Name: Crockpot Minestrone Soup
Prep time: 5 min
Cook time: 6 h
Total time: 6 h 5 min
Yield: 8
Cuisine: American
Ingredients: 1 (32 ounce) box vegetable broth or stock; 1 (28 ounce) can tomato sauce; 1 (10.75 ounce) can condensed tomato soup; 2 cups water; 2 celery stalks, chopped; 2 large carrots, peeled and chopped; 1 medium onion, chopped; 1 medium zucchini, chopped; 1 (15.5 ounces) can kidney beans, drained and rinsed; 1 (15.5 ounces) can cannellini beans, drained and rinsed; 1 (14.5 ounces) can cut green beans, drained; 3 garlic cloves, minced; 1 Tablespoon Italian seasoning; 1 teaspoon garlic salt; 1/2 teaspoon pepper; 1 1/5 cups uncooked ditalini or other small pasta (like shells or elbows); Parsley for topping (optional)

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This Vegan Crockpot Minestrone Soup gives the Olive Garden classic a run for its money. And it takes no time at all to come together!

Make sure you take a second to save this recipe in the Grow app so it’s only a touch away whenever the craving hits! (look for the heart in the bottom right of your screen)

A comforting bite that just warms your entire body from the inside out. A flavor punch so strong, you forget you’re eating a whole bunch of vegetables!

This super easy recipe comes together in no time with the help of the slow-cooker. Your fam will think you’ve been cooking for hours, when in reality, you threw all the ingredients in the crockpot, and went about your busy day (or took a nap… either way works)!

INGREDIENT SPOTLIGHT

STEP-BY-STEP INSTRUCTIONS FOR CROCKPOT MINESTRONE SOUP

Step 1: In the bottom of your slow cooker, add the stock, tomato sauce, tomato soup, and water.

Step 2: Stir together

Step 3: Next add in all the celery, carrots, onion, zucchini, kidney beans, cannellini beans, green beans, garlic, and seasonings.

Step 4: Cook 4 hours on high or 6 hours on low.

Step 5: 30 minutes before serving, stir in the pasta, and cook on high for about 30 minutes until tender.

Step 6: Serve with a sprinkle of parsley if desired.

Following these super simple steps will give you the most comforting Vegetarian Minestrone Soup you’ve ever had!

Cozy
Flavorful
Warm
Nutritious
Like a big ole blanket wrapping you up in comfort

Holly’s Insider Pro Tips

Pro Tip 1: To ensure you don’t end up with overcooked and soggy pasta, cook the pasta separately on the stove. When you’re ready to serve, add desired amount of pasta to bowls, and pour soup on top. This is especially helpful if you’re planning on having leftovers. Store pasta and soup separately.

Pro Tip 2: Add greens such as kale or spinach for more nutrients. This can be added in the last 30 minutes of cooking, along with the pasta.

Pro Tip 3: Customize your pasta. To make gluten-free, feel free to use a GF pasta of your choice. Or use whole wheat for a more nutritious option. Or if you’re looking to lessen the amount of carbs, go ahead and just omit the pasta, and your soup will still be delish!

Crockpot Minestrone Soup FAQ’s

How do you store Minestrone Soup? You can store the completely cooled soup all together in an air-tight container for up to 5 days in the refrigerator. Or if you’re making the soup and pasta separately, store them that way in the refrigerator.

What is in Minestrone Soup? Traditionally, Minestrone soup includes vegetables such as carrots and celery, beans, tomatoes, and a whole lot of seasonings. Small pasta shapes are usually added at the end of the cook time.

Is this an Olive Garden Copycat Minestrone Recipe? No, this is not a copycat recipe, although it does taste just as, if not more, flavorful than the minestrone soup you’ve gotten at Olive Garden before.

Looking for more comforting recipes?

Vegan Mushroom Stroganoff
Vegan Creamy Tomato Soup
Vegan Scalloped Potatoes
Vegan Garlic Mashed Potatoes
Vegan Bolognese
Vegan Pot Roast
Vegan “Chicken” Noodle Soup
Vegan Mac & Cheese

Now that you know how easy it is to make this Crockpot Minestrone Soup Recipe , please give it a star rating and a share below and comment letting me know how it turned out for you!

Crockpot Minestrone Soup

Yield: 8 cups

Prep Time: 5 minutes

Cook Time: 6 hours

Total Time: 6 hours 5 minutes

This Vegan Crockpot Minestrone Soup gives the Olive Garden classic a run for its money. And it takes no time at all to come together!

Ingredients

1 (32 ounce) box vegetable broth or stock
1 (28 ounce) can tomato sauce
1 (10.75 ounce) can condensed tomato soup
2 cups water
2 celery stalks, chopped
2 large carrots, peeled and chopped
1 medium onion, chopped
1 medium zucchini, chopped
1 (15.5 ounces) can kidney beans, drained and rinsed
1 (15.5 ounces) can cannellini beans, drained and rinsed
1 (14.5 ounces) can cut green beans, drained
3 garlic cloves, minced
1 Tablespoon Italian seasoning
1 teaspoon garlic salt
1/2 teaspoon pepper
1 1/5 cups uncooked ditalini or other small pasta (like shells or elbows)
Parsley for topping (optional)

Instructions

In the bottom of your slow cooker, add the stock, tomato sauce, tomato soup, and water.
Stir together
Next add in all the celery, carrots, onion, zucchini, kidney beans, cannellini beans, green beans, garlic, and seasonings.
Cook 4 hours on high or 6 hours on low.
30 minutes before serving, stir in the pasta and cook on high for about 30 minutes until tender.
Serve with a sprinkle of parsley if desired.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 350Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 884mgCarbohydrates: 67gFiber: 10gSugar: 9gProtein: 17g

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.