Crockpot Minestrone Soup is straightforward and rewarding. Follow these simple steps to build your soup from scratch:
- Add Base Ingredients: Start by layering your Crockpot with the cooked Italian sausage, crushed tomatoes, optional sun-dried tomato pesto, diced carrots, cubed potatoes, chopped celery, onion, garlic, Italian seasoning, and bay leaves. Sprinkle salt and pepper to taste over these base ingredients.
- Add Liquids: Once the base ingredients are in place, pour in the vegetable broth and water. Stir the mixture gently to combine everything evenly.
- Cook Soup: Cover your Crockpot and set it to low for 6–8 hours or high for 3–4 hours. The soup is ready when the vegetables are tender and flavors meld beautifully.
- Add Beans and Vegetables: About 20 minutes before serving, stir in the kidney beans, great northern beans, diced zucchini, frozen green beans, and frozen spinach. Cover the pot again and let these mix in until the spinach wilts and everything is tender.
- Add Pasta (Optional): Just before serving, you can add the cooked pasta or tortellini. To keep the pasta from soaking up too much liquid, consider serving it separately and allowing everyone to add it to their bowls.
- Garnish and Serve: Remove the bay leaves from the soup. Taste and adjust the seasoning if needed, adding more salt and pepper if desired. Finish by garnishing each bowl with freshly grated Parmesan cheese, adding a rich and tangy touch.
How to Serve Crockpot Minestrone Soup
Serving this delicious soup is easy and enjoyable. Ladle a generous portion into a warm bowl and offer grated Parmesan cheese on the side for those who like that extra burst of flavor. You can also accompany the soup with a crusty loaf of bread or fresh baguette for dipping. A simple side salad can round out this meal and add a refreshing crunch. If you have guests over or want to impress your family, a sprinkle of fresh herbs like basil or parsley can elevate the presentation.
Expert Tips: Crockpot Minestrone Soup
To make sure your Crockpot Minestrone Soup comes out perfectly every time, keep these expert tips in mind:
- Choose Your Broth Wisely: The broth is the soup’s foundation; if you want a richer flavor, opt for chicken or beef broth instead of vegetable broth.
- Use Fresh Produce: Whenever possible, use fresh vegetables instead of frozen or canned. Fresh produce enhances the flavor and texture of your soup.
- Adjust the Consistency: If your soup turns out too thick, feel free to add more broth or water when serving. Conversely, if it’s too thin, you can let it cook uncovered for the last 30 minutes to thicken up.
- Taste as You Go: Always taste the soup near the end of the cooking process and adjust the seasoning as needed. This ensures the flavors are balanced and just right.
- Store Separately: If you’re adding pasta, store it separately from the soup. This way, it won’t absorb all the soup liquid and become mushy when reheating.
How to Store Crockpot Minestrone Soup
Storing your leftover Crockpot Minestrone Soup correctly is key to preserving its deliciousness. Allow the soup to cool to room temperature before transferring it to airtight containers. Place the soup in the refrigerator, where it can last for up to 5 days. For even longer storage, you can freeze the soup in labeled containers or freezer bags. It should maintain its quality for up to three months in the freezer. When you’re ready to enjoy your frozen soup, thaw it overnight in the fridge and then reheat it gently on the stove, adding more broth or water if necessary.
Variation of Crockpot Minestrone Soup
While the classic Crockpot Minestrone Soup is already delicious, you can easily make it your own. Here are a few variations to consider:
- Add More Greens: If you love greens, consider adding kale, Swiss chard, or even arugula for a nutrient boost.
- Switch Up the Beans: Mix and match different types of beans according to your preference or what you have available. Black beans or pinto beans could provide a nice twist.
- Customize the Pasta: While the recipe suggests using pasta or tortellini, consider making it gluten-free by using gluten-free pasta.
- Spice It Up: For those who enjoy a kick, add a pinch of red pepper flakes or a dash of hot sauce to your soup.
- Swap Proteins: While Italian sausage is a wonderful choice, feel free to use ground turkey, chicken, or even omit the meat for a vegetarian option.
FAQ
What is the main ingredient in Crockpot Minestrone Soup?
The main ingredients in Crockpot Minestrone Soup include Italian sausage, vegetables, beans, and broth. These ingredients combine to create a hearty and nourishing dish perfect for any meal.
Can I make Crockpot Minestrone Soup vegetarian?
Yes! You can easily make this soup vegetarian by omitting the Italian sausage and using vegetable broth instead. The beans and vegetables will still provide a satisfying meal.
How long does it take to cook Crockpot Minestrone Soup?
Depending on your Crockpot setting, the soup takes about 6–8 hours on low or 3–4 hours on high to cook until the vegetables are tender and the flavors are melded.
Can I freeze Crockpot Minestrone Soup?
Absolutely! Once cooled, transfer the soup to airtight containers or freezer bags. It can last for up to three months in the freezer, maintaining its taste and texture.
How do I store leftovers of Crockpot Minestrone Soup?
Store any leftover soup in an airtight container in the refrigerator, where it will stay fresh for up to 5 days. If you’re concerned about the pasta becoming mushy, store it separately.
Crockpot Minestrone Soup
Ingredients
Base Ingredients
- 1 lb Italian sausage, cooked and crumbled
- 3 large carrots, diced (about 1½ cups)
- 5 stalks celery, chopped (about 1½ cups)
- ½ medium yellow onion, chopped
- 5 cloves garlic, minced (approximately 2½ tsp)
- 1 28 oz can crushed tomatoes
- ¼ cup sun-dried tomato pesto (optional)
- 8 small/medium red potatoes, peeled and cubed (about 1½ cups)
- 1 tablespoon Italian seasoning
- 2 pieces bay leaves
Liquid Ingredients
- 4 cups vegetable broth (or chicken/beef broth for extra richness)
- 2 cups water
Additional Ingredients
- 1 15 oz can kidney beans, drained and rinsed
- 1 15 oz can great northern beans, drained and rinsed
- 2½ cups frozen baby spinach
- 1 medium zucchini, diced
- 1 cup frozen green beans
- 1½ cups cooked pasta or tortellini (optional, can keep separate)
- to taste Salt and pepper
- for garnish Parmesan cheese
Instructions
Preparation
- Layer your Crockpot with the cooked Italian sausage, crushed tomatoes, optional sun-dried tomato pesto, diced carrots, cubed potatoes, chopped celery, onion, garlic, Italian seasoning, and bay leaves. Sprinkle salt and pepper to taste over these base ingredients.
- Pour in the vegetable broth and water, then stir gently to combine everything evenly.
Cooking
- Cover your Crockpot and set it to low for 6–8 hours or high for 3–4 hours until the vegetables are tender and flavors meld beautifully.
Finishing Touches
- About 20 minutes before serving, stir in the kidney beans, great northern beans, diced zucchini, frozen green beans, and frozen spinach. Cover and let everything mix until the spinach wilts and everything is tender.
- If desired, add the cooked pasta or tortellini just before serving and serve separately to prevent mushiness.
- Remove the bay leaves from the soup, adjust seasoning if needed, and garnish each bowl with freshly grated Parmesan cheese.
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